Peanut Butter Icebox Cookies

Photo: Becky Luigart-Stayner; Styling: Cathy Muir

Yield: 2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 31%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.2g
  • Carbohydrate: 10.8g
  • Fiber: 0.2g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 53mg
  • Calcium: 7mg

Ingredients

  • 1 cup all-purpose 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 large egg white
  • Cooking spray

Preparation

  1. Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed 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.
  2. Preheat oven to 350°.
  3. 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.
  4. Chocolate-Peanut Butter Variation: Add 1 ounce of grated semisweet chocolate to the flour mixture.
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