How about that, eh? Ooey and gooey. And chewy.
I made these for my dad and his golf friends, since they always skip lunch when they go golfing.
I had less than an hour left until my dad had to go, so I made these in a real hurry.
Notice that they are quite underbaked. Problem? Nah.
They didn't even get to cool down before getting packed, which meant EXTRA gooey:)
These are the BEST peanut butter chocolate chip bar cookies I've ever made!
They have a slight crackling top, and the interior is very soft and moist.
Every bite gives you a huge chunk of oozing chocolate and a killing smell of warm peanut butter.
I'll probably make these again... and again...and again...
until I become a big, fat chocolate chip.
Peanut Butter Chocolate Chip Bars
Makes 16 bars
Recipe adapted from Bakeat350
6 tablespoons unsalted butter
1/2 cup peanut butter
1 cup sugar
1/4 cups light brown sugar, packed
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon coarse salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
Preheat oven to 350F. Line an 8x8" square pan with aluminum foil.
Whisk together the flour, salt, and baking powder. Set aside.
Cream the butter and peanut butter together until smooth. Beat in both the sugars until combined.
Add the eggs, one at a time, mixing well after each addition. Make sure you scrape down the sides of the bowl.
Stir in the vanilla; stir in the flour mixture. Add the chocolate chips and mix until just combined.
Spread the batter into the prepared pan. Bake about 40 minutes. Cool completely; cut into 16 squares.