So during my first 17 weeks of pregnancy food was not my friend and as a result peanut butter and I took somewhat of a break. Even now, breakfast is still tough for me so yogurt has become my new morning standard. That being said, my love for peanut butter stays true. Imagine my chagrin when I realized that in just over a month I will have to give peanut butter up for the remainder of my pregnancy at my allergist's recommendation. With that realization came a renewed determination to fill my days with peanut butter.
About a month ago I saw the Reese's minis at Target and knew that I needed to have them but I didn't really have a plan for them. Today, inspiration struck. I wanted cookies but frankly I was too impatient and lazy to take the time to make individual cookies so I decided on cookie bars.
I started with my old standby peanut butter cookie recipe from the red and white checkered Better Homes and Gardens cookbook. I left out the baking powder, added some more vanilla, and then stirred in some chocolate chips and Reese's minis. *Some might be a relative term. The sad part is that as I was
Then I pressed that delicious dough (well it smelled delicious, darn pregnancy and the prohibition on raw dough) into a square pan and baked it up.
After waiting a torturous 30 minutes for them to cool/firm up I finally cut in. You will not be disappointed. The peanut butter flavor is nice and pronounced and the chocolate and Reese's just take them over the top. I highly recommend eating these with a nice cold glass of milk. Yum!
Peanut Butter, Chocolate Chip, & Reese's Cookie Bars
Adapted from Better Homes & Gardens New Cookbook
- 1/2 cup butter
- 1/2 cup peanut butter (I used JIF, I can't attest to how these will turn out with natural peanut butter)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 tsp. baking soda
- 1 egg
- 1 1/2 tsp. vanilla
- 1 1/4 cups all purpose flour
- pinch of salt
- 1/2 cup Reese's minis
- 3/4 cup chocolate chips (I used semi-sweet but dark or milk would be great too)
- Preheat your oven to 375.
- Beat butter and peanut butter in stand mixer (or use a bowl and hand mixer if you don't have one) on medium speed for about 30 seconds.
- Add the sugars and baking soda and beat until combined, scraping the bowl if needed.
- Beat in the egg and vanilla until combined.
- Beat in the flour. (I did it 1/2 cup, 1/2 cup, 1/4 cup so it wasn't just all dumped in at once which can lead to a big mess.)
- Scrape the bowl and give it one more mix by hand, then stir in the Reese's minis and chocolate chips.
- Spray an 8x8 baking dish with cooking spray and press the dough into the pan.
- Bake at 375 for about 22 minutes until golden on top and a toothpick comes out clean (assuming you don't hit some of that amazing chocolate). Let cool about 30 minutes before cutting into squares.