Peanut Butterchocolate Chip Cookie Bars Food

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees and grease a 13 x 9 pan.
• Cream butter and both sugars in a stand mixer with the paddle attachment until combined 2-3 minutes.
• Add in peanut butter and mix until incorporated. (Make sure to scape the sides)
• Add in vanilla and egg and mix to combine.
• In a medium bowl combine the flour, baking soda and salt.
• Slowly add the dry ingredients to the wet ingredients.
• Fold in the chocolate chips.
• Pour into prepared pan and bake for 20 minutes or until a toothpick comes out clean.
• Place pan on a wire rack to cool completely. (Do not cut when they are still warm they will crumble.)

PEANUT BUTTER/CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter over low heat.
• Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
• Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
• Bake 25 to 30 minutes.

PEANUT BUTTER COOKIE BARS

Steps:

• beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.

PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350°F and line a 9×9 pan with parchment paper (or lightly grease and flour the pan).
• Using an electric mixer, cream together butter, peanut butter, and sugars until well combined.
• Add egg, egg yolk, and vanilla extract and stir well.
• In a separate bowl, whisk together flour, cornstarch, baking powder, and salt until well combined.
• Gradually add flour mixture to butter mixture until completely combined.
• Add milk and stir again until mixture is well incorporated.
• Fold in chocolate chips.
• Transfer batter to prepared 9×9 pan and use a spatula to spread it evenly into pan.
• Bake on 350F for 35 minutes or until edges are just beginning to turn golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs.
• Allow to cool before cutting and serving.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, set aside.
• In a mixing bowl beat butter and sugars until creamy, about 2-3 minutes.
• Add in eggs and vanilla extract and beat until blended. Add in flour and baking soda.
• Fold in chocolate chips.
• Spread half of the dough (using fingertips) in the bottom of the baking dish. Dollop the peanut butter onto the dough. I used a 1 Tbsp cookie scoop to do this. Do not spread the peanut butter, drop by teaspoon or tablespoon instead.
• Top with remaining cookie dough (it's okay if some of the peanut butter shows).
• Bake in preheated oven for 22-24 minutes. Remove from oven and cool completely in pan.
• Cut into bars and enjoy.

PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
• Add the flour, salt, and stir until just combined, don't overmix.
• Stir in 1 cup chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
• Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
• Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees. Line glass 9x13 dish with parchment paper and set aside.
• Place butter and peanut butter into a large bowl and melt together in the microwave. Stir in brown sugar and granulated sugar until well combined.
• Add in egg, egg yolk and vanilla. Mix until lighter in color.
• Add in the flour, baking soda, and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well-stirred batter.
• Hand-stir the chocolate chips into the batter and press into prepared pan.
• Bake 15-18 minutes or until the center is mostly cooked.
• Cool 15 minutes before cutting into bars and serving.

OATMEAL CHOCOLATE CHIP PEANUT BUTTER BARS

Steps:

• In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes. , Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.

PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS

Steps:

• Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.
• Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
• Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
• Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

CHOCOLATE CHIP PEANUT BUTTER BARS

Steps:

• Preheat oven to 350 F. Grease an 8-inch pan, or line with parchment. Gently heat nut butter if not already stir-able, then stir in the applesauce and vanilla extract. In a separate bowl, stir baking soda, salt, flour, sugar, and chocolate chips. Pour the dry ingredients into the wet and keep stirring-it will seem very dry at first, so you'll need to break up the nut butter and stop occasionally to scrape it off your spoon. If needed, slowly add up to 2 tbsp milk of choice as you stir. Don't add more milk; it will eventually get gooey like cookie dough. Transfer the batter to the prepared pan. Smooth down evenly. (I press a second sheet of parchment on top to smooth, then remove this sheet.) Press some chocolate chips into the top if desired. Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up. (They also firm up even more overnight.)View Nutrition Facts

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.