- ½ cup creamy peanut butter
- 6 tablespoons butter, softened
- ½ cup brown sugar, packed
- ⅓ cup light corn syrup
- 1 large egg
- 2 cups all-purpose flour, divided
- 1 ½ teaspoons baking powder
Using a stand mixer, beat the peanut butter, butter, brown sugar, corn syrup, and egg until smooth.
Add 1 cup of the flour and the baking powder; beat until incorporated.
Using a spoon, stir in the last cup of flour until incorporated.
Divide the dough in half. Between two sheets of waxed paper, roll out the cookie dough to ¼" thick. Place the wax-paper lined cookie dough on a baking sheet and place it in the freezer until the dough is firm and chilled, about 10-15 minutes.
Preheat the oven to 350°F.
Remove one of the rolled dough sections out of the freezer and remove the top piece of the waxed paper. Dip your cookie cutters in flour and cut out the desired shapes. Place the cookies on a cookie sheet covered with a silicon baking mat. Reroll the scraps and cut out more shapes until you've used all of the dough.
Bake the cookies for 10 minutes or until set and firm. Allow the cookies to cool on the cookie sheet for 2 minutes before removing them to wire racks to cool completely.
Repeat the process using the other rolled dough section from the freezer. Store the cookies in an airtight container for up to a week.
- Yields: About 2 dozen cutout cookies or so - depending on the sizes and shapes of your cookie cutters
- Preparation Time: 45 minutes