PB & Chocolate Pan Cookie
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.
Prep pointer: Be careful not to overcook the dough so the cookie doesn’t dry out.
- 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
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)