Ingredients for the Cookie Squares:
- ¾ cup unsalted butter, room temperature
- ¼ cup smooth peanut butter, for the batter
- ¾ cup light brown sugar, packed
- 1 large egg, preferably organic
- 1 tablespoon pure vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 cup all-purpose flour, spooned and leveled
- 1 cup rolled oats, traditional style
- ½ cup mini M&M candies, plus a handful for garnish
- ½ cup dark chocolate chips
- ½ cup peanut butter, melted, for drizzle
- A pinch of flaked sea salt, for finishing
Baking Directions:
- Start by heating your oven to 350°F (177°C). Grease a square 8-inch baking dish or line it with parchment paper for easy removal later.
- Using a mixer, whip together the room-temperature butter, ¼ cup peanut butter, and brown sugar until it's airy and pale. Incorporate the egg and vanilla into this mixture until thoroughly combined.
- Swiftly mix in the sea salt and baking soda. Gradually add the flour and rolled oats into the mix, ensuring you do not overbeat. Gently fold in the mini M&M candies until evenly distributed.
- Transfer half of this batter into the prepared baking dish, pressing down into an even layer. Bake this base layer for a quick 10 minutes.
- While that bakes, heat the additional peanut butter in the microwave until it becomes liquid enough to pour.
- After the base has baked, scatter the chocolate chips over it, and artistically drizzle with the melted peanut butter.
- Crumble the remaining batter over this chocolatey layer, and don't stress about covering every inch. Sprinkle on the extra M&M candies for a pop of color.
- Bake for another 16 to 18 minutes until the top layer takes on a golden hue.
- Cool the baked confection in its dish, then slice into squares. Just before serving, lightly sprinkle with flaked sea salt for a gourmet touch.
Pro Tips:
- Doubling the recipe fits perfectly in a 9x13-inch pan—just extend the initial and final baking times by a couple of minutes.
- Weighing your flour and oats can lead to the most consistent baking results, but if a scale isn't handy, use the spoon-and-level method to measure.
- Overnight preparation: You can make these bars a day ahead. Simply cover the unbaked layers and chill overnight. Let them come to room temperature before baking.
Savor the harmonious blend of salty peanut butter and sweet candies in these delightful cookie squares!
