The Perfect Peanut Butter Cutout Cookie Recipe
Peanut butter lovers rejoice! This no-chill, no-spread cutout cookie recipe is what dreams are made of. Super easy and quick to make with amazing PB flavor! Enjoy plain or decorated! Our chocolate royal icing also pairs beautifully for the ultimate combo!
Ingredients
- 1 cup (226g) Salted Butter Chilled, Cubed
- 3/4 cup (165g) Light Brown Sugar Packed
- 3/4 cup (150g) Granulated Sugar
- 1.5 cups (360g) Creamy Peanut Butter (I use JIF or Skippy)
- 2 Large Eggs Chilled
- 1 tsp (5ml) Vanilla Extract
- 4 cups (480g) All-Purpose Flour
- 1/4 tsp (1g) Baking Powder
- 1/2 tsp (3g) Salt
Instructions
- Preheat oven to 350 degrees F.
- I use perforated baking mats on my cookie sheets, which I highly recommend for evenly baked cookies and eliminating any potential spread.
- In your mixer bowl cream butter, brown sugar, granulated sugar and peanut butter, until smooth, at least 2 minutes.
- Beat in vanilla extract and eggs.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 8-9 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together. You can bake longer if you prefer a crispier cookie.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.
If dough seems to sticky after blending, add small amounts of flour while rolling out the dough on a floured surface.