PEANUT BUTTER STAMP COOKIE

 

January 21, 2017

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Peanut Butter Stamp Cookies: As early as the Aztecs, peanuts were roasted and crushed into paste for medicinal ointments. Not until 1898 did cereal giant John Harvey Kellogg commercialize peanut butter as a food item. Early peanut butter was dense, so the cookie dough stood up to the rigours of rolling and stamping. The criss-cross fork mark didn't appear in the peanut butter cookie until 1932, when the Schenectady Gazette published the idea. The following year, Pillsbury popularized the criss cross pattern, claiming that a flattened cookie helped it bake evenly. Heirloom cookie stamps even out the cookie too. Emboss the rolled dough in eye-catching designs.

The Finer Cookie returns to tradition with these Peanut Butter Stamp Cookies. To keep the dough sturdy and the baked cookie tender, use oat flour, which has little-to-no gluten. The creamy chocolate glaze balances the crispy texture. Bottom line? You'll see family and friends stand up and cheer for these Peanut Butter Stamp Cookies. The heirloom stamps are available from Nordic Ware. Use the link below to purchase them. Tell me your impressions in the comment section below.

Thanks to King Arthur Flour for this expert recipe. Here's their original post.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

(24) 3" cookies

Print Recipe

Grams

Ounces

Volume

PEANUT BUTTER COOKIE INGREDIENTS

  • 113grams soft unsalted butter
  • 135 grams smooth peanut butter grocery store brand (see ingredient note below)
  • 64 grams honey
  • 50 grams granulated white sugar
  • 1/4-1/2 teaspoon salt (see ingredient note below)
  • 1 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 149 grams unbleached all-purpose flour
  • 124 grams finely ground oat flour (see ingredient note below)

CHOCOLATE GLAZE INGREDIENTS

PEANUT BUTTER COOKIE INGREDIENTS

PEANUT BUTTER COOKIE INGREDIENTS

  • 8 tablespoons soft unsalted butter
  • 1/2 cup smooth peanut butter grocery store brand (see ingredient note below)
  • 3 tablespoons honey
  • 1/4 cup granulated white sugar
  • 1/4-1/2 teaspoon salt (see ingredient note below)
  • 1 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 cup unbleached all-purpose flour
  • 1/14 cup finely ground oat flour (see ingredient note below)

CHOCOLATE GLAZE INGREDIENTS

Instructions

 

  • Peanut Butter: If you use an all-natural peanut butter, or a low fat peanut butter, this cookie won't turn out as described. It will be likely be dry. Compensate by adding up to 1 tablespoon of water. If after you add the water the dough doesn"t roll nicely, better to roll the cookie dough into balls and press them flat with the stamp. If you use an all natural peanut butter, it is essential you increase the salt by 1/4 teaspoon to compensate for the effects of the oat flour.
  • Oat Flour: If you don't have finely ground oat flour, you can put rolled oats in a food processor and process as finely as possible. Still this won't give you a finely ground flour. With this method, the cookie dough could be a bit drier and difficult to roll. If this happens, it's best to make the cookie dough into balls and press them flat with the stamp. The baked cookie will taste the same, but it will have a different texture.

Peanut butter cookie dough made with oats processed in the food processor and all-natural peanut butter.
Peanut butter cookie dough made with oats processed in the food processor and all-natural peanut butter.

Mise en Place the Cookie Dough

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • Measure in a bowl of a mixer the butter, peanut butter, honey, sugar, vanilla and salt. Set aside.
  • In a medium size bowl, combine the all purpose flour, oat flour and baking soda.
  • If using all natural peanut, set aside one tablespoon of water.

Completing the Cookie Dough

  • On medium speed, cream together butter, peanut butter, honey, sugar, vanilla and salt until well combined.
  • Gently stir in the flours just until incorporated.
  • If the dough is dry and crumbly, stir in up to 1 tablespoon until the dough holds together when pinched.
  • Dump the dough onto a clean counter and knead it together until smooth.

