I had a wonderful recipe all set for sharing with you today, a lovely layer cake that would take me hours to make. Then the cookbook I am writing (did you know I am writing another cookbook?!?!?!) took all my time and I started looking for something simpler to make. These Gluten Free Peanut Butter Chocolate Chip Bar Cookies are easy and quick to make as well as the perfect snack for busy days!
The Artist and I both love simple cookies – they are far too easy to pop one after the other in our mouths, LOL. Bar cookies are the next best thing, so easy to make, and perfect for beginning bakers.
You don’t have to worry about scooping out individual cookies, just press the dough into the prepared pan with your damp hands or you can use a spatula. Trust me, little hands would love to help you!
The creamy peanut butter adds so much lusciousness to these bars, and just the right amount of flavor to enhance them. I haven’t tried it, but I bet chunky style peanut butter would work just as well too.
This recipe is from Holly of Spend with Pennies, a wonderful blog that is packed with so many delightful recipes. She creates creative recipes for the everyday cook, delicious and comforting. Just the kind that I love! She also shares household tips, time savers (she has 4 kids, a husband, and 2 dogs to take care of), and shopping hints to inspire us every day. She shares her easy home cooked comfort in every recipe!
I hope you pop over to Holly’s blog and spend some time getting to know her. I know you will love her and her recipes!
Enjoy these Peanut Butter Chocolate Chip Bar Cookies, pure happiness in every bite! Happy Chocolate Monday everyone!
Use a gluten-free flour blend in place of regular flour at 120 grams per cup in any recipe for easy conversion to gluten-free! No other adjustments should be required!
- 1 cup (2 sticks) butter, at room temperature
- 1 cup creamy peanut butter
- 1-1/2 cup light brown sugar, tightly packed
- 1/2 cup sugar
- 1 large egg + 1 large egg yolk
- 2 tsp vanilla extract
- 2-3/4 cups (330 g) gluten-free or all-purpose flour
- 1 tsp cornstarch (only if using regular wheat flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 2 cups chocolate chips
- Preheat the oven to 350°F. Butter and line a metal 9×13-inch pan with parchment paper, leaving one side long enough to act as a sling to make it easy to lift the bars out of the pan.
- Using your stand mixer, beat together the butter, peanut butter, and sugars until thoroughly combined. Add the egg, egg yolk, and vanilla extract and beat until smooth.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt until well combined. Gradually add the flour mixture to the butter mixture until completely combined. Add milk and beat slowly again until mixture is smooth. Add the chocolate chips and mix just until they are evenly distributed. Transfer batter to the prepared pan and press it evenly into the pan with a spatula or your damp hands.
- Bake for 35 to 40 minutes or until edges are beginning to turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and cool in the pan about 10 minutes before lifting the bars out of the pan using the parchment sling. Place them on a wire rack and cool completely before cutting and serving.
- Yield: 16 to 32 pieces
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