Ingredients

The following ingredients have 4 Servings
  • 2 cups (283g) all-purpose flour
  • 2 cups (181g) quick oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, (softened)
  • 1 1/4 cups (260g) packed light-brown sugar
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 cup (243g) creamy peanut butter
  • 1 tsp vanilla extract
  • 1 cup (243g) creamy peanut butter
  • 1/2 cup 113g) unsalted butter, diced into 1 Tbsp pieces
  • 1/4 cup (26g) unsweetened cocoa powder
  • 1/4 cup (60g) milk
  • 2 pinches salt
  • 1 tsp vanilla extract
  • 3 cups (360g) powdered sugar

Instruction

  • Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch cookie sheet.
  •  In a mixing bowl whisk together flour, oats, baking soda and salt. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. 
  • Mix in eggs one at a time. Blend in 1 cup peanut butter and the vanilla. With mixer set on low speed, slowly add in flour mixture and mix just until combined.
  • Drop cookie dough onto prepared baking sheet. Spray hands with non-stick cooking spray and spread dough into an even layer. 
  • Bake in preheated oven 12 - 15 minutes until golden (see notes).
  • Remove from oven and cool 5 minutes, then dollop remaining 1 cup peanut butter by spoonfuls over top. Let sit 1 minute then spread peanut butter into an even layer to cover top.
  • Melt butter in a medium saucepan. Stir in cocoa, milk and salt and bring mixture just to a boil over medium heat. 
  • Remove from heat and whisk in vanilla, then stir in powdered sugar and mix until well combined (if needed you can add 1 Tbsp hot water to thin). 
  • Immediately pour over bars and spread into an even layer. Allow frosting to set then cut into squares. Store in an airtight container.