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| Click here for Free Recipe PDF |
Make Your Own
Refrigerator Log
Peanut Butter Cookies
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| Cleo Coyle, whose husband is also her partner in crime writing, is author of The Coffeehouse Mysteries |
* Letting the dough rest in the refrigerator allows the flavors to develop, which produces a better tasting cookie.
* The log gives you the convenience of only slicing off and baking as many cookies as you need at the time, which means you can serve up a warm pan of them, freshly baked, every afternoon or evening until the dough is gone, instead of being stuck baking all the dough at once.
Finally, nothing says Lovin' from the Oven like a pan of home-baked peanut butter cookies, slightly crispy on the outside, warm and tender on the inside. May you bake these with love and eat them with joy.
~ Cleo
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| Click here for Free Recipe PDF |
Refrigerator Log Peanut Butter Cookies
by Cleo Coyle
Yields: About 4 dozen cookies
Ingredients
1 cup butter, softened
1 cup peanut butter
1 cup granulated white sugar
1 cup light brown sugar, firmly packed
2 eggs, lightly beaten with fork
2 teaspoons vanilla extract
2 -1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
(optional) about 1/4 cup more granulated, white sugar (for topping)
Directions: Using an electric mixer, cream butter, peanut butter, and sugars in a bowl until light and fluffy. Mix in remaining ingredients until soft dough forms. Using hands, shape dough into 2 or 3 logs of about 2-inches in diameter. Wrap tightly in plastic or wax paper and refrigerate 4 to 6 hours or overnight. The flavors will develop and the log will firm up. You can now slice as many or as few cookies as you like before re-wrapping the log and returning to the fridge for storage.
Note: The most popular brand of store-bought log cookies says their brand will last 1 week after opening. That's about the same amount of time I'd give these homemade logs in your refrigerator. To freeze, slice up the cookies first, place them flat on a plate (lined with plastic or wax paper so they don't stick). After about 90 minutes, take the firmed-up cookie slices and drop them into a freezer-safe plastic bag, seal and store (up to 3 months).
1 cup peanut butter
1 cup granulated white sugar
1 cup light brown sugar, firmly packed
2 eggs, lightly beaten with fork
2 teaspoons vanilla extract
2 -1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
(optional) about 1/4 cup more granulated, white sugar (for topping)
Directions: Using an electric mixer, cream butter, peanut butter, and sugars in a bowl until light and fluffy. Mix in remaining ingredients until soft dough forms. Using hands, shape dough into 2 or 3 logs of about 2-inches in diameter. Wrap tightly in plastic or wax paper and refrigerate 4 to 6 hours or overnight. The flavors will develop and the log will firm up. You can now slice as many or as few cookies as you like before re-wrapping the log and returning to the fridge for storage.
Note: The most popular brand of store-bought log cookies says their brand will last 1 week after opening. That's about the same amount of time I'd give these homemade logs in your refrigerator. To freeze, slice up the cookies first, place them flat on a plate (lined with plastic or wax paper so they don't stick). After about 90 minutes, take the firmed-up cookie slices and drop them into a freezer-safe plastic bag, seal and store (up to 3 months).
Bake at 350 degrees Fahrenheit for 12 to 17 minutes. The exact time depends on your oven and the thickness of your cookie slices. Do not over-bake. Peanut butter cookies with scorched bottoms are pretty much inedible, so be careful. The cookies should be lightly golden brown and not dark brown. Remove from pan promptly, cool on a rack, and...eat with peanut butter cookie joy!
~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries
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Yes, this is me, Cleo (aka Alice).
Friend me on facebook here.
Follow me on twitter here.
Visit my online coffeehouse here.
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