Peanut Butter Bar Cookies
Lunch lady peanut butter bars as a cookie?? Say less. Peanut butter bar cookies boast all of the yummy textures and flavors of the classic bar, just as a cookie.
Servings: 18 cookies
Ingredients
- ¾ cup (185g) creamy peanut butter
- ½ cup (111g) salted butter, softened
- ½ cup (111g) margarine*
- 1 cup (246g) brown sugar
- ¼ cup (58g) granulated sugar
- 1 egg
- 1 1/2 cups (228g) all-purpose flour
- 1 cup (100g) old fashioned oats
- ½ tsp salt
- ½ tsp baking soda
Fudge Frosting:
- 3/4 cup (167g) salted butter, softened
- 4 oz cream cheese, softened
- 1 cup (120g) dutch processed cocoa powder
- 4 cups (428g) powdered sugar
- 1 Tbsp vanilla extract
- milk to thin, if needed
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the peanut butter, butter, margarine, brown sugar and sugar until well combined.¾ cup (185g) creamy peanut butter, ½ cup (111g) salted butter, softened, ½ cup (111g) margarine*, 1 cup (246g) brown sugar, ¼ cup (58g) granulated sugar
- Add in the egg. Once combined, add the flour, oats, salt and baking soda, mix until a sticky dough forms.1 egg, 1 1/2 cups (228g) all-purpose flour, 1 cup (100g) old fashioned oats, ½ tsp salt, ½ tsp baking soda
- Divide the dough into 3 Tbsp portions. Roll into a ball and place on a silicone or parchment lined cookie sheet.
- Bake for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
- While the cookies are cooling, make the fudge frosting by whipping the butter and cream cheese until smooth.3/4 cup (167g) salted butter, softened, 4 oz cream cheese, softened
- Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.4 cups (428g) powdered sugar
- Add in the cocoa powder and vanilla. Mix to combine.1 cup (120g) dutch processed cocoa powder, 1 Tbsp vanilla extract
- Add milk 1 tsp at a time until you've reached your desired consistency.milk to thin, if needed
- Transfer the frosting to a piping bag fit with a large closed star tip. Pipe the frosting in a zig-zag pattern starting from the top and working your way down. Enjoy!
Notes
*Please make sure that the margarine you use is at least a 79% vegetable oil spread! Using a lower percentage spread will cause the cookies to spread too thin. If you don’t have access to a higher percentage spread, I would recommend substituting butter for the margarine.
Nutrition
Calories: 648kcal | Carbohydrates: 103g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 317mg | Potassium: 354mg | Fiber: 7g | Sugar: 69g | Vitamin A: 659IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 4mg
