Slice And Bake Peanut Butter Cookies – a delicious recipe with vegetable shortening, sugar, brown sugar, peanut butter, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
2
In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
3
In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
4
Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
5
Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
6
To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
7
Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
8
Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.
2207
kcal
Calories
72
g
Fat
347
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups vegetable shortening, 2 cups granulated sugar, 2 cups packed light brown sugar, 2 cups creamy peanut butter or 2 cups chunky peanut butter, and more.
Yes, Slice And Bake Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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