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Home > Recipes > Peanut Butter Cut-Out Cookies

Peanut Butter Cut-Out Cookies Recipe

Peanut Butter Cut-Out Cookies
  • Expert

Find Similar Recipes:

Cookies x Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x REESE’S Peanut Butter Cups x
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Prep Time:
40 Minutes
Skill Level:
Advanced

Everybody's Rating:

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Nutrition Information

Serving Size: 1 cookie (1/36 of recipe)
Servings per Recipe: 36

  Amount Per Serving %DV *
Calories 120 -
Calories from Fat 0 -
Total Fat 7g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE(recipes follow)
  • 3/4 teaspoon baking soda
  • 1/2 cup finely chopped pecans
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup REESE'S Peanut Butter Chips

Directions

1. Place 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, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.

2. Heat oven to 350°F. Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.

3. Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

4. Drizzle CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE onto each cookie; garnish as desired. Makes about 36 cookies.

CHOCOLATE CHIP GLAZE: 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, spread or oil) in small 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, just until chips are melted and mixture is smooth.

PEANUT BUTTER CHIP GLAZE: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.

VARIATION: SLICE AND BAKE PEANUT BUTTER COOKIES: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6-inch rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4-inch thick slices. Proceed as directed for baking and cooling.

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  • 4 stars

    12/24/2008

    this recipe looks good cant wait til i try it :)

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