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Peanut Butter Cut-Out Cookies Recipe


53 minutes
Skill Level
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


  • 1/2 cup
    butter or margarine (125 mL)
  • 2/3 cup
    packed light brown sugar (150 mL)
  • 1
  • 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)


Equipment Needed 
oven and stovetop Oven & Stovetop
baking sheet Baking Sheet
saucepan Saucepan
refrigerator Refrigerator
cookie cutter Cookie Cutter
wire rack Wire Rack
microwave safe bowl Microwave-Safe Bowl
microwave 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.