Slice and Bake Peanut Butter Cookies
Discover the ultimate make-ahead treat with these buttery, melt-in-your-mouth Slice and Bake Peanut Butter Cookies! With the rich, nutty flavor of creamy peanut butter and a perfectly soft, chewy texture, these cookies are as easy to make as they are indulgent. The dough is rolled into logs and chilled, making it ideal for slicing and baking on demand—perfect for last-minute dessert cravings or effortless entertaining. This recipe combines pantry staples like brown sugar, granulated sugar, and vanilla to create a deeply flavorful and aromatic cookie, while a quick bake-time ensures golden edges and a tender center every time. Freeze the dough for up to two months and enjoy freshly baked cookies whenever the craving strikes. Whether it's a cozy family treat or a sharable sweet for friends, these easy slice-and-bake cookies are sure to become a household favorite!
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Ingredients
- 115 grams Unsalted butter
- 130 grams Creamy peanut butter
- 100 grams Granulated sugar
- 100 grams Brown sugar, packed
- 1 piece Large egg
- 1 teaspoon Pure vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Directions
Step 1
In a large mixing bowl, beat the unsalted butter and peanut butter together on medium speed until smooth and creamy.
Step 2
Add the granulated sugar and brown sugar to the bowl. Mix on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract. Beat on low speed until fully combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Step 6
Divide the dough into two equal portions. Place each portion on a sheet of parchment paper and roll it into a log shape, about 2 inches in diameter.
Step 7
Wrap the logs tightly in the parchment paper and transfer them to the refrigerator. Chill for at least 2 hours or until firm. The logs can also be frozen for up to 2 months.
Step 8
Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.
Step 9
Remove one dough log from the refrigerator or freezer and unwrap it. Using a sharp knife, slice the log into 1/4-inch thick rounds.
Step 10
Place the slices about 2 inches apart on the prepared baking sheets.
Step 11
Bake for 8-10 minutes or until the edges are slightly golden. The centers will still look soft, which is perfect for a chewy texture.
Step 12
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 13
Repeat the slicing and baking process with the second dough log, if needed.
Nutrition Facts
| Serving size | (697.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3151.2 |
| Total Fat 170.2g | 0% |
| Saturated Fat 71.5g | 0% |
| Cholesterol 440.6mg | 0% |
| Sodium 2316.8mg | 0% |
| Total Carbohydrate 374.5g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 210.0g | |
| Protein 59.3g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 242.7mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1244.8mg | 0% |
Source of Calories