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Peanut Butter Crackle Freezer Cookies

on November 19, 2012

I don’t know why I didn’t think of this sooner…

I found a jar of peanut butter, stuffed way back in the cabinet that needed to either be used or tossed (check out www.stilltasty.com to see how long you can keep things past their expiration date – great website!). The obvious choice is peanut butter cookies but, in addition to not having the time to bake 200 cookies, there was just no way we’d eat them all, even if I did, before they’d go stale.  

The only logical solution was to make batches of cookie dough and, rather than bake them now, freeze them until I was ready to bake them — and, this way, I could have however many I wanted, making the perfect serving size, every time, of hot from the oven cookies.

Peanut Butter Crackle Freezer Cookies

  • 1 cup unsalted Butter
  • 1-1/2 cups crunchy Peanut Butter (haven’t tried it with creamy)
  • 1 cup White Sugar
  • 1 cup packed Brown Sugar
  • 2 Eggs
  • 3 cups all-purpose Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1-1/2 tsp. Baking Soda
  • 1 tsp. Vanilla
  1. Cream together butter, peanut butter, white & brown sugars, and vanilla
  2. Beat in the eggs. 
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt then mix into the batter.
  4. Roll into 1″ balls (about the size of a walnut). Those that you’re freezing, put in a single layer onto a baking sheet and freeze, at least, 3 hours. When they’re very solid, transfer them to a freezer bag and use as you need them.

To bake:  Place about 2″ apart on a cookie sheet and bake appx. 12-15 minutes at 350F (oven temperatures will vary  – look for a nice even brown color on the bottom and light brown on top). 

I think I might try this with a few other cookies to make my holidays a little easier…

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