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Bars

Funfetti Sugar Cookie Bars

August 11, 2022 by Rachael Ng Leave a Comment

Ultra soft Funfetti Sugar Cookie Bars with a melt-in-your-mouth vanilla buttercream. These sweet cookie bars are the perfect base recipe for whatever sugar cookie bar you can dream up.

Funfetti Sugar Cookie Bars

First things first: do we like “confetti” or “funfetti” to describe these cookie bars? Because I truly cannot decide what to name these bars! I’ve previously used both terms to describe my sprinkle-laden treats, but for everyone else’s sake, let’s go with FUNFETTI. I think this term is more widely used.

Anyway, these cookie bars are everything you want in a simple sugar cookie bar. They’re seriously soft-baked (thanks to the powdered sugar in the dough), they’re topped with the easiest vanilla buttercream, and, of course, the sprinkles add a whole level of excitement and versatility! Turn them into holiday-themed bars, birthday bars, or, leave out the sprinkles all together for a more sophisticated cookie bar. ALSO. Flavor options. This recipe is an amazing base recipe that can be flavored with lemon, orange, peppermint, or whatever else you’re feeling. Mix up the buttercream topping and you can have pink strawberry bars! Go wild, friends. And most importantly, enjoy!

Why You’ll Love These Cookie Bars

  • Seriously soft in texture
  • Frosting to cookie ratio is *chef’s kiss*
  • The perfect base recipe for flavor add-ins
  • Can be cut into 18 or 24 bars
  • Simple recipe made with pantry staples

What You’ll Need

  • Plant-based butter adds moisture and a buttery flavor to the cookie dough and frosting. Feel free to use your favorite plant-based butter or regular salted butter.
  • Powdered sugar is used instead of granulated sugar in the cookie dough, making the dough very soft (like a Lofthouse cookie!). You’ll also need it for the buttercream frosting.
  • Eggs bind the ingredients together – I haven’t tested this recipe with any egg substitutes.
  • Vanilla bean paste lends a lovely flavor to the bars and frosting. Regular vanilla extract will work just fine, but you’ll miss out on those little specks of vanilla bean! If you’re looking to edit the flavor, this is where you can use orange extract, lemon extract, peppermint extract, etc. I recommend replacing up to 1 tsp of the vanilla bean paste with another flavor.
  • Salt enhances flavor and cuts sweetness – very necessary for these sweet bars!
  • Corn starch also keeps these cookie bars soft in texture. And helps them last longer (they stay soft for a few days on the counter).
  • All-purpose flour makes up the bulk of the cookie dough. Feel free to use a bleached or unbleached variety.
  • Jimmies sprinkles (the long ones!) are the best sprinkles to use for the cookie dough as they give those little bursts of color that we’re after. For the top of the bars, you can use whatever sprinkles you like.
  • Plant-based milk helps thin the frosting to a spreadable consistency. Feel free to use any plant-based milk, regular milk, or even water.

More Sugar Cookie Recipes

Soft & Chewy Confetti Cookies

Soft Sugar Cookies with Strawberry Frosting

Chai Spice Brown Sugar Cookies

Coconut Sugar Cookies (made with coconut sugar)

Yield: 18 or 24 Bars

Funfetti Sugar Cookie Bars

Funfetti Sugar Cookie Bars

Ultra soft Funfetti Sugar Cookie Bars with a melt-in-your-mouth vanilla buttercream and plenty of festive sprinkles - for whatever you're celebrating!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Ingredients

Cookie Bars

  • 2/3 cup (150g) plant-based butter, softened (or regular butter)
  • 2 cups (240g) powdered sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla bean paste (or vanilla extract
  • 1 tsp salt
  • 1/4 cup (32g) corn starch
  • 2 3/4 cup (358g) all-purpose flour
  • 6 Tbsp (65g) jimmies sprinkles (+ 1 Tbsp to sprinkle on top)

Vanilla Frosting

  • 1/2 cup (113g) plant-based butter, softened (or regular butter)
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 1-2 tsp plant-based milk (or regular milk)
  • 2 cups (240g) powdered sugar

