Peanut Butter Refrigerator Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

SLICE AND BAKE PEANUT BUTTER COOKIES

Slice and Bake Peanut Butter Cookies image

This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

Provided by PaulaG

Categories Dessert

Time 25m

Yield 4 rolls, 144 serving(s)

Number Of Ingredients 9

Ingredients

2 cups vegetable shortening
2 cups granulated sugar
2 cups packed light brown sugar
2 cups creamy peanut butter or 2 cups chunky peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
cinnamon sugar (optional)

Steps:

Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.

Nutrition Facts : Calories 86.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.2, Sodium 54.4, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5

PEANUT BUTTER ICEBOX COOKIES

Peanut Butter Icebox Cookies image

These are chewy cookies (unusual for most peanut butter cookies!), and I was surprised at just how peanut buttery they taste, given they don't contain much peanut butter. Very convenient to keep in your freezer. I did find I had to bake these longer than stated. Add 3 hours refrigeration to the times listed. From Cooking Light (November 1997).

Provided by Vino Girl

Categories Drop Cookies

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons stick margarine, softened
2 tablespoons chunky peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg white
cooking spray

Steps:

Combine first 3 ingredients, and set aside.
Beat margarine and peanut butter until light and fluffy.
Gradually add sugars, beating until well-blended.
Add vanilla and egg white, and beat well.
Add flour mixture; stir well.
Turn dough out onto wax paper; shape into a 6-inch log.
Wrap log in wax paper; freeze 3 hours.
Preheat oven to 350F°.
Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.
Bake at 350° for 8 to 10 minutes.
Remove from pan, and cool on wire racks.

Nutrition Facts : Calories 66, Fat 2.1, SaturatedFat 0.4, Sodium 52.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.7, Protein 1

MAKE AHEAD PEANUT BUTTER COOKIES

Make Ahead Peanut Butter Cookies image

This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies.

Provided by Lynn

Categories Desserts Cookies Refrigerator Cookie Recipes

Yield 12

Number Of Ingredients 6

Ingredients

2 cups Make Ahead Cookie Mix
1 cup packed brown sugar
⅓ cup shortening
½ cup peanut butter
½ teaspoon vanilla extract
1 egg

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine 2 cups of Make Ahead Cookie Mix with brown sugar, shortening, peanut butter, vanilla, and egg.
Shape dough into balls. Place dough on ungreased cookie sheets. Flatten with a fork. Bake 7-11 minutes.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 20.1 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 60.3 mg, Sugar 18.8 g

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