Freezing baked goods is a great way to save time and have freshly baked treats ready anytime. Peanut butter cookies are a popular cookie that freezes well, allowing you to enjoy their delicious peanut butter flavor for weeks after baking.
Can You Freeze Peanut Butter Cookies After Baking?
Yes, you can absolutely freeze peanut butter cookies after baking. The rich peanut butter flavor and chewy texture of peanut butter cookies stays just as good, if not better, when frozen and thawed.
Freezing preserves the fresh-baked taste and texture of peanut butter cookies. It prevents them from going stale so you can enjoy homemade cookies for up to 3 months after baking. The cookies will thaw relatively quickly at room temperature when you’re ready to eat them.
How to Freeze Peanut Butter Cookies
Freezing peanut butter cookies is simple and easy. Here are some tips for freezing peanut butter cookies to maintain freshness and texture:
- Allow cookies to cool completely after baking, for at least 1-2 hours. Warm or room temperature cookies will turn soggy in the freezer.
- Place cookies in a single layer on a parchment paper-lined baking sheet and freeze until firm, about 1-2 hours.
- Once frozen, transfer cookies to freezer bags or airtight containers. Squeeze out excess air before sealing.
- Label bags with cookie variety and date baked. This makes it easy to identify and use within recommended time.
- For best quality, use frozen peanut butter cookies within 2-3 months.
- Avoid letting cookies thaw and refreeze as this can cause texture issues.
Thawing Frozen Peanut Butter Cookies
Thawing and serving frozen peanut butter cookies is just as easy.
- Thaw cookies on the counter at room temperature for 1-2 hours.
- You can also thaw them overnight in the refrigerator.
- Cookies retain their texture best when thawed at room temperature.
- Do not try to rush thaw cookies in the microwave, as this can make them rubbery.
- Serve cookies at room temperature for the best flavor and chewiness.
- Re-freeze any uneaten thawed cookies in an airtight container for another 1-2 months.
Tips for Freezing Peanut Butter Cookies
Follow these tips when freezing peanut butter cookies to maintain fresh taste and texture:
- Underbake cookies slightly before freezing. This prevents them from drying out or becoming hard when thawed.
- Allow cookies to cool completely before freezing. Warm cookies will stick together.
- Double wrap cookies in plastic wrap and foil or use airtight freezer containers.
- Fill containers to the top to minimize air exposure and prevent freezer burn.
- Avoid over-stacking cookies in the freezer as this can cause them to flatten.
- Rotate stock and use within recommended freezer time of 2-3 months.
Best Peanut Butter Cookie Recipes for Freezing
Almost any peanut butter cookie recipe freezes well. Some varieties that are especially ideal for freezing include:
- Classic Peanut Butter Cookies – The simple classic recipe of flour, sugar, eggs, butter, and peanut butter freezes and thaws with the best chewy texture.
- Flourless Peanut Butter Cookies – Cookies without flour hold up well in the freezer. The high peanut butter content keeps them moist.
- Vegan Peanut Butter Cookies – Dairy-free cookies made with peanut butter and flaky coconut oil have an amazing chewy, crispy texture after freezing.
- Peanut Butter Blossoms – These cookies topped with Hershey’s kisses handle freezing flawlessly. The chocolate chips stay intact.
- Peanut Butter Cookie Dough – Freeze scoops of ready-to-bake peanut butter cookie dough for fresh warm cookies anytime.
Classic Peanut Butter Cookies
This classic recipe makes chewy peanut butter cookies with crisp edges. It’s easy to double for freezing.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1/2 cup (1 stick) |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup (packed) |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Creamy peanut butter | 1 cup |
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
- Stir in the peanut butter until fully incorporated. The mixture may look curdled.
- Add the flour mixture and mix just until combined. Do not overmix.
- Cover dough and chill for at least 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Use a fork to press a criss-cross pattern into the cookies.
- Bake 8-10 minutes until lightly golden at the edges. Allow cookies to cool on the baking sheet 5 minutes before transferring to a wire rack.
How Do Frozen Peanut Butter Cookies Taste?
One of the best parts of baking peanut butter cookies to freeze is that they thaw with the same delicious taste and texture as fresh baked.
The rich peanut flavor remains intact through the freezing process. When thawed correctly, frozen peanut butter cookies have:
- A crisp edge with a soft, chewy center
- Warm peanut butter flavor and aroma
- Pleasantly crumbly but not dry or hard texture
- Sweet vanilla and brown sugar taste
- Same cookie appearance with classic criss-cross fork marks
Let cookies thaw overnight in the refrigerator or a couple hours at room temperature. Serve warm for peak flavor and enjoyment.
Storing Thawed Peanut Butter Cookies
You can store peanut butter cookies after thawing and enjoy them fresh for up to 1 week.
- Store completely cooled, thawed cookies in an airtight container at room temperature up to 5 days.
- For longer shelf life, store thawed cookies in the refrigerator up to 1 week.
- Layer cookies between sheets of wax or parchment paper to prevent sticking if storing more than 2 days.
- Avoid humidity which can cause thawed cookies to become soggy.
If cookies start to dry out, revive them with a short stint in the microwave with a cup of water. The steam will soften them back up.
Other Tips for Baked Goods
Peanut butter cookies aren’t the only baked goods that freeze well. Consider these other options:
- Cookie dough – Scoop onto baking sheets and freeze raw cookie dough to bake later.
- Bread – Let cool completely then slice and freeze bread in freezer bags for up to 3 months.
- Muffins – Allow to cool then place in freezer bags. Reheat in microwave.
- Pie crust – Freeze unbaked crusts wrapped in plastic up to 4 months.
- Cheesecake – Freeze whole or sliced with plastic wrap touching surface to prevent drying out.
- Pizza dough – Shape into crusts or balls and freeze with parchment between layers.
Common Freezing Questions
Freezing baked goods often leads to common questions. Here are some answers.
How long do peanut butter cookies last in the freezer?
Properly stored peanut butter cookies will maintain optimal flavor and texture frozen for 2-3 months. Cookies will still be safe to eat frozen for up to 6 months but may develop freezer burn after that.
Can you freeze baked cookies without cooling?
Cookies should be completely cool before freezing, ideally for 1-2 hours. Freezing warm cookies leads to a soggy, mushy texture when thawed.
Do peanut butter cookies freeze well?
Yes, peanut butter cookies freeze incredibly well. The high fat content from peanut butter and oil or butter keeps the cookies moist after freezing and thawing. Most peanut butter cookie recipes retain their great flavor frozen.
Can you refreeze thawed peanut butter cookies?
It is best not to refreeze peanut butter cookies after thawing as the texture will degrade. However, if cookies are kept frozen and only partially thawed, they can safely be frozen again for another 1-2 months.
Conclusion
Freezing is an excellent way to save time while enjoying fresh-baked peanut butter cookies for weeks. Allow cookies to fully cool before freezing in a single layer. Thaw at room temperature and enjoy chewy, peanutty cookies just like they were freshly baked. With proper storage, frozen peanut butter cookies will maintain their delicious flavor and texture for 2-3 months.