Slice and Bake Peanut Butter Cookies
Slice and Bake Peanut Butter Cookies are made in one bowl. The log of dough may be chilled for a few hours, or frozen until ready to use.
Servings 12
Ingredients
- 5 tablespoons unsalted butter or vegan butter such as Trader Joe's softened (72 grams)
- ⅓ cup smooth peanut butter (90 grams)
- ⅓ cup packed light brown sugar (200 grams)
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour or a gluten-free 1:1 bleand (130 grams)
- ¼ cup peanut butter chips (optional)
- ¼ cup chocolate chips
- Small handful Reese’s Pieces (optional)
Instructions
- In a mixing bowl, combine the softened butter, peanut butter, brown sugar, vanilla, baking soda and salt. Beat until fluffy, scraping sides of bowl often.
- Stir in the flour to make a dough, then stir in the peanut butter chips, and chocolate chips.
- Shape the dough into a compact 6 inch log and wrap it tightly in plastic wrap. Try to keep the log as round as you can by removing it from the refrigerator every so often and rolling it gently on the counter. Chill the log for at least two hours.
- When ready to bake, preheat the oven to 350 degrees F. and line a large rimmed baking sheet with parchment paper.
- Slice the log into either ¼ inch thick or ½ inch thick rounds -- your choice. If circles crumbly when you slice, just piece them back together as you arrange on the baking sheet. Keep them about 2 inches apart.
- Push a few Reese's Pieces into each round.
- Bake on center rack, one sheet at a time, for 10 to 12 minutes or until cookies appear set and edges are just very slightly browned.
- Yield will vary. If you make the cookies thin you can get as many as 24. For thick cookies, you'll get about 12.
Notes
The recipe is adapted from one on Food Network called Slice and Bake Peanut Butter Sandies. My changes were to add peanut butter and chocolate chips and embellish the cookies with Reese's Pieces. I also changed the thickness, as they suggested ⅛ of an inch. It would be really difficult to make ⅛ inch thick cookies given the chocolate chips, but both ¼ and ½ inch work great!