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Peanut Butter Cut Out Cookies

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Peanut butter cut out cookies are perfect for cutting into cute shapes and decorating. They can be used in the same way you enjoy sugar cookies, but they have the added goodness of peanut butter baked in. They are a perfect addition to your Christmas baking, but they are wonderful for any occasion that calls for cute cookies.

plate of peanut butter cookies cut into Christmas shapes and decorated with royal icing.

If you think sugar cookies are the only ones that can be rolled, cut and decorated, think again! These peanut butter cookies roll, cut and bake beautifully. 

You can taste and smell the peanut butter for a delicious twist on your cookie trays. For peanut butter lovers, these tasty cut out cookies are a dream come true.

We love decorating cookies. Of course we bake up batches of gingerbread cookies and sugar cookies at Christmastime every year.

But that isn’t the only time we cut out cookies and decorate them. I like to fill cellophane bags with decorated cookies for party favors as well.

peanut butter dough rolled out and cut into circles.

They are the perfect little take home treat after a baby shower, bridal shower, or even birthday party. They can match the theme of the party and are an economical and cute little take home token for guests.

With all of the cookie baking opportunities that present themselves in a year, it is nice to have some more flavor options in the arsenal. That way you can mix and match your favorites or alternate through different flavors for different events.

These peanut butter sugar cookies are a wonderful addition. They add that rich peanut flavor in a dough that is a dream to work with.

Tips and Tricks

Though it is not necessary, I like to spread out the work for making cut out cookies over three days. It allows me to enjoy each step of the process and not feel overwhelmed.

I start by making the dough on the first day. It needs to chill before it is rolled out and cut anyway. Chilling it overnight allows the dough to get fully chilled and gives the flavors a chance to develop.

You don’t have to chill the dough for that long, but you do want to give the dough at least an hour to chill.

freshly baked peanut butter cookies in Christmas shapes.

That gives the butter a chance to firm back up a bit so your dough will be less sticky. Then you can use less flour when you are rolling the cookie dough out, and your cookies will be more tender.

Once the dough is good and chilled, roll it out on a lightly floured surface. Cut out your shapes and bake them.

Let them cool on the tray for a few minutes, then move them to a wire rack to cool completely. Sometimes I freeze them at this point to decorate later.

peanut butter cookies in holly shapes.

With a busy life, sometimes it isn’t possible to get everything done at once. If you stack the cookies in airtight containers you can freeze them for several weeks without affecting the quality.

Then you can decorate them at a later date, spreading out the mess and the work. Sometimes it is about working smarter, not harder.

We usually decorate these cookies with royal icing. Little Dude loves the process and is quite good at it.

However, they are also delicious with crusting buttercream on top. Both frosting methods have their advantages, it all depends on the finish you are going for.

christmas peanut butter cookies decorated with royal icing.

Frequently Asked Questions

How do you store peanut butter sugar cookies?

These cookies can be stored in an airtight container at room temperature for a week or two. You can freeze them for up to 3 months.

I prefer to freeze them undecorated because any condensation formed while defrosting them can affect the icing.

What kind of peanut butter should you use in these cookies?

Using a standard commercial creamy peanut butter is usually best for baking. The natural peanut butters that need stirred before you use them taste great, but they can affect the texture of baked goods.

Most peanut butter recipes are developed using a standard jar of creamy peanut butter unless the recipe states otherwise.

More Favorite Peanut Butter Dessert Recipes:

Great-Grandma’s Peanut Butter Cookies are the classic chewy cookies that are made special with the crosshatch pattern embossed on top with a fork.

Emily’s No Bake Peanut Butter Bars are a tasty treat made with a delicious peanut butter layer topped with chocolate. They are one of my husband’s favorites.

Buckeyes have a creamy peanut butter center dipped in chocolate. They are a classic for Christmas in our family. 

Check out my collection of peanut butter recipes for even more tasty inspiration.

plate of peanut butter cookies cut into Christmas shapes and decorated with royal icing.

Peanut Butter Cut Out Cookies

Carlee
Delicious and peanut butter cookies that you can roll out and cut into shapes, these cookies will surprise you with how good they are! Change up your Christmas cookie game with delicious peanut butter cut out cookies.
4.67 from 59 ratings
Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 36 Cookies
Calories 92 kcal

Ingredients
 

  • ½ cup creamy peanut butter
  • ½ cup butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder

Instructions
 

  • Cream together the butter and peanut butter until smooth.
    ½ cup creamy peanut butter, ½ cup butter
  • Add sugars and beat until fluffy. Stir in egg and vanilla.
    ½ cup granulated sugar, ½ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • Mix together flour, salt and baking powder. Stir into peanut butter mixture.
    2 cups all purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder
  • Wrap tightly in plastic wrap and place in refrigerator for at least an hour.
  • Preheat oven to 350°F.
  • Roll your dough to about 1/4" thick on a lightly floured surface.
  • Cut desired shapes and place on cookie sheet.
  • Bake for 8-12 minutes.
  • Cool on the cookies sheet for a couple of minutes on the cookie sheet, then remove to wire rack to cool completely.
  • Decorate and eat!

Nutrition

Serving: 1cookieCalories: 92kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 12mgSodium: 68mgSugar: 6g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating




Dorothy daniels

Sunday 10th of December 2023

I love these

Carlee

Sunday 10th of December 2023

thank you!

Lou Ann

Friday 10th of November 2023

I chilled the dough for two hours. I found it very crumbly when rolling out. The cookies taste ok, but required me only cutting out a couple at a time. Any tips?

Carlee

Friday 10th of November 2023

Letting it warm up a bit before rolling may help with the crumbliness. It is likely your 2 cups of flour were a little heavier than mine. If you make another batch, I would try two scant cups or add an extra Tablespoon of peanut butter. The dough should come together nicely in the mixer and be pliable, if that isn't the case a little extra butter or peanut butter will help. Once it is chilled, it should be stiff but not crumbly. That way you can roll it out without adding a bunch more flour.

B

Friday 27th of October 2023

Just made these last week for a bday party. Lots of compliments on taste and design. Easy recipe and everything came out exactly like you'd want. My cookie cutter had some fine line details and those showed nicely after baking. Nice flat surface to decorate with royal icing. I added mini chocolate chips to one batch and that worked well too.

Carlee

Friday 27th of October 2023

I am so glad you liked them!

Anne

Friday 20th of October 2023

Not much of a peanut butter flavor. A little dry to roll out.

Carlee

Friday 20th of October 2023

I would imagine a Tablespoon of additional peanut butter may solve both problems for you. It sounds like you might have a little extra flour in your dough.

Cassandra

Sunday 4th of December 2022

I followed recipe to a T, even kept the dough in the fridge for 1.5 hours, and it was too soft to handle. I would cut out shapes and it would fall apart when I tried transferring it. I tried adding more flour, didn’t help. Any suggestions?

Carlee

Monday 5th of December 2022

oh no! I am not sure what could be happening other than I have had a few really loose jars of peanut butter lately. I make these every year and the dough is soft and pliable but not too soft to transfer shapes.