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#PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS FULL#

Beat brown sugar, peanut butter, butter and granulated sugar in large mixer bowl until creamy. PREP: Line a 9×13-inch baking pan with parchment paper. Step 2 Combine flour and baking soda in small bowl. Make shapes – during the holiday season, instead of cutting into squares, use cookie cutters to make different shapes.Peanut butter chips – some like more peanut butter, so fold in some chips after adding the chocolate chips to the dough.PB Cups – while we chose to use the standard size you can use the miniature peanut butter cups if that’s what you have on hand.Chocolate chips – choose your preference! Milk chocolate chips or dark chocolate chips can be used or a half-and-half blend.However, if you don’t have one, just use a glass baking dish. Step 1: Preheat oven to 350 degrees Fahrenheit, and spray 13 x 9 x 2 baking pan with non-stick cooking spray. The chocolate chip peanut butter cookie bars are four simple ingredients: refrigerated chocolate chip cookie dough, powdered sugar, creamy peanut butter and. Not only is it an excellent heat conductor but it also cooks more evenly. Stand mixer with the paddle attachment or an electric mixerĩ x 13-inch pan – we prefer using metal pans when baking. Gluten-free peanut butter chocolate chip cookie bars are the ultimate crowd pleaser Perfectly moist, flaky yet chewy and gooey, these bars are a modern marvel Bonus points: they’re refined sugar-free. Reese’s peanut butter cups – these are the star of the show! They give us all the peanut butter flavor without having to use natural peanut butter (or creamy peanut butter).chocolate chips – we are using semi-sweet because they have just enough sweetness to create some balance since the cookie dough is already rich.salt – a flavor enhancer that is another must in baking!.baking soda – our leavening agent and what is responsible for fluffing up our bars!.all-purpose flour – we have not tested this recipe with other flour, so just stick to the basics here!.vanilla extract – vanilla adds just a subtle flavor that blends all of the ingredients together.eggs – allow the eggs to come to room temperature, as this is a golden rule in baking!.

granulated sugar and light brown sugar – we can’t make peanut butter chocolate chip cookie bars without them being sweet! Also, be sure to pack the brown sugar when measuring so they have the correct texture after baking.

Don’t forget to allow time for the butter to soften so it’s easier to mix Ingredients 1 cup all-purpose flour 1 cup light brown sugar packed 1 cup creamy peanut butter cup butter softened to room temperature 3 Tablespoons.

butter – we prefer to use salted, but you can use unsalted butter if you would like.

Gooey chocolate chips are in every bite and if you wanted to add a scoop of vanilla ice cream on one of these bars…well…. The peanut butter flavour seems to intensify and they taste amaaazing! The tops are crusty and the corners are the best bits! On the inside the bars are tender, soft, moist and so chewy! I actually liked them cold from the fridge much more than at room temperature. The butter and peanut butter provide enough fat and moisture in the absence of eggs and milk softens the dough. These bars come together very very quickly, there’s no need to chill the dough and in 20 minutes, you can dive in.

The result is a pan full of rich, buttery, chewy, dense and gooey cookie bars that are dangerously addictive. On a whim, I decided to turn it into cookie bars with some peanut butter thrown in and lots of chocolate chips.

Till it arrived though, I still wanted to make cookies and this recipe is a one-bowl, no-mixer wonder of the world. I’m so used to it that I went and ordered the same one in a matter of minutes. My hand mixer broke last week after six years of being a very good friend.

#PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS FULL#