Slice & Bake Peanut Butter Cookies
Submitted by curtanddonna
Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.
YIELD
4 dozenPREP
20 minCOOK
10 minREADY
30 minThis is a make-ahead baker’s best friend. A big batch of peanut butter cookie dough gets divided into four logs, wrapped, and stashed in the freezer for up to six months. Whenever you want fresh cookies, pull out a log, slice, roll into balls, stamp with a fork, and bake. Warm peanut butter cookies in under 15 minutes with zero prep.
The dough uses both granulated and brown sugar, which gives you crispy edges with a slightly chewy center. Creaming the shortening and peanut butter with the sugars builds air into the dough so the cookies puff in the oven before flattening into that classic crinkled shape.
The fork crisscross isn’t just decorative. Pressing the dough flat ensures even baking and creates ridges that get slightly crunchier than the rest of the cookie.
Pro Tips
- Let frozen dough logs thaw just enough to slice cleanly, about 10 minutes on the counter. Fully frozen dough crumbles when you cut it.
- Space the dough balls 1 ½ inches apart. These spread quite a bit during baking.
- Pull them at 8 minutes for softer cookies, or wait until the edges are golden at 10 minutes for more snap.
- Use creamy peanut butter, not natural. Natural peanut butter has too much oil separation and makes the dough greasy.
Variations
- Press a chocolate kiss or peanut butter cup into each cookie right after pulling from the oven.
- Add chocolate chips to the dough before forming the logs for peanut butter chocolate chip cookies.
- Roll the dough balls in granulated sugar before flattening for extra sparkle and crunch.
Ingredients
Directions
Cut four 14 x 12 inch pieces of waxed paper or plastic wrap; set aside.
Cream shortening, sugars, and peanut butter in a large bowl.
Beat in vanilla and eggs until light and fluffy.
In a large bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces.
Shape each piece into an 8 to 10 inch roll.
Wrap each roll in 1 piece of waxed paper or plastic wrap.
Place wrapped rolls in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil.
Label and date.
Store in freezer.
Use within 6 months.
To make cookies: Slightly thaw dough.
Preheat oven to 350℉ (180℃).
Cut dough into slices or chunks.
Roll each piece into a ball.
Place balls on an ungreased baking sheet about 1½ inches apart.
Use fork tines to flatten cookies in a crisscross design.
Bake 8 to 10 minutes until lightly browned around edges.
Remove cookies from baking sheet and cool on wire racks.
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