Slice n Bake Chocolate Covered Peanut Butter Cookies.
It’s cookie time! If you’re looking for a delightful treat that combines the rich flavors of peanut butter and chocolate, then look no further than these Slice n Bake Chocolate Covered Peanut Butter Cookies. They are irresistibly creamy, perfectly sweet, and oh-so-satisfying. The best part? You can slice and bake them whenever a cookie craving strikes! Let’s dive into this delicious recipe that will have you coming back for more.
What You’ll Love About This Recipe
These Slice n Bake Chocolate Covered Peanut Butter Cookies are perfect for any occasion. Here’s what makes them special:
– Quick and Easy: The dough can be made ahead of time and stored in the refrigerator or freezer.
– Versatile: Enjoy them plain or with a decadent chocolate coating.
– Perfectly Balanced: The combination of creamy peanut butter and sweet chocolate creates a flavor explosion in every bite.
– Fun to Make: Rolling the dough into logs and slicing them is a fun activity, perfect for baking with family or friends.
What We’re Using
- 1 stick (8 tablespoons) salted butter, at room temperature: This adds richness and flavor to our cookies.
- 1/2 cup light brown sugar: For that sweet, caramel-like flavor.
- 2 teaspoons vanilla extract: A must for enhancing the overall taste.
- 3/4 cup creamy peanut butter: The star of the show, providing that delicious peanut flavor.
- 2 cups all-purpose flour: For structure and texture.
- 1/2 teaspoon kosher salt: To balance the sweetness.
- 1-2 tablespoons water: Optional, to adjust dough consistency.
- 1 cup creamy or crunchy peanut butter: For a second layer of peanut goodness.
- 16 ounces milk or semi-sweet chocolate, melted and cooled: For the decadent chocolate coating.
- Flaky salt: A sprinkle on top for an extra flavor boost.
Essential Tools for Success
- Mixing Bowls: For combining your ingredients smoothly.
- Measuring Cups and Spoons: Precision is key in baking!
- Plastic Wrap: To wrap your dough logs for chilling.
- Sharp Knife: For slicing the dough into perfect cookie shapes.
- Baking Sheet: To place your cookies on while they bake.
- Double Boiler or Microwave-Safe Bowl: For melting the chocolate safely.
Directions: Slice n Bake Chocolate Covered Peanut Butter Cookies.
Step 1: Prepare the Dough
In a large mixing bowl, combine the softened salted butter and light brown sugar. Use a hand mixer or a spatula to cream them together until light and fluffy, about 2-3 minutes. This step is crucial for incorporating air into the mixture, creating a lighter cookie.
Step 2: Add Vanilla and Peanut Butter
Next, mix in the vanilla extract and 3/4 cup of creamy peanut butter until fully incorporated. The mixture should be smooth and creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually add this dry mixture to the peanut butter mixture, mixing until just combined. If your dough seems dry, add 1-2 tablespoons of water to help it come together.
Step 4: Shape the Dough
Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 5: Preheat the Oven
When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Slice and Bake
Remove the dough from the refrigerator and unwrap it. Using a sharp knife, slice the logs into 1/4-inch thick cookies. Place them on the prepared baking sheet, leaving some space between each cookie.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. They will continue to firm up as they cool, so be careful not to overbake.
Step 8: Cool and Prepare for Chocolate Coating
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Melt the Chocolate
While the cookies are cooling, melt the chocolate using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring in between until completely melted and smooth.
Step 10: Dip and Decorate
Once the cookies are cool, dip the bottom half of each cookie into the melted chocolate. Allow any excess chocolate to drip off and place them back on the wire rack. For an extra touch, sprinkle a little flaky salt on top of the chocolate before it sets.
Step 11: Let the Chocolate Set
Allow the chocolate to set at room temperature or place the cookies in the refrigerator for about 15 minutes to speed up the process.
Adaptations for Special Diets
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use vegan butter and dairy-free chocolate for a completely dairy-free treat.
- Low Sugar: Use a sugar substitute like erythritol in place of brown sugar.
- Nut-Free: Replace peanut butter with sunflower seed butter for a nut-free version.
Problems & Prevention
- Dough too crumbly: If the dough crumbles when you try to shape it, it may need more moisture. Add water, one tablespoon at a time, until the dough comes together.
- Cookies spreading too much: Ensure your butter is at room temperature, not melted, and chill the dough as directed to prevent excessive spreading.
- Chocolate not setting: If the chocolate doesn’t harden, it may be too warm. Allow the cookies to cool completely before dipping.
- Overbaking: Keep a close eye on the cookies as they bake, they should be slightly soft in the center when you take them out.
Shelf Life & Storage
These Slice n Bake Chocolate Covered Peanut Butter Cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe container for up to three months. Just thaw at room temperature before enjoying!
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will give your cookies a delightful texture and added bite. Feel free to use whichever you prefer.
Can I freeze the cookie dough?
Yes! You can freeze the unbaked cookie dough logs. Just wrap them tightly in plastic wrap and then in aluminum foil. When ready to bake, slice the frozen dough and add a couple of extra minutes to the baking time.
What type of chocolate is best to use for dipping?
Both milk and semi-sweet chocolate work wonderfully for dipping. Choose the one that matches your taste preference, or even try dark chocolate for a richer flavor!
How can I make these cookies more festive?
To add a festive touch, consider drizzling some white chocolate over the top or adding colorful sprinkles before the chocolate sets. Perfect for holiday gifting!
In Closing
These Slice n Bake Chocolate Covered Peanut Butter Cookies are sure to become a favorite in your household. With their rich flavor, easy preparation, and customizable nature, they’re perfect for any occasion. Whether you’re whipping up a batch for a cozy night in or impressing friends at a gathering, these cookies are an absolute delight.
So, gather your ingredients, roll up your sleeves, and get ready to enjoy the most delectable chocolate-covered peanut butter cookies you’ve ever tasted. Happy baking!
Slice n Bake Chocolate Covered Peanut Butter Cookies.
Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened salted butter and light brown sugar. Cream them together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and 3/4 cup of creamy peanut butter until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually add this dry mixture to the peanut butter mixture, mixing until just combined. Add water if necessary.
- Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and slice the logs into 1/4-inch thick cookies. Place them on the prepared baking sheet.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate using a double boiler or microwave until smooth.
- Dip the bottom half of each cookie into the melted chocolate and allow excess to drip off. Sprinkle flaky salt on top before it sets.
- Let the chocolate set at room temperature or refrigerate for about 15 minutes.
Notes
- For gluten-free, use a 1:1 gluten-free flour blend.
- For dairy-free, substitute with vegan butter and dairy-free chocolate.
- To freeze dough, wrap logs tightly and thaw before baking.
