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Holiday Peanut Butter Cut-Out Cookies Recipe


  • 1/2 cup (1 stick) butter or margarine
  • 1 cup REESE'S Peanut Butter Chips
  • 2/3 cup packed light brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda


  • 1. Combine butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour and baking soda. Refrigerate 15 to 20 minutes or until firm enough to roll.
  • 2. Heat oven to 350°F.
  • 3. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator until ready to use.) Using cookie cutters, cut into desired shapes; place on ungreased cookie sheet. Bake 7 to 8 minutes or until almost set (do not over bake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Garnish with CHOCOLATE CHIP DRIZZLE. Makes about 36 cookies.
  • CHOCOLATE CHIP DRIZZLE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil) in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.

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