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!