Peanut Butter Brookies
This is a chewy, chocolatey brownie cookie that is rich and delicious warm with a scoop of vanilla ice cream and chocolate sauce.
Servings: 15 bars
Calories: 329kcal
Equipment
- Mixing bowl and paddle attachment or beaters
- 9 x 13 glass baking dish
Ingredients
- ½ cup butter temp room, 1 stick
- ½ cup white sugar
- ½ cup brown sugar light or dark
- ½ cup peanut butter creamy or chunky
- 2 each eggs
- 1 teaspoon vanilla extract
- ½ cup oats
- 1 cup chocolate chips
- 1 cup sweetened coconut flakes optional
- 1 cup chopped walnuts optional
- 1 cup white flour
- 1 teaspoon baking soda
Instructions
- Pre-heat oven to 350°F.
- Using a paddle attachment on a stand mixer or electric beaters, combine butter, sugars and peanut butter until the sugar is thoroughly mixed in.
- Add the eggs and vanilla and mix until just blended in.
- Add the oats, chocolate chips, coconut, and nuts (if using) and mix until just blended.
- In a separate bowl combine the baking soda with the flour then add to the wet mixture and mix until combined. The dough is thick, like cookie dough.
- Spray a 9 x 13” pan with cooking spray. Scrap dough into pan and smooth out.
- Bake for 22 – 25 minutes until brown and a toothpick comes out clean. Bars should still be soft to the touch.
- Let cool for 60 minutes before cutting.
- Store in an air-tight container.
Notes
I like using the mini dark chocolate chips, but the larger milk or semi-sweet also work.
I have used Bob’s Red Mill 1 to 1 Gluten-free Baking Flour instead of regular flour and it works great.
Nutrition
Calories: 329kcal | Carbohydrates: 29g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 186mg | Potassium: 177mg | Fiber: 3g | Sugar: 17g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg