My aunt who makes peanut butter balls every Thanksgiving/Christmas won’t be coming this week, so I made us some peanut butter leaves for Thursday! (I bought these cookie cutters on sale at work a few weeks ago, specifically for Thanksgiving cookies, but more people wanted peanut butter balls than cookies.)
(Again, bad pictures via my camera phone…)
- 2 cups creamy peanut butter
- 2.5 cups powdered sugar
- 1/4 cup (1/2 stick) of butter
- 1 tsp vanilla extract
- melting chocolates
- cookie cutters in desired shapes
- rolling pin
- cutting board
- bowl for melting chocolates deep enough to cover a cookie
- Cut the butter into squares. Place peanut butter and butter in microwave-safe bowl and heat for 30sec-2min on high, until SOFT (not liquid). Stir.
- Stir in vanilla extract and slowly add powdered sugar. Actual amount may vary depending on your kind of peanut butter and the consistency. Mix until able to knead the peanut butter mixture.
- Dust a cutting board with powdered sugar and flatten/roll out some peanut butter mixture to 1/3″ thick. (Thicker holds up better in the chocolate dipping.) Cut out your shapes exactly like cutting sugar cookies. Reuse the excess and repeat until all the peanut butter is cut.
- Chill cookies in fridge for at least 30 minutes (a few hours or even overnight would be best). You can also use the freezer, but not for too long or it will complicate the chocolate-dipping.
- Heat melting chocolates in your preferred manner and pour into a bowl for dipping. Dip one cookie at a time and evacuate to a piece of aluminum foil/parchment/wax paper to dry.
I hope you enjoy!