Instructions

Make the Bars

  1. Bring your eggs to room temperature (if needed) by adding them to a glass of warm water for roughly 10 minutes. Meanwhile...
  2. Preheat your oven to 350°F and prepare a 9x13” baking pan - coat with non-stick spray and line the bottoms + 2 long sides with a large piece of parchment paper. Fold the excess paper over the edges and trim with scissors.
  3. In a large bowl, beat together the butter and powdered sugar until combined - it will seem dry at first but will turn into a creamy mixture.
  4. Beat in the eggs and vanilla bean paste. Beat in the salt and corn starch until just combined. Use a large spoon to stir in the flour. And finally, gently stir in the sprinkles.
  5. Spoon the dough into your prepared baking pan. Gently press the dough evenly across the bottom of the pan, getting it as level as possible - you can use the back of a spoon, spatula, your fingers, etc.
  6. Bake at 350°F for 13-16 minutes. Allow the cookie bars to cool in the pan set on top of a cooling rack.

Frost the Bars

  1. Once cooled, remove the bars from the pan, set them aside, and make the frosting. In a medium bowl, beat together the butter and vanilla bean paste. Beat in the powdered sugar.
  2. Add milk 1 tsp at a time and beat, adding just enough until the frosting texture reaches a firm but spreadable and creamy consistency.
  3. Spoon all of the frosting onto the big cookie bar. Use an icing spatula to swirl the frosting across the surface of the cookie. Immediately top with extra sprinkles.
  4. Slice into even pieces (18 or 24 bars) and enjoy!
  5. Store leftover cookie bars in a single layer in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Cookies, Dairy-free Tagged With: confetti cookie bars, dairy free cookie bars, frosted cookie bars, funfetti bars, funfetti cookie bars, funfetti cookies, funfetti sugar cookie bars, recipes with sprinkles, recipes with vanilla bean, sprinkle cookie bars, sprinkle cookies, vanilla bean cookie bars, vanilla bean sugar cookie bars

Egg Yolk Chocolate Chip Cookie Bars

July 22, 2022 by Rachael Ng Leave a Comment

Rich and delicious Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks – no whites! The yolks bring a chewy texture and rich flavor to these cookie bars.
 

Egg Yolk Chocolate Chip Cookie Bars

I first heard of baking cookies with only egg yolks a little while ago when I saw Buttermilk By Sam’s post over on Instagram. She’d made her cookies with egg yolks (no whites), and when I found myself with some extra yolks on hand, I whipped up my go-to chocolate chip cookies with only the yolks and WHOA. The flavor. The texture. The richness. I was blown away that I hadn’t thought to do this – so many of my extra yolks went to straight to scrambled eggs (I’d rather have cookies!).

The swap from whole eggs to yolks only is so simple, but it wasn’t until Sam’s post that a little “egg yolk cookie” seed was planted in my baking repertoire. So when I made a cake recipe a couple of weeks ago that utilizes only egg whites, I knew I needed a cookie bar recipe (hello, single batch!) made with the extra yolks. If you’re a fan of gooey, soft chocolate chip cookies with major flavor then you will love these easy and quick egg yolk cookie bars.

Why You’ll Love These Cookie Bars

  • You only need one bowl
  • The dough takes only minutes to mix together
  • The baked bars have  the best chewy texture
  • You can easily halve the recipe if desired

What You’ll Need

  • Plant-based butter mixes with the sugars to create that classic cookie texture. You can use regular salted butter in its place.
  • Brown sugar adds moisture and flavor to these bars. I love the added molasses in brown sugar and prefer it in my cookies. Light or dark brown sugar will do. 
  • White granulated sugar is standard for cookies. Feel free to use coconut sugar, raw sugar, or unrefined cane sugar instead – just note that the gram measurement will vary depending on the sugar.
  • Egg yolks (duh) make these cookie bars. The yolks add a rich (non-eggy!) flavor and a chewy, soft texture to these bars. If you’re halving the recipe, I recommend using 2 1/2 egg yolks (using a scale would be the easiest way to do this).
  • Vanilla extract adds flavor. I like to add a whopping two teaspoons because I love vanilla flavor in my chocolate chip cookies.
  • Baking soda and baking powder are used in these cookie bars to provide lift.
  • Salt enhances flavor and cuts sweetness.
  • All-purpose flour is the standard cookie flour. You can use a bleached or unbleached variety. For “healthier” cookie bars, you can replace up to 1/2 of the flour with white whole wheat flour or spelt flour. 

