Peanut Butter Icebox Cookies

1 Review
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Photo: Becky Luigart-Stayner; Styling: Cathy Muir
Yield
2 dozen (serving size: 1 cookie)
November 1997
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 69
  • Caloriesfromfat 31%
  • Fat 2.4g
  • Satfat 0.4g
  • Monofat 0.7g
  • Polyfat 0.5g
  • Protein 1.2g
  • Carbohydrate 10.8g
  • Fiber 0.2g
  • Cholesterol 9mg
  • Iron 0.4mg
  • Sodium 53mg
  • Calcium 7mg

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 4

Chocolate-Peanut Butter Variation: Add 1 ounce of grated semisweet chocolate to the flour mixture.

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Ratings & Reviews

gunnercade's Review

gunnercade
February 06, 2011
I am not a great baker, but these cookies came out really well, they were as good as they were easy. It's also a very forgiving recipe. I didn't have time for 3 hours in the freezer, so I cut and baked them after only 1 hour, and they were really good. Next time I will substitute one additional tbsp of peanut butter for one tbsp of butter.