Peanut-Covered Peanut Butter Cookie Slabs

Hide the dough or these will never make it to the oven! To really put this over-the-top, try crumbling them on top of a chocolate treat such as our easy chocolate mousse.

Game plan: The dough for these cookies is formed into a large slab, chilled, and then sliced into nice uniform smaller slabs for baking. The slice-and-bake method eliminates rolling out a dough and is a fast way to form cookies. Once the dough slab is cold and firm, it is easy to cut into neat, even slices. Vary the thickness of the cookies as you like by cutting thicker or thinner slices. You can refrigerate the dough for as long as overnight before making cookies, or freeze it for up to 1 month and bake it whenever you want. Defrost the dough in the refrigerator for at least 8 hours, or overnight. (Cold dough slices easily, but frozen dough has a tendency to crumble.) The cookies spread to an oval shape during baking. Since both the peanut butter and the peanuts include salt, there is no salt added to the dough.

The cookies can be stored in a tightly covered container at room temperature for up to 3 days.