More Chocolate Chip Cookie Recipes

Peanut Butter Spelt Chocolate Chip Cookie Bars

Soft & Chewy Chocolate Chip Cookies

Orange Olive Oil Chocolate Chip Cookies

One Bowl No-Chill Chocolate Chip Cookies

Yield: 16 Long Bars

Egg Yolk Chocolate Chip Cookie Bars

Egg Yolk Chocolate Chip Cookie Bars

Rich, delicious, and chewy Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks. A quick and simple recipe made to utilize those extra egg yolks 😉

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup (226g) plant-based butter, softened
  • 1 cup (208g) light brown sugar, packed
  • 1/2 cup (112g) white granulated sugar
  • 5 large egg yolks
  • 2 tsp vanilla extract
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 2 1/2 (325g) cups all-purpose flour
  • 2 cups (390g) chocolate chips, divided
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F and prepare a 9x13” baking pan with non-stick spray and parchment paper (see Note 1).
  2. In a large bowl, beat together the butter and sugars until combined and fluffy. Beat in the egg yolks and vanilla extract. Then beat in the baking soda, baking powder, and salt.
  3. Add the flour and use a large spoon or spatula to mix the dough together. Stir in 1 3/4 cup (341g) of the chocolate chips (the rest will go on top).
  4. Spoon the dough into your prepared baking pan. Use the spoon to evenly spread and gently flatten the dough. Sprinkle the remaining 1/4 cup (49g) of chocolate chips on top and gently press them into the dough.
  5. Bake the bars at 350°F for 25-30 minutes, or until the edges are lightly browned and the center no longer looks wet.
  6. Allow the bars to cool completely in the pan, on a cooling rack. If you’re feeling eager to dig in (and you don’t need the bars to look pretty) go ahead and scoop a spoonful out to eat warm.
  7. Once the bars are cool, carefully lift the whole thing up and out of the pan (use the parchment paper “tabs”). Slice into rectangles or squares, sprinkle with a little flakey sea salt if desired, and enjoy!
  8. Store leftovers in airtight container at room temperature.

Notes

  1. Parchment Paper: I like to cut one piece of parchment paper that's long enough to hang over two of the pan sides. Fold and crease the excess paper over the sides and trim to about a 1/2".

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Brownies, Cookies, Dairy-free Tagged With: chocolate chip cookie bars, cookies with just egg yolk, dairy free egg yolk cookies, easy chocolate chip cookie bars, egg yolk chocolate chip cookie bars, egg yolk chocolate chip cookies, egg yolk cookies, egg yolk desserts, extra egg yolk recipes

Chocolate Strawberry Brownies

July 14, 2022 by Rachael Ng Leave a Comment

Fudge-like Chocolate Strawberry Brownies with a fresh strawberry compote swirled in. These decadent squares are also topped with strawberry slices and a drizzle of chocolate – like an irresistible chocolate-covered strawberry!

Chocolate Strawberry Brownies

If you’re looking to take your brownies to level 1,000 then you’re in the right spot. These classic homemade brownies are pumped with fresh strawberry, and they’re so good you won’t be able to eat just one (as a food blogger, this is a good thing in my book!). With a simple, fresh strawberry compote swirled into the top of the brownies, and fresh strawberry slices pressed into the batter, these brownies are fruit-packed and the  perfect way to use up some of those sweet summer strawberries we’re all stocking up on.

How to Turn Any Brownie into Strawberry Brownies

  • Step 1: Make a quick strawberry compote by adding fresh chopped strawberries and a teaspoon or two of water to a saucepan. Boil the fruit and water over a medium-high heat setting, gently stirring and mashing the fruit with a fork. Lower the heat and allow the strawberries to simmer and cook until a thicker sauce forms. Set this compote aside to cool as you slice up more strawberries and prepare your brownie batter.
  • Step 2: Slice up more fresh strawberries to top the brownie batter. I like to trim the green off mine and then slice them into thin pieces.
  • Step 3: Once your brownie batter is in the pan, use a spoon to make nine small “wells” evenly in the batter, placing a spoonful of strawberry compote into each well. Use a chopstick or butter knife to “swirl” the compote around in the batter – it’s okay if it looks messy.
  • Step 4: Gently press the fresh strawberry slices into the top of the batter/compote, arranging the slices however you like. Bake the brownies per the recipe instructions (I like to under-bake mine for that fudgy texture) and you’ve got fresh strawberry brownies!

