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Peanut Butter Stamp Cookies

Author: Charlotte Bothe

Peanut Butter Stamp Cookies Recipe

We know you'll enjoy these eye-catching, milk-worthy cookies with or without their shiny dark chocolate glaze, but we've decided we just can't have them without. Feel free to leave the cookies unglazed for pure peanut butter yumminess.

At a glance

24 cookies
Nutrition information


Choose your measure:




  1. To make the cookies: Beat together everything except the flours until well combined. Gently stir in the flours until just incorporated. If the dough is dry and crumbly, stir in enough water to bring it together, up to 1 tablespoon.
  2. Divide the dough in half, form each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour.
  3. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
  4. Working with one piece at a time, place the dough on a lightly floured surface and roll 1/8" to 1/4" thick.
  5. Dip cookie stamps into flour, then press into the dough. Using a 3" fluted round cutter, cut out stamped cookies and transfer them to the prepared pans.
  6. Bake the cookies for 8 to 10 minutes, until lightly golden.
  7. Remove the cookies from the oven, and cool completely.
  8. Repeat with the remaining dough.
  9. To make the glaze: Combine all the ingredients, stirring until smooth. Add enough milk to make a thin, pourable glaze.
  10. Dip the unstamped side of each cookie into the glaze. Let set.
  11. Yield: 24 cookies.

Nutrition Information

  • Serving Size 1 cookie (36g)
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 170
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 4.5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 80mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.