Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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


Recipe Summary

20 mins
40 mins
20 mins
80 cookies


Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

156 calories; protein 2.7g; carbohydrates 17.7g; fat 8.7g; cholesterol 8.2mg; sodium 97.3mg. Full Nutrition