Peanut Butter Cut-Out Cookies

60 27 servings, 2 cookies (34 g) each
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27 servings, 2 cookies (34 g) each

Grab a rolling pin and the cookie cutters and bake up a batch of these peanut butter-sugar cookies. Dipping them in chocolate makes them extra-special.

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What You Need

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Make It

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  • Beat first 5 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
  • Heat oven to 375ºF. Roll dough to 3/8-inch thickness on floured surface. Cut into desired shapes with 2-inch cookie cutters. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 8 to 10 min. or until edges are lightly browned. Cool 1 min; remove to wire racks. Cool completely.
  • Melt chocolate as directed on package. Dip half of each cookie in chocolate; place on waxed paper. Let stand until chocolate is firm.

Special Extra

Stir additional 1 Tbsp. peanut butter into melted chocolate before dipping cookies into it.

How to Store

Store in tightly covered container at room temperature up to 3 days. Or, place cookies in freezer-weight resealable plastic bag; freeze up to 1 month.


  • 27 servings, 2 cookies (34 g) each

Nutritional Information

Serving Size 27 servings, 2 cookies (34 g) each
Calories 170
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 20mg
Sodium 100mg
Carbohydrate 20g
Dietary fibre 1g
Sugars 11g
Protein 3g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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