I talk through baking. I might as well be mute with all of the cakes and cookies I substitute for conversations! This time, I mixed up a batch of thank-you treats with two mouthwatering ingredients—peanut butter and chocolate chips.
It had been a late night at work. A very late night. I stayed until after midnight, desperately trying to perfect a paper after my boss edited it just after lunch. But as the clock ticked away the hours, I couldn’t think straight. I went cross-eyed from staring at the computer screen, and my tummy rumbled every 5 minutes because it hadn’t been fed for over 8 hours. Two others came to the rescue, so I wanted to thank them for their help—for editing my paper, feeding me Clif bars, and keeping me sane.
Once I finally got a good night’s sleep (and a little free time), I baked a batch of chocolate chip peanut butter bars. When I handed them the cookie packages at work the next day, one of the guys hugged them to his chest like a little kid and said, “I should help you more often!” All I did was laugh—my words were in the cookies.
Chocolate Chip Peanut Butter Bars
makes 2 dozen
The original recipe from The Best Light Recipe called for 1 c. of brown sugar, but since I ran out, I substituted white and molasses. The molasses added a deep, delicious flavor, and I just may use it instead of brown sugar in all of my cookie recipes!
1¼ c. flour
¼ tsp baking powder
¼ tsp salt
4 tbsp butter, melted and cooled
2 tsp vanilla
1 c. white sugar
1 tbsp molasses
¼ c. peanut butter
½ c. chocolate chips
- Preheat oven to 350°. Spray a 9×9” pan with nonstick cooking spray. Set aside.
- Whisk flour, baking powder, and salt together in a medium bowl.
- In a separate bowl, whisk butter, egg, and vanilla. Stir in sugar and molasses, mixing well. Stir in peanut butter.
- Add flour mixture to wet ingredients, and stir until just incorporated. Add in chocolate chips, stirring to distribute as evenly as possible.
- Scrape cookie dough into the prepared pan, and smooth it out to cover the entire bottom using a rubber spatula. Cook at 350° for 20-25 minutes, or until the edges are golden. Let the cookies cool for 5-10 minutes before cutting. Transfer to a wire rack to continue cooling, or serve warm.