Slice And Bake Peanut Butter Cookies Recipes

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SLICE AND BAKE PEANUT BUTTER COOKIES



Slice and Bake Peanut Butter Cookies image

This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

Provided by PaulaG

Categories     Dessert

Time 25m

Yield 4 rolls, 144 serving(s)

Number Of Ingredients 9

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
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
cinnamon sugar (optional)

Steps:

  • Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
  • In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
  • In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
  • Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
  • Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
  • 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.
  • 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.
  • Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.

Nutrition Facts : Calories 86.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.2, Sodium 54.4, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5

SLICE-AND-BAKE PEANUT BUTTER COOKIES



Slice-and-Bake Peanut Butter Cookies image

Make these slice-and-bake cookies ahead and store in freezer for a rainy day treat.

Provided by Deborah Norris

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 40m

Yield 80

Number Of Ingredients 8

2 cups shortening
2 cups white sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda

Steps:

  • Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
  • Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
  • Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
  • Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
  • Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 17.7 g, Cholesterol 8.2 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 97.3 mg, Sugar 11 g

SLICE AND BAKE PEANUT BUTTER SANDIES



Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 24 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl.
  • Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut into the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.

SLICE AND BAKE BUTTER COOKIES



Slice and Bake Butter Cookies image

Provided by Food Network

Time 1h38m

Yield 60 cookies

Number Of Ingredients 10

2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (8 ounces or 1 cup) Kerrygold Pure Irish Salted Butter, at room temperature
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 large egg white
1/3 cup granulated sugar or coarse sugar crystals for rolling the cookie log
Pecan halves or walnut halves (optional)

Steps:

  • Sift flour, baking powder and salt into medium bowl and set aside. In large bowl beat butter and sugar until lightened in color and fluffy, using an electric mixer on medium speed, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture, mixing on low speed just until flour is incorporated and soft, smooth dough forms. Divide dough into 2 pieces; form each into a log about 7 1/2 inches long and 1 1/2 inches in diameter. Wrap each in plastic wrap. Refrigerate about 1 hour until cold and firm, or overnight. Or freeze, wrapped securely, for up to 1 month. (Defrost in the refrigerator before slicing and baking.)
  • Position rack in middle of oven. Heat oven to 325 degrees F. Line two baking sheets with parchment paper. In small bowl, use fork to beat egg white until foamy, about 30 seconds. Use pastry brush to brush each log with egg white. Sprinkle the 1/3 cup sugar on strip of wax paper then roll each log back and forth in sugar to coat lightly. Use large sharp knife to cut each log into 1/4 -inch-thick rounds. Place 1 inch apart on prepared baking sheets. Press nut half into each cookie before baking, if desired. Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Store in tightly covered container at room temperature up to 3 days.

SLICE-AND-BAKE PEANUT BUTTER COOKIES



Slice-and-Bake Peanut Butter Cookies image

Make these slice-and-bake cookies ahead and store in freezer for a rainy day treat.

Provided by Deborah Norris

Categories     Refrigerator Cookies

Time 40m

Yield 80

Number Of Ingredients 8

2 cups shortening
2 cups white sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda

Steps:

  • Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
  • Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
  • Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
  • Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
  • Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 17.7 g, Cholesterol 8.2 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 97.3 mg, Sugar 11 g

EASY SLICE AND BAKE COOKIES



Easy Slice and Bake Cookies image

These treats are larger than most slice-and-bake cookies, which I find to be quite nice. The great thing about these cookies is that you can slice however many you want at a time and enjoy them all warm from the oven. -Heather Chambers, Largo, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen

Number Of Ingredients 10

1 cup unsalted butter, softened
1/3 cup Nutella
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups white baking chips

Steps:

  • Cream butter, Nutella and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using it to mold the dough into a smooth roll. Place wrapped rolls in airtight containers. Freeze until firm, about 1 hour. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 85mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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