Peanut butter cookies are among my favorites. But what if you don’t want to go through the process of making the dough, rolling it into balls, dipping them in sugar, then making that crisscross pattern in the tops? You make peanut butter cookie bars.
The original recipe for these bars came from the Nestle Very Best Baking blog and included chocolate chunks, but I substituted peanut butter chips instead for an extra kick of peanut butter flavor. Next time, I might also add some melted peanut butter chips in a drizzle on the top. You could very easily substitute my peanut butter chips for chocolate chips or chunks if you like; I’m sure it would be delicious!
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 3/4 cup packed light brown sugar
- 1/2 cup sugar
- 8 tablespoons butter, softened
- 3/4 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 10-ounce package peanut butter chips
Preheat oven to 350 degrees.
In a small bowl, combine flour and baking soda; set aside.
In a mixing bowl, combine light brown sugar, sugar, butter, and peanut butter; cream together on medium speed until smooth. Add egg and vanilla, beating again until smooth.
Add flour mixture and beat to combine, then stir in peanut butter chips.
Press dough into the bottom of an ungreased 9 x 13 baking pan and bake for 18-22 minutes, until edges are light brown and a cake tester comes out with just a few moist crumbs when inserted in the center.
Cool completely in pan; cut into 24 bars. Store in an airtight container at room temperature for up to 4 days.