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Slutty Peanut Butter Bars

Not too long ago I made some really delicious, overindulgent cookie-bars. I say “cookie-bars” because that is exactly what they were- part chocolate chip cookie and part brownie bar. As if that didn’t make them rich enough… I placed a layer of Oreo’s right smack in the middle. They are called Slutty Brownies. Funny name for a dessert, right? Haha I didn’t name them and I certainly didn’t come up with the idea behind them. I’m sure the idea to combine three such beloved treats goes back very far to some unknown origin. The only thing that makes my version stand out from the rest is that it uses two really great recipes, both from Cooks Illustrated, which makes for what I like to call The Ultimate Slutty Brownie!

Since those went over so well, I thought I would try my hand at creating a peanut butter version. At first I thought I would do a peanut butter cookie dough with chopped Reeses‘ as the base, fill the center with peanut butter Oreos‘, and then top with the same chewy brownie recipe as the original Slutty Brownie. That idea was fine, but after further thought I came up with another one that I felt flowed better- peanut butter cookie dough with milk chocolate chips, Reeses‘ instead of Oreos’, and, again, my favorite chewy brownie recipe. You can do the first combination if you’d rather of course.

Gotta tell ya though, these didn’t turn out nearly as photogenic as the original slutty bars. The Reeses’ cup kind of blends into the peanut butter cookie dough, leaving it hard to see all the components when the bars are cut. But it still tastes great! And that’s all that matters right?

Unfortunately, these cookie-bars are so rich that you can really only serve yourself a small square… unless you’ve built up a tolerance like me of course hehe

  • For the Peanut Butter Cookie Base:
  • ¾ cup creamy peanut butter
  • ⅔ cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅓ cup milk
  • 1 cup milk chocolate chips
  • 1 bag individually packaged Reeses’ peanut butter cups
  • For the Brownie Top:
  • ⅓ cup Dutch-processed cocoa
  • 1½ teaspoons instant espresso (optional)
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups (17½ ounces) sugar
  • 1¾ cups (8¾ ounces) unbleached all-purpose flour
  • ¾ teaspoon table salt
  1. Preheat oven to 350°F and line a 9-by-13-inch pan with parchment paper.
  2. For the Peanut Butter Cookie Base: In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips. Spread mixture evenly along bottom of prepared pan.
  3. Arrange peanut butter cups over peanut butter cookie dough.
  4. For the Brownie Top: Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
  5. Spread batter over Reeses’ layer and bake until toothpick inserted halfway between edge and c

Flourless Peanut Butter Chip Cookies

It’s Minimal Monday again, and you know what that means— a super easy recipe to start off the week in yummy style.  I made these cookies as a follow up to my popular Flourless Almond Butter Chocolate Chip Cookies, the ones I fell in love with exactly 5 Minimal Mondays ago.  Today I made the same cookie, with peanut butter.  I’m equally wild about these.

There’s never been a cookie that’s easier to put together.  Just whisk the egg, sugar and baking soda with the peanut butter, and fold in the chips.  You will always have the ingredients on hand, they bake up soft and rich with pb and chocolate, and they freeze perfectly.  What more could you ask of one little cookie?

Be aware — after you mix up the batter you’re going to freak out because it looks just like a bowl of peanut butter with some chips thrown in. But keep the faith — scoop it out, flatten each ball slightly, and bake them up. You’re going to get some delicious cookies, and I know I said it before but I’ll say it again…I don’t think I’ll ever bother making regular chocolate chip cookies anymore, I don’t see the point.  These have the all the good qualities and none of the hassle.

If you’re looking for crunchy cookies, these aren’t for you.  But if the idea of soft, pillowy cookies with lots of peanut flavor and plenty of chocolate presence appeals to you, I know you’ll be pleased.  And for those of you who eat gluten free, I think these are a nice option without all the complicated gluten free products.

Because these are so simple, it’s the details that are going to be the key to success, so I list a series of tips at the end of the post.  Those tips hold for other baking projects as well…is your oven calibrated to the right temperature?  Do you always measure your ingredients in the correct type of measuring cups?  Do you pay attention to the size of your eggs?  It’s all important stuff when it comes to baking.

