I find that people fall into two categories of Cookie Monsters: those who like their cookies crunchy, and those who like their cookies a little bit raw on the inside. I definitely fall into the latter camp. I remember in high school, when I would get my lunch from one of the windows (usually a soft pretzel or a bagel with mustard to save the calories of cream cheese or cheese sauce), some days I would get one of the big cookies. I would discard the crunchy borders and just eat the chewy center. If by chance I got a cookie from a batch that was crunchy throughout, I would be horribly disappointed!
If you like your desserts cooked through, definitely leave these in longer, bake them as individual cookies, or bake them in a larger pan to make them thinner.
Peanut Butter Cup Bars
- 1 1/2 c. flour
- 1 tsp. baking soda
- pinch of salt
- 1/2 c. butter at room temperature
- 3/4 c. brown sugar
- 3/4 c. creamy peanut butter
- 1 egg
- 1 tsp. vanilla extract
- 1/2 c. white sugar
- 2 T. blended oil
Preheat the oven to 350 degrees.
In a stand mixer or large bowl, combine the butter, sugars, peanut butter, vanilla, and oil. Once combined, add int he egg.
Mix the flour, baking soda and salt in another bowl. Slowly add the flour mixture to the wet ingredients.
Fold the chocolate chips into the mixture. Spread the mixture evenly into a greased 8x8 pan (or pan of your choosing). Bake for 20-22 minutes. Let cool completely before slicing.