Peanut Butter Refrigerator Cookies

My husband is pretty picky with which cookies he really likes and which he’ll shrug and say, “That’s pretty good.” Cookies by Bess’ basic Peanut Butter Cookies are one of his favorites, so I thought I’d make Cookies by Bess’ Peanut Butter Refrigerator Cookies and do a comparison.

I just love using peanut butter in cookies! It makes the dough creamy and smooth and the peanut butter flavor is always amazing! These Peanut Butter Refrigerator Cookies are no exception!

This is a basic refrigerator cookie recipe. Shaping the rolls and slicing the cookies add just enough to make them a 2-star for cookie difficulty.

The only adjustment I made to this recipe was to add some additional flour to the dough before I shaped the rolls. The oil in the peanut butter made the dough a bit too wet and sticky. I added about ¼ cup flour to help with the consistency. This seemed the right amount and didn’t seem to change the texture of the finished cookies. Win- win for everyone ?

I pulled all my ingredients together and got started. Notice I used Skippy peanut butter…I’ve always used Skippy, I guess because my Mom always used Skippy when we were kids. Like Mother, like daughter…ha ha!

I just had to take some pictures of the dough before I added the flour. I loved the smooth and creamy texture of the butter, peanut butter, and brown sugar.

As I mentioned above, the dough needed a little extra flour. You can see from the first picture above, the dough is pretty shinny. This is all the peanut oil. Adding the extra flour really made a difference in the consistency and ease in handling the cookie dough.

Once I got the right consistency with the dough, I started shaping the rolls. The dough was still oily, so I had to wash my hands a couple times, but I figured that was why the recipe says to chill in the refrigerator overnight.

The rolls were just the right consistency when I took them out of the refrigerator. They sliced nicely with a sharp paring knife.

After I baked my test batch, realized I the cookies don’t spread much so I was able to load my baking sheets up! I also realized that 10 minutes was the perfect baking time in my oven.

I also noticed that the cookies puffed up a little while baking. That must mean the baking soda doing its job!

I lightly greased the cookies sheets and that was enough. The cookies came off the baking sheets easily.

The four rolls of cookies were done in not time!

I was able to stack up the cookies and then fill my cookie jar with these yummy Peanut Butter Refrigerator Cookies with out a worry of them breaking…the only thing I have to worry about is someone eating them before my husband gets home!  I think I’ll stick them right into the freezer so I have some left for my husband ?

I hope you enjoy making these Peanut Butter Refrigerator Cookies! As with other refrigerator cookies, I love the flexibility of chilling the dough overnight or even for a few days and then baking them at your leisure. It’s nice to know there are recipes out there you can make that allow you to bake when it’s convenient!

XXOO,

Janet

Peanut Butter Refrigerator Cookies

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★★★★★

5 from 1 reviews

Ingredients

1 ¾ cups sifted flour
½ tsp salt
½ tsp soda
½ cup peanut butter
¼ cup butter
1 cup brown sugar lightly packed
1 egg
¼ cup evaporated milk

Instructions

Cream butter and peanut butter until light and fluffy. Add sugar gradually and mix well. Beat in egg. Add sifted dry ingredients with milk a little at a time. Mix well. Shape into rolls about 2 inches in diameter. Chill overnight wrapped in wax paper. Cut into 1/8 inch slices and bake on greased cookie sheets at 375 degrees for about 10 minutes.

Recipe Yield

Makes about 6 - 7 dozen 1x

Cookie Category: Refrigerator

Cookie Difficulty Rating

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