Peanut butter chip cut-out cookies with brown sugar and pecans, finished with a simple chocolate drizzle. This recipe makes about 3 dozen cookies.
Follow the steps below for tender cookies with bright, balanced flavor. The recipe includes the finishing drizzle and helpful tips for shaping and baking each batch.
Why You’ll Love These Cookies
- Chill only until the dough is firm enough to roll; if it becomes very hard, let it stand briefly at room temperature.
- Roll the dough evenly to about 1/4 inch so the cut-out cookies bake at the same rate.
- Keep unused dough cold while cutting and baking each batch.
Peanut Butter Cut-Out Cookies
Ingredients
Instructions
- Put the butter and peanut butter chips in a medium saucepan. Cook over low heat, stirring constantly, just until melted. Pour into a large bowl.
- Add the brown sugar, egg, and vanilla, beating until well blended. Stir in the flour, baking soda, and chopped pecans until combined. Refrigerate the dough for 15 to 20 minutes, or until firm enough to roll.
- Heat the oven to 350°F (175°C). Roll a small portion of dough at a time on a lightly floured board or between two pieces of wax paper to about 1/4-inch thickness. Keep the remaining dough refrigerated. Cut into shapes with cookie cutters and place on ungreased cookie sheets.
- Bake for 7 to 8 minutes, or until almost set; do not overbake. Cool on the sheets for 1 minute, then transfer to wire racks and cool completely.
- For the chocolate glaze, put the semi-sweet chocolate chips and shortening in a small microwave-safe bowl. Microwave on HIGH for 1 minute and stir. If needed, heat in additional 15-second intervals, stirring after each, until melted and smooth. Drizzle over the cooled cookies and let set.
Tips and Storage
- Chill only until the dough is firm enough to roll; if it becomes very hard, let it stand briefly at room temperature.
- Roll the dough evenly to about 1/4 inch so the cut-out cookies bake at the same rate.
- Keep unused dough cold while cutting and baking each batch.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.
Estimated Nutrition
About 100 calories, 6 g fat, 11 g carbohydrates, and 2 g protein per cookie. Values are approximate.
Frequently Asked Questions
Can I make the dough ahead?
Yes. Wrap and refrigerate it, then let it soften slightly until easy to roll before cutting shapes.
Why should I avoid overbaking these cookies?
The original recipe says to bake until almost set. They firm up as they cool, so taking them out then helps keep them tender.
Can I omit the pecans?
The cookbook includes pecans in the dough. You can omit them, though the texture will be a little different.
Recipe adapted from the vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography. Nutrition is estimated.