Chocolate Chip Icebox Cookies

Chocolate Chip Icebox Cookies

The Spruce / Julia Estrada

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 36 servings
Nutrition Facts (per serving)
141 Calories
9g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 141
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 39mg 13%
Sodium 162mg 7%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 2g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipes for icebox cookies have been around a long time, passed down from generation to generation. The concept is simple: prepare the dough, form it into a log, and chill until firm. Then simply slice and bake. Perfect for when you want to make just a few cookies or want to churn out an entire batch in a short amount of time. The flavors can range from orange to coconut to (of course) chocolate chip.

Chocolate chip icebox cookies are buttery and delicious. Instead of whole chocolate chips, these cookies are filled with ground or finely chopped chocolate chips (you can use a small food processor to do this). Plan to let the dough logs chill for at least 4 hours or leave them in the refrigerator overnight. Feel free to add finely chopped pecans or walnuts to these cookies for extra crunch and flavor.


  • 1 cup (2 sticks) unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup semisweet chocolate chips, ground or finely chopped

Steps to Make It

  1. Gather the ingredients.

    Chocolate Chip Icebox Cookies ingredients

    The Spruce / Julia Estrada

  2. In a large mixing bowl with an electric mixer, cream the butter and sugars together. Add eggs, vanilla, and salt and beat until light and fluffy.

    cookie batter in a bowl

    The Spruce / Julia Estrada

  3. With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips. Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.

    cookie dough in a bowl

    The Spruce / Julia Estrada

  4. Divide chilled dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper. Refrigerate the dough logs for at least 4 hours, or until very firm.

    cookie dough wrapped in a parchment paper

    The Spruce / Julia Estrada

  5. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.

    parchment paper lined baking sheet

    The Spruce / Julia Estrada

  6. Cut a log into 1/4-inch slices and place on the prepared baking sheet about 1 inch apart.

    cookie dough on a baking sheet

    The Spruce / Julia Estrada

  7. Bake the cookies for 9 to 12 minutes, until lightly golden.

    Chocolate Chip Icebox Cookies on a baking sheet

    The Spruce / Julia Estrada

Recipe Variations

  • add finely chopped pecans or walnuts.

History of the Icebox 

Well before the invention of what we now know as refrigeration, people owned iceboxes, which were, basically, a box that had a compartment for ice and another space for food that you wanted to keep cold. The ice needed to be replaced as it melted, and that meant a visit from the ice wagon. In the 1800s, if you were lucky you lived in a neighborhood where the ice wagon would make deliveries to houses on your street (some people left their iceboxes on the front step to be filled when they weren't home). Although an ice-making appliance was invented in the mid-1800s, it was not until the 1930s that people began to own refrigerator iceboxes. Around this time recipes for icebox cakes and cookies became popular.