Freezer Peanut Butter Cookies

Best Peanut Butter Cookies

I bake a lot in Japan.  We like to take treats when we visit people- which is often.  I provide refreshments for English class and sometimes bring dessert to FHE.  These cookies have probably been the greatest hit- these and the Snickerdoodles.  Everyone loves them.  I think because they don’t get much peanut butter here.  It is available, but a small jar costs $5.00.  I got big ones at Costco in Yamagata.  What I love is that you can make the batch of dough- make up however many cookies you want now, then freeze the rest of the dough in logs to cut off and use whenever you want.  The dough freezes really well. 

Peanut Butter Freezer Cookies

1 cup butter (236 grams)

1 cup shortening (I can’t find shortening, so use all butter.  I’m guessing margarine would work as well)

2 cups sugar

2 cups brown sugar

2 cups peanut butter

2 teaspoons vanilla   

4 eggs

5 cups flour

4 teaspoons baking soda

Cream together butter, shortening, sugars and peanut butter.  Add vanilla and eggs.  Mix well.  Add the flour and baking soda.  Form dough into logs and wrap in plastic wrap.  I usually wrap it in aluminum foil as well.  Freeze. When you want to bake the cookies, thaw the dough, cut into slices ¼ to ½ inch thick. Put some sugar on a plate and press each cookie in the sugar on both sides.  Place on a cookie sheet and slightly flatten each cookie by pressing with a fork one way, then perpendicular again.  Bake at 375 for about 8 minutes.  At home, I like to make up about half now and freeze the rest for later.  It makes a big batch.