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Have you ever wanted a freshly-baked cookie, but didn’t want to go through the hassle of making an entire batch and don’t want 30 cookies laying around?
Well, you totally can when there’s already-made dough in the freezer!
Yes, you do have to make the dough beforehand. But just imagine having cookie dough in the freezer, ready for you to just pull a couple out and bake. No huge fuss and no leftover cookies.
I ended up making these Freezer Chocolate Chip Cookies the day before Thanksgiving. Yes, in between prepping everything else I still made this. What is wrong with me?
So instead of baking these cookies, you just make the dough, scoop into balls, and freeze them. I know it’ll be tempting to just pull one out and eat plain, but it’s raw cookie dough so I advise against it! Especially don’t get them confused with the Peanut Butter Energy Bites.
When it comes time to bake these cookies, allow an extra 2-3 minutes of baking time if the dough is frozen. Alternatively, you can let the dough sit out for a short while before baking. Either way, just watch your cookies closely as they bake so they don’t burn.
This would be a good Christmas cookie recipe, too! Last year I made cookies for all of our family and for my women’s group, and I prepared and froze all the dough beforehand. That made SUCH a difference in my stress level because I was able to do all the hard work beforehand.
Trust me, you’ll want to keep these around. It’s super convenient to have already-made dough in the freezer to pull out whenever you need a sweet treat.
Are you participating in the 4 Weeks to Fill Your Freezer Challenge? Leave a comment and let me know how you’re doing!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 6 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the flour, baking soda, and salt.
- In a mixing bowl, add the butter and both sugars. Beat in an electric mixer for 2 minutes until smooth.
- Add the egg and vanilla extract and mix.
- Slowly add the flour mixture until just combined. Stir in the chocolate chips.
- Using a cookie scoop, scoop out onto 2 cookie sheets lined with parchment paper.
- Bake for 8-10 minutes until the edges just start to turn brown.
Recipe adapted from The Baking Chocolatess.
To freeze, don't bake the cookies. Scoop out onto a cookie sheet lined with parchment paper and put in the freezer. When completely frozen, transfer into a gallon-sized freezer bag.
When ready to bake, take out however many you want to bake. If still frozen, add another 2-3 minutes to the baking time, keeping watch to make sure the cookies don't burn.
Other Posts in “4 Weeks to Fill Your Freezer” Series
–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)