Flourless Peanut Butter Chocolate Chip Cookies

What You Will Need

  • 1 large egg
  • 1/2 cup packed brown sugar
  • 1 cup peanut butter (I used Jiff)
  • 1 tsp baking soda
  • 1 cup dark chocolate chips (or use milk chocolate)


  1. Set the oven to 350F
  2. Line a baking sheet with parchment paper.
  3. Whisk the egg, brown sugar and baking soda together in a bowl. Make sure to break up any lumps in the sugar so that the mixture is smooth. Stir in the peanut butter and mix until well combined.
  4. Fold in the chocolate chips.
  5. Scoop onto the baking sheet with a 1 1/2 inch baking scoop (or use a tablespoon), and space the cookies 2 inches apart.
  6. Flatten the cookies slightly, and bake for about 10 minutes until puffed and just beginning to turn golden around the edge. Don’t over bake, they will still be soft, but will firm up as they cool.
  7. Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a rack.


These cookies are especially good while still warm, and they freeze well.
Recipe adapted from Chew Out Loud


*Recipe from [The View from Great Island|] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Tips for success:

1. Make sure you use a large egg.  Since most recipes call for large eggs as the default size, that’s the size I always buy, so there’s never a question.

2. Measure the peanut butter in a dry ingredients measuring cup, not a liquid cup.  (Liquid measuring cups are the ones made out of clear plastic or glass, with measuring lines on the side.) Make sure you get a full cup of peanut butter, I know it’s messy.

3. Don’t forget the baking soda.

4. Do make sure you pack your brown sugar into the measuring cup.

5. Don’t get greedy and use more than 1 cup of chocolate chips or the cookies will not hold together.

6. Do not make these cookies too large, or they will not hold together.  Use the 1 1/2 inch cookie scoop, or a tablespoon and they should be about the size of a walnut.  If you make them smaller, be sure to bake them for less time.

7. Be sure to flatten the scoops of dough slightly  for even baking.  Dampen the back of a spoon or knife before you flatten to prevent sticking.

8. Food stylist’s trick: After you flatten the cookies, stick a few extra chocolate chips in cookies that don’t have any chips showing on top — you’ll get that perfect chocolate chip cookie look after they’re baked.

9. Make sure your oven is at 350F when you put the cookies in.  I keep a small, inexpensive oven thermometer in my oven at all times so I can be sure.

10. Let the cookies cool briefly on the cookie sheet so they can firm up.  They will be fragile when warm, so handle them carefully.

That’s it, you should be good to go!

Toffee, Peanut Butter and Caramel Cookie Bars

This cookie bar starts with a chocolate chip cookie base and pushes the envelope over and over again.  First you’ll add peanut butter to the cookie base.  Next, some oatmeal for a nice chew.  Throw in chocolate chips, peanut butter chip and toffee bits and you have almost reached cookie paradise.  BUT first, you make a middle layer of thick caramel made with sweetened condensed milk.  It doesn’t get better than this.  Make these cookie bars for someone you LOVE!  They are sure to love you right back!

12 Tablespoons salted butter
2 c light brown sugar
1/2 c creamy peanut butter
2 eggs, room temperature
1 Tablespoon vanilla
2 c flour
1 c old fashioned oats
2 1/2 tsp baking powder
1 tsp salt
2 cups chocolate chips
1 cup Reese’s peanut butter chips
1 cup Heath toffee bits

Caramel Filling
11 oz bag Kraft caramel bits (or unwrapped caramel squares)
14 oz can sweetened condensed milk
4 Tablespoons butter


Preheat oven to 350 degrees.
Line a 9×13 inch baking pan with nonstick foil.
Cream butter and sugar together in mixer.  Add peanut butter and beat.  Add eggs and vanilla.
Add  flour, oats, baking powder, and salt.
Stir in chocolate chips, peanut butter chips and toffee.
Press 2/3 of the cookie dough on the bottom of the pan. Place all filling ingredients in a microwave safe bowl and microwave in 30 second increments until smooth.  Stir in between!
Pour caramel mixture evenly over the dough.
Drop the remaining dough on top using your hands.  (Like a crumble, a little here, a little there)
Bake for about 30 minutes. Let cool completely and cut into bars.

Adapted from Mom on Timeout