16 tablespoons (2 sticks) butter, softened
1 cup firmly packed light-brown sugar
1 cup chunky peanut butter
1 large egg
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces semi-sweet chocolate, melted


1. Mix butter, brown sugar and peanut butter until fluffy. Beat in egg and vanilla.
2. Add flour, baking powder, and salt. Beat on low speed just until combined.
3. Divide dough in half. Between sheets of wax paper, roll each half to make a 10- by 8-inch rectangle. Spread each with half of the chocolate, leaving a 3/4-inch strip along one 10-inch side without chocolate.
4. From other 10-inch side, roll up dough to make a log. Chocolate will flow slightly to cover area where there was none. Roll each log in wax paper and then in freezer wrap.
5. To bake, preheat oven to 375 degrees F. Grease one or more baking sheets or line them with parchment paper. Slice desired number of 1/4-inch thick slices from log. Place about 1 inch apart on baking sheet and bake until lightly browned, 6 to 8 minutes. Transfer to wire racks and cool completely before storing in an airtight container.

This recipe makes a batch of cookies large enough for a school bake sale or open house. Even if you don't plan to serve 80 cookies at once, prepare the whole batch on a quiet weekend afternoon and freeze the rolls of cookie dough wrapped tightly in plastic wrap. Slice and bake as many cookies as you'll need throughout the week for lunch boxes, after school snacks, or dessert. The dough will keep in the freezer for up to 3 months.

Peanut-Butter Icebox Cookies
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