Product Used In This Recipe
Peanut Butter Stamped Cookies
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These classic peanut butter cookies feature a simple and sweet nutty flavor that will make you come back for more. Easy to make and decorate in one easy step using our beautifully designed cookie stamps. Fun activity to make and share with the whole family!
Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 1/2 cups peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- sugar for rolling
Directions
Using a stand mixer, cream butter, sugars and peanut butter. Add eggs, vanilla, flour, baking soda, baking powder and salt and mix well. Refrigerate for 30 minutes to an hour.
Preheat oven to 350°F. Let dough sit for a few minutes to soften slightly. Roll dough into balls or use a cookie dropper and roll in sugar. Place on an ungreased cookie sheet and use the cookie stamp of your choice to press each ball once. Bake for 12 minutes or until golden brown. Makes 3 dozen cookies.
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Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 1/2 cups peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- sugar for rolling
Directions
Using a stand mixer, cream butter, sugars and peanut butter. Add eggs, vanilla, flour, baking soda, baking powder and salt and mix well. Refrigerate for 30 minutes to an hour.
Preheat oven to 350°F. Let dough sit for a few minutes to soften slightly. Roll dough into balls or use a cookie dropper and roll in sugar. Place on an ungreased cookie sheet and use the cookie stamp of your choice to press each ball once. Bake for 12 minutes or until golden brown. Makes 3 dozen cookies.
Read Recipe Reviews
I was making stamped cookies for a wedding. Nice consistency of dough to work with. I rolled out the dough, cut out cookie with cookie cutter, dipped cookie in sugar, placed on baking sheet and then pressed my cookie with a cookie stamp. Worked out well and dough did not stick to cookie stamp. Nice peanut butter taste
The recipe yields a very yummy peanut butter cookie. My dough was a bit too chilled and stuck to the stamp, but once it warmed up more it work much better. The cookies are beautiful and very feative.
These were delicious and kept their shape/detail from the cookie stamps nicely! I added a glaze which helped keep these really soft for 5 days after they were made.
I have a bunch of stamps and I have used this recipe for the last 4 years. Depending on the stamp I use kisses and peanut butter cups in the centers.
NOTE: the recipe itself is a good peanut butter cookie recipe, BUT the dough is too soft for the stamps! They stuck and lost shape (and I was working with very chilled dough). True, I’m new to stamps, but I’m not this much a novice!
Hi! Thank you for your review. Chilling the dough should help with sticking, but you could also try chilling your baking sheet as well as the stamps before use. Prepping the stamps can also help if the dough starts to stick. You can use baking spray and even a little flour or sugar on the stamps to help with the release. If you are still having troubles, please reach out to our customer service team directly at info@nordicware.com. Thank you!
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