Chocolate and Peanut Butter Spreads

I’ve had a busy week. It’s been nonstop homework for the past seven days, and today I just wanted to make something quick, tasty, and sweet to start off my weekend. It’s also been raining nonstop all day and for me, rainy days are perfect days for baking. I was browsing The Pioneer Woman Cooks a long while back and bookmarked this recipe, but didn’t remember it until now. And ohhh man, I’m glad I did.

These “cookies”—which are probably more accurately described as cookie bars—are just stupid easy. You probably couldn’t mess them up if you tried. Probably the best thing about this recipe is it requires one bowl. You don’t even need a mixer! How amazing is that?! Also, they’re just plain yummy.

Now, the topping on these cookies is made from semi-sweet chocolate chips in the recipe. Halfway through baking, I realized I didn’t have any chocolate chips (I always have chocolate chips!). So, I improvised, and I think my solution tasted better than just straight chocolate chips (if I do say so myself).

I used about a cup of whipped chocolate frosting mixed with about 1/4 cup creamy peanut butter. I love the combination of chocolate and peanut butter, so it tastes heavenly! You could also use 6 oz. of chocolate chips and 2 oz. of peanut butter chips, or any combination of chocolate and peanut butter. Posted below is my modified recipe.

Chocolate & Peanut Butter Spreads

1 cup brown sugar
1 cup margarine
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup whipped chocolate frosting
1/4 cup creamy peanut butter
(OR 6 to 8 ounces chocolate chips to make the original version)

Preheat oven to 350 degrees.

Mix together brown sugar and margarine.

Make sure it’s nice and soft or you won’t be able to mix it with the brown sugar.

Add egg and mix together.

Add flour, salt, and vanilla, and mix together well.

Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.

Make it look like something vaguely rectangular. I won’t lie, this step was super fun.



It should be about that thickness, and as even as possible.

Bake for 15 to 20 minutes, or until slightly brown.

For my version, mix your frosting and peanut butter together with a fork, then just spread it on evenly. Make sure you do this when it’s right out of the oven, it makes it get all soft and melty and easy to spread.

(Chocolate chip instructions: Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top.)

Cut into squares with a knife or pizza cutter and enjoy!

These are the easiest, fastest, most delicious cookies ever. They taste like a peanut butter chocolate chip cookie, but in a soft, moist bar form. The crunchier edges are great too—more like an actual cookie. You probably have all the ingredients already, so go make these!