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Kicking off December with my favorite cookie, Slice N’ Bake Chocolate Covered Peanut Butter Cookies. Soft slice n’ bake peanut butter cookies, frosted generously with creamy peanut butter, covered with chocolate, and finished with a dusting of flaky sea salt. These cookies are buttery, sweet, easy to make, and completely addicting. Just as perfect as an after school or work snack as they are served up at your next holiday party. These are also great to include in a cute cookie gift box. Whatever you do, just make them soon!
December, the month of all things holiday, kicks off tomorrow, so cookies seemed very fitting for today. If there’s one thing that screams December, it’s cookies. So excited to share that I have at least one more cookie recipe coming your way this month.
It’s going to be a good month!
Today it’s all about these peanut butter cookies, which I of course, LOVE. Some may say that I share too many peanut butter and chocolate filled recipes. But hey, we all have our favorites. Obviously peanut butter and chocolate are two of mine. To me, there’s everything to love about the combo, and these cute little cookies are my newest addition. This recipe is one I dreamed up on a snowy hike a couple of weeks ago, and I’ve been dying to share them ever since.
With everything being so incredibly busy this time of year, I wanted to share a cookie recipe that was no fuss and equally great for both serving at a holiday party, or gifting to your best friends. I know sugar cookies are often the go-to this time of year. But personally, I’m not fan of a stale cookie that’s hard and iced with flavorless icing. Ok, I know they’re not all like that.
They might be cute, but they don’t usually taste all that great. If I’m going to eat a cookie, it better be good. You know?
Plus, growing up with a chocoholic of a mother, it’s been ingrained in me to naturally prefer a chocolate cookie over a sugar cookie. Not sure that will ever change.
PS. I have a sugar cookie recipe coming that tastes delicious…and is cute. Keep your eyes peeled.
If you’ve never made a slice n’ bake cookie, prepare to fall in love with them. There’s nothing easier than a slice n’ bake cookies…and they always turn out delicious.
My favorite are these slice n’ bake vanilla sugar cookies with whipped buttercream. These are SO GOOD, not at all like the typical sugar cookie described above. If you have yet to make them, I highly recommend testing them out this December. Everyone loves them.
Actually, I took the concept of those sugar cookies and applied it to these peanut butter cookies.
First, make the dough. I wanted the cookie to be buttery + peanut buttery, so I used a simple butter cookie recipe and added a good amount of peanut butter. There are no eggs or leavening agents in these cookies, which makes them almost fool-proof. The key is shaping the dough into a rectangle log. I did this easily by using my counter to create flat, even edges all the way around the dough.
My other trick is to stuff the dough inside an empty tin foil box. Yep, the same box that you get your tin foil from. This works really well, and gives you a uniformly shaped rectangle dough. Alternately, you can make a circular log, but I really wanted my cookies to resemble little gift boxes. Which in reality they don’t….but they’re still cute!
Once you have the dough shaped, it’s time to chill. If you’re in a hurry, throw the dough in the freezer for a bit. If you have time, let the dough chill in the fridge for a couple of hours. You can even freeze the dough, up to a few months, if you want to make the dough in advance.
That’s the cool thing about slice n’ bake cookies. The idea is that you can grab the dough from the fridge or freezer, and at a moment’s notice, slice n’ bake. Perfect for when last-minute house guests show up and you’re looking for something sweet to serve.
Once the cookies are baked, I finished them with a layer of creamy peanut butter and a coating of chocolate. Kind of like a Reese’s, but with a cookie bottom.
Yes, these are just as delicious as you are imagining. Buttery, peanutty, sweet, chocolatey, and touched with just the right amount of salt. There’s simply nothing not to love.
Suggestion? Bake these up this weekend to enjoy while doing all your Christmassy things. BUT, double the recipe! Then store half the dough in the freezer. Great for when you need a good cookie fix. Trust me, you’ll be so happy you have that dough just chilling and waiting to be baked. Everyone knows it’s best to have a good cookie dough chilling in the freezer…especially during the holiday season.
If you make these slice n’ bake cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slice 'N' Baked Chocolate Covered Peanut Butter Cookies
Servings: 30 cookies
Calories Per Serving: 1314 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup creamy peanut butter
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1-2 tablespoons water, if your dough seems dry
- 1 cup creamy or crunchy peanut butter
- 16 ounces milk or semi-sweet or milk chocolate, melted and cooled
- flaky salt
Instructions
- In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the peanut butter, and mix until combined. Add the flour and salt, beat until combined and the dough forms a ball. If the dough seems too crumbly, add water, 1 tablespoon at a time, until it comes together. The dough should not be overly sticky.
