**I’d freeze the dough now and bake the day before the party**, assuming you’ll have enough oven time. That’s my recommendation for the freshest aroma and texture; all three of your cookie types are good candidates. Baking now and freezing is also a sound choice if spreading out the baking matters more.

For freezing the dough:

- **Portion it first**, freeze the portions on a lined tray until firm, then transfer to airtight freezer bags. Label each with the baking temperature and time.
- **Chocolate chip:** Bake from frozen at the usual temperature, allowing perhaps an extra minute or two.
- **Peanut butter:** If your recipe calls for flattening with a fork, do that before freezing.
- **Snickerdoodles:** Freeze the balls without cinnamon sugar. Before baking, let them soften just enough for the coating to stick, then roll and bake. [Sally’s freezing guide](https://sallysbakingaddiction.com/baking-basics-how-to-freeze-cookie-dough/) specifically recommends this approach for coated cookies.

Bake a couple of frozen portions as a trial before committing the whole batch: freezing can affect spread, and the test will establish your timing. [King Arthur’s guidance](https://www.kingarthurbaking.com/blog/2015/10/21/freeze-bake-tips) supports baking portioned dough directly from frozen.

**If you’d prefer to finish the baking now**, cool the cookies completely, pack airtight with parchment between layers, and freeze promptly. Thaw them still covered at room temperature for the party. Six days is comfortably within the recommended freezer storage period. [Betty Crocker](https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/holidays/how-to-freeze-cookies-and-cookie-dough) explains the packing method; [Sally’s guide](https://sallysbakingaddiction.com/baking-basics-how-to-freeze-cookie-dough/) recommends covered thawing.

For standard versions of these recipes, you don’t need to provide more details.