2.75
4 ratings

PB & Chocolate Pan Cookie

A perfectly delicious and convenient dessert that everyone will love!
 PB & Chocolate Pan Cookie
Oxmoor House

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.

Notes

Prep pointer: Be careful not to overcook the dough so the cookie doesn’t dry out.

Ingredients

  • 3/4 Cups chunky peanut butter
  • 2 large eggs
  • 1 Teaspoon vanilla extract
  • 1 Cup firmly packed light brown sugar
  • 2 Cups baking mix
  • 1 (12-ounce) package dark chocolate chips

Directions

Preheat the oven to 325°F.

Stir together the peanut butter, eggs, and vanilla in a large bowl.

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.

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.

Recipes excerpted with permission from One Sheet Eats by Oxmoor House (Time Inc. Books, 2017)

Nutritional Facts
Servings24
Calories Per Serving200
Total Fat10g15%
Sugar23gN/A
Saturated4g18%
Cholesterol16mg5%
Protein3g7%
Carbs28g9%
Vitamin A7µg1%
Vitamin E0.9mg4.5%
Vitamin K1µg1%
Calcium38mg4%
Fiber1g5%
Folate (food)12µgN/A
Folate equivalent (total)26µg6%
Folic acid8µgN/A
Iron0.9mg4.8%
Magnesium32mg8%
Monounsaturated4gN/A
Niacin (B3)1mg6%
Phosphorus88mg13%
Polyunsaturated2gN/A
Potassium127mg4%
Sodium78mg3%
Sugars, added17gN/A
Zinc0.5mg3.6%