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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!

overhead photo of Slice n' Bake Chocolate Covered Peanut Butter Cookies with ornaments and ribbon on table

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.

Slice n' Bake Peanut Butter Cookies before baking

Slice n' Bake Chocolate Covered Peanut Butter Cookies after baking on cookie sheet

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.

close up photo of Slice n' Bake Chocolate Covered Peanut Butter Cookies

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.

close up overhead photo of Slice n' Bake Chocolate Covered 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.

Slice n' Bake Chocolate Covered Peanut Butter Cookies | #cookies #Christmas #easyrecipes #chocolate #peanutbutter

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.

overhead photo of Slice n' Bake Chocolate Covered Peanut Butter Cookies

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

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 30 makes about 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.



  • 1. 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. 
    2. 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. 
    3. Preheat oven to 350 degrees F.
    4. 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.
    5. 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.
    6. Melt the chocolate and let cool 10-20 minutes prior to dipping.
    7. 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. 


*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. 
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    1. Hey there,
      I would suggest using a nice quality chocolate bar, I like Chocolove and then you can try adding some coconut oil as well. I hope this helps! xx

    1. Hey Ashley,
      Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT

  1. I’m planning to make these for a cookie exchange. What did you use to frost the cookies for the lines on top? It doesn’t mention that step in the recipe.

    1. Hey Jennifer,
      I just use melted chocolate in a plastic baggie to make the lines on top! Let me know how the recipe turns out, I hope you love these cookies! xx

      1. Loved these cookies! Thanks for the recipe. I also made the vanilla bean almond slice and bake and they were incredible. Happy Holidays!

        1. Hey Stephanie,
          I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄

    1. Hi Rachael,
      Yes, that should work well for you! Please let me know if you give this recipe a try, I hope it’s a hit! xx

      1. 5 stars
        Hi Tieghan!!

        I’m adding these yummy cookies to my cookie boxes this year. I have a lot of cookies and boxes to make and I want everything to be as fresh as possible but I also not everything can be finished last minute. I’m thinking about baking and spreading with peanut butter, then freezing until the day before shipping when I finish by coating in chocolate. Do you think this will work?

        Thank you!!! Your recipes are always a hit!!

        1. Hey Jenny,
          Totally that should work well for you! Thanks for including these in your cookie box and your super kind message:) Happy Holidays! xT

  2. Just made a half batch of these as I’m prepping for a cookie exchange next month. I wanted to get it perfect and knew my husband and I would devour the first attempt. They turned out great, now I’m thinking about doing half as directed in your recipe and the other half with caramel instead of pb. What do you think is the best caramel to work with this?

  3. 5 stars
    Winner winner!!!! These cookies had to be hidden in order to have enough for the Xmas table. In a cookie ranking of 5 cookies these won 1st or 2nd place from every single family member. The cookie part is amazing and I can see why you would want an extra batch for future use. Do yourself a favor and listen to the advice of doubling the recipe!

    1. Hi Shannon,
      Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT