Just another quick mini-post today. This is a good recipe for a crumbly, shortbread-like cookie that bakes well and isn’t overly fussy. Because it does have chips in it, I would not recommend using an especially intricate cookie cutter for this particular recipe; however, it worked fine for the crescent moons, and I imagine would be similarly fine for circles, hearts, stars, snowmen, anything else that doesn’t have too many twists or turns. They taste really good and are buttery and keep well for several days.
This is a continuation of my search for good cookie-cutter cookie recipes. The brownie roll-out cookies from last month were a good start, and I was feeling up for something a little more fancy last night! So my dinosaur cookie cutters from Sur Le Table + this recipe were next on the list.
The cookie recipe is pretty straightforward:
- Beat together 1/2 cup creamy peanut butter, 6 tbsp softened butter, 1/2 cup packed light brown sugar, 1/3 cup light corn syrup, and 1 large egg.
- Add in 1 cup flour, 1.5 tsp baking powder, and 1/8 tsp salt.
- Add in the last 1 cup flour.
- Divide the dough in half and roll out between sheets of waxed paper. Refrigerate the dough for 45 minutes.
- Preheat the oven to 350 degrees and cut out cookies in desired shapes. Reroll scraps and cut.
- Bake for at least 9 minutes. Let cool on sheets for 2 minutes, then remove to cool.
While cookies are cooling, prepare chocolate ganache:
- Heat 1/2 cup heavy cream in microwave-safe bowl for 45 seconds.
- Add 1 1/4 cups chocolate chips (which equals 7.75 ounces according to a converter I used, if you have bar chocolate instead of chips). Stir for 1-2 minutes or so.
- You might need to microwave again for 15 seconds or so. The ganache should be creamy and smooth. Let it sit for about 5 minutes then spoon/brush onto the cookies.
- Top with sprinkles or whatever.
- These cookies are good and taste good.
- I didn’t have milk chocolate chips as suggested. I used a mixture of milk and semisweet bar chocolate. So it was a little more adult. For dinosaur cookies.
- I had leftover toasted coconut from several months ago that I found in the freezer, so obviously I put those on some of the cookies. They were even better than the plain sprinkles cookies.
- The dino cookie cutters are harder to use than the Texas-shaped ones. I ended up working it out, but it required a slightly thicker cookie roll-out than I had been intending.
- Also, this recipe says to refrigerate for 45 minutes but that is DUMB. This dough needs to be refrigerated for at least 2 hours and probably overnight would be better. I kept having to put it back into the fridge and it was leaving butter grease everywhere. Much more of a pain than it needed to be.
- I turned down the oven to 325 and baked for 10 minutes instead of 9 minutes at 350 because I was afraid of overly crisping up the dinosaur tail and feet. This worked fine.
- Mainly the refrigerating thing.
- Okay also. I’m not gonna lie, the dino cookies are cute. But at the end, I got tired of rerolling and cutting them, so I just made five ball-shaped cookies and baked them for 15 minutes. They were WAY BETTER than the rolled out ones tbh. I didn’t even get a picture because my husband and I ate them all first.
In conclusion, these are good roll-out cookies and a definite addition to the repertoire. I’m still messy at decorating with ganache, that’s something to work on for sure!
Just a mini-update today as I don’t have time to do a full write-up but I do want to record these before I forget. The motivation for this bake was because we went to Sur Le Table over the weekend and got a bunch of amazing cookie cutters, so I needed to work on my cookie-cutter-cookie recipes. I got this one from Smitten Kitchen and it is pretty great!
- The recipe itself is perfect and doesn’t need adjusting.
- These are VERY easy to cut out, even with a fairly intricate cutter.
- I accidentally froze the dough because I forgot about it and left it overnight, but I just rolled it out the next day and it was still fine.
- The cookies taste AMAZING fresh out of the oven and are soft and lovely. They harden up after 24 hours so I’d recommend eating them right away.