The best chocolate chip peanut butter swirled cookie bars

I saw this on Half-Baked Harvest's Facebook page and when Jacob pointed out on Sunday night that we did not have a dessert for the week, I pointed him to this recipe. They were very good, nice and dense and Jacob took them out at the perfect time. The peanut butter didn't come through that much, so it almost seemed like a waste. Also, bars are way better than cookies to make because you don't have to roll them!

The Best Chocolate Chip Peanut Butter Swirled Cookie Bars

Makes: 24 bars

Time: 40 minutes

Ingredients:

    2 sticks (1 cup) salted butter, at room temperature

    2/3 cup light brown sugar, packed

    1/2 cup granulated sugar

    2 large eggs

    2 teaspoons vanilla extract

    2 1/4 cups all purpose flour

    1 teaspoon baking soda

    2-3 cups semi-sweet chocolate chips

    3/4 cup creamy peanut butter

Steps:

1.  Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2.  In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips.
3. Spread 1/2 the dough out in the prepared dish. Dollop and then gently swirl the peanut butter into the dough. Add the remaining dough overtop, don't worry if the dough doesn't fully cover the peanut butter. Transfer to the oven and bake for 20-22 minutes, until just set in the center. Let cool and then cut into bars. Store for up to 5 days in an airtight container. 

EAT