Crispy Peanut Butter Chocolate Chip Squares

For all those of us who love cookies, but don’t have the time to bake batches of cookies, these squares are great.  There are super easy to throw together, on the healthier side for a cookie (oil instead of margarine, white whole wheat flour, and peanut butter, which ups the nutrition content), and freeze perfectly (if you can get them into the freezer before they are eaten up!).  These squares are more of the texture of a crispy cookie (as opposed to soft and chewy).  They are just delicious and are definitely enjoyed by kids and adults.

As I am typing up this recipe, my daughter just said (and I quote verbatim), “Those cookies are really good, Mommy.”

Enjoy them for your Shabbos, Yom Tov, or anytime table!

Crispy Peanut Butter Chocolate Chip Squares

Preheat the oven to 350*.  Line a cookie sheet (a real cookie sheet – as opposed to a disposable foil – is recommended and will yield a crispier cookie) with parchment paper and set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, combine together:

1 c. oil

1 c. sugar

3/4 c. brown sugar

1/4 c. pure maple syrup

2 eggs

2 tsp. vanilla extract

1 c. chunky peanut butter

Beat at medium-high speed for about 3-5 minutes.  To the bowl, add:

2 c. white whole wheat flour

1 c. white (all purpose) flour

1 tsp. baking soda

dash salt

Mix all together over low-medium speed, till all ingredients are incorporated.  To the batter, add in 2/3 c. chocolate chips.  Beat over medium speed till incorporated into the batter (a minute or two).

Transfer the cookie batter to the prepared cookie sheet.  Using your hands, press the batter down and flatten it out, spreading it till the batter covers the cookie sheet. 

Over the top of the cookie batter, sprinkle 1/3 c. chocolate chips.

Put the cookie sheet into the oven (which was preheated to 350*) and bake for 5 minutes (set the timer for 5 minutes).  After 5 minutes, remove the tray from the oven, and using an offset (flat) spatula, smear the chocolate chips (that you sprinkled on top) into the top of the batter.  This will create a smeared/marbleized chocolate effect. 

Put the cookie sheet back in the oven.  Bake for another 20-25 minutes, till the edges, are browned and the cookies are done.

Remove from the oven and cool on wire rack.  When the cookies are cooled, cut them into squares.  Happy baking, b’tay’avon, and enjoy!

Be sure to check out these other great recipes:

https://michalhorowitz.com/cinnamon-bun-blondies-2/

https://michalhorowitz.com/peanut-butter-oatmeal-raisin-chocolate-chip-cookies/

https://michalhorowitz.com/apple-peach-crisp/

https://michalhorowitz.com/scrumptiously-delicious-oatmeal-chocolate-chip-cookies/

https://michalhorowitz.com/blueberry-burst-fruit-crisp/

Michal

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