Peanut Butter Cookie Bark, also known as peanut butter cookie brittle, combines all of the delicious flavor of a peanut butter cookies, in a crispy cookie treat.
I first discovered cookie bark or also known as cookie brittle several months ago. Let me just warn you – it is addicting. Just remember, I warned you!
The first bark I made was Toffee Brownie Bark. Let me just tell you – that stuff is good! If you love the crispy edges of the brownies you are going to go crazy over this stuff.
So I couldn’t leave well enough alone and decided to try out Chocolate Chip Cookie Bark. Let me tell you, it was pretty much a home run too. I have always been a fan of thin, crispy cookies and cookie bark is just that!
So last week when I was having a peanut butter cookie craving I decided to try out a batch of peanut butter cookie bark. I had a bag of Reese’s pieces in the cupboard and decided they would be perfect in the peanut butter cookie bark.
I added peanut butter into the dough, used Reese’s Pieces and then added peanut butter into the chocolate drizzle too – triple peanut butter goodness.
The trick with cookie brittle is to get the dough spread thin. I use my big jelly roll size cookie sheet that measures 10 x 15. Press it in nice and even and smooth. If you find that after you pull it out of the oven and it cools a bit and it isn’t crisp enough to break into pieces, put it back into the oven for a few minutes to crisp it up a bit. You want to be able to break it like brittle.
Before breaking it into pieces drizzle it with some melted chocolate chips with peanut butter mixed in.
If you don’t have Reese’s Pieces it would be yummy with peanut butter chips or even chocolate chips.
For some of my other favorite peanut butter treats check out these:
Chocolate Peanut Butter Bars – Peanut Butter Pie – Peanut Butter -Chocolate Twist Cupcakes – The BEST Peanut Butter Chocolate Chip Cookies
Peanut Butter Cookie Brittle Recipe
Peanut Butter Cookie Bark
Ingredients
- 1 C butter softened
- 2 tsp vanilla
- ½ C sugar
- ½ C brown sugar
- 2 C flour
- ¼ tsp salt
- 1/3 C peanut butter
- 1 C Reese's Pieces or peanut butter chips
- ½ C chocolate chips
- 2 Tbsp peanut butter
Instructions
- Mix together butter, vanilla, salt and sugars until blended.
- Add in flour, chips and mix.
- Press into an ungreased 15 x 10 jelly roll style cookie sheet.
- Bake at 375 for 15 minutes or until golden brown and crisp
- If it is not crisp enough return to the oven for another few minutes
- Melt chocolate chips in microwave and stir in peanut butter.
- After cookie bark is cool, drizzle with melted chocolate. After chocolate sets up break into pieces.
Nutrition
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or how about these……
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First off this recipe sounds wonderful. I don’t know where to put this, but we just realized my brother is probably allergic to wheat/gluten and milk/dairy. We thought he was allergic to soy and yeast (that is what my dad is allergic too), so he had him get off of both (which isn’t easy- soy is in lotions, newspaper ink, and basically everything). But he was still getting sick to tortillas/milk and other items without yeast and soy. So we have had him play with food and realize it is probably milk and wheat.
I have been trying to find various recipes that are gluten/milk free where I came across your blog (wonderful)- found your biscuits look good! Been checking out other recipes as well, that I will pin. I’ve looked around enough to know that your daughter is gluten/milk free as well for a couple of years and you have probably learned things by now.
I am struggling with what to cook when it is my turn. I’ve learned that Heinz has tons of gluten free products (woo hoo!), and that plain canned vegetables, corn tortillas (if labeled).
But I have other questions and not sure where to post it. Like does canned tomato sauce/puree have gluten in it? Does chicken/beef broth have them? How about other food already processed or do they need to specifically be labeled gluten free? Any canned foods better than others to get?
I know that canned cream of chicken/mushrooms soups are bad (plus the milk). I know that certain soy sauces are better to use than others. Any advice would be wonderful!
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Welcome to the world of Gluten Free – there is a lot to learn. One thing is that gluten is hidden in a lot of things – not just bread. There are a lot of products that contain “modified starch” and many times that can include gluten. The best thing to do is just start reading labels and doing some research on line. My daughter is actually allergic to wheat not gluten so there are things she can eat that those who are allergic to gluten can’t eat and it does make some things a bit easier.
Learning to cook with real, fresh food is probably the best thing you can do. Avoid canned, packaged and prepared food and makes things from scratch and use fresh food. Hope this helps and good luck!
I so love cookie bark and this stuff looks incredible! Yummy!
Hi Leigh Anne! How much peanut butter should be used? The recipe has an error. Thank You so much in advance – my family will love this.
Sorry about that – I’ve had a technical glitz with my recipe plugin but I’ve fixed the recipe – it’s 1/3 cup of peanut butter