Coconut Oil Cookie Bars stuffed with Dark Chocolate Chips and Peanut Butter M&Ms!
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.
Coconut Oil Cookie Bars with Dark Chocolate Chips & Peanut Butter M&Ms
Coconut Oil Cookie Bars stuffed with Dark Chocolate Chips and Peanut Butter M&Ms! | Persnickety PlatesPrint Pin Rate
Servings: 15 bars
- 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
- 2 eggs
- 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.
Recipe adapted from Nestle