Ingredients
Scale
- 1 stick unsalted butter, room temperature
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 cups packed light brown sugar
- 1 cup creamy peanut butter (I used Skippy)
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 heaping cup peanut butter eggs, coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom of the pan with parchment. Do not butter the parchment.
- In a medium bowl, stir together flour and salt. In a large bowl, cream together butter, sugars, and peanut butter, until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Add the eggs, one at a time, incorporating after each addition, then add the vanilla and mix until once again light and fluffy.
- Add the flour and stir until just incorporated. Stir in the peanut butter eggs, trying to evenly distribute them, yet not break them up too much. Pour dough into prepared pan, smooth to even, and bake 35-40 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 10 minutes.
- Prep Time: 15 mins
- Cook Time: 40 mins