Cocolate Chip Peanut Butter Bars

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Peanut Butter Cup Stuffed Chocolate Chip Cookies recipe from picky-palate (she has so many super crazy recipes, you should browse!)

1 cup softened butter
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs, room temperature
1 tbsp vanilla extract
3 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
24-30 snack size reeses peanut butter cups (the ones I bought came in a package of 8…basically the halloween size)
Pre-heat the oven to 350 degrees

Line baking sheets with parchment paper.

Cream together the butter and both sugars until well combined, 2-3 minutes. Add vanilla, followed by the eggs. (I always wondered why my cookies didn’t spread properly, I think using room temperature eggs helps the cookies spread more evenly)

Whisk together the dry ingredients and add them to the wet ingredients, be sure to mix until everything is well combined. Add the chocolate chips.

Place the peanut butter cup between tow balls of dough (as pictured above) Using the palm of your hands, smoosh the dough together around the PB cup and seal the edges.

Place on prepared cookie sheets (I did 8 to a pan as they’re quite large)

Bake for9-13 minutes until golden brown. Let cool on pan for 5 minutes before removing to wire racks to cool completely.

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Ingredients

  • Cocolate Chip Peanut Butter Bars
  • by betchacanteatjustone
  • What do you get when you combine homemade Peanut Butter Cups with Chocolate Chip Cookies??
  • You get fantastic Chocolate Chip Cookie Peanut butter bars!
  • To make these, you need to first whip up some cookie dough, you can use your favorite or use THIS recipe (minus the pb cups) Just be sure to cut the recipe in half if you don't want to have leftover cookie dough.
  • Press cookie dough into a 11X13" pan lined with parchment paper
  • Bake for about 20 minutes in an oven preheated to 325 degrees or until the edges are golden brown and the middle is just set.
  • (Baking time may vary based on your oven)
  • Cool the cookie "slab"

Preparation

Step 1

Next you need to mix up the peanut butter layer...

You can find that recipe HERE

(3/4 cup smooth peanut butter, 1 cup powdered sugar and 2 tbsp graham cracker crumbs)

Now I was a little bit afraid of compressing my cookie base so I rolled the peanut butter mixture between 2 layers of parchment paper and then put it on top of the cookie base, gently pressing down to kind of even everything out!

Now pop it in the fridge and mix up the chocolate layer!

1 cup of chocolate chips plus 2 tbsp smooth peanut butter. Heat it up until it's all melted.

pour the chocolate on top of the peanut butter layer and smooth it all out with a spatula. Return to the fridge until the chocolate layer has set up

(or if you're really impatient, the freezer for about 10 minutes)

Slice into bars, share with friends!

If you're not serving these right away, they're best kept in the fridge!

Peanut Butter Cups (makes about 12 large)

1 1/2 cups chocolate, chopped (I used semi sweet chips but you can do whatever works for you)
3/4 cup + 2 tbsp peanut butter
1 cup powdered sugar
2 tbsp graham cracker crumbs
pinch of salt
Lay out 12 parchment cupcake liners on a sheet pan.

Using the method of your choice (microwave or double boiler) melt the chocolate with 2 tbsp of peanut butter.

Spoon about a teaspoon of chocolate into the parchment liner and smooth it around the bottom as well as up the sides a bit. We used paintbrushes at this point to paint the chocolate around the edges.

Pop the chocolate shells in the freezer and make the PB filling.

Combine the peanut butter with the powdered sugar and graham cracker crumbs. (the graham cracker crumbs lend a texture that is very familiar to a reeses peanut butter cup)

Remove chocolate shells from freezer once set and gently press the filling into the chocolate shell. The filling should not be higher than the edges of the chocolate shell.

Spoon a small spoonful of chocolate on top and smooth it out.

Return to the freezer for 5-10 minutes or until the chocolate has set up.

Remove paper liners and store the PB cups in the fridge until ready to serve.

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