Bake Chocolate Covered Peanut Butter Cookies Recipe 

December begins with my favourite Slice N' Bake Chocolate Covered Peanut Butter Cookies. Soft slice-n-bake cookies with creamy peanut butter, chocolate, and flaky sea salt. Buttery, sweet, easy-to-make cookies are addicting. These make great holiday party after-school or work snacks. Lovely cookie gift package matches these. Please produce soon! 

Ingredient

– 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

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1

Mix the butter, brown sugar, and vanilla in a large basin for 3-5 minutes until creamy. Mix in peanut butter. Beat in the flour and salt until a ball forms. 

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Instruction

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2

If the dough is crumbly, add 1 tablespoon of water at a time until it comes together. Avoid sticky dough. Cut dough in half. Put each ball on a large plastic wrap. 

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3

Shape it into a 6-by-2-inch rectangle with your hands. Put the dough in the freezer for 30 minutes, fridge for 3 hours, or overnight.  

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4

To help the dough solidify in a rectangle form, place it in an empty tin foil box (the one you get your foil from). You can also bake circle cookies.  

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5

Preheat oven to 350°F. Remove the dough wrapper and slice the rectangular log into 1/3-inch slices. Place slices 1 inch apart on a baking sheet. Bake the cookies until the edges are golden brown, 10-14 minutes. 

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6

Let cool 10 minutes on the baking sheet before transferring to a cooling rack. Add peanut butter to each cookie on a parchment-lined baking sheet. Place in freezer for 20 minutes. This simplifies chocolate coating. 

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7

Melt chocolate and let cool 10–20 minutes before dipping. Each cookie should be dipped in melted, cooled chocolate and placed on a parchment-lined baking sheet. 

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8

Repeat with remaining cookies. Season with flaky sea salt. Set the cookies in the fridge for 20 minutes. Store in an airtight container for 3 days.  

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also see

also see

Chocolate Chip Cookie Stuffed Soft Pretzels Recipe