Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars
It doesn't get any better than chocolate peanut butter oatmeal cookie bars. Soft and chewy. Packed with peanut butter and stuffed with chocolate. This small batch recipe is easy to make from scratch, and after one bite you'll wish you'd made a bigger batch! (And if you do want to make a bigger batch, just double the recipe and bake it in an 8 in. x 8 in. metal pan.)
Peanut Butter Oatmeal Cookie Dough:
- 9 Tablespoons all-purpose flour
- ⅜ cup old-fashioned oats
- ¼ teaspoon baking powder
- 1 pinch baking soda
- 1 pinch fine sea salt (plus more for sprinkling on top)
- 3 Tablespoons unsalted butter
- ½ cup light brown sugar
- 3 Tablespoons creamy peanut butter
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips plus more for topping bars
for the chocolate filling:
- 1 Tablespoon unsalted butter
- ¼ cup chocolate spread*
- ½ cup confectioners' sugar
Make the cookie dough.
In a small bowl, whisk together flour, oats, baking powder, baking soda, and salt. Set aside.
Melt butter in a large, microwave-safe bowl. Add brown sugar and peanut butter and stir until blended and smooth.
Add egg yolk and vanilla to the butter mixture and whisk until combined.
Add the flour mixture to the butter mixture, and fold in the dry ingredients just until combined.
Add the chocolate chips and stir until evenly distributed throughout the dough. Set the dough aside.
Make the chocolate filling.
Bake the bars.
Press half of the dough into the prepared pan. Use an offset or mini spatula to spread the chocolate filling over the dough in an even layer. Break up the remaining cookie dough into small, blackberry-sized pieces and scatter them over the chocolate filling so that it's completely covered. Sprinkle a few extra chocolate chips and a pinch of salt over the top.
Bake for 20 minutes or until the edges are a light golden brown and a toothpick inserted into the bars comes out with just a few moist crumbs. Let the bars cool in the pan on a wire rack before removing them from the pan. Slice into 8 squares to serve.
Storage: Store leftover bars in an airtight container at room temperature for up to 4 days.
*Chocolate spread can be found near the peanut butter in most grocery stores. Alternatively, you can use a blended chocolate nut butter spread. Be sure to use a spread with a consistency similar to creamy peanut butter.
This recipe can be easily doubled and baked in an 8 in. x 8 in. metal pan (you may need to add a few minutes to the baking time). If doubling the recipe, you can chose to use 1 whole egg or stick with 2 egg yolks for extra chewiness.
Serving: 1bar | Calories: 336kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 89mg | Potassium: 182mg | Fiber: 2g | Sugar: 31g | Vitamin A: 213IU | Calcium: 47mg | Iron: 2mg