EASY REFRIGERATOR COOKIES
Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
Provided by Julie Brooks
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g
GRANDMA'S REFRIGERATOR COOKIES
Creamy chocolate cookie with coconut and walnuts. No baking, just put in the refrigerator. This was my grandmother's personal version of this no-bake cookie. This is much richer and a pure chocolate lover's delight.
Provided by JUDYCAROL3
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h17m
Yield 24
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
- Chill until firm, about 1 hour.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 32.8 mg, Sugar 16.6 g
PEANUT BUTTER PINWHEEL COOKIES
The original of this recipe is from Taste of Home Best Holiday Recipes, 2008, but has been tweaked slightly! Preparation time includes time needed for dough to chill in the refrigerator and cooking time is only an estimate, depending on how many sheets of cookies are baked at the same time!
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- In mixing bowl, cream shortening, peanut butter and sugar.
- Beat in egg and milk.
- In another bowl whisk together flour, baking soda and salt; gradually add to creamed mixture.
- Roll out cookie dough between waxed paper into a 12-inch by 10-inch rectangle.
- Melt chocolate chips; cool slightly.
- When cooled slightly, spread over dough to within 1/2 inch of edges.
- Roll up tightly, jelly-roll style, starting with a long side.
- Wrap in plastic wrap and refrigerate 20 to 30 minutes or until easy to handle.
- Preheat oven to 375 degrees Fahrenheit and grease cookie sheets.
- Unwrap dough and cut into 1/2-inch slices.
- Place slices 1 inch apart on prepared cookie sheets.
- Bake for 10 to 12 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
Nutrition Facts : Calories 162.8, Fat 9.4, SaturatedFat 3, Cholesterol 7.9, Sodium 105.3, Carbohydrate 19, Fiber 1, Sugar 12.6, Protein 2.6
REFRIGERATOR COOKIES
"During the holidays, I usually keep at least two rolls of this cookie dough in my freezer in case I need something special in a hurry," writes Dottie Gray of Bartlett, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 47mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES
These tasty, crispy cookies, from Ione Diekfuss of Muskego, Wisconsin, won Country Woman's first-ever recipe contest, back in December 1970. "I especially like them because they're quick and easy to prepare," she said. Our Test Kitchen made a batch recently and our staff agreed they're as tasty today as they were then, and are great for dunking in milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 10-1/2 dozen.
Number Of Ingredients 8
Steps:
- Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER REFRIGERATOR COOKIES
Number Of Ingredients 8
Steps:
- 1. Stir together KELLOGG'S CORN FLAKES cereal, flour, baking powder and salt. Set aside.2. In large mixing bowl, beat together margarine, peanut butter and sugar. Add egg. Beat well. Add crumbs mixture, mixing until combined. Shape dough into roll about 1 1/2- inches in diameter. Wrap in waxed paper and chill until firm. 3. Cut in thin slices. Place on ungreased baking sheets.4. Bake at 425°F about 10 minutes or until golden brown. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Nutrition Facts : Nutritional Facts Serves
PERFECT PEANUT BUTTER COOKIES
These peanut butter cookies are a classic treat that your whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour.
- Heat the oven to 350 degrees. Line a baking sheet with a silpat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a criss-cross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool.
CHOCOLATE PEANUT BUTTER COOKIES
Pile all of your favorite memories into one bowl and you have the recipe for this cookie. Chocolate, peanuts and creamy peanut butter, topped with more of the same. These cookies will keep for several days at room temperature if stored in a tightly sealed plastic container. They will also keep for more than a week covered with plastic wrap in the refrigerator. They may also be frozen.
Provided by MarieRynr
Categories Dessert
Time 2h45m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat the oven to 325*F.
- Toast the peanuts in preheated oven for 10 to 12 minutes until golden brown. Cool to room temperature before finely chopping in a food processor fitted with a metal blade (about 20 seconds) or by hand with a cook's knife.
- Melt the 6 oz of semi sweet chocolate in the top of a double boiler, stirring with a rubber spatula until smooth. Set aside.
- Place 1 cup peanut butter, sugar and butter in a bowl and beat together until soft (about 2 minutes). Beat in egg and vanilla and continue to beat for 3 minutes until smooth.
- Add the melted chocolate and chopped peanuts. Stir in the flour and salt until thoroughly combined.
- Divide the dough into 2 equal portions. With both palms, roll each into 12 inch long X 1 1/2 inch in diameter cylinder on a clean, dry cutting board. Wrap each portion in plastic wrap and chill for 3 to 4 hours until very firm to the touch.
- Remove from the fridge and discard the plastic wrap. cut each cylinder of dough into 24 individual 1/2 inch thick slices. Divide the slices onto 4 nonstick baking sheets, evenly spacing. Place the sheets on the top and center racks of a preheated oven and bake for 16 to 18 minutes, rotating sheets from top to center halfway through baking time and also rotating them 180 degrees.
- Remove the cookies from the oven and cool to room temp on the cookie sheets, about 30 minutes.
- for the topping place the 1 1/4 cups peanut butter and the icing sugar in a mixing bowl and beat together until fluffy.
- Place a heaping teaspoon of creamy topping in the center of each cookie. Use a small spatula or knife to spread the topping evenly over the top of each cookie.
- Melt the remaining semisweet chocolate in the top of a double boiler. Using a teaspoon, drizzle thin lines of melted chocolate over the top of each cookie.
Nutrition Facts : Calories 1864.5, Fat 138.5, SaturatedFat 59.6, Cholesterol 107.5, Sodium 494, Carbohydrate 159.2, Fiber 24.7, Sugar 82.9, Protein 44.8
PEANUT BUTTER ICEBOX COOKIES
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
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
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