- Divide the dough in half. Place each ball on a large piece of plastic wrap. Using your hands, shape it into a rectangle about 6 inches long and about 2 inches wide. Wrap the dough up in the plastic wrap and place in the freezer for 30 minutes, or the fridge for 3 hours or overnight. If you have an empty tin foil box (yes, the one you get your tin foil out of) laying round, fit your dough roll inside to help the dough set in a rectangular shape (see above photo). Alternately, you can make circle cookies as well.
- Preheat oven to 350 degrees F.
- Unwrap the dough and cut the rectangular log into 1/3 inch slices. Arrange the slices 1 inch apart on a baking sheet. Bake the cookies for 10-14 minutes, until the edges are golden brown. Let cool 10 minutes on the baking sheet and then transfer to a cooling rack.
- Spread each cookie with peanut butter and place on a parchment lined baking sheet. Transfer to the freezer and freeze 20 minutes. This makes coating in chocolate easier.
- Melt the chocolate and let cool 10-20 minutes prior to dipping.
- Holding the cooking on the ends of a fork, dip each cookie in melted, cooled chocolate and place on a parchment lined baking sheet. Repeat with the remaining cookies. Sprinkle with flaky sea salt. Place the cookies in the fridge to set for 20 minutes. Store in an air-tight container for up to 3 days.
Notes
*The cookie dough can be frozen for up to 3 months. To bake, remove the dough and let sit on the counter for 10-15 minutes before slicing. Slice and bake as directed.
This post was originally published on November 30, 2018
Such perfect cookies, I love these!!
Thank you!
When u melt the chocolate and let it cool, how can u dip the cookie in it, won’t it be thick and gooey?
HI! You just need to let the chocolate cool so that it is not piping hot. It should still be pourable and warm to touch. Just do not want it HOT. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I have been wanting to comment for awhile now on a lot of your recipies. I am always impressed and delighted, will be making this recipie! Thanks
Thank you so much Maria! I hope you absolutely love this recipe. Everything you said sounds awesome, can I ask why you rated this two stars?
Ahhhh I can’t wait to make these! I have a question though, can you use natural peanut butter? I only have Adams and all natural crunchy…will they work or do I need to get the processed pb?
Hey Jess! Natural peanut butter works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
These cookies remind me of a cross between a Twix and Reese’s, and look amazing!! 🙂
Yes! I am so glad you like these! I hope you try them, Brittany!
These look beautiful AND delicious!! I can’t eat peanut butter so do you think this recipe will work if I substitute almond butter?
I think almond butter will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Do you use creamy natural peanut butter which doesn’t have hydrogenated oil in it? Or do you use a brand that stays solid because of the added fat? I only ask because one time I made “monster cookies” with natural peanut butter and they were a flat mess when they came out of the oven. I only have the peanut butter that requires stirring. If that won’t work then I need to buy a different kind for this recipe. I love the chocolate peanut butter combo and the fact that these look like they should be included in a fancy of chocolates.
Thanks!
Hey Jennifer! I used 365 brands natural peanut butter (no added oils or sugars! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
These look great! What did you use for the drizzle on top?
That is just additional melted milk chocolate! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
HeyTiegan,
I’m a big fan! Do you think these cookies could be shipped (U.S. Mail)? Would they do well if they were packed carefully?
Thanks!
Hey Sandy! I think if you are overnighting or shipping via second day are and packing them carefully that they will ship great!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
You come up with the most fabulous recipes! And these chocolate covered peanut butter cookies are no exception. What a great gift idea as well. Thanks so much for posting!
YES! I am so glad you loved this Linger! Thank you!
it seems so delicious
Thank you!
These cookies definitely look and sound fabulous; and I’m ABSOLUTELY keeping my eyes peeled for the sugar cookies you’ll be featuring soon 🙂
Thank you so much Liz!
Love the idea and the look! For me I’m useless at slice and bake. I end up with a giant crumbled mess.
Thank you so much Donna! I hope you try these and they turn out amazing for you! I bet you’re better than you give yourself credit for!
Tiegan, question, when you give your prep., bake and total time is one to assume these cookies can be completed in 35 minutes as you show them in your photos? I am just curious as to how you figure times, when you have chilling, cooling and the chocolate dipping process. They do look delicious, I do one similar with cookie crust, caramel, marshmallow, then dipped, and I know that I have to allow more time, not always hands on but still more than 35 minutes. Your photos are gorgeous, you do have quit the talent.
Hey Sue! In all honesty, my times for chilling are not listed. We are redoing the site and this is one of the fixes we are adding because it is hard to give accurate total times for recipes like this. SO to answer your question, I am giving the prep time (not including the chill time) and the baking time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This might be one of your prettiest creations yet…besides ALL the cocktails! 😀
Haha thank you Aline! I am so glad you like these cookies and I hope you try them!