Bake or Break Recipes

Peanut Butter Cutout Cookies with Chocolate or Vanilla Creme Filling

September 10th, 2006 · No Comments

Recipe from The Baking Sheet.  Read more about the baking experience.

Peanut Butter Cutout Cookies

  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/4 cup (2 ounces) heavy cream or sour cream, divided in half
  • 3 tablespoons cornstarch
  • 3 cups all-purpose flour, divided in half
Beat together butter, peanut butter, sugar, salt, baking soda, and vanilla. Add egg and beat well. Add 1/8 cup of cream, all of the cornstarch, and 1 & 1/2 cups of flour. Mix well. Add in another 1/8 cup of cream and 1 & 1/2 cups of flour.
Divide dough in half. Flatten each half slightly, wrap well, and place in refrigerator for about an hour.
Preheat oven to 350 degrees. Remove dough from refrigerator and let it sit at room temperature for about 5 minutes. Grease/spray or line with parchment paper/Silpat two baking sheets.
Place dough on a lightly floured surface. Lightly dust each side of the dough with flour. Roll each half of dough into a 1/8- to 1/4-inch circle. Cut out the dough and place on baking sheets.
Bake for 10 to 12 minutes or until set. Cool for a few minutes on baking sheets, then cool completely on wire racks.

Chocolate Creme Filling

  • 1 teaspoon plus a heaping 1/4 teaspoon unflavored gelatin
  • 3 tablespoons cold water
  • 6 tablespoons vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/2 cup Dutch-process cocoa
  • 2 & 1/2 cups confectioner’s sugar
Combine gelatin and water in a small cup or bowl. Place in a larger bowl of hot water to allow gelatin to dissolve. The mixture will be transparent. Remove from hot water and let sit at room temperature until cooled but not set.
In a separate bowl, cream the shortening. Add slowly the vanilla, cocoa, and confectioner’s sugar. Mixture will be very dry. Add gelatin and mix well. Use filling immediately or cover and store at room temperature.

Vanilla Creme Filling

  • 1 teaspoon plus a heaping 1/4 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 2 & 1/2 cups confectioner’s sugar
Combine gelatin and water in a small cup or bowl. Place in a larger bowl of hot water to allow gelatin to dissolve. The mixture will be transparent. Remove from hot water and let sit at room temperature until cooled but not set.
In a separate bowl, cream the shortening. Add slowly the vanilla and confectioner’s sugar. Mixture will be very dry. Add gelatin and mix well. Use filling immediately or cover and store at room temperature.

Print This Recipe Tags: chocolate · cookies · fillings · peanut butter