Mixed peanut butter cookie dough made with all-natural peanut butter and processed oats. Note the dough looks a little dry.
Mixed peanut butter cookie dough made with all-natural peanut butter and processed oats. Note the dough looks a little dry.

  • Divide the dough in half, form each half into a disk, and wrap in plastic.
  • Refrigerate for at least 1 hour.

Rolling, Stamping and Baking the Cookies

  • Preheat the oven to 350F.
  • Lightly grease two baking sheets, or line with parchment or a baking liner.
  • Working with one piece at a time, place the dough on a lightly floured surface and roll 1/4 inch thick. Any thinner, the stamp might press through the dough.

Peanut butter cookie dough made with ground oat flour and supermarket store peanut butter. It rolls smooth and easily.
Peanut butter cookie dough made with ground oat flour and supermarket store peanut butter. It rolls smooth and easily.

Cutting the cookies with 3 inch fluted cutters.
Cutting the cookies with 3 inch fluted cutters.

I used heirloom cookie stamps to make the impressions.
I used heirloom cookie stamps to make the impressions.

  • Dip cookie stamps into flour, then press firmly into the dough.

A floured cookie stamp at the ready.
A floured cookie stamp at the ready.

Making the impression with the stamp.
Making the impression with the stamp.

The stamp works perfectly.
The stamp works perfectly.

Trays of unbaked Peanut Butter Stamp Cookie
Trays of unbaked Peanut Butter Stamp Cookie

  • Chill the pressed cookie dough for at least 15 minutes before baking. This step is the key to maintaining that lovely designs during baking.
  • Bake at 350F for 8 to 10 minutes, until lightly golden.
  • Remove the cookies from the oven, and cool completely.
  • Repeat with the remaining dough.

Forming, Stamping and Baking the Cookies

  • If the dough is dry and you're having trouble rolling the cookie dough out easily, refer to the alternate method (Forming Balls and Stamping the Cookies).

Dry and uncooperative cookie dough made with natural peanut butter and processed oat flour.
Dry and uncooperative cookie dough made with natural peanut butter and processed oat flour.

  • Weigh each piece of dough 43-45 grams. This will be adequate to spread the cookie dough evenly to form a 3 inch cookie.
  • Roll into a dough ball.
  • Center the ball in the center of the cookie stamp.

To avoid a lopsided cookie design, center the ball in the center of the cookie stamp.
To avoid a lopsided cookie design, center the ball in the center of the cookie stamp.

Press the cookie ball evenly with the stamp
Press the cookie ball evenly with the stamp

In the process of stamping cookies
In the process of stamping cookies

  • Bake each tray for 10-15 minutes. It is essential that the cookies are baked through when they're this big.

Rolled and stamped cookies are big. Be sure to bake them thoroughly.
Rolled and stamped cookies are big. Be sure to bake them thoroughly.

Make the Chocolate Glaze

  • Melt the butter.
  • Add the remaining ingredients to the melted butter.

Adding the ingredients to the melted butter.
Adding the ingredients to the melted butter.

  • Add enough milk to make a thin, pourable glaze.

Thinning the glaze with milk. Works like magic even if the butter separates a little.
Thinning the glaze with milk. Works like magic even if the butter separates a little.

Glazing the Cookies

  • Pour a spoonful of glaze on the backside of the cookie.

Pour the chocolate glaze on the backside of the cookie.
Pour the chocolate glaze on the backside of the cookie.

  • Spread the glaze to the edge of the cookie.

Spread the glaze to the edges of the cookie.
Spread the glaze to the edges of the cookie.

  • Let set on a rack.

Let the chocolate glaze set on the backside of the peanut butter cookie.
Let the chocolate glaze set on the backside of the peanut butter cookie.

  • Dip the unstamped side of each cookie into the glaze. Let set.

