One bowl peanut butter chocolate chip bars! Soft and chewy and deliciously decadent served bite size…or warmed up with a little scoop of ice cream.
I really, really, really wish these glorious peanut butter chocolate chip bar cookies weren’t so easy…and so tasty.
Then I wouldn’t feel so bad about posting them the second week of January. But I DID try and warn you. Don’t check back around this time if you’re trying to new year’s resolute on healthy eating and all that.
I have plenty of healthy fare to make up for it the rest of the month, but I also think a little peanut butter and chocolate is good for the soul. Even in January. 🙂
There aren’t really any secrets to divulge about these babies. One bowl, one pan, bake ’em on up.
Your hardest decision is whether to dig in while they are warm and pile on some ice cream. But if you want to go the healthier route, let them cool, cut them into bite-size squares and maybe share a few.
My only recommendation is make sure not to overbake these peanut butter chocolate chip bars! Leave them a little soft and you’ll be very happy.
I haven’t tried using natural peanut butter in this recipe or swapping PB out for another nut butter. But I think you should if you feel so inclined. And also, I think popping some M&M’s on top pre- or post-baking would not be a bad idea at all either.
One Year Ago: Healthy Dark Chocolate Almond Joy Bites
Two Years Ago: Southwestern Chicken Barley Chili
Three Years Ago: Cheesy Black Bean Lasagna
Four Years Ago: Whole Grain Honey Bran Muffins
Five Years Ago: Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon
- 3/4 cup (12 tablespoons, 6 ounces) butter
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 1/2 cups (11.25 ounces) packed light brown sugar
- 1 tablespoon vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (12 ounces) chocolate chips
- Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (the foil part is optional but helps the bars come out in one big slab after cooling and provides easy clean-up). Spray the foil with nonstick cooking spray. Set aside.
- In a large microwave-safe bowl, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract.
- Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.
- Press the dough evenly in the prepared pan. Bake for 20-25 minutes until set in the middle and lightly browned on the edges. Don’t overbake! We’re going for soft and delicious here. Let cool completely in the pan before cutting into squares.
I’ve only ever used creamy peanut butter like Jiffy or Skippy and not natural peanut butter (or another nut butter), but you could experiment.
Recipe Source: from Mel’s Kitchen Cafe (originally published in my eCookbook that is no longer for sale)