Loaded Peanut Butter Christmas Cookie Bars
User Reviews
5
6 reviews
Excellent
Loaded Peanut Butter Christmas Cookie Bars
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Loaded Peanut Butter Christmas Cookie Bars are packed full of peanut butter flavor and all your favorite mix-ins. Holly Jolly deliciousness for your holiday party, ready in under an hour!
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Ingredients
- 2 ½ cups all-purpose flour measured correctly, 286 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt fine sea salt
- 1 unsalted butter at cool room temperature, stick, 113 grams
- 1 cup peanut butter creamy, 270 grams
- 1 cup light brown sugar packed, 200 grams
- 3/4 cup granulated sugar 150 grams
- 2 egg at room temperature, large
- 1 ½ tablespoons vanilla extract
- 1 tablespoon milk
- 1 cup peanut butter chips 170 grams
- 1 cup peanut butter M&Ms to decorate, holiday, 185 grams; plus heavy ⅓ cup (70 grams
- 1 cup heavy cream to decorate, holiday, 185 grams; plus heavy ⅓ cup (70 grams
- 1 cup semisweet chocolate chips to decorate, 170 grams plus ⅛ cup (21 grams
- sea salt optional, flaky, for topping
Instructions
- Preheat the oven to 350°F. Line a 9x13 metal baking pan with aluminum foil, using metal binder clips to keep foil in place. Spray sides and bottom of pan generously with cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, vanilla, and milk and beat until combined.
- On low speed, gradually add the flour mixture and beat until just combined. Dough will be thick. Add the peanut butter chips, M&Ms, and chocolate chips and mix until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.
- Remove the dough to the prepared pan, pressing into the pan evenly. Sprinkle with the reserved M&Ms and chocolate chips. Bake for about 30 minutes, or until the center is golden brown and just slightly jiggly. Sprinkle with flaky sea salt. Place pan on a wire rack and let cool completely before cutting into squares and serving.
- Store bars in an airtight container at room temperature for up to 5 days.
Notes
- Don’t use a glass pan here as it can dry out the edges of your bars before the middle can bake through. Learn more about Glass vs. Metal Baking Pans here.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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