Grab a rolling pin and the cookie cutters and bake up a batch of these peanut butter-sugar cookies. Dipping them in chocolate makes them extra-special.
What do I need ?
Original recipe yields 27 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup butter, softened
1/4 cup Kraft Smooth Peanut Butter
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
6 oz. Baker's Semi-Sweet Chocolate
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How do I make it ?
Beat first 5 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
Heat oven to 375ºF. Roll dough to 3/8-inch thickness on floured surface. Cut into desired shapes with 2-inch cookie cutters. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 to 10 min. or until edges are lightly browned. Cool 1 min; remove to wire racks. Cool completely.
Melt chocolate as directed on package. Dip half of each cookie in chocolate; place on waxed paper. Let stand until chocolate is firm.
Kraft Kitchen Tips!
Stir additional 1 Tbsp. peanut butter into melted chocolate before dipping cookies into it.
How to Store
Store in tightly covered container at room temperature up to 3 days. Or, place cookies in freezer-weight resealable plastic bag; freeze up to 1 month.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
Cholesterol 20 mg
Sodium 100 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 11 g
Protein 3 g
27 servings, 2 cookies (34 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.