PB Cookie Squares (Print-Friendly Version)
# What You'll Need:
→ Dry Ingredients
01 -
1 teaspoon baking powder
02 -
1/2 teaspoon fine sea salt
03 -
2 1/4 cups (281g) plain flour
→ Wet Ingredients
04 -
1/2 cup (113g) unsalted butter, softened
05 -
1/2 cup (128g) smooth peanut butter
06 -
3/4 cup (150g) white sugar
07 -
3/4 cup (165g) packed light brown sugar
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
→ Add-Ins
10 -
1 1/2 cups (255g) semi-sweet chocolate chips
11 -
1 1/2 cups (255g) peanut butter chips
# Step-by-Step Directions:
01 -
Crank your oven up to 375°F (190°C) and prep a 9x13 inch pan. Cover it with parchment paper so cleanup’s a breeze.
02 -
Toss the flour, sea salt, and baking powder into a big bowl. Give it a stir and set it aside.
03 -
In a separate mixing bowl, cream together softened butter and peanut butter until it’s silky.
04 -
Add the white sugar and brown sugar bit by bit. Keep mixing until everything looks airy and fluffy.
05 -
Crack an egg, mix it in, then add the next. Once combined, stir in the vanilla extract.
06 -
Gradually mix the wet mixture into the bowl of dry ingredients. Don’t overdo it; just make sure it’s combined.
07 -
Gently mix the chocolate chips and peanut butter chips into the dough so they’re evenly spread.
08 -
Push the dough out into the prepped pan, making sure it’s nice and even.
09 -
Pop it into the oven and bake for about 25-30 minutes. You’ll know it’s done when the edges turn golden and a toothpick almost comes out clean.
10 -
Let them cool in the pan all the way. Once cool, lift the parchment and slice into squares.
# Helpful Notes:
01 -
These bars store well for a few days in a sealed container and are awesome for sharing!