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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
These cookies were amazing! In fact, they were so good that I had to send them with my husband’s workplace to get them out of the house. I saved about a half dozen, froze them, and will be sharing them with family visiting over the holidays. The recipe is surprisingly easy to make for something that looks so incredibly impressive. This was my first dessert recipe from Half Baked Harvest, as I’ve traditionally tried pasta recipes, but I’ll now be scouring the website for additional desserts. Thank you!
Haha that is so amazing Abbey! I am so glad you loved these cookies and I hope your Husband’s work did as well! Thank you!!
Just wanted to say that I made a veganized version of these (super easy swaps) for my professors and they were incredible! Tasted like a fancy reeses cup. Thank you for the recipe!
That is so amazing! I am so glad you loved this Riley!
I tried these! It’s definitely the most difficulty thing I’ve attempted. They taste great! The dipping of the chocolate was definitely a disaster. And letting the chocolate cool at all made it was worse. I’m sure it just takes practice. They ultimately tasted great though!
Hi Stephanie! I am so happy to hear that you loved these cookies, but I am sorry they were difficult for you. I hope they are easier next time!
I made your cookies, and are they ever DELICIOUS! The wording for the chocolate in your recipe left me scratching my head a bit, even after reading your comments. I used Ghirardelli dark chocolate melting wafers, a good choice. I was unable to find flaky salt, but ground coarse salt worked just as well. They were more work than I usually put into a cookie, but are they ever worth it! Next time I’ll do what you suggest and make a DOUBLE BATCH!
Hi Lisa! I am so glad you loved these cookies! Thank you so much for trying them!
I attempted to make these. Disaster!! I have NEVER not succeeded at one of your recipes.
What is the trick to dipping these into the chocolate? I really want to make them. Next time I will cut the cookie thinner, apply way less peanut butter to the cookie and not cool the chocolate. The chocolate made a huge glob on the cookie and was impossible to get my fingers disengaged from the chocolate.
Any tips to help?
Hey Bonnie! I am so sorry for the trouble. Here are some tips! I like to use a chocolate bar such as Lindt or Ghirardelli. I typically use semi-sweet or a 82% dark chocolate. For dipping, I like to dip the cookies into the chocolate using a fork and then tap the fork against the bowl (with the cookie on it) to allow any excess chocolate to drip off! Also, cold cookies really, really help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Hi! What kind of chocolate do you recommend?
HI! I like to use a chocolate bar such as Lindt or Ghirardelli. I typically use semi-sweet or a 82% dark chocolate. For dipping, I like to dip the cookies into the chocolate using a fork and then tap the fork against the bowl (with the cookie on it) to allow any excess chocolate to drip off! Also, cold cookies really, really help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
How do you dip the cookie without getting messy finger prints all over the sides? Also what chocolate do you use? Mine turned out to be a total disaster! Very clumpy and thick. But the dough was good. They just were the ultimate cookie fail I’ve ever seen. 🙁
Hi Jennifer! So sorry you had some trouble with these. I like to use a chocolate bar such as Lindt or Ghirardelli. I typically use semi-sweet or a 82% dark chocolate. For dipping, I like to dip the cookies into the chocolate using a fork and then tap the fork against the bowl (with the cookie on it) to allow any excess chocolate to drip off! Also, cold cookies really, really help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I like that you went with peanut butter instead of the more well worn mint chocolate cookies. I’m a chunky peanut butter man so I would want to up the peanut content 🙂 Pretty cookies though.
Thank you so much!
These are so pretty and look awesome! I have family members who can’t eat gluten. Would gluten free flour work in this recipe do you think? I can’t wait to make these. Also, what kind of chocolate do you buy? Wondering why semi sweet chocolate chips wouldn’t work? Happy Holidays! I love you’re blog!
HI! I have not tested these with GF flour, but if you’d like to try I think it might work ok. I like to use a chocolate bar such as Lindt or Ghirardelli. I typically use semi-sweet or a 82% dark chocolate. Please let me know how it goes and if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Hi…these look amazing and sound deliciously addicting. I ALSO have questions that a few others have asked. 1. What is the realistic time for making these including dipping and then letting the chocolate harden 2. What kind of chocolate DO you use if not chocolate chips 3. What tips can you give for the dipping process? 4. Do you dip the whole cookie or just the top?
P.S. maybe include pictures of the dipping process too!
Hey CJ, these can be made in about and hour and half with cooling and chilling. I like to use a chocolate bar such as Lindt or Ghirardelli. I typically use semi-sweet or a 82% dark chocolate.
like to dip the cookies into the chocolate using a fork and then tap the fork against the bowl (with the cookie on it) to allow any excess chocolate to drip off! Also, cold cookies really, really help! And yes, I dip the entire cookie.
Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
They look delicious! I’ll definitely gonna try them before Christmas 🙂
I hope you love these cookies Adriana! Thank you!
Gorgeous cookies! You are incredible! Please share ….Where did you get the BOXES for this recipe? Thank you so much!!!
The box is just from ornaments I bought from Anthropolgie. Link below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
https://rstyle.me/n/dc8hdtb9wzf
Cannot wait to try this recipe. I do have a question however, do I tip the whole cookie or just the top? Thank you in advance. Margaret m
HI! I like to dip the entire cookie, but you can just dip the top if you think you might like that better. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Totally making these for my peanut butter loving Dad this holiday!! Tips on how to dip them in chocolate neatly like pictured? I tend to make a mess 🙁
HI! I like to dip the cookies into the chocolate using a fork and then tap the fork against the bowl (with the cookie on it) to allow any excess chocolate to drip off! Also, cold cookies really, really help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
What kind of chocolate do you use? You mentioned not to use chocolate chips so I want to be sure to use the right thing!
Hey Kathy! I like to use a chocolate bar such as Lindt or Ghirardelli. I typically use semi-sweet or a 82% dark chocolate. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?