How long does peanut butter cookie dough stay good in the fridge?
Four months ago, I tested a new (to me) recipe for Peanut Butter Cookies and found them to be cakey, bland, and not well received by my coworkers. In that article, I alluded to “my normal recipe” but did not elaborate on what that recipe was. Well, here’s how I make Peanut Butter Cookies. The ingredients are very similar to the Joy of Cooking recipe, but the proportions are quite different with more sugar and more peanut butter. To make about two dozen cookies, start with 1/2 cup peanut butter and 1/2 cup unsalted butter. This time around I chose to use Skippy brand peanut butter. There is some concern that commercial peanut butters contain trans fatty acids since partially hydrogenated vegetable oils are used to stabilize the butter (preventing separation). On the other hand, it is common to find higher levels of aflatoxins in old fashioned peanut butter leading to a higher risk of liver cancer (if consumed regularly). According to both Skippy’s nutrition FAQ and the USDA claim that t
It’ll last in there until your ready to use it. But it would be a good idea to use it quickly. I would toss it after this long. Three weeks is too long for that raw egg to sit. Next time, freeze it. It will last months. Don’t take a chance. Toss it and start fresh. If you can’t bake it right away… Shape it into cookies, put this in a single layer, on a baking sheet. Freeze it, then when the cookies are frozen solid, place the pre-made dough in a plastic freezer container, in layers with waxed paper between each layer. Thaw and bake however many you want later.
