Peanut Butter Stamp Cookies
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.
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- Makes 24 (3 inch) cookies
- 8 tablespoons (4 ounces/113grams) soft unsalted butter
- 1/2 cup (4.75 ounces/135 grams) smooth peanut butter grocery store brand (see Ingredient Note below)
- 3 tablespoons (2.25 ounces/64 grams) honey
- 1/4 cup (1.75 ounces/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
- 1 1/4 cup (5.25 ounces/149 grams) unbleached all-purpose flour
- 1/14 cup (4.5 ounces/124 grams) finely ground oat flour (see Ingredient Note below)
- 4 tablespoons (2 ounces/57 grams) unsalted butter, melted
- 1/4 cup (.75 ounces/21 grams) cocoa powder
- 1 cup (4 ounces/113 grams) confectioners sugar or glazing sugar
- 2-4 tablespoons (1 to 2 ounces/28 to 57 grams) whole milk
Peanut Butter Cookie Ingredients
Chocolate Glaze Ingredients
Mise en Place the Cookie Dough
- 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.
- 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 350°F.
- 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 ¼ inch thick. Any thinner, the stamp might press through the dough.
- Using a 3" fluted round cutter, cut out rounds.
- Dip cookie stamps into flour, then press firmly into the dough.
- Using an offset spatula, transfer them to the prepared pans 12 up.
- 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 the cookies 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).
- 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.
- Press with the cookie stamp.
- Bake each tray for 10-15 minutes. It is essential that the cookies are baked through when they’re this big.
Make the Chocolate Glaze
- Melt the butter.
- Add the remaining ingredients to the melted butter.
- Add enough milk to make a thin, pourable glaze.
Glazing the Cookies
- Pour a spoonful of glaze on the backside of the cookie.
- Spread the glaze to the edge of the cookie.
- Let set on a rack.
- Dip the unstamped side of each cookie into the glaze. Let set.