Today I'm sharing a super easy recipe! Chocolate and peanut butter are like black and white, you can't have one without the other. It is probably one of the most popular flavor combinations for...well anything in my mind, cookies, cakes, pies, brownies, bars, candy, and the list goes on. These Peanut Butter Cookie Dough Bars are no exception. They are made of peanut butter cookie dough and topped with chocolate and peanuts. They are so easy to make it's almost like I'm handing you one right now (oh and they're gluten free too, not that anyone would know!)
Peanut Butter Cookie Dough Bars
1 stick (113 grams) organic salted butter, softened
170 grams (1/2 cup plus 2 tablespoons) organic peanut butter
85 grams (1/4 cup plus 2 tablespoons) organic cane sugar
85 grams (1/4 cup plus 2 tablespoons) organic packed dark brown sugar
1 teaspoon organic vanilla extract
115 grams (1 cup plus 1 1/2 tablespoons) organic coconut flour
284 grams (2 cups) organic chopped milk chocolate
100 grams (heaping 3/4 cup) organic roasted & salted peanuts, chopped
Method In the bowl of a stand mixer fitted with the paddle attachment, add butter, peanut butter, sugar, brown sugar and vanilla extract. Mix on low until all ingredients are combined. Do not over mix.
Add in the coconut flour and mix on low until combined.
Line a 8 x 8-inch baking pan with parchment paper press cookie dough into pan.
In a double boiler, melt the milk chocolate and add the peanuts and stir to combine completely.
Place the pan in the fridge until the chocolate has set just a little (about 30 minutes).
Remove the cookie dough from the pan, and cut into 16 cookie dough squares.
Store in a cool dry place, or in the fridge for up to 7 days.
High Altitude - Follow the recipe as noted.