Friday, September 10, 2021

Peanut Butter Chocolate Chip Cookie Bars from @MaddieDayAuthor #giveaway

MADDIE DAY here, delighted to bring you one of the easiest desserts you can bake, and one that's great for groups.

What's that you say? Maya Corrigan's Monday Potluck post promised Robbie Jordan's Kitchen Sink Omelet recipe? Oops. Sorry about that. I realized I don't have a good non-stick omelet pan. I know an omelet that folds in sauteed onions, peppers, and mushrooms with ham and grated cheddar is delicious. But if I made it here in my kitchen, the presentation would not be up to Mystery Lovers' Kitchen standards. (You know - it would end up as a tasty scrambled egg dish...)

Instead, to celebrate the audiobook release of No Grater Crime, I bring you one of the recipes from my latest mystery, number nine in the Country Store Mysteries.

Isn't it a cool cover? The audiobook cover is always different from the print copy.

Robbie's dessert-baking friend Phil makes these yummy bars as a lunch sweet for her restaurant, Pans 'N Pancakes.

Peanut Butter Chocolate Chip Cookie Bars


2 1/4 cup unbleached white flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup softened butter

1/2 cup natural peanut butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

2 teaspoons vanilla

1 package semi-sweet chocolate chips


Preheat oven to 375 degrees F.

Add baking powder and salt to flour in measuring cup and mix in. Set aside

Cream butter and peanut butter. Add sugar and beat until creamy, then bet in vanilla. 

Add eggs one at a time.

Add flour mixture and chocolate chips and beat on low until mixed.

Spoon out dough onto a rimmed baking sheet. Flatten with your hand or a spatula until all is pretty much the same thickness. Tip: dip your hand or spatula in a cup of water so it doesn’t stick.

Bake for eight minutes and then tap the pan on the rack to deflate it the puff. Bake for a total of fifteen minutes or until slightly browned at the edges. Cool in the pan. 

Cut into squares of the size of your choice while still warm. Enjoy with a glass of milk, a cup of coffee, or even a glass of Scotch.

Readers: What's your favorite sweet with chocolate or peanut butter? I'll send one of you a code for the audiobook version of No Grater Crime!

Murder at the Lobstah Shack is up for preorder and releases at the end of November!

We hope you'll visit Edith and Maddie on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and her maniac kitten north of Boston, where she’s currently working on her next mystery when she isn’t gardening or cooking up something delectable in the kitchen.


  1. LOVED "No Grater Crime"! Since I've read it, I'm not entering the contest so someone that hasn't read it can.

    Thanks for the recipe! I love cook all at once cookie (bar) recipes. I will be trying this one for sure.

    This recipe has so many goodies in it that it would be really hard not to like it.
    Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
    Serves: 24 bars
    Caramel Filling
    11 oz bag vanilla caramels
    14 oz can sweetened condensed milk
    4 Tbls butter
    Cookie Dough
    12 Tbls unsalted butter
    2 c light brown sugar
    ½ c creamy peanut butter
    2 eggs, room temperature
    1 Tbls vanilla
    2 c flour
    1 c old fashioned oats
    2½ tsp baking powder
    1 tsp salt
    2 cup chocolate chips
    1 cup Reese's peanut butter chips
    1 cup Heath toffee bits
    Preheat oven to 350 degrees.
    Line a 9x13 inch baking dish with parchment paper.
    Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
    Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
    Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
    Add eggs one at a time, mixing well after each egg. Add in vanilla.
    Combine flour, oats, baking powder, and salt in a small mixing bowl.
    Add the flour mixture slowly stirring until well combined.
    Stir in the chocolate chips, peanut butter chips, and toffee bits.
    Spread ⅔ of the dough on the bottom of the pan.
    Slowly pour caramel mixture evenly over the dough.
    Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!
    Bake for about 30 minutes. Let cool completely and then cut into bars.
    2clowns at arkansas dot net

  2. I know I risk sounding like a twelve-year-old, but I still can't resist a Reese's Peanut Butter Cup.

    1. Amy, I'm with you, my sistah!(I also like those Nutter Butter cookies & wafers) And I don't need to be entered in the giveaway as I've already read and greatly enjoyed No Grater Crime. Thanks again, Edith/Maddie! xo

  3. Chocolate (dark, please) and peanut butter are a match made in gustatory heaven!
    And cookie bars are so easy and pleasing.
    libbydodd at comcast dot net

  4. I'm with Amy, peanut butter cups all the way are my all-time favourite. This recipe sounds delicious,can't wait to try it out gluten free style!
    sandra shenton 13 at gmail dot com

    1. Sandra, you are our lucky winner! Please check your email, and congratulations.

  5. That looks amazing and easy! I love chocolate and peanut butter together, so this is something I will definitely make. My favorite candy bar is Reese's peanut butter cups. Love the cover for the audiobook.

  6. Definitely peanut butter cups! Thanks for the chance.

  7. I am also in the Reese's peanut butter cups camp! Thanks for this delish recipe. Hugs. MJ

  8. Peanut butter chocolate chip cookies! I just made some today for my kiddos after school.

    Thanks for the chance!


  9. Tollhouse cookies

    lkish77123 at gmail dot com