Peanut Butter Refrigerator Cookies

Peanut butter cookies and milk.
Diana Rattray
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 72 servings
Yield: 72 cookies
Nutrition Facts (per serving)
68 Calories
4g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 72
Amount per serving
Calories 68
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 12mg 4%
Sodium 93mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 12mg 1%
*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.)

These peanut butter cookies are made using the classic icebox cookie method. The cookie dough is shaped into logs, refrigerated, and then sliced and baked when you're ready.

The thin cookies are also perfect for peanut butter and jelly sandwich cookies. Let the cookies cool and then fill them with your favorite jam or jelly, or fill them with a chocolate or vanilla icing or chocolate ganache.

The logs of cookie dough may be frozen as well, so feel free to double or triple the recipe. Enjoy fresh-baked peanut butter cookies whenever you have a craving!


  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 2 3/4 cups sifted all-purpose flour, 12 ounces
  • 2 teaspoons baking soda

Steps to Make It

  1. Gather the ingredients.

    Ingredients for peanut butter refrigerator cookies.
    Diana Rattray
  2. In a mixing bowl with an electric mixer, beat the shortening and butter together until creamy Add the granulated and brown sugar and beat until light and fluffy.

    Beat butter and shortening with sugars.
    Diana Rattray
  3. Add peanut butter and eggs to the creamed mixture; blend well.

    Blend in eggs.
    Diana Rattray
  4. Sift together the flour and baking soda; stir into creamed mixture.

    Peanut butter cookie dough.
    Diana Rattray
  5. Shape the cookie dough into 2 rolls about 2 inches in diameter. Wrap in waxed paper and refrigerate until thoroughly chilled.

    Peanut butter cookies rolled.
    Diana Rattray
  6. Heat the oven to 350 F. Line baking sheets with parchment paper or leave them ungreased.

    Baking sheet with parchment paper.
    Diana Rattray
  7. Slice the chilled rolls of dough into rounds about 1/4-inch thick; arrange the cookies on the prepared baking sheets.

    Peanut butter cookies ready for the oven.
    Diana Rattray
  8. Bake the cookies in the preheated oven for 8 to 10 minutes and then remove them to a rack to cool completely.

    Peanut butter icebox cookies on a cooling rack.
    Diana Rattray
  9. Store the cooled cookies in an airtight container.

    Peanut butter cookies in a storage bowl.
    Diana Rattray
  10. Enjoy these peanut butter cookies with milk for a quick snack or dessert. They're perfect for lunch boxes, too!

    Peanut butter cookies in a bowl.
    Diana Rattray

Expert Tips and Variations


  • Store cookies in airtight containers for up to 4 weeks. Freeze extra cookies for in airtight containers for up to 2 months.
  • Freeze well-wrapped rolls of cookie dough for up to 6 months. When it's time to bake, take the rolls out of the freezer and slice. Arrange on the baking sheets and bake for about 1 to 2 minutes longer than directed.

Recipe Variations

  • Chocolate Drizzle: In a small saucepan over low heat, combine 1 cup of semisweet chocolate chips with 4 teaspoons of vegetable shortening. Stir constantly until the mixture is smooth and melted. Place the cooled cookies on a cooled baking sheet lined with parchment paper or foil. Drizzle the chocolate over the cookies and place the baking sheet in the freezer for a few minutes, or until the chocolate is firm.
  • Sandwich Cookies: Sandwich two peanut butter cookies with a filling of jam, jelly, icing, or chocolate ganache.