Peanut butter and chocolate are two of my absolute favorite combinations. What's not to love, right??
The other day my grandchildren asked me to make cookies for them. They love eating them, and I love baking for them. It's fun being a Nana who bakes for my grandkids, and I know we are building loving moments shared together, that will stay with them always.
These Peanut Butter Chocolate Chip Cookie Bars are really delicious, easy to make, and perfect for kids and adults. I can see taking them on picnics this summer, and fun to take and share with friends for a beach lunch or dinner. And in the fall, they would be the perfect milk and cookies after-school snack.
Lining the pan with foil for them to bake in, makes them easy to lift out and cut into squares. Store them in an air-tight container to stay fresh, if you have any leftover.
Recipe for Peanut Butter Chocolate Chip Cookie Bars
Ingredients:
- 3/4 cup butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup creamy or crunchy peanut butter
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips, regular or mini size
Directions:
Preheat the oven to 350 degrees.
Line a 9X9 inch baking pan with foil, with foil hanging over 2 sides so that it can be lifted out when bars are done.
With a hand or electric stand mixer, cream together the butter and sugars on medium speed. Add the egg and mix. Then add the peanut butter and vanilla extract. Mix until smooth.
In a separate bowl, mix flour, baking soda, and salt. Add to the wet ingredients on low speed, mixing until a dough forms. Mix in the chocolate chips, and then scoop the batter into the prepared pan and smooth into an even layer.
Bake for 20-22 minutes. The edges should be starting to turn light brown.
Let the bars cool in the pan, and then use the foil to lift the cookie out of the pan to transfer to a cutting board. Use a sharp knife to cut into bars.
Recipe inspired by Lovely Little Kitchen, but I made my own changes to the recipe.
