Double Trouble Peanut Butter Cookie Bars
Double Trouble Peanut Butter Cookie Bars is a hor d'oeuvre that serves 36. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 100 calories. A mixture of AP flour, peanut butter chips, baking soda, and a handful of other ingredients are all it takes to make this recipe so delicious. 1654 people found this recipe to be tasty and satisfying. It is brought to you by Mom on Timeout. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an improvable spoonacular score of 8%. Similar recipes include Double Trouble Chocolate Chunk Peanut Butter Honey Cookies, Soft Double Peanut Butter Chip Cookie, and Double Chocolate Peanut Butter Mug Cookie.
Servings: 36
Ingredients:
1 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup creamy peanut butter
1 egg, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup Reese's peanut butter chips, divided
1/4 tsp salt
6 Tbs unsalted butter
Equipment:
bowl
baking paper
baking sheet
oven
frying pan
cutting board
Cooking instruction summary:
Mix butter, peanut butter and sugars together in a medium bowl with a fork until smooth.Stir in egg until fully incorporated.Mix in flour, baking soda, baking powder and salt just until combined.Fold in 1/2 cup of peanut butter chips. Cover dough and refrigerate for one hour.Preheat oven to 375 degrees.Line a cookie sheet or jelly roll pan with parchment paper and use your fingers to pat out the cookie dough to about 1/4 inch thick in a rectangular shape. Leave at least an inch of space around the edges of the sheet for the cookie to expand. (If using a smaller cookie sheet, you may need to use two sheets.)Bake 7-9 minutes or just until edges are golden brown. Center will look under-baked but will continue cooking after the cookie sheet has been removed from the oven.Let cool before removing to cutting board.Cut into bars or triangles and serve.Store in airtight container for up to one week.
Step by step:
1. Mix butter, peanut butter and sugars together in a medium bowl with a fork until smooth.Stir in egg until fully incorporated.
2. Mix in flour, baking soda, baking powder and salt just until combined.Fold in 1/2 cup of peanut butter chips. Cover dough and refrigerate for one hour.Preheat oven to 375 degrees.Line a cookie sheet or jelly roll pan with parchment paper and use your fingers to pat out the cookie dough to about 1/4 inch thick in a rectangular shape. Leave at least an inch of space around the edges of the sheet for the cookie to expand. (If using a smaller cookie sheet, you may need to use two sheets.)
3. Bake 7-9 minutes or just until edges are golden brown. Center will look under-baked but will continue cooking after the cookie sheet has been removed from the oven.
4. Let cool before removing to cutting board.
5. Cut into bars or triangles and serve.Store in airtight container for up to one week.
Nutrition Information:
covered percent of daily need