What You’ll Need + Possible Substitutes

  1. Fresh strawberries – I haven’t tested this recipe with any other fruit. Frozen strawberries should work, but I haven’t tested them in this recipe.
  2. Chocolate chips – make sure they’re dairy-free if needed. Feel free to use your favorite semi-sweet or dark chocolate chips. I don’t recommend using baking chocolate in this recipe.
  3. Olive oil – you can use melted butter, melted plant-based butter, avocado oil, or vegetable oil in place of olive oil.
  4. Eggs – I don’t recommend any egg substitutes in this recipe. You can find my Vegan Classic Brownie recipe here.
  5. Granulated sugar – you can use your favorite granulated sugar in this recipe. Coconut sugar, raw sugar, unrefined cane sugar, or white granulated sugar will all work.
  6. Vanilla extract – feel free to omit this if you don’t have it on hand, but I promise it adds to the flavor of these brownies!
  7. Dutch-process cocoa powder – I love the rich flavor of DP cocoa powder, but, in a bind, natural cocoa powder will work in this recipe – your brownies will be lighter in color and flavor.
  8. All-purpose flour – I haven’t tested this recipe with any other flours. Bleached or unbleached all-purpose flour will work.
  9. Salt – you won’t want to skip the salt as it cuts sweetness and enhances flavor.
Yield: 9 or 16 Brownies

Chocolate Strawberry Brownies

Chocolate Strawberry Brownies

Irresistible and fudgy Chocolate Strawberry Brownies with a fresh strawberry compote, fresh strawberry slices, and a drizzle of chocolate!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

Strawberry Compote

  • 1 cup (160g) chopped fresh strawberries
  • 1-2 Tbsp water

Brownie Batter

  • 1 cup (190g) semi-sweet chocolate chips
  • 1/3 cup (60g) olive oil
  • 2 large eggs, room temperature
  • 3/4 cup (168g) white granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt

Topping

  • 5-10 fresh strawberries, sliced
  • 1/3 cup (64g) semi-sweet chocolate chips
  • 1-2 tsp olive oil

Instructions

Make the Strawberry Compote

  1. Add the chopped strawberries and 1 Tbsp of water to a small saucepan. Heat on medium-high until the fruit begins to bubble. If the mixture looks dry, add a little more water.
  2. Reduce heat to medium-low and simmer. Use a fork to stir and mash the strawberries. Continue cooking, stirring occasionally, until the fruit turns into a thick sauce (this should only take a few minutes).
  3. Scrape the compote into a small bowl and allow to cool while you make the brownie batter.

Make the Brownie Batter

  1. Bring your eggs to room temperature (if needed) by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray and parchment paper (see Note 1).
  2. In a small, microwaveable bowl, add the chocolate chips and oil. Heat in 15 second increments (in the microwave), stirring between each, until the chocolate is totally melted; set aside.
  3. In the bowl of a stand mixer (or regular bowl + hand mixer) add the eggs and sugar. Use the whisk attachment to beat on medium-high until the mixture thickens - a few minutes will do the trick. Whisk/beat in the vanilla extract.
  4. Remove the bowl from your stand mixer and add the melted chocolate. Use a "folding" motion to gently mix the chocolate into the fluffed up egg mixture.
  5. Sift the cocoa powder and flour (see Note 2) into the bowl. Add the salt. Use a large spoon or spatula to gently mix the batter together until no flour pockets remain. Add the batter to your prepared baking pan. Smooth out the batter and tap/jiggle the pan to even it out.

Assemble & Bake the Brownies

  1. Use the back of a small spoon to make nine wells (3 rows x 3 columns) in the brownie batter. Add the strawberry compote to each well. Use a chopstick or butter knife to gently swirl the compote into the surrounding batter.
  2. Gently press the sliced strawberries into the brownie batter/compote - you can arrange the slices however you like.
  3. Bake the brownies at 350°F for 20-25 minutes for under-baked, fudgy brownies like the ones pictured. If you prefer your brownies more "done", bake for a little longer.
  4. Allow the brownies to cool in the pan on a cooling rack. Once cool, pull brownies out of the pan and slice into 9 or 16 squares.
  5. To drizzle with chocolate: add the 1/3 cup of chocolate chips and 1 tsp olive oil to a microwave-safe bowl. Heat in 15 second increments, stirring between each, until the chocolate is totally melted. If the chocolate is too thick to drizzle, add a little more oil. Use a spoon, or piping bag fitted with a small round tip, to drizzle the melted chocolate over each brownie. Then dig in and enjoy 😉
  6. Store leftovers in a single layer in an airtight container in the refrigerator.

