Best Peanut Butter Bar Cookies Recipes

CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES

Steps:

• Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
• Add in flour, baking soda, baking powder, and salt.
• Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

PEANUT BUTTER CANDY BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil extending over the ends of the pan; coat with butter.
• Combine crushed cookies and butter in a bowl. Press crumb mixture into the bottom of the prepared pan.
• Bake in the preheated oven until crust is set, 6 to 8 minutes. Remove crust and leave oven on.
• Combine condensed milk, peanut butter, and vanilla extract together in a bowl, stirring until smooth.
• Sprinkle peanut butter cups, chocolate chips, peanuts, chocolate-covered peanut butter candy, and coconut over the baked crust. Drizzle condensed milk mixture over the coconut.
• Bake in the hot oven until lightly browned, about 27 minutes. Remove to a wire rack and let cool in pan. Pull aluminum foil to lift uncut brownies out of pan. Peel foil away from sides; cut brownies into bars.

PEANUT BUTTER AND CHOCOLATE CANDY BAR COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. In a large mixing bowl stir together flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Using a wooden spoon, beat in honey and milk until well combined. 2. For each cookie, pat 1 tablespoon of the dough into a 2-inch circle. Place 1 piece of candy in the center of the circle. Shape the dough around candy to form 1 1/2-inch ball. Place the balls 2 inches apart on an ungreased cookie sheet. 3. Bake for 12 to 15 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

PEANUT BUTTER AND JELLY BAR COOKIES

Steps:

• Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
• Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
• Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1 1/2-by-2-inch pieces.

CHEWY, LOADED, OATMEAL, PEANUT BUTTER BAR "COOKIES"

Steps:

• Preheat oven to 350.
• Grease a 12x12 pan that has at least 1" sides (obviously if you use a smaller pan, & make this thicker, you will have to adjust your cooking time).
• Combine- flour, sugars, baking soda, salt and spices in a large mixing bowl.
• In the meantime, melt butter and peanut butter together over low heat, until melted & combined (probably about 4 minutes, or so).
• Make a well in the center of your flour mixture, add vanilla & egg, mix, then add yogurt & molasses & mix, (this will get the egg incorporated before you add the warmer butter mixture), make sure butter/peanut butter is slightly cooled, then add, mix well.
• Add oats, raisins, coconut, this should be fairly easy to combine.
• Transfer mixture to your pan, it's sticky and really easiest to spread using your fingers, make an even layer.
• Bake at 350 for 20-28 minutes.
• Keep checking it, remove from oven when golden, & when you can tell the center is set (depending on your oven, the size of your pan & thus the thickness of your mixture) it may even take 30 minutes or so, but dont overcook it if you want them to be chewy! Remember it will continue to cook & set after you take it out!
• Remove from oven, and let pan stand (I cooled mine while we ate dinner before I cut them).
• Cut into squares, whatever size you desire, I used a pastry cutter (view this image to get an idea of what I'm talking about).
• http://www.atmosenergycooks.com/graphics/utensils/pastry_scraper.gif.
• I just pressed down to cut, then lifted, and moved on down the line, this method is really easiest as it is still pretty sticky.
• If you don't have a pastry cutter, seeing one should give you an idea of what else you can use for this.
• I then put the cut squares into sealed, plastic bags for storage.
• This made about 24, 2x2 squares.
• **It should also be noted that if you take this to a potluck or something, or have company, that since peanut allergies can be so deadly, you should make a little sign to put by it to let people know this has peanut butter in it, since it is not obvious that it does.

GRANDMA EVELYN'S PEANUT BUTTER BAR COOKIES

Steps:

• Mix all ingredients together -- my grandma wasn't fancy --
• Put it in a 9x9 square pan for thick cookies or a 9x13 for thinner cookies.
• Bake at 350 degrees for 25 minutes or until golden brown.

PEANUT BUTTER BAR COOKIES

Steps:

• 1. Preheat oven to 350 degrees, and grease a 9x16 pan;In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture(flour and baking powder), beating to combine.
• 3. Press into the 9x16 pan until even.
• 4. For(tablespoon size cookies they are recommended to bake for 18 to 22 minutes. In the pan, I think they would take longer than that, but as I have not been very observant, I do not know the exact time. I would say no longer that 40 minutes. "If you smell burning, take them out." is what I say.

EASY PEANUT BUTTER BAR COOKIES

Steps:

• Cream together butter, peanut butter and sugars. Beat in eggs.
• In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
• Press dough on to a baking sheet. (I use a large deep cookie sheet) Flatten. Bake in a preheated 375 degrees oven for about 15 minutes or until cookies begin to brown. Do not over-bake. Cool, and cut into bars. Optional: Remove pan from oven, and sprinkle with chocolate chips. Let stand 5 minutes and spread evenly over bars. Cool, and cut into bars.
• You can also use this to do regular cookies, follow steps 1 and 2 and then Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake. (MAKES ABOUT 4 DOZEN)