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Chocolate Drizzled Peanut Butter Cut-Out Cookies

Details

Time
2 hours 30 minutes
Skill Level
Expert
Yields
36 cookies

Pull out your cookie cutters for cookies that are anything but boring. These cut-out cookies are as fun to roll out and stamp as they are to eat. Pick your favorite cookie shapes and drizzle them with HERSHEY'S Chocolate or REESE'S Peanut Butter.

Ingredients & Directions

Prep Time
40 minutes
Bake Time
7 minutes
Cool Time
1 hour
Chill Time
20 minutes

Ingredients

  • 1/2 cup

    butter or margarine (1 stick)

  • 2/3 cup

    packed light brown sugar

  • 1

    egg

  • 3/4 tsp

    vanilla extract

  • 1 1/3 cups

    all-purpose flour

  • 3/4 tsp

    baking soda

  • 1/2 cup

    pecans finely chopped

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Microwave-Safe Bowl
Microwave-Safe Bowls
Microwave
Microwave
Mixer
Mixer
Cookie Sheets
Cookie Sheets
Refrigerator
Refrigerator
Oven
Oven
Cookie Cutters
Cookie Cutters
1

Place butter and peanut butter chips in large microwave-safe bowl. Microwave at medium (50%) 1 minute; stir until chips are melted. Add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.

2

Heat oven to 350°F. Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator). With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.

3

Bake 7 to 8 minutes or until almost set (do not over bake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

4

Drizzle Chocolate Chip Glaze or Peanut Butter Chip Glaze onto each cookie; garnish as desired.

Tip

Before glaze sets, top cookies with chopped nuts.

Chocolate Chip Glaze: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/2 cup glaze.

Peanut Butter Chip Glaze: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. Microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.

Variation: Slice and Bake Peanut Butter Cookies: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6-inch rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4-inch thick slices. Proceed as directed for baking and cooling.

Additional questions?