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Peanut Butter Cut-Outs

Make these tasty cookies for any occasion.

Quick Facts

Prep Time: 40 minutes
Chill Time: 1 hour
Bake Time: 10 minutes
Yield: 4 to 5 dozen cookies


  • 1/2 cup creamy peanut butter
  • 6 tablespoons butter OR margarine, softened
  • 1/2 cup brown sugar
  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1 egg
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons Argo® Baking Powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt


  1. Beat peanut butter, butter, brown sugar, corn syrup and egg in a large bowl with mixer until smooth. Reduce speed; beat in 1 cup flour, baking powder, cinnamon and salt. Beat in remaining 1 cup flour.
  2. Divide dough in half. Between two sheets of waxed paper on large cookie sheets, press each half of dough a scant 1/4-inch thick using the palm of your hand or a rolling pin. Refrigerate until firm, about 1 hour.
  3. Preheat oven to 350ºF.
  4. Remove top piece of waxed paper. Cut dough into shapes with floured 2-inch cookie cutters. (Re-roll dough trimmings and cut). Place on ungreased cookie sheets. Bake 10 minutes or until lightly browned. Do not overbake. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely on wire racks. Decorate as desired.