What is so amazing about this post and recipe is I am not a fan of peanut butter. So I made these and never tasted them. The feedback, though, starting with my wife, was awesome. My issue is that I grew in a household where my father was allergic to nuts. Now, those of you that are knowledgeable, know that a peanut is not a nut. My dislike is so in my head. My whole family will eat peanut butter out of the jar. When I came home with this peanut butter, my wife grabbed a spoon and started digging in. I had to tell her to stop so I could make something.
These Vanilla Peanut Butter Chocolate Chip Cookie Bars were an outcome of my winning a contest sponsored by the National Peanut Board. Just because peanuts may not be my thing, does not mean others could not enjoy the peanut butter. I brought them in to my office and my wife was mad at me. I guess that is good news for this recipe.
INGREDIENTS (Adapted from the Brown Eyed Baker):
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup light brown sugar
¾ cup vanilla peanut butter
½ cup unsalted butter, at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet Ghiradelli chocolate chips
1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with cooking spray; set aside.
2. In a small bowl whisk together the flour, baking soda and salt; set aside.
3. In the bowl of an electric mixer, combine together the brown sugar, peanut butter, butter and granulated sugar on medium speed until fully incorporated.
Add the egg and vanilla extract and mix until combined. Reduce speed to low and add the dry ingredients, in 3 shifts and mix just until the flour is just incorporated.
Take the mixer off the stand and using a rubber spatula to mix in the chocolate chips. Again, do not over mix.
4. Turn out the mixture into the prepared pan and press with your hands into an even layer.
Bake for 16 to 20 minutes, or until the center is set. Use a toothpick and it should come out clean. Cool completely in the pan.
To cut into bars put into the fridge. I actually cut it in half and put some in the fridge and some in the freezer to see which way it would cut better. The fridge is fine.
Serve and enjoy!