Sometime back in November, I decided to make cookies for the kids. Chocolate Peanut Butter Chip Cookies, to be specific. As I was baking the cookies though, I was multi-tasking and doing something else, and before long, I was tired of baking up the cookies. So I thought about it for a minute, decided that we really didn’t need a full batch of cookies sitting around, and decided to try freezing my dough. People buy frozen cookie dough all the time- you can buy refrigerated dough as well, but could I freeze my own better-for-you-than-store-bought cookie dough?
Well, duh. Of course I can. I took my dough and scooped it into balls and put them on a cookie sheet, and then popped them in the freezer. About an hour later, they were frozen and I popped them into a labeled freezer bag and tossed them in the freezer.
Fast forward to yesterday, about two months later. I decided to be a good mom and bake cookies for after school, except that I’m out of eggs and I just was enjoying the day in my cozy home and didn’t want to go get eggs. Then I remembered the dough balls in my freezer and preheated the oven. Fifteen minutes later, I had fresh hot cookies that took no effort at all, and the cookies tasted just like they did the first day I made them. They were perfect- and they also happen to be the kids favorite! So all were happy, and from now on, when I make a batch of cookies, I may be tempted to freeze half the dough for later use.
Chewy Chocolate PB Chip Cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 teaspoon baking soda
Directions:
1. Heat oven to 375°F.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
To freeze dough: Spray baking sheets with cooking spray. Drop by rounded teaspoons onto baking sheet, and gently roll the dough to smooth the edges. Place in the freezer to freeze for one hour. Remove the dough balls from the cookie sheets and put in a labeled freezer bag. To bake from frozen, preheat oven to 375º, place frozen balls on a baking sheet, two-inches apart, and bake for 10-12 minutes, or until set. Allow to cool for one minute on the baking sheet before removing to a cooling rack.
I LOVE freezing cookie dough–and when I am inspired and have the freezer space, I like freezing it in balls even better. Frozen choc chip cookie dough balls (that NY Times recipe that made the rounds a while back) were my gift to my brother and sister (along with other stuff) for xmas. I have never understood why people froze baked cookies. 🙂
These look soooo good! I have 2 bags of peanut butter chips that have been calling my name, so now they have a purpose. Does this recipe double well? I was thinking I’d double and freeze 2/3 of what I make for future baking. Thanks for testing the freezing of the dough – I wonder if you can do that with any cookie recipe?
Laura, I’m definitely a convert!
Terri, this recipe doubles perfectly- I’ve done it many times before. I would think you could freeze just about any drop cookie like this. The only real thing to watch would be the bake time- I did have to add two minutes when baking with the frozen dough balls. I’ll definitely be trying this with other cookies. I’m thinking monster cookies next…
These look so good, I love peanut butter chips!