PEANUT BUTTER STAMP COOKIE

PEANUT BUTTER STAMP COOKIE
January 21, 2017 Kimberlie

Peanut Butter Stamp Cookies

Peanut Butter Stamp Cookie, The Finer Cookie.

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

    Peanut Butter Cookie Ingredients

  • 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)
  • Chocolate Glaze Ingredients

  • 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: 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 ¼ 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 stamp cookie the finer cookie

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

  • 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.
      peanut butter stamp cookie the finer cookie

      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 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.
      peanut butter stamp cookie the finer cookie

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

    • Using a 3" fluted round cutter, cut out rounds.
      peanut butter stamp cookie the finer cookie

      Cutting the cookies with 3 inch fluted cutters.

    • peanut butter stamp cookie the finer cookie

      I used heirloom cookie stamps to make the impressions.

    • Dip cookie stamps into flour, then press firmly into the dough.
      peanut butter stamp cookie the finer cookie

      A floured cookie stamp at the ready.

    • Peanut butter stamp cookie the finer cookie

      Making the impression with the stamp.

    • Peanut butter stamp cookie the finer cookie

      The stamp works perfectly.

    • Using an offset spatula, transfer them to the prepared pans 12 up.
      Peanut butter stamp cookie the finer 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 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).
      peanut butter stamp cookie the finer cookie

      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.
      Peanut butter stamp cookie the finer cookie

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

    • Press with the cookie stamp.
      Peanut butter stamp cookie the finer cookie

      Press the cookie ball evenly with the stamp

    • Peanut butter stamp cookie the finer cookie

      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.
      Peanut butter stamp cookie the finer cookie

      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.
      Peanut butter stamp cookie the finer cookie

      Adding the ingredients to the melted butter.

    • Add enough milk to make a thin, pourable glaze.
      Peanut butter stamp cookie the finer cookie

      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.
      Peanut butter stamp cookie the finer cookie

      Pour the chocolate glaze on the backside of the cookie.

    • Spread the glaze to the edge of the cookie.
      Peanut butter stamp cookie the finer cookie

      Spread the glaze to the edges of the cookie.

    • Let set on a rack.
      Peanut butter stamp cookie the finer 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.

    10 Comments

    1. Marisa 3 months ago

      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 ❤

      • Author
        Kimberlie 3 months ago

        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.

    2. Bridget Oland 3 months ago

      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.)

      • Author
        Kimberlie 3 months ago

        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.

    3. Vicky Chin 3 months ago

      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!

      • Author
        Kimberlie 3 months ago

        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.

    4. 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. ^__^

      • Author
        Kimberlie 3 months ago

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

    5. Melissa 2 months ago

      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.

      • Author
        Kimberlie 2 months ago

        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

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