Go Back
Slice-and-Bake Chocolate Peanut Butter Cookies

Slice and Bake Chocolate Peanut Butter Cookies

These slice-and-bake chocolate peanut butter cookies are tender, peanut-buttery discs with deep cocoa flavor and a crisp chocolate finish when dipped. The dough requires chilling (4 hours or overnight, or freeze 1-2 hours to speed up), making them perfect to prepare ahead for parties or cookie trays.
Print Recipe Pin Recipe
Prep Time:3 minutes
Cook Time:10 minutes
Total Time:4 minutes

Ingredients

  • 1 1/2 cups brown sugar packed (300g)
  • 1/2 cup unsalted butter softened (113g)
  • 1/2 cup creamy peanut butter 133g; only use a no-stir brand
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 224g
  • 1/2 cup unsweetened cocoa powder 40g
  • 2 teaspoons baking powder
  • 1 cup chocolate chips 170g
  • 1 tablespoon vegetable oil or shortening
  • 1 cup chopped peanuts toffee bits, toasted coconut, sprinkles, or other similar items for garnish

Instructions

  1. Note: this dough requires chilling.
  2. In a large bowl, beat 1 1/2 cups packed brown sugar, 1/2 cup softened unsalted butter, and 1/2 cup creamy peanut butter with a hand mixer until creamy, about 2 minutes. Add 2 large eggs and 1 teaspoon vanilla extract and continue beating until combined.
  3. Add 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, and 2 teaspoons baking powder and beat on low speed until just combined.
  4. Divide the dough in half. Place each half on a sheet of plastic wrap and form into a log, wrap well, and chill until firm, 4 hours or overnight. To speed up, freeze the dough for 1-2 hours.
  5. Preheat oven to 350°F. Line two cookie sheets with parchment paper or a silicone baking mat. Working with one dough log at a time, cut slices 1/4” thick and place 2” apart on the baking sheet. Bake for 8-10 minutes, or just until they lose their glossy sheen. Cool on the cookie sheets 10 minutes, then transfer to a rack to cool completely.
  6. Once cookies are cool, place 1 cup chocolate chips and 1 tablespoon vegetable oil or shortening in a microwave-safe bowl. Heat at 50% power for about 2-3 minutes, stirring every 30 seconds, until the chocolate is melted and smooth.
  7. Dip each cookie in the melted chocolate and then in toppings, or transfer the melted chocolate to a sandwich bag, snip one tip, drizzle over cookies, and sprinkle with toppings.

Notes

The dough requires a long chill time: 4 hours or overnight. However, if you do not have that time you can freeze the dough for 1-2 hours and then bake.
Make sure to not over-bake these cookies. They’re done just as soon as they lose their glossy sheen.
Chill your cookie dough logs upright in drinking glasses so you don’t get that flat side from them sitting on the refrigerator shelf.
Store cookies in an airtight container on the counter for up to 4 days or in the freezer for up to 3 months.