Chocolate Peanut Butter Cut-out Cookies

By sandycon

Ingredients

• 2 & 1/2 cups unbleached, all-purpose flour
• 1/2 cup dutch-processed cocoa (such as Hershey's Special Dark)
• 2 teaspoons baking powder
• 1/8 teaspoon kosher salt
• 2 sticks (1 cup) salted butter, cut into chunks
• 1 cup sugar
• 1/2 cup smooth peanut butter (not all-natural)
• 1 egg
• 1 teaspoon vanilla

Details

Servings 12

Preparation

Step 1

Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, use a paddle attachment to beat the butter and sugar together until light and fluffy. Beat in the peanut butter until smooth. Beat in the egg and vanilla.

In three additions, add in the flour mixture beating on low until just combined. Scrape the bowl to incorporate any dry bits on the bottom of the bowl.

Divide the dough in half, form into two discs, and wrap in plastic wrap. Refrigerate at least 30 minutes.

Mix flour and cocoa powder together to coat the rolling pin and rolling surface. Roll the dough to about 1/4"-3/8" thickness. Freeze the cut-outs on the cookie sheet for 10 minutes before baking.

Bake for 9-12 minutes. Cool on the cookie sheet for 1 minute, then remove to wire rack to cool completely.

Decorate as desired with royal icing.