For as long as I can remember, “crack” cookies have been a constant in my family’s house at Christmas. You’re probably thinking, “what are you even talking about, Liz?! Crack?!” So first, let me explain…
You see, we Martones were all chocolate and peanut butter addicts from day one, and we seriously couldn’t get enough of the stuff around the holidays. Buckeye making was, like, a family event in our house. And then one year, my mom took it to a whole NEW LEVEL.
Enter these Chocolate Peanut Butter “Crack” Cookies.
A layer of chocolate chip cookie, topped with creamy peanut butter goodness, and finished off with a thick slather of melty dark chocolate. Ohh, and sprinkles. And some years it was even Christmas colored m&ms. I know, I know, we’re sugar crazy!
But seriously, the moment I took my first bite of one of these magical bars, I immediately said, “these are CRACK!” And, thus, their name was born 😉
So I’m going to be honest with you, crack cookies are pretty darn indulgent, but they are worth EVERY ounce of sugar! And I tweaked our original family recipe today to include a few more “better-for-you-ingredients”, starting with this Immaculate Baking Organic Chocolate Chunk Cookie Dough.
Let’s talk for a minute about Immaculate Baking Co. I’ve used a few of their products in my posts before, like their biscuits in this Autumn Veggie Pot Pie and their pie dough in this Apple Cherry Pie. I just love how their products are almost entirely organic and never include artificial preservatives or hydrogenated oils. AND they’re so easy to find. My local Whole Foods carries most of them in their refrigerated or baked goods aisles and they’re very reasonably priced. In fact, you can click here and get a coupon for $1 off your next purchase!
Their Organic Chocolate Chunk Cookie Dough is so delicious and is perfect for bars like these where you need a classic cookie base. But without all the crap. Total win!
Ok, so once your cookie dough is baked, next you add a layer of peanut butter goodness! And all that involves is a cup of natural peanut butter, maple syrup, and coconut flour. Super simple.
And last but not least – the dark chocolate topping! I just melted a cup of my favorite dark chocolate chips with 1 tbsp of coconut oil and poured it evenly over my bars. I quickly topped the chocolate with some holiday sprinkles and threw them in the freezer to set for 15 minutes. AND THAT’S IT!
Now you see why I call them crack 🙂
Hope you guys enjoy! Happy baking!