|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These peanut butter cookies are made using the classic icebox cookie method. The cookie dough is shaped into logs, refrigerated, and then sliced and baked when you're ready.
The thin cookies are also perfect for peanut butter and jelly sandwich cookies. Let the cookies cool and then fill them with your favorite jam or jelly, or fill them with a chocolate or vanilla icing or chocolate ganache.
The logs of cookie dough may be frozen as well, so feel free to double or triple the recipe. Enjoy fresh-baked peanut butter cookies whenever you have a craving!
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 3/4 cups sifted all-purpose flour, 12 ounces
- 2 teaspoons baking soda
Gather the ingredients.
In a mixing bowl with an electric mixer, beat the shortening and butter together until creamy Add the granulated and brown sugar and beat until light and fluffy.
Add peanut butter and eggs to the creamed mixture; blend well.
Sift together the flour and baking soda; stir into creamed mixture.
Shape the cookie dough into 2 rolls about 2 inches in diameter. Wrap in waxed paper and refrigerate until thoroughly chilled.
Heat the oven to 350 F. Line baking sheets with parchment paper or leave them ungreased.
Slice the chilled rolls of dough into rounds about 1/4-inch thick; arrange the cookies on the prepared baking sheets.
Bake the cookies in the preheated oven for 8 to 10 minutes and then remove them to a rack to cool completely.
Store the cooled cookies in an airtight container.
Enjoy these peanut butter cookies with milk for a quick snack or dessert. They're perfect for lunch boxes, too!
Expert Tips and Variations
- Store cookies in airtight containers for up to 4 weeks. Freeze extra cookies for in airtight containers for up to 2 months.
- Freeze well-wrapped rolls of cookie dough for up to 6 months. When it's time to bake, take the rolls out of the freezer and slice. Arrange on the baking sheets and bake for about 1 to 2 minutes longer than directed.
- Chocolate Drizzle: In a small saucepan over low heat, combine 1 cup of semisweet chocolate chips with 4 teaspoons of vegetable shortening. Stir constantly until the mixture is smooth and melted. Place the cooled cookies on a cooled baking sheet lined with parchment paper or foil. Drizzle the chocolate over the cookies and place the baking sheet in the freezer for a few minutes, or until the chocolate is firm.
- Sandwich Cookies: Sandwich two peanut butter cookies with a filling of jam, jelly, icing, or chocolate ganache.