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Gooey Peanut Butter Chocolate Chip Cookie Bars
Gooey Peanut Butter Chocolate Chip Cookie Bars
- Recipe Submitted by maryjosh on 04/01/2019
Ingredients List
- 2 rolls refrigerated chocolate chip cookie dough — 16.5 ounces each
- 1 can — 14 ounces sweetened condensed milk
- 1/2 cup peanut butter
- 1/4 cup all purpose flour
Directions
Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray with nonstick cooking spray.
Press one of the rolls of cookie dough into the bottom of the pan, creating a thin crust.
Stir sweetened condensed milk, peanut butter, and flour in a small bowl. Spread over the top of the crust, leaving a small border around all edges.
Crumble the remaining cookie dough roll and sprinkle evenly over the top of the peanut butter mixture. Lightly press with your hands to spread so that it’s mostly covered (some of the filling will show).
Bake for 20-30 minutes or until the bars are golden brown on top with just a bit of “jiggle” in the center. Cool completely before slicing.
Store in an airtight container for up to 3 days or freeze for up to 1 month.
Press one of the rolls of cookie dough into the bottom of the pan, creating a thin crust.
Stir sweetened condensed milk, peanut butter, and flour in a small bowl. Spread over the top of the crust, leaving a small border around all edges.
Crumble the remaining cookie dough roll and sprinkle evenly over the top of the peanut butter mixture. Lightly press with your hands to spread so that it’s mostly covered (some of the filling will show).
Bake for 20-30 minutes or until the bars are golden brown on top with just a bit of “jiggle” in the center. Cool completely before slicing.
Store in an airtight container for up to 3 days or freeze for up to 1 month.
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