Peanut Butter Cut Out Cookies
Buttery, nutty, and irresistibly soft, these Peanut Butter Cut Out Cookies are a delightful twist on the classic sugar cookie—perfect for festive occasions or everyday treats. Made with creamy peanut butter and a hint of brown sugar for added richness, these cookies are easy to roll, cut into shapes, and bake to golden perfection. The dough chills beautifully, making it ideal for precise cutouts, while their tender, melt-in-your-mouth texture pairs wonderfully with your favorite decorations or a simple, elegant finish. Ready in under 30 minutes of active prep time, this recipe yields 24 cookies that are sure to impress both kids and adults alike. Explore the joy of baking with these customizable peanut butter cookies that bring buttery goodness to every bite! Keywords: peanut butter cookies, cut out cookies, easy baking recipes, peanut butter desserts, festive cookie recipes.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Creamy peanut butter
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Avoid overmixing.
Divide the dough into two portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
On a lightly floured surface, roll out one dough disk to about 1/4 inch thickness. Keep the other disk refrigerated until ready to use.
Use cookie cutters to cut out shapes and transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Reroll scraps and repeat until all the dough is used.
Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Decorate as desired or enjoy as is.
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.2 g | 289% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 482.1 g | 175% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 220.6 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 323 mg | 25% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
