My blog reader and Facebook/Pinterest feeds have been inundated with all things pumpkin. I love fall, but I'm not a big fan of pumpkin. So, to keep things to my liking, I picked up some fall colored peanut butter M&Ms. You can use this cookie bar base and add in whatever mix-ins you like. Be it pumpkin or peanut butter.
I've made cookies with coconut oil but I decided I wanted to make some cookie bars with it. For this batch, I did half coconut oil, half butter. But you could swap out all the butter for coconut oil. I liked the combo.
Usually I just pile all the dough into the jelly roll pan but it usually overflows so this time I made a tray of the bars plus 12 regular cookies.
Makes: about 15 bar cookies + 12 regular cookies (depending on how you cut them)
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 stick butter, softened (I like to use salted)
1 cup coconut oil
3/4 cup sugar
3/4 cup packed brown sugar (I used dark brown)
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/2 cup peanut butter M&Ms (1/4 cup to mix in the batter, 1/4 cup to press into the top)
Preheat your oven to 350 degrees and set out a jelly roll pan (I use this one).
In a medium bowl, add the flour, baking soda, and salt. Stir.
In a large bowl (I used my stand mixer), add the butter, coconut oil, sugar, brown sugar, and vanilla. Beat until creamy.
Add in the eggs, one at a time, beating well after each one.
Gradually beat in the flour mixture - I do it in thirds.
Stir in the chocolate chips and 1/4 cup of the peanut butter M&Ms.
Spread the dough into the prepared jelly roll then press the remaining 1/4 cup of peanut butter M&Ms into the top.
Bake for 20-25 minutes or until golden brown.
While the bars were baking, I took the remaining dough and scooped out 12 cookies onto a baking sheet lined with a Silpat. Once the bars were done, I baked the cookies for about 10 minutes until the edges were golden brown.