Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 5 cup Flour
  • 1 Peanut butter frosting
  • 2 cup Powdered sugar
  • 1 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 2 tbsp Milk

Found on cupcakesandkalechips.com

Description

Ingredients

• 5 c flour
• 1 t salt
• 1/2 t baking soda
• 1 c (2 sticks) butter, room temperature
• 1 c sugar
• 1 c light brown sugar
• 4 eggs
• 2 t vanilla
• 1 c semi-sweet chocolate chips
• Peanut Butter Frosting (see below), or whatever frosting you like
• Optional sprinkles, mini chocolate chips or peanut butter cups, etc.
• 1/2 c (1 stick) butter, softened
• 1 c creamy peanut butter
• 2 c powdered sugar
• 2-3 T milk

Directions

• For the cookies: Preheat your oven to 375°F and grease or line a 13x18 inch baking pan with parchment paper (I use the parchment to make them easier to remove). Sift or whisk together the flour, salt and baking soda in a bowl and set aside. Combine the butter and sugars in a large bowl or the bowl of your stand mixer and cream with stand mixed or hand mixer until light and fluffy. Add the eggs one at a time, mixing well between each addition. Add the vanilla and mix well. Reduce the mixer speed to low and gradually add the flour mixture to the wet mixture, mixing until just combined. Stir in the chocolate chips. Spread the dough on the prepared pan (I spray a spatula and sometimes my hand with cooking spray to do this). Bake for 10-15 minutes, or until lightly golden and a toothpick comes out clean (it wont look done, so use the toothpick test). Cool completely, then frost and decorate as desired. Cut into small squares. For the frosting: Beat together the butter and peanut butter until light and fluffy. Reduce speed to low and gradually add the powdered sugar. Increase mixer speed, and add milk, 1 T at a time, to achieve desired consistency. Beat until light and fluffy.
• Preheat your oven to 375°F and grease or line a 13x18 inch baking pan with parchment paper (I use the parchment to make them easier to remove).
• Sift or whisk together the flour, salt and baking soda in a bowl and set aside.
• Combine the butter and sugars in a large bowl or the bowl of your stand mixer and cream with stand mixed or hand mixer until light and fluffy.
• Add the eggs one at a time, mixing well between each addition.
• Add the vanilla and mix well.
• Reduce the mixer speed to low and gradually add the flour mixture to the wet mixture, mixing until just combined.
• Stir in the chocolate chips.
• Spread the dough on the prepared pan (I spray a spatula and sometimes my hand with cooking spray to do this).
• Bake for 10-15 minutes, or until lightly golden and a toothpick comes out clean (it wont look done, so use the toothpick test).
• Cool completely, then frost and decorate as desired.
• Cut into small squares.
• Beat together the butter and peanut butter until light and fluffy.
• Reduce speed to low and gradually add the powdered sugar.
• Increase mixer speed, and add milk, 1 T at a time, to achieve desired consistency.
• Beat until light and fluffy.