Notes

  1. Parchment Paper: I like to cut one long strip of parchment paper that lays in the bottom of the pan and hangs over two of the sides. I fold the excess paper over the two sides and trim with scissors. This paper allows you to lift the brownies up and out of the pan once they're cool.
  2. Sift: alternatively, you can add the cocoa powder and flour to a small bowl and whisk together before adding to the batter.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Brownies, Dairy-free Tagged With: brownies with strawberries, brownies with strawberry, chocolate covered strawberry brownies, chocolate strawberry brownies, dairy free brownies, dairy free strawberry brownies, fresh strawberry brownies, homemade strawberry brownies, strawberry brownies, strawberry desserts

Peanut Butter & Jelly Cookie Bars

February 11, 2022 by Rachael Ng Leave a Comment

These Peanut Butter & Jelly Cookie Bars are a soft-baked bar reminiscent of my favorite sandwich as a kid! Filled with potato chips and topped with pools of strawberry jam, these cookie bars will hit the spot for any PB&J fan.

Peanut Butter & Jelly Cookie Bars

I know I can’t be the only one who prefers my PB&J sandwiches with a pile of crispy potato chips on the side. There’s just something about the salty crunch of the chips that pairs so well with the peanut butter and jelly/jam sandwiched between slices of soft bread. I’ve been dreaming of baking these cookie bars for months now, and I knew I needed them to have potato chips baked right in. And let me just say that these cookie bars are good. Like, you’ll-wonder-why-you’ve-never-had-them-before good.

The recipe for these bars is pretty straightforward. I took the peanut butter dough from another popular recipe of mine and added crushed potato chips and spoonfuls of strawberry jam. I wanted these bars to be easy to make, so I found that mixing the potato chips into the dough and then, after pressing the dough into the pan, creating wells for the jam on top of the dough was the quickest and simplest way to get the PB&J flavor I was after.

What You’ll Need + Possible Substitutions

  • Natural peanut butter lends a peanut butter flavor to these bars (duh). I only recommend using a drippy, room temperature peanut butter made with just peanuts.
  • Light brown sugar adds sweetness and moisture. Feel free to use dark brown sugar, or more coconut sugar, in its place.
  • Coconut sugar is favorite sugar at my house. It’s low GI and tastes nothing like coconut. If you’d like, you can replace the coconut sugar with another granulated sugar (white, brown, raw, etc) but your bars will taste extra sweet as coconut sugar tastes less sweet than cane sugar.
  • Eggs bind the ingredients together, and adding an extra yolk keeps these bars chewy.
  • Olive oil adds moisture and a soft texture. You can use your favorite baking oil or melted butter, though using coconut oil may change the texture and taste of these bars.
  • Vanilla extract adds flavor.
  • All-purpose flour bulks up the cookie dough. I like to use an unbleached variety.
  • Corn starch enhances the chewy texture of these bars. You can leave it out, but the bars won’t be as chewy. Feel free to use arrowroot or tapioca starch instead.
  • Baking soda leavens these bars.
  • Salt cuts sweetness and enhances flavor.
  • Jam or jelly (or even preserves) are used to top the cookie dough pre-bake. I used a strawberry jam, but you can use whatever flavor you’d like.
  • Potato chips add saltiness and crunch. They’re totally optional, but I do recommend the kettle cooked potato chips for extra crunch.

