Peanut Butter Cut-Out Cookies Recipe

Name: Peanut Butter Cut-Out Cookies Recipe | Recipes
Prep time: 45 min
Total time: 53 min
Yield: 3 dozen cookies
Ingredients: 1/2 cup butter or margarine (125 mL); 1 cup HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (250 mL); 2/3 cup packed light brown sugar (150 mL); 1 egg; 3/4 tsp vanilla extract (4 mL); 1 1/3 cups all-purpose flour (325 mL); 3/4 tsp baking soda (4 mL); 1 cup HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL); 1 tbsp vegetable shortening (do not use butter, margarine, spread or oil) (15 mL)

Details

Time: 53 minutes
Skill Level: Beginner
Yields: 3 dozen cookies

These easy to make peanut butter and chocolate cookies are perfect for your next gathering.

Ingredients & Directions

Prep Time: 45 minutes
Bake Time: 7 minutes
Cool Time: 1 minute

Ingredients

1/2 cup

butter or margarine (125 mL)
1 cup

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (250 mL)
2/3 cup

packed light brown sugar (150 mL)
1

egg
3/4 tsp

vanilla extract (4 mL)
1 1/3 cups

all-purpose flour (325 mL)
3/4 tsp

baking soda (4 mL)
1 cup

HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
1 tbsp

vegetable shortening (do not use butter, margarine, spread or oil) (15 mL)

Key Ingredients

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S CHIPITS Dark Chocolate Chips, 225g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Baking Sheet

Saucepan

Refrigerator

Cookie Cutter

Wire Rack

Microwave-Safe Bowl

Microwave

Combine the butter and peanut butter chips in small saucepan set over low heat. Cook, stirring constantly, until melted. Pour into a large bowl. Add the brown sugar, egg and vanilla; beat well. Stir in the flour and baking soda. Chill for 15 to 20 minutes or until firm enough to roll.

Preheat the oven to 350°F (180°C). Roll the dough, a small portion at a time, on a lightly floured surface or between 2 pieces of wax paper, to 1/4-inch (5 mm) thickness. (Keep remaining dough in refrigerator until ready to use.)

Cut the dough into desired shapes using cookie cutters. Place cut-outs on an ungreased cookie sheet. Bake for 7 to 8 minutes or until almost set (do not over bake). Cool for 1 minute. Transfer to a wire rack to cool completely.

Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Decorate cookies with chocolate glaze.