Peanut Butter Cookie Candy Bars

Chocolate chip cookies and peanut butter Delicious combination perfect for National Chocolate Chip Cookie Day!

Peanut Butter Cookie Candy Bars

Ingredients

For the Cookie Base:

• 1 box Betty Crocker Gluten Free chocolate chip cookie mix
• Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
• 1 cup sugar
• 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)

For the Filling:

• 1/3 cup light corn syrup
• 3 tablespoons vegan butter, softened (Earth Balance)
• 3 tablespoons smooth peanut butter
• 1 tablespoon plus 1 1/2 teaspoons water
• 1 1/4 teaspoons pure vanilla extract
• Dash salt
• 3 1/2 cups powdered sugar

For the Caramel Layer:

• 1 bag caramels, unwrapped
• 2 tablespoons water
• 1 1/2 cups dry-roasted peanuts

For the Topping:

• 1 bag milk chocolate chips (2 cups)

1. Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
2. In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
3. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
4. Press filling over cookie base.
5. In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
6. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
7. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
8. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
9. For bars, cut into 6 rows by 6 rows.
10. Store any leftovers covered at room temperature.

ENJOY!!

Happy National Chocolate Chip Cookie Day!

Today is National Chocolate Chip Cookie Day. It is ALSO Founder’s Day for my sorority Alpha Delta Pi! 161 years of being the first and the finest sorority! How fun that on our founders day is also a perfect day to bake delicious chocolate chip goodies! I’ve already posted a few chocolate chip goodies in the past. So today, I decided to get creative with the classic chocolate chip cookie!

First up, Chocolate Chocolate Chip Cookie Dough Cupcakes! (now there’s a mouthful!)

Chocolate Chocolate Chip Cookie Dough Cupcakes 

Adapted from Java Cupcakes

Ingredients

For the Cookie Dough Filling:

• 3/4 cup gluten free flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons unsalted vegan butter, melted (Earth Balance)
• 1/4 cup packed light brown sugar
• 2 tablespoons sugar
• 2 tablespoons coconut or rice milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

For the Chocolate Cupcakes:

• 1 cup gluten free flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract

For the Cookie Dough Frosting:

• 12 tablespoons unsalted vegan butter (Earth Balance)
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup gluten free flour
• 1 1/2 tablespoons coconut or rice milk
• 1 tsp vanilla extract

For the Garnish 

• Mini chocolate chips
• Chocolate chip cookies (optional)

Let’s get baking!! First make your cookie dough filling.

1. In a small bowl, sift together the gluten free flour, baking soda and salt.
2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
3. Whisk in the dry ingredients and the chocolate chips until smooth.
4. Refrigerate for 15 to 30 minutes or until firm.
5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
6. While your cookie dough balls are in the freezer, make your cupcakes.
7. Preheat the oven to 375ºF. Line a cupcake pan with 12 liners.
8. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
9. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
10. Fill each cupcake liner 1/2-2/3 full.
11. Take your cookie dough balls out of the freezer and gently press a one ball into the center of each cupcake, only submerging the ball 1/2 way.
12. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
13. Cool the cupcakes completely before frosting.
14. To make your frosting, in the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
15. Add the flour, milk and vanilla and beat on high until well combined.

Assembly Time!!

1. Pipe swirls of frosting onto each cupcake.
2. Sprinkle mini chocolate chips on top!

ENJOY this cupcake take with a classic cookie!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.