Recipes

PB & Chocolate Pan Cookie

Daisy Nichols|

PB & Chocolate Pan Cookie
2.8 (4 ratings)
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This is a convenient go-to last-minute dessert. Leave the mixer in the cabinet — you can mix up this dough with a spoon. — One Sheet Eats.
Servings
24
Ingredients
  • 3/4 cup chunky peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup firmly packed light brown sugar
  • 2 cup baking mix
  • 1 (12-ounce) package dark chocolate chips
Directions
  1. Preheat the oven to 325°F.
  2. Stir together the peanut butter, eggs, and vanilla in a large bowl.
  3. Stir in the brown sugar until combined. Add the baking mix and 3/4 cup of the dark chocolate chips, stirring just until moistened. Spread the mixture on a lightly greased jelly-roll pan.
  4. Bake at 325°F until golden brown, 20 minutes. Remove from the oven, and sprinkle evenly with the remaining 11/4 cups dark chocolate chips; let stand until the chocolate melts, about 5 minutes. Spread the melted chocolate evenly over the top. Cut into pieces.
  5. Recipes excerpted with permission from One Sheet Eats by Oxmoor House (Time Inc. Books, 2017)
 
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