This post really one needs the 13 words in the subject line above … because why wouldn’t you want extra nutty chocolate chip peanut butter cookie bars? But since I’m never light on words, I’ll share a few more with you.
It’s not often I find myself in the kitchen to bake. It’s not that I don’t like baking … I do. I just tend to lean towards cooking up something savory. When I do bake? I try to kick it up to eleven. And that’s just what I did with these extra nutty chocolate chip peanut butter cookie bars.
Adapted from the original Nestle Toll House chocolate chip pan cookie, a favorite of mine growing up, my extra nutty chocolate chip peanut butter cookie bars pump up the classic treat with the addition of peanut butter morsels and a topping of crunchy, salty mixed nuts.
I used a combination of peanuts, almonds, pistachios, pecans, walnuts, and hazelnuts in my version. You can use one of these, all of these, a combination of these, or just about any other nut that tickles your fancy, and your extra nutty chocolate chip peanut butter cookie bars will be a hit with your friends and family … just like mine were.
Extra Nutty Chocolate Chip Peanut Butter Cookie Bars
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate morsels, divided
- 1 1/2 cups peanut butter morsels, divided
- 1 cup chopped assorted nuts
1. Preheat oven to 350°F. Line a 13×9-inch baking pan with aluminum foil, ensuring a little extra hangs over the sides of the baking pan. Spray the aluminum foil with nonstick cooking spray.
2. In a small bowl, combine the flour, baking soda, and salt, stirring together until blended. In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, and vanilla extract together until fluffy. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, fold in the flour mixture until just combined; do not overmix.
3. Stir in 1 cup chocolate morsels and 1 cup peanut butter morsels. Spread the batter evenly into the prepared pan.
4. Bake for 20 to 25 minutes or until golden brown.
5. Remove the pan from the oven. Sprinkle the remaining 1 cup chocolate chip morsels and 1/2 cup peanut butter morsels over the warm cookie bar. Let stand for 5 minutes or until the morsels are shiny and beginning to melt. Top evenly with the nuts, then gently press the nuts and melted chocolate/peanut butter chips into the cookie bar to set.
6. Cool cookie bar completely in the pan on a wire rack. Once cool, lift the cookie bar out of the pan, then cut into even-sized bars.
Notes: You are essentially making cookie dough so it will be very thick; just use a little elbow grease to work it evenly into the pan.