The other day, the husband and child went along on the Wal-mart run. The guys took their own cart and went off to peruse the DVD, toy, and fish selection. I took my cart and headed into the wilds of the grocery section. The plan was for them to meet me in the produce section in about 20 minutes. When I rounded the corner, I saw them in the bakery section, which is adjacent to the produce department. When I saw a container of peanut butter cookies inside my husband’s cart, I felt a big twinge of guilt, as I had long promised him that I’d bake a batch. So on Sunday (Father’s Day), I woke up early and baked a batch of these. I used peanut butter chips for a double flavor blast, but I’ve made these with chocolate chips, and they are delicious, too.
6 oz unsalted butter, softened
1/4 cup peanut butter, crunchy or smooth
1 teaspoon vanilla
1 large egg
1 cup brown sugar
1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 oz bag peanut butter chips
Preheat oven to 350 degrees.
Spray a 9×9 square baking dish with non-stick spray and line with parchment paper, leaving an overhang on opposite sides so that you can lift out the bars when they are done.
With a fork, whisk the flour, baking powder and salt together; set aside.
Cream together the butter, peanut butter, brown sugar, and vanilla, about 4 minutes.
Beat in the egg.
Stir in the dry ingredients, then the peanut butter chips.
Spread batter in prepared baking dish.
Bake for 25-30 minutes, or until wooden pick comes out with a few crumbs attached.***
***When I’ve made these before, they cooked in less than 30 minutes. Today, it took 45 minutes, so I’m unsure if my oven temp is off or what; to be on the safe side, please check your bars at 25 minutes.