Peanut Butter–Chocolate Icebox Cookies
No baking required, so these are a fast and easy sugar fix! Just make sure the baking sheets fit in your fridge; otherwise, make some room and lay the sheets of waxed paper directly on the fridge shelf. These are also great to make with kids because there’s no hot stuff to fear. We like to layer these with Vanilla or Chocolate Ice Cream (pages 136 and 137), but Caramel (page 139) is pretty awesome too. The cookies will keep in the refrigerator for 1 week.
Recipe information
Yield
Makes about thirty 2 1/2-inch cookies
Ingredients
Preparation
Step 1
Using a stand mixer, cream the butter, peanut butter, and 1/2 cup of the confectioners’ sugar until light and fluffy, about 3 minutes. Stir in the graham cracker crumbs and mix until a stiff, crumbly dough forms.
Step 2
Lay out two 24-inch lengths of waxed paper, overlapping them to produce a large square.
Step 3
Dust the waxed paper with 1/2 cup of the remaining confectioners’ sugar. Dump the dough onto the prepared surface, patting the dough together into a large, flat sheet. Dust with the remaining 1/2 cup confectioners’ sugar and roll out with a rolling pin to slightly less than 1/4 inch thick.
Step 4
Melt the chocolate chips in the top of a double boiler over medium heat. Spread the melted chocolate over the sheet of cookie dough with a flat metal spatula until evenly coated. Transfer the dough to the refrigerator for 10 minutes. The chocolate should cool and become semi-hardened.
Step 5
Remove the dough from the refrigerator and cut out cookies with a 2 1/2-inch round cutter. Place the cookies on three waxed paper–lined 12 × 17-inch baking sheets and refrigerate until ready to serve, at least 2 hours. The cookies must be completely chilled before serving.
