Peanut Butter Chocolate Chip Cookie Bars

Two weeks ago I stayed down at my daughter Shelly’s house to “pet sit” and got in the mood for some homemade chocolate chip cookies. I was limited on time so instead of spending 2 hours putting baking sheets in and out of the oven I decided to make cookie bars. You can use your favorite chocolate chip cookies recipe and just add 2-4 tablespoons of creamy peanut butter to the batter when mixing it up or use my Homemade Chocolate Chip Cookies Recipe that my daughter previously published.

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When adding the creamy peanut butter you want to add it in with the wet ingredients and mix until everything is well combined. It’s a great way to add additional flavor to the cookies while adding some protein into the mix.

I baked them in a preheated 350 degree F. oven. I sprayed a square baking dish with non-stick baking spray before pouring the batter into the pan. If you have a square brownie pan use that when making your cookie bars.

Your baking time will vary depending on the pan used and how thick your bars end up being. I just kept checking on mine about every 5 minutes. They’re done when the center bounces back and they’re turn a little golden brown around the edges. Remove from oven and let cool in the pan for 3-5 minutes. Cut into bars. Use a spatula to place bars on a wire rack to cool.

Once they’re cool you’ll want to store them in an airtight container. These bars freeze well too. Just place the desired number of bars in a freezer storage bag, purge out the air and freeze. They’ll keep for up to 3 months in your freezer.

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