Peanut Butter Cut Out Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Brown sugar, firmly packed light or dark
  • 3 cups Confectioners' sugar
  • 1 Food coloring
  • 1 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 1 Water or milk

Found on themerchantbaker.com

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1/2 cup creamy peanut butter
• 2 cups firmly packed light or dark brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla
• 4 1/2 cups all purpose flour (see note to insure youre measuring this correctly)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups confectioners sugar
• Water or milk
• Food coloring
• 1/2 cup semi sweet chocolate chips

Directions

• In a large bowl, cream butter and peanut butter until fluffy, about 2 minutes.
• With mixer on low, add in sugar, eggs and vanilla until well combined.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt.
• Add flour mixture to peanut butter mixture and stir until combined. (I used the lowest setting of my stand mixer for this, but it can be done by hand)
• Place plastic wrap directly on top of the dough in the bowl and chill for 2 hours.
• Preheat oven to 375 degrees F.
• Roll dough out on a floured surface and cut into desired shapes, flouring your cookie cutter between cuts.
• Place cut out cookies onto a greased cookie sheet or on a sheet lined with a silpat or parchment.
• Bake about 8-10 minutes or until cookies are lightly browned and set. Time will vary widely based on your oven and the size of your cookies.
• Cool on cookie sheets for a few minutes until set, then transfer to a wire rack to finish cooling.
• Mix the confectioners sugar with enough water or milk to create your preferred spreading consistency. I generally use water for this icing. Color, as desired, with food coloring.
• Melt the chocolate chips in the microwave at 15 second intervals, stirring at each interval until chocolate is smooth and glossy. I sometimes add 1/2 teaspoon or so of shortening to loosen it up a bit.
• Transfer the melted chocolate to a zippered plastic bag and cut the corner tip off, or use a piping bag.
• Decorate cookies as desired.