Peanut Butter Stamp Cookie, The Finer Cookie.
Peanut Butter Stamp Cookie, The Finer Cookie.

TAGS:  peanut butter   chocolate       LABELS: Chocolate  Cut Outs 

Comments

6 Comments

Mary Mohler   2017-12-01

I purchased these same exact stamps, but I did not have any success with them. I tried a couple of homemade cookie recipes and each time the dough would stick to the stamp so badly I couldn't even pry it out successful. I did call Nordic Ware, but the suggestions they made didn't work either. I was very disappointed with this buy. Did you season them somehow before using? I didn't. They did suggest I lightly spray them which I did and then called them back. Then they said to lightly flour them, but that didn't do. Then they said to dip the cookie dough in sugar which I didn't want any added sugar but I did it anyway and that was unsuccessful. I thought it was my dough so I tried the recipe that is shown on the box but I didn't have any luck with that either. I wanted them to work so badly.

Kimberlie 2017-12-01

Hi Mary, I'm feeling your pain. Uuggh. Let me start by saying that the dough I worked with in this recipe was on the dry side. When I used the natural PB and rough cut oats, the dough was nearly impossible. When I made the dough again with store bought PB and ground oats, the dough was better. Still on the dry side. I think this helped me. No, I didn't season them. I used them right out of the box. I only needed to flour the stamps. I would ask if your dough felt dry or wet. Also, which dough did you use? Any eggs? How warm was your butter? Did you let the dough sit in the fridge at all? Details like this might help me understand. Let me know. We'll try to get to the bottom of this. Kim

Melissa   2017-02-26

I have one of those fun stamps, what I’m curious about is the cutter. Is that cast iron? I’ve never seen one last it. I’d love to know where you purchased it!! Thank you for the lovely post.

Kimberlie 2017-02-26

Hi Melissa, Thanks for your question.The scalloped cutter I used is a thick tin. The stamp is a Nordic Ware product, made of cast aluminum. The links for where to purchase these items right in the text in a blue/green colour. The links will take you directly to the product on the Amazon.com If you purchase the product from my site, I receive a few cents commission (I'll try not to spend it in one place!). Anyway, these are terrific stamps and come in other designs. Best, Kim

Lyndsay // Coco Cake Land   2017-01-30

I love the cookie stamps!! So cute and gives them such a nice vintage feel. And I like the practical use of them - so much cuter to flatten a PB cookie with a stamp rather than a fork. ^__^

Kimberlie 2017-01-30

Hi Lyndsay, Thanks for your comment. Yes, I feel the same. The vintage look suits the peanut butter cookie.

Vicky Chin   2017-01-28

Wow, the cookie stamps made them look so pretty! I love the chocolate glaze too ! I love chocolate and my daughter loves peanut butter, we'll be fighting over these yummy cookies! Lol....Thanks for sharing!

Kimberlie 2017-01-28

Hi Vicky. Thanks so much for your message. I admit, I couldn't live without these stamps. It was love at first sight. I find them very easy to use. Otherwise, make the criss cross with a fork. I hope you give them a try. Let me know if you do.

Marisa   2017-01-27

Gosh, I need those cookie stamps in my life! How gorgeous they turned out and I'm sure they must be simply amazing. Your photos as usual are absolutely beautiful ❤

Kimberlie 2017-01-27

Hi Marisa, When I saw these stamps, I felt the same way. I had to have them. They work really well. Thanks for your kind words.

Bridget Oland   2017-01-27

These look so yummy! I have the same cookie stamps so will have to give the recipe a try. (I especially love the chocolate glaze.)

Kimberlie 2017-01-28

Bridget! You have the same stamps? Well, great mind think alike (wink). This recipe makes a sturdy dough. The oat flour adds a lovely crispness to the baked cookie. If you do get a chance to make them, let me know how you find them.

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PEANUT BUTTER STAMP COOKIE

(24) 3" cookies

Ingredients
Instructions

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