Chocolate Drizzled Peanut Butter Cut-Out Cookies
Details
- Timing
- Timing
- Total:
- Bake:
- 7 Min.
- Prep:
- 40 Min.
- Skill Level:
- Expert
- Yields:
- 36 cookies
Pull out your cookie cutters for this Chocolate Peanut Butter Cutout Cookies recipe that is anything but ordinary! With their delicate drizzle, these sweet treats look like something fancy you'd get from a bakery. Even little ones can help out in the kitchen and have a blast cutting out delicious peanut butter cookies made with REESE'S Peanut Butter Chips. Drizzle with melted HERSHEY'S Chocolate or REESE'S Peanut Butter Chips for the perfect finish.
Searching for another decadent dessert recipe that marries chocolate and peanut butter with a bit of drizzle? You'll want to try this Chocolate Drizzled Peanut Butter Cheesecake.
Ingredients & Directions
- Prep Time
- 40 minutes
- Bake Time
- 7 minutes
- Cool Time
- 1 hour
- Chill Time
- 20 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cupbutter or margarine (1 stick)
-
2/3 cuppacked light brown sugar
-
1egg
-
3/4 tspvanilla extract
-
1 1/3 cupsall-purpose flour
-
3/4 tspbaking soda
-
1/2 cuppecans finely chopped
READY TO MAKE THIS?
Directions
Equipment Needed
Microwave-Safe Bowls
Microwave
Mixer
Cookie Sheets
Refrigerator
Oven
Cookie Cutters
1
Place butter and peanut butter chips in large microwave-safe bowl. Microwave at medium (50%) 1 minute; stir until chips are melted. 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 over bake). 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.
Tip
Before glaze sets, top cookies with chopped nuts.
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. About 1/2 cup glaze.
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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Nutrition FactsServings Per Container 36 servingsServing size 1 cookie (28g)Amount per servingCalories140% Daily Value*Total Fat 8g 10%Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 15mg 5%Sodium 65mg 3%Total Carbohydrates 15g 5%Dietary Fiber 1g 4%Total Sugars 10gIncludes 10g Added Sugar 20%Protein 3gVitamin D 0 0%Calcium 8mg 0%Iron 1mg 6%Potassium 43mg 0%
*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 nutritional advice.
