Chocolate Peanut Butter Bar Cookies
Gluten-Free Cookies; Just 4 Ingredients
Chocolate Peanut Butter Bar Cookies combine two great flavors
– milk chocolate and peanut butter – producing a taste and texture that is a
clone of the ever-popular Reese’s Peanut Butter Cups.
With just four ingredients in the recipe, what’s not to love?
Plus, these no flour peanut butter cookies are a favorite among the gluten-free crowd.
The famous milk chocolate-smooth peanut butter combination was fathered by H.B. Reese in 1928, who began producing his peanut butter cups and other candy in his Hershey, PA basement. Reese’s have become the best-selling candy brand in the U.S.
These bars mimic the flavor of Reese’s Peanut Butter Cups, but have the texture of a blonde brownie. Flavors intensify when you keep the bars chilled in the refrigerator.
Prep time: about 5 minutes
Baking time: 17-20 minutes
Makes about 60 bite-sized bars or 35 brownie-sized bars, depending on how you slice them
Ingredients
2 cups smooth peanut butter
2 cups granulated sugar
2 eggs
1 ½ cups (about ¾ of an 11 ounce bag) milk chocolate chips
Directions for Chocolate Peanut Butter Bar Cookies
- Preheat oven to 350° F. Line a 13 x 9 baking pan with
parchment paper or aluminum foil, allowing ends to extend over the edges of the
pan. Coat with vegetable spray. Set aside.
- In a large bowl, using an electric mixer on medium speed,
cream together peanut butter, granulated sugar, and eggs until well blended. Dough
will be thick.
- Press cookie dough into prepared baking pan. Use the heel of
your hand to smooth out surfaces evenly.
- Sprinkle milk chocolate chips over surface of the bars.
Press chips into bars.
- Bake bars for 17-20 minutes, just until edges begin to turn
golden brown. Do not over bake. Remove the baking pan from the oven and allow
it to cool completely, about 30 minutes.
- Set the baking pan in the refrigerator for about an hour.
Remove pan from refrigerator. Lift ends of parchment paper to remove bars from
the pan and set bars on a cutting board. Peel away parchment paper or foil from
the edges. Slice bars with a slicing knife, in 5 rows by 7 rows (for 35
brownie-sized bars) or in 6 rows by 10 rows (for bite-sized bars.) Remove them
from the pan with a spatula.
- Place waxed paper in between layers. Store bars in an airtight container.
Special Baking Tips for Chocolate Peanut Butter Bar Cookies
You’ll get the cleanest cuts when you allow both bars and your cutting knife to chill in the refrigerator before slicing.
You can substitute semi-sweet chocolate chips for the milk chocolate chips called for in this recipe.
Chocolate Peanut Butter Bar Cookies can be stored at room temperature or in the refrigerator. When chilled, the flavor and texture intensifies to mimic Reese’s cups more closely.
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