1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1/3 cup 2% milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Red food coloring
Assorted colored sprinkles
1. In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
3. Bake at 375° for 7 to 9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.
I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: About 4-1/2 dozen.
2 each: 151 calories, 5g fat (1g saturated fat), 16mg cholesterol, 84mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 4g protein.