These are the best cookie item I’ve ever tasted! They contain an insane amount of candy bars AND cookies! Bars are SO much easier and less fussy than individual cookies and much less prone to overbrowning.
I used a 9.5” Copper Chef square pan. These pans are extremely non-stick and have greatly improved the ease and quality of my baking.
Combine dry ingredients, 2 1/2 cups all purpose flour, 1 cup PBFit powdered peanut butter, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt.
Combine wet ingredients separately, 2 sticks softened butter, 1/2 cup vegetable oil/canola, 1 cup dark brown sugar, 1/2 cup granulated sugar and one beaten egg. I don’t buy vanilla extract, the cost is outrageously ridiculous but it’s not needed because of the depth of flavor in the dark brown sugar.
Mix all components in a large bowl then add 1, 10 oz. bag of dark chocolate chips, 10 lightly crushed Chips Ahoy Cookies, press dough into greased pan, top with 1 crushed king size Reese’s Nutrageous candy bar, press into dough, break 1 king size Dove dark chocolate bar into squares and also press in to the dough.
Bake for one hour in a preheated 300 degree oven. Cool one hour before cutting.
*For the cookie base I was inspired by(but tweaked)Big Em, Little Em Cookies from Emeril Lagasse’s There’s A Chef In My Soup kids cookbook.