Peanut Butter Slice-and-Bake Cookies Peanut Butter Slice-and-Bake Cookies

Image: Canadian Living | Holiday Baking 2014

Top these addictive cookies with mini peanut butter cups for an extra treat.

  • Portion size 60 servings
  • Credits : Canadian Living: Holiday Baking 2014



In large bowl, beat butter with sugar until fluffy; beat in peanut butter and vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make- ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, just until firm and no longer shiny, 10 to 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make- ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)

Drizzle melted chocolate over cookies; top each with half a peanut butter cup. Refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts per cookie: about

  • Sodium 35 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 95.0
  • Total fat 6 g
  • Potassium 35 mg
  • Cholesterol 8 mg
  • Total carbohydrate 11 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 3.0
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Baking & Desserts

Peanut Butter Slice-and-Bake Cookies