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Layer cookies between sheets of waxed paper in airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Peanut Butter Icing: Combine 1/2 cup powdered sugar, 2 Tbsp. peanut butter and 1 to 2 Tbsp. milk in small bowl, to make an icing of dipping consistency. Dip tops of cookies into Peanut Butter Icing. Let stand until icing sets.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.