Peanut Butter Chocolate Chip Nutter Butter Bars

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nutterbutterbars-14

Nutter Butter Peanut Butter Chocolate Chip Bars

This recipe is fast and easy to make! If you don’t have Nutter Butter cookies in your local store, just grab the closest thing you can find to a peanut butter vanilla type cookie. The finished cookies have a nice subtle peanut butter taste, combined with rich chewy chocolate!! YUMMMM YUM! The semi-sweet chocolate balances the sweetness of the Nutter Butters, and chocolate and peanut butter are made for each other. The cookie chunks are a wonderful contrast to the otherwise smooth, dense dough, and give the bars a serious dose of texture.

YIELD: one 8×8 pan, 9 to 12 generous squares

PREP TIME: 10 minutes

COOK TIME: about 30 minutes

TOTAL TIME: about 1 hour, to allow for cooling

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1/2 cup creamy peanut butter
3/4 cup all-purpose flour
10 Nabisco Nutter Butter Cookies, coarsely chopped into about 6 pieces each, divided (another type of peanut butter- or vanilla-sandwich cookie may substituted such as Golden Oreos or similar; if using other cookies, use about 1 1/4 cups coarsely chopped cookies)
1 cup semi-sweet chocolate chips, divided

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the peanut butter and stir until smooth.
  5. Add the flour and stir until just combined, don’t overmix.
  6. Stir in most of the chopped Nutter Butters, reserving about 1/4 cup to be sprinkled on top.
  7. Stir in most of the chocolate chips, reserving about 2 tablespoons to be sprinkled on top.
  8. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  9. Evenly sprinkle the reserved Nutter Butters and reserved chocolate chips over the top, lightly pressing them down with your finger or a spatula.
  10. Bake for about 28 to 30 minutes, or until a toothpick inserted in the center (if you can find a bare patch to test) comes out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Chocolate Chip Cookies

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Ingredients

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup cup butter, softened

1 egg

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup coarsely cut walnuts

2 cups chocolate chips

Directions

Heat oven to 375ºF.

Mix the sugars, butter and egg in large bowl. Slowly stir in flour, baking soda and salt (dough will be hard and tacky). Stir in nuts and chocolate chips.

Place spoonful of rounded dough about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown. Cool slightly and remove from cookie sheet. Cool on wire rack.

 

Chocolate Chip Cookies

cookies

Preparation Time:  15 minutes
Cooking Time:  15 minutes

ngredients

  • 1 cup butter, softened

3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Fudge Cookies

fudge-crinkle-cookies

Preparation Time:  15 minutes
Cooking Time:  12 minutes

Servings: 24

Ingredients

  • 1 (18 1/4 ounce) box devil’s food cake mix
  • 1/2 cup vegetable oil
  • 2 large eggs
  • powdered or granulated sugar for rolling

Directions

  1. Preheat oven to 350°.
  2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
  3. Dust hands with confectioners’ sugar and shape dough into 1″ balls.
  4. Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets.
  5. Bake for 8-10 minutes or until center is JUST SET.
  6. Remove from pans after a minute or so and cool on wire racks.
  7. MY notes …
  8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
  9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread — I wouldn’t suggest it, they really don’t need extra oil.
  10. Another way to keep them nice and thick and to get the most “crinkled” or “crackled” look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
  11. And my best tip: My confectioners’ sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them “dry” for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn’t disappear.