Irresistible Peanut Butter Cookie Dough Bars: The title of this post explains these bars perfectly; irresistible chewy, soft cookie dough bars with mini chocolate chips and a hint of peanut butter, topped with a luscious chocolate peanut butter ganache topping.
Hello MadeFromPinterest readers! It’s Katy here from Her Cup of Joy and today I am sharing a lovely recipe that you need to make ASAP. All cookie dough lovers will rush to snatch a few or these bite sized bars. They taste exactly like cookie dough that you stuff in your mouth, you know what I’m talking about, I know you love to sneak a few spoons of cookie dough in your mouth before baking. I am not judging you if you eat raw cookie dough because I do it all the time! In fact, I would rather eat the cookie dough instead of baking actual cookies. Except, then I would feel too guilty of eating all of that dough. Which is why these bars were created, they are a perfect portion for a quick pop in your mouth, and the best part about these bars, no raw eggs :). Last month I shared this funfetti cookie cake with my coworkers, this month I brought in these cookie dough bars. Aren’t I spoiling them a bit? There were some exciting changes at work and I wanted to bring something in the next day as a mini celebration. Any reason to bring goodies to work is always great. Plus I knew I had to share the bars with everyone, or else I would eat them if they stayed in my house. They always appreciate any treats, and adored these little bites of fudgey dough.
I found this recipe in my Pinterest feed and knew I had to make them. I checked out the ingredients list and saw that everything was already stocked in my pantry, except for the mini chocolate chips. These bars are too easy to make. I came home from work and picking up my daughter around 5:00 pm, quickly whipped up the cookie dough batter, topped with a delicious peanut butter chocolate ganache and had the bars chilling in the fridge by 5:20 pm. My husband came home and didn’t suspect a thing, though, I caught him red-handed trying to eat the bars out of the pan with a spoon.
After tasting a bar, I knew I had to quickly hide them in the fridge and “dispose” of them at work the next day. Don’t think that I eat cookies all day every day, (although it would be great!) I actually am watching what I eat most of the time, but every once in a while we all need a sweet treat. That night, while my husband was watching the basketball game I ran on the treadmill to burn off a few cookie dough calories, and to be a healthy mom/wife, of course. Who knew basketball games could drag on so long, my goal was to run the whole second half of the game, but after 50 minutes of running I stopped midway through the last quarter.
Back to talking about the amazing bars, although I should have waited a few more hours to cut into the bars, I knew the sun was starting to set (food photography problems) and I didn’t want to wait until the next day after work to try them out. This is the best I could do at cutting them, but they taste delicious either way you cut them! These bars have been floating around Pinterest, I used Shugary Sweet’s recipe, although do not compare her perfect cut with mine!
- For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 tsp pure vanilla extract
- ¼ cup creamy peanut butter
- 2 cups all-purpose flour
- 1 can (14oz) sweetened condensed milk
- 2 cups mini chocolate chip morsels
- For the frosting:
- ¾ cup creamy peanut butter
- ¾ cup semi-sweet chocolate chip morsels
- To make the cookie dough base:
- With mixer set to high speed, beat butter and brown sugar in a large mixing bowl until creamy. Add vanilla, peanut butter, and condensed milk, mix until combined.
- Slowly, add in the flour until combined. Then gently fold in the chocolate chips.
- Line a 8x8 baking dish with plastic wrap or foil. Press the cookie dough mixture into the baking dish.
- To make the chocolate peanut butter ganache topping:
- Add chocolate chips and peanut butter to a microwave safe bowl. Heat in the microwave for 30 seconds, then stir until all chocolate has melted. Heat in increments of 15 seconds if the chocolate hasn't melted.
- Pour the topping over the cookie dough and spread with a spatula.
- Place the baking dish in the fridge for 3 hours, or overnight, until fully set. Then, cut into mini bite sized bars.
- Keep any left over bars refrigerated in an airtight container for up to a week.
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