I have heard so much about the peanut butter bars that the lunch ladies at elementary school used to make. But, since I was homeschooled, I’ve never tried them. Not to completely stray away from their roots, one of my English teachers in College brought these to class one day. It was seriously the best day ever. Not only did she bring delicious cookies, she provided us all with copies of the recipe!
I tweaked a couple things to make it more my style and taste, but the bones are the same. I seriously love oatmeal cookie dough, combined with the peanut butter, and topped with chocolate. Mmm, heaven on a plate. These are best when slightly under baked and still warm. Although, prepare to get your fingers messy if you don’t let them cool! I’m all about messy and my patience to let cookies cool before eating is absolutely non-existent.
**If you’re using all natural peanut butter for the icing, you may not need all the milk called for. Start small and add by teaspoon until you get the right consistency. If you use normal peanut butter, it will be thicker, smoother, drizzle prettier, and set up firmer. Enjoy!
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar, packed
- 1 egg
- ½ cup peanut butter
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. vanilla
- 1 cup flour
- 1 cup quick oats
- 12 oz. chocolate chips
- ½ cup powdered sugar
- ¼ cup peanut butter
- 2-4 Tbsp. milk
- Preheat oven to 350 degrees. In a medium bowl, cream butter and sugars until light. Add egg, peanut butter, baking soda, salt, and vanilla. Blend. Stir in flour and oats.
- Spread dough into a greased 9 x 13 baking dish. Bake for 12-15 minutes (more as needed for desired doneness).
- Remove from oven and sprinkle with chocolate chips, let stand five minutes. (You don't have to use the entire bag! Sprinkle to your liking)
- While chocolate is melting, combine powdered sugar, peanut butter, and milk in a small bowl and whisk until smooth. Smooth the chocolate over the bars and then drizzle with peanut butter topping.