peanut butter cut-out cookies

who doesn’t love peanut butter?!

ok, well maybe some people. guess there is the people who live for nutella. or the people over in europe. i never really understood why europeans don’t like peanut butter. anyone care to elaborate?

a long time ago, well more like 6 years ago, i was an exchange student and lived with the nicest family in england for 4 months. one thing i learned is that peanut butter isn’t a very popular thing. if you wanted it, you’d have to buy it in small jars. and i go through a jar of peanut butter like no one’s business. and that’s me being serious.

i’m a very serious person. i don’t do jokes very well.

i literally took the two biggest containers of peanut butter to england with me, and both jars were gone within a month. and i’m not talking about the typical big jar you would normally buy for a family of four. i’m talking about the 64 oz jars. two of them. both gone in a month. maybe i have a peanut butter problem?

mmmm, no i don’t think so.

so these cookies are super fun. i bought this rooster cookie cutter and i thought it was just perfect to go with these cookies. just add in a little chocolate drizzle and a dash of some sea salt and you have a cute, delicious cookie. and who doesn’t like to have a little chocolate with their peanut butter?

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peanut butter cut-out cookies

makes 2-3 dozen cookies

2 sticks unsalted butter

1/2 granulated sugar

3/4 cup brown sugar

3/4 cup creamy peanut butter

3 eggs

1 1/2 tsp vanilla extract

3 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

preheat the oven to 350 degrees F. in a bowl, combine all of the dry ingredients. in another bowl, combine the butter, peanut butter, and both sugars and cream together until smooth, about 1 minute. scrape down the sides of the bowl then add in the eggs and vanilla. mix until incorporated, about 1 minute. scrape down the sides of the bowl again and then gradually add in the dry ingredients. separate the dough in half and then wrap the halves into cling wrap. place the dough into the fridge for about 30 minutes. once chill, roll the dough out to 1/4 inch thickness. place the cookies onto a sheet pan lined with parchment paper. bake for 8-10 minutes. let cool.

add a chocolate drizzle by melting some chocolate chips and using a fork to drizzle it on the cookies. then sprinkle some sea salt on top before the chocolate sets.