Peanut butter and chocolate are a dream team. The peanut butter blossom—a peanut butter cookie topped with a large chocolate drop—is just one of the many treats that feature this dynamic duo. If you're baking a large batch, you can make the dough ahead of time and freeze it, or bake the cookies and freeze them for later. Here are the best practices for both options so that the cookies taste just as fresh after thawing.
Freeze Dough
Form the prepared peanut butter blossom dough into 1-inch balls.
Roll each ball in granulated sugar to coat.
Place the sugared dough balls on a wax paper–lined baking sheet.
Freeze the dough balls for 1 hour or until frozen on the exterior and no longer tacky.
Transfer the dough balls to a resealable freezer bag and press out the excess air.
Seal the freezer bag in a second bag to create a double barrier against freezer burn and odors.
Store the dough for up to 6 months.
Bake the dough balls from frozen without thawing, but add 2 to 3 minutes to the recipe cooking time.
As soon as the cookies come out of the oven, press a chocolate drop on top of each cookie while they're still warm.
Freeze Baked Cookies
Bake the cookies as directed in the recipe
As soon as the cookies come out of the oven, press a chocolate drop on top of each cookie while they're still warm.
Cool the cookies on the pan for 10 minutes, then transfer to a wire cooling rack to cool to room temperature.
Arrange the cookies in a single layer in a rigid, resealable container. Seal the container into a freezer bag for an additional barrier against freezer burn and odors.
Freeze the cookies for up to 3 months.
Thaw the cookies, uncovered at room temperature, for 1 to 2 hours before eating.