Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ sticks unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg (pasteurized if you like)
- 1 large egg yolk (pasteurized if you like)
- 1 cup Trader Joe’s all natural crunchy peanut butter
- 2 teaspoons pure vanilla extract
- 2 cups (1 12 oz. bag) Nestle white baking chips
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Line the pan with parchment, leaving an overhang for easy removal, then butter the parchment.
- In a medium bowl, mix together flour, baking soda, and salt. In a large bowl, mix melted butter and sugars together until fully incorporated. Add the egg, egg yolk, peanut butter, and vanilla. Mix to combine. Add the flour mixture to the wet ingredients and mix until just combined; do not over mix to prevent the bars from being tough. Stir in the white chips.
- Scrape the dough into the prepared pan. Using a spatula or spoon, spread the batter evenly over the pan, making sure to get enough in the corners. Smooth the top as much as possible.
- Bake until the top is just starting to turn golden, mostly around the edges, and the bars are quite firm to the touch, about 30-35 minutes. Rotate halfway through if necessary. Cool bars completely in pan.
- Once the bars are cool, remove from pan using the parchment overhang, and cut into 32 roughly equal bars. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to three months.
Notes
Recipe adapted from Claudia Sidoti for Cooking Channel
- Prep Time: 20 mins
- Cook Time: 35 mins