Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 1-1/2 teaspoons baking powder

  3. 1/2 teaspoon salt

  4. 3 squares (3 ounces) semisweet chocolate, chopped

  5. 1 square (1 ounce) unsweetened chocolate, chopped

  6. 1 cup creamy peanut butter

  7. 1/2 cup butter or margarine (1 stick), softened

  8. 1-3/4 cups packed light brown sugar

  9. 3 large eggs

  10. 2 teaspoons vanilla extract

  11. 1 package (6 ounces) semisweet chocolate chips (1 cup)

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 degrees F. In medium bowl, combine flour, baking powder, and salt. In heavy 1-quart saucepan, melt semisweet and unsweetened chocolates , stirring frequently until smooth. In large bowl, with mixer at medium speed, beat peanut butter , butter, and brown sugar until light and fluffy, about 2 minutes. Add eggs and vanilla . Beat until blended. Reduce speed to low; beat in flour mixture just until blended (dough will be stiff). Place one-third of dough (about 1-3/4 cups) in separate large bowl. Stir in melted chocolate until blended. With hand, pat half of remaining plain peanut butter dough onto bottom of ungreased 13 x 9-inch baking pan to form thin layer. In random pattern, drop chocolate dough and remaining plain peanut butter dough on top of peanut butter layer; lightly pat. Sprinkle chocolate chips on top and lightly press into dough. Bake until toothpick inserted in center comes out clean 25 minutes. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Yield: 24 bar cookies Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books) Reprinted with permission.


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