I recently improved this recipe… with the addition of peanut butter and switching them to a 9 x 13 pan. Im not going back to making them any other way!
These cookie bars are one of the easiest recipes I make! They are one bowl and one pan! (perfect to make with kids!) And made with our favourite festive candy, mini eggs! Add them to your spring baking list ASAP!
Ingredients
All purpose flour
Baking soda
Donia Farms Sea Salted Butter, softened
Creamy peanut butter (like kraft)
Brown sugar
Granulated sugar
Eggs, room temperature
Vanilla extract
Your favourite candy
Instructions
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Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper and set it aside.
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In the bowl of a stand mixer (or bowl with a hand held), beat the butter and peanut butter together for 2 minutes. Add in the sugar and beat another minute until creamy. Next add the eggs and vanilla and beat an additional 1 minute.
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Add a pinch of salt and baking soda. Slowly add in the flour, keeping the speed on low until it is combined. Then increase speed to make sure it is well combined.
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Add in the mini eggs and beat for a few seconds to incorporate and break some of the eggs. Reserve about half for topping for topping!
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Spread the dough out in the 9 x 13 pan. Top with reserved mini eggs.
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Bake for 20 minutes, or until the center is just set and edges are golden. Allow the cookie bars to cool in the pan, then cut into squares.
