Peanut Butter Cut-Out Cookies Recipe

Peanut Butter Cut-Out Cookies Recipe

45 min
7 min


1/2 cupbutter or margarine (125 mL)
1 cupCHIPITS REESE Peanut Butter Chips (250 mL)
2/3 cuppacked light brown sugar (150 mL)
1 egg (1)
3/4 tspvanilla extract (4 mL)
1 1/3 cupsall-purpose flour (325 mL)
3/4 tspbaking soda (4 mL)
1 cupCHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Cholcolate Chips (250 mL)
1 tbspvegetable shortening (do not use butter, margarine, spread or oil) (15 mL)


    1. Combine the butter and peanut butter chips in small saucepan set over low heat. Cook, stirring constantly, until melted. Pour into a large bowl. Add the brown sugar, egg and vanilla; beat well. Stir in the flour and baking soda. Chill for 15 to 20 minutes or until firm enough to roll.

    2. Preheat the oven to 350°F (180°C). Roll the dough, a small portion at a time, on a lightly floured surface or between 2 pieces of wax paper, to 1/4-inch (5 mm) thickness. (Keep remaining dough in refrigerator until ready to use.)

    3. Cut the dough into desired shapes using cookie cutters. Place cut-outs on an ungreased cookie sheet. Bake for 7 to 8 minutes or until almost set (do not over bake). Cool for 1 minute. Transfer to a wire rack to cool completely.

    4. Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Decorate cookies with chocolate glaze.

    Makes about 3 dozen cookies.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

go to top