Peanut Butter Stamp Cookies

These cookies feature the rich, nutty flavor of brown butter, and are a twist on the classic holiday sugar cookie. They come out beautifully decorated in one easy step, when made with cookie stamps. And the buttery, sweet glaze takes their flavor to new heights.

PREP
20 mins

BAKE
14 to 16 mins

TOTAL
3 hrs 34 mins

YIELD
2 dozen cookies

½ cup (8 tablespoons, 113g) soft unsalted butter

½ cup (135g) smooth peanut butter

¼ cup (50g) granulated sugar

3 tablespoons (64g) honey

¼ teaspoon salt

½ teaspoon baking soda

1 large egg

1 teaspoon vanilla extract

¼ teaspoon vanilla-butternut flavor

1 ¼ cups (149g) King Arthur Unbleached All-Purpose Flour

1 ¼ cups (124g) oat flour (finely ground oats)

Glaze

¼ cup (4 tablespoons, 57g) unsalted butter, melted

¼ cup (21g) King Arthur Triple Cocoa Blend or Dutch-process cocoa

1 cup (113g) confectioners' or glazing sugar

1 teaspoon vanilla extract

2 to 4 tablespoons (28g to 57g) milk

Note: Ingredients may have been altered from the original.

Directions at kingarthurflour.com

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