Chocolate Peanut Butter “Crack” Cookies

Chocolate Peanut Butter "Crack" Cookies #ad

 

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 😉

 

Chocolate Peanut Butter "Crack" Cookies #ad .   Chocolate Peanut Butter "Crack" Cookies #ad

Chocolate Peanut Butter "Crack" Cookies #ad

 

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!

 

Chocolate Peanut Butter "Crack" Cookies #ad

Chocolate Peanut Butter "Crack" Cookies #ad

 

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!

 

Chocolate Peanut Butter "Crack" Cookies #ad

Chocolate Peanut Butter "Crack" Cookies #ad

Chocolate Peanut Butter “Crack” Cookies

Serves 12-15
Prep time 30 minutes
Cook time 17 minutes
Total time 47 minutes
Meal type Dessert

Ingredients

  • 12 oz chocolate chunk cookie dough*
  • 1 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut flour
  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil
  • optional: sprinkles

Note

*I used Immaculate Baking Organic Chocolate Chunk Cookie Dough.

Directions

Step 1
Preheat oven according to cookie dough directions (mine was 350 degrees F). Spread cookie dough evenly across a 9x11 baking dish. I used the break and bake cookie dough, so I just placed the cookies evenly in the baking dish so they would spread into a large cookie bar base.
Step 2
Bake cookie dough according to directions on package (mine took 17 minutes). Remove from oven when edges are golden brown and cool completely.
Step 3
While the cookie base is cooling, mix together your peanut butter layer: 1 cup of natural peanut butter, 1/4 cup maple syrup, and 1/4 cup of coconut flour. If your peanut butter is not very runny, you may need a little less coconut flour. Spread the peanut butter mixture evenly over the cookie base.
Step 4
Melt dark chocolate with 1 tbsp of coconut oil on the stove, using a double boiler, or in the microwave. Pour the melted chocolate evenly over the peanut butter layer and spread to coat. Top with sprinkles, if desired. Freeze the bars to set for at least 15 minutes.
Step 5
When you are ready to eat, pull bars out of the freezer and let them thaw to almost room temperature. Slice into bars and enjoy! These are best stored in the refrigerator if not finished in one sitting 🙂

Chocolate Peanut Butter "Crack" Cookies #ad

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

12 Comments

  1. Oh my gosh YES. These are indulgent perfection. Definitely have to try when I need a little (or a big) sugar boost to get me through the winter! xx

  2. Crack is such a fitting descriptor for these cookies. They look SO good- definitely could not be left alone with an entire batch 🙂

  3. Oh my goodness… I’d say crack cookies is the ONLY way to describe these bars! They look amazing – can’t wait to try them (and I’m sure quickly become hooked ;))

    • They’re perfect for family— that way you don’t eat the whole pan! Or maybe that’s just my problem… 😉

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