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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 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.
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
- 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.
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.
Hello, these look amazing! Can’t wait to try them this weekend. What did you use to drizzle on the top of the cookie?
Hi Danielle,
I just used a spoon to drizzle the chocolate:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
I will say these take a bit of extra effort, but they are a crowd pleaser! I do not understand why there aren’t more positive comments on this recipe.
I really like finding recipes with an amazing look that also taste great!
One question though: What are your little decorative spheres?
Hey there,
Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! Those are ornaments:) xTieghan
Haha! Not the ornaments. I meant the tiny, decorative spheres on the actual cookies.
Ohhh sorry! Those are just sprinkles:)
can i sub gluten free flour in the same amount?
Hey Carrie,
Yes, that will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! I am a SUPER fan of your savory recipes and cocktails, but finally tried my hand at cookie boxes this year. I’m very impressed that you do these every year. While most of these recipes went well and I will surely be making again, I think some of the times need to be updated. The prep time for these cookies say 20 minutes, but the dough alone takes about 10, spreading peanut butter on each tiny cookie took about 15-20 for me, and then dipping them all in chocolate took at least 20 minutes. So excluding baking, freezing, and chilling time, these took me about 40-50 minutes to prep. Not complaining, I’m sure they’ll be a big bit, but I just wish I knew before I started the actual time. Please consider updating your times on these recipes as I find them a bit misleading. Everything is delicious as always!
Hey Lauren,
Thanks for giving the recipes a try! Cook times can vary for everyone, but I will certainly go back and give them look:) Happy Holidays! xTieghan
I made these last week and they’re fab! They take a bit of time but they’re like a Reeses peanut butter cup but better!
Yes!! So happy you loved these, Liz! xTieghan
HI- I dont see where it says you can’t use chocolate chips. Can’t I just melt chocolate chips for hte coating??
Hey Linda,
Yes that’s fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!
I’m thinking about making these for the holidays- do you think I can use vegan butter?
Hi Meghan! I am not sure, as I have never cooked with it! I will suggest looking into it before use! I hope these turn out amazing for you! xTieghan
HI! I have never baked with vegan butter so I am really not sure what the outcome would be. I would imagine it would work just fine. Please let me know if you have any other questions. I hope you love this recipe and let me know how the butter goes! Thank you and happy holidays! xTieghan
I have not tried these yet, but I am wondering if the chocolate will pool around the cookies after they have been dipped and laid down to dry. Also wondering what your light coloured drizzle is made of on top of them.
Hi Lorrie! Yes, the chocolate will pool a bit when laid down to dry, but you can break away any excess once the chocolate has set up.
The chocolate drizzle is milk chocolate. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
These cookies are the best!! I froze the dough in December in three logs. Every month since then I slice a log, bake them and finish them with peanut butter and dip them in Trader Joe’s dark chocolate. So good!! Thx for the delicious recipe!! One of our favorites!!
I am so glad you loved these Gitta! Thank you so much! xTieghan
I am in the midst of making these cookies, they look amazing I’m hoping they taste as wonderful as they look! Can I freeze them and how long will they keep in freezer! I have an occasion in the middle of March.
HI! You can freeze these for up to 3 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love this recipe! Made the dough in Decembet but ran out of time to bake them. Then I went on a trip for a month. I am back and decided I NEED to finish them. Pulled the dough from the freezer and baked them today! These cookies will be great for our Valentine‘s Day dessert tonight!
I am so glad you loved this recipe, Gitta! I hope you love them tonight as well! xTieghan
I made these cookies at Christmas and didn’t get around to dipping them in chocolate until we’d eaten half the batch!
The cookies themselves are so tender and yummy I actually like them plain…my husband disagrees and mowed through all the dipped ones!
I’ll make these again.
I am so glad you loved these cookies Jacque-Lynne! Thank you so much!
These combine two of my father‘s favorites, peanut butter and chocolate of course. I made a box for him for Christmas and they were quite a hit!! I managed to sneak one out of the batch; they are a delicious, flaky cookie, reminiscent of shortbread, covered with the creamy peanut butter. Perfect contrast. If anyone is curious I used half natural and half regular peanut butter. I’m sure they would be delicious all natural, but my father prefers his sugar!
Thank you for the recipe!!
Thats one of my favorite combos as well! I am so glad he liked this recipe, Dena! Thank you!
My son and his wife made these to bring to a get together. They were delicious. I’m on here now getting the recipe!
I am so glad you enjoyed these cookies! Thank you!
They’re beautiful cookies, but not my favorite. The cookie part came out quite dry and crumbly for me. They sucked all the moisture from my mouth when eating them which was pretty unpleasant.
Hi Gina! I am so sorry about that. Are there any questions I could help you with?