I had this plan to meet up with some people that will be attending the same University as I will next fall. We were going to the Palisade’s mall for lunch. Just as a little back story, my sister hated driving far places and only ever drove to the Palisade’s mall because it was easy to get to. It was foggy and rainy out and as I bolted out the door carrying 2 water bottles, an umbrella, a raincoat and my bag, I reassured my mom that I knew how to get there, because well, I thought I did. Well, two wrong turns landed me on the Tappanzee Bridge heading to Tarrytown/Sleepy Hollow. Whether it was the fog, the fact that I was on a scary bridge or the fact that I ended up on the highway and I haven’t driven on one since my hours with an instructor, where I almost crashed, I thought I was going to run into the headless horsemen.
Thank goodness for navigation, because after a quick turn around in the land of the Headless Horseman and I was heading back over the bridge and into my neck of the woods. I don’t think I have ever gripped the steering wheel so tight. While I tried to remain as calm as possible, my gut kept repeating, “Holy crap Chels, WHAT ARE YOU DOING?!” But I made it, in once piece and on time
I had a great time and I am overly eager for next year to come! While I might regret saying that, because I have a feeling I will be drowning in loads of work. But I have a plan. Have you heard of Insomnia Cookies? They deliver freshly bakes cookies to your dorm room with some milk. I see many nights of warm cookies in my future. Not that those don’t exist now. I ate half this pan warm BOTH times I made them. But honestly, they taste better cooled.
These are not overly peanut buttery but the chips provide for a nice peanutty punch. The richness of Dark Cocoa powder prevent these from being overly sweet, however, the recipe works beautifully with regular cocoa powder if that is all you have.
Soften two sticks of butter (15 seconds in the microwave for the impatient, me)
Then beat the butter, sugar, peanut butter, eggs, and vanilla until super creamy, about 3 minutes.
Fluff at its finest
While thats beating, assemble the dry ingredients (flour, cocoa powder, baking soda and sea salt) and add it in
Mix until no dry ingredients are visible.
Then stir in 1 cup of peanut butter chips (or however many peanut butter chips you have left in your bag and semi-sweet chocolate chips–I did about a 2/3 to 1/3 ratio.)
Spread into a greased 9 x 13 baking dish and bake for 25-30 minutes. The first time I made these they seemed cakey but the second time they looked just like the picture: dense and smooth. Both times they were delicious!
I really liked them.
With love and cupcakes
Chocolate Peanut Butter Cookie Bars
1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup dark cocoa powder (but regular will work perfectly!)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup peanut butter
1 cup peanut butter chips (or a mixture or peanut butter chips and semi-sweet chips)
Preheat oven to 325. Cream butter, peanut butter, sugar, eggs and vanilla until fluffy, about 3 minutes. Add flour, cocoa powder, baking soda and salt and mix until just combined.
Fold in peanut butter chips. Spread dough in a 9 x 13 baking dish sprayed with non-stick spray. Bake at 325 for 25-30 minutes. If bars are not done (due to using a different sized dish), bake in 5-6 minute increments. Let cool completely before slicing (Whoops..)