I have always been a girl who loves cookies. They are one thing that always brings back memories of my childhood. I baked about a billion cookies with my grandma. Some were awesome. Others not so much. She still let me make them almost every day though no matter how they turned out the day before.
Today we are going past the traditional cookie recipe. We are going to make a fun cookie bar with fluffy buttercream frosting. But wait, there’s more! These cookie bars will be peanut butter AND chocolate chip.
They are seriously thick and chewy. I suggest cutting them a little small because they can get rich. They are definitely a crowd pleaser though for a bar cookie made from scratch.
Why So Unicorn?
I wanted to do a unicorn themed cookie because I have been all about unicorns lately. I got a unicorn pendant necklace and have been obsessed ever since. What better way to do a fun unicorn inspired cookie than to have pastel pink and blue swirled frosting?
You can add some fun star or heart shaped sprinkles if you like as well. Or, whatever other unicorn cooking swag you may have available to you. ( If you do though you have to share! I love finding fun new sprinkles and toppings!)
The Perfect Combination
I was originally going to make these simple chocolate chip cookie bars. I later realized that I’m much more extra than that so my cookie bar recipe had to be too. With that, I decided to add peanut butter to the recipe and I’m so glad I did. The peanut butter and chewy chocolate chips make these bars a flavor match made in sparkly unicorn heaven.
They are topped off with just enough icing to add to the flavor without overpowering you with sugar. You can completely omit the icing if you prefer though. These cookie bars are good enough to stand on their own without it!
Peanut Butter Chocolate Chip Cookie Bar Recipe
3 C organic flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 C room temperature butter, unsalted
1 1/4 C brown sugar
1/2 C white sugar
1 tsp vanilla
1 C peanut butter
2 C chocolate chips
Combine butter, sugars, egg, and vanilla in the bowl of a stand mixer. ( Or medium bowl)
Combine flour, baking soda, and baking powder in a separate bowl.
Add dry ingredients to sugar mixture and blend until just combined. Add peanut butter and blend again until combined.
Fold in chocolate chips.
Spoon cookie batter into a 9×13 pan. Use back of the spoon to flatten bars down into a uniform shape.
Bake at 350 degrees F for 20-25 minutes.
Let cool 10-15 minutes before icing.
Fluffy Buttercream Icing
4 C powdered sugar, divided
1 C butter, divided
1 C shortening, divided
2 T vanilla, divided
Working in two separate batches combine ingredients in stand mixer.
Using Wilton Icing coloring gel turn one batch to desired shade of blue and the other to desired shade of pink.
Spoon both batches on top of cookies. Use a butter knife to combine icing into a swirling marbled pattern.
These bars are far from healthy. However, some accommodations can be made to make them a little better for you. For example, I always suggest using pure cane sugar or turbinado sugar. By avoiding processed sugar you can cut down on the unhealthy aspects. If you prefer to avoid sugar all together you can use honey in place of the white sugar. (Just use equal parts.)
Natural peanut butter is a great way to avoid added sugar. PB2 can be used to avoid the oils and fats in traditional peanut butter.
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