I chose to bake mine as bars, and I have an important caveat for you, my fellow bakers. These definitely baked over the edges of my jelly roll pan, so the next time I make them, I’ll place some parchment beneath the pan to catch the overflow. Mike proclaimed these very fudgy, with a nice hint of peanut butter. They’re coming to work with me tomorrow for a video shoot, and I’m hoping they’ll be a hit.
- 2 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) butter, softened
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 10-ounce package Reese’s Peanut Butter baking chips
Preheat oven to 350 degrees. Lightly grease a 15 x 10 x 1 baking pan.
In a large bowl, combine flour, cocoa powder, salt, and baking soda; set aside.
In a mixing bowl fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat to combine.
Add flour mixture in two batches, beating well and scraping the sides of the bowl between each addition. Stir in peanut butter chips.
Spread dough in prepared pan and bake for 20 minutes, until set. Allow to cool completely before cutting; use a bench knife to cut into bars. Store in an airtight container at room temperature for 3-4 days.