Pressed Peanut Butter Cookies

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  • Level: Intermediate
  • Total: 2 hr 43 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 18 min
  • Yield: 2 Dozen Cookies
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1 1/3 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1 stick (8 tablespoons) unsalted butter, at room temperature

3/4 cup firmly-packed light brown sugar

3/4 cup smooth peanut butter

1 large egg, beaten

Nonstick cooking spray

Chocolate Ganache, recipe follows

Royal Icing, recipe follows

Assorted colored sanding sugars 


Special equipment:
Pressed cookie baking sheet molds
  1. 1. Whisk the flour, baking powder and salt together into a medium bowl. Beat the butter and sugar together in the bowl of an electric mixer on medium-high speed until light and fluffy, about 8 minutes. Beat in the peanut butter and egg. Turn the mixer to low and slowly add the flour mixture to make a smooth dough. Scrape the dough onto a piece of plastic wrap, flatten into a disk, wrap and refrigerate until firm, about 2 hours.
  2. 2. Position an oven rack in the center of the oven and preheat to 325°F. Spray the pressed cookie sheet molds with nonstick spray. Press the dough evenly into the molds; the molds should be three-quarters full.
  3. 3. Bake until the edges are golden, about 9 minutes. Remove from the oven and let the cookies remain in the molds for 5 minutes before turning them out onto a cooling rack. Repeat with the remaining dough.
  4. 4. Decorate the cookies as desired with Chocolate Ganache, Royal Icing and sanding sugars.
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