Slice and Bake Chocolate Peanut Butter Cookies Recipe
Slice and Bake Chocolate Peanut Butter Cookies - this easy slice and bake cookie recipe is full of chocolate and peanut butter! It's an easy cookie recipe for holiday plates!
Servings: 4 dozen cookies
Cost: $8
Ingredients
- 1 ½ cups (300g) packed brown sugar
- ½ cup (113g) unsalted butter softened
- ½ cup (133g) creamy peanut butter (only use a no-stir brand)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (224g) all purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 2 teaspoons baking powder
Coating or Toppings (optional; see instructions)
- 1 cup (170h) chocolate chips
- 1 tablespoon vegetable oil or shortening
- 1 cup chopped peanuts
- 1 cup nonpareils
Instructions
- Mix brown sugar, butter, and peanut butter in a large bowl with a hand mixer until creamy (about 2 minutes). Add eggs and vanilla, continue beating until mixed. Add flour, cocoa, and baking powder and beat on low speed until well mixed.
- Divide the dough in half. Place each half on a sheet of plastic wrap and form into a log.
- If you want to coat the dough with nonpareils, do so now: Place sprinkles on a cookie sheet or something with sides (to keep the mess contained) and roll the logs in them to coat well. If you want to decorated them after baking, skip this step.
- Wrap with plastic and chill until firm, 4 hours or overnight.
- Preheat oven to 350°F. Line two cookie sheet with parchment paper or a silicone baking mat. Working with one dough log at a time, cut slices ¼-inch thick and place 2-inches apart on baking sheet. Bake for 8-10 minutes, or just until they loose their glossy sheen. Cool on cookie sheets 10 minutes then remove to a rack to cool completely.
- To decorate: Once cookies are cool, place chocolate chips and oil or shortening in a microwave safe bowl. Heat on 50% power for about 2-3 minutes, stirring every 30 seconds, or until chocolate is melted and smooth.
- You can dip each cookie in the chocolate then dip in the toppings. Or, for a more decorative approach, place the melted chocolate in a sandwich bag and cut off one tip. Drizzle chocolate over cookies and sprinkle with toppings.
Video
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.
Nutrition
Serving: 1cookie | Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 20mg | Fiber: 1g | Sugar: 7g
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