More Peanut Butter Recipes

Salted Peanut Butter Marshmallow Cookies

No-Bake Chocolate Peanut Butter Oat Bars

Peanut Butter Monster Cookies

Peanut Butter Spelt Chocolate Chip Cookie Bars

Yield: 9 Bars

Peanut Butter & Jelly Cookie Bars

Peanut Butter & Jelly Cookie Bars

Soft-baked Peanut Butter & Jelly Cookie Bars filled with crunchy potato chips and topped with sweet strawberry jam.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • 1/2 cup (135g) natural peanut butter (made with just peanuts), room temp
  • 1/2 cup (104g) light brown sugar, lightly packed
  • 1/2 cup (83g) coconut sugar
  • 1 large egg + 1 large egg yolk
  • 1/4 cup (45g) olive oil
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (163g) unbleached all-purpose flour
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup crushed potato chips (I used kettle cooked)
  • 1/4-1/2 cup jam or jelly (I used strawberry jam)

Instructions

  1. Preheat your oven to 325°F and spray an 8x8" baking dish or pan with non-stick spray. Line the dish with parchment paper, folding the excess over two sides of the dish. Trim the paper so you have about 1/4" folded over the sides - this allows you to pull the bars out later before slicing.
  2. In a large bowl, whisk together the peanut butter, sugars, egg, egg yolk, olive oil, and vanilla until everything is well combined; set aside.
  3. In another medium bowl, whisk together the flour, corn starch, baking soda, and salt. Add these dry ingredients to the wet and use a large spoon or spatula to mix everything together.
  4. Gently stir in the crushed potato chips - this step/ingredient is totally optional and can be skipped if you'd prefer your bars without potato chips.
  5. Press the dough into your prepared baking dish, creating an even layer. Use the back of a spoon to press small wells into the top of the dough (8 or 9 will do). Spoon the jam/jelly into the wells and then use the spoon to gently swirl the jam over the surface of the cookie dough.
  6. Bake the cookie bars at 325°F for 14-16 minutes. Allow the bars to cool completely before removing from the baking dish to slice - use the parchment paper "handles" to lift the entire dessert up and out of the baking dish and onto a cutting board. Slice into 9 equal squares (or 16 smaller squares).
  7. Store leftovers in a single layer in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe?  I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Cookies, Dairy-free Tagged With: dairy free cookie bars, peanut butter and jelly bars, peanut butter and jelly cookie bars, peanut butter and jelly cookies, peanut butter and jelly desserts, peanut butter bars, peanut butter cookie bars

Peanut Butter Swirl Brownie Cookies

September 3, 2021 by Rachael Ng Leave a Comment

My favorite fudgy brownie cookies elevated with a simple peanut butter swirl. If you’re a fan of peanut butter + chocolate then these Peanut Butter Brownie Swirl Cookies are exactly what you need to bake!

Peanut Butter Swirl Brownie Cookies

Calling all chocolate peanut butter lovers!! These Peanut Butter Swirl Brownie Cookies are dreamy little cookies perfect for snacking at home or taking to your next get-together. They’re deliciously fudgy when slightly under-baked and have perfect swirls of natural peanut butter on top. I love how simple this recipe is. The peanut butter flavor is just enough without overwhelming the chocolate brownie cookie. These cookies are so good.

Since these are brownie cookies, the dough will come together just like a homemade brownie batter; that’s because it is brownie batter (with a bit of extra flour + leavening)! To make sure your cookies turn out just like mine, I have a few important tips…

  • Use room temperature eggs for proper “fluffing”
  • Don’t allow the chocolate mixture to cool too much (more than 5 min) or the cookie dough will be stiffer than we want it to be
  • Sift the cocoa powder and flour to avoid any unwanted lumps in the dough
  • Let the dough sit at room temperature for at least 30 min to allow it to stiffen (so you can scoop it!)
  • Take your time when swirling the peanut butter, making “C” an “S” shapes with a small utensil (like a chopstick), being careful not to over-swirl
  • Pull the cookies out of the oven when the centers look slightly wet – this way they’re nice and fudgy! Over-baking will produce cakey cookies

How to Get the Perfect Swirl

Once you’ve mixed up your cookie dough and let it sit for 30 minutes, it’s time to scoop your cookies and swirl them with peanut butter! The best kind of peanut butter to use is a room temperature runny peanut butter. I like to use a “natural” PB with only peanuts. I get it all stirred/mixed and use it while it’s still very runny (not refrigerated!). You’ll scoop your cookies onto your prepared baking sheet. Then, you’ll use a 1/2 teaspoon to spoon the peanut butter around the top of each dough “ball” (this dough is looser than traditional cookie dough).

After each dough ball has peanut butter spooned on top, you’ll take a chopstick (or similar item) and swirl the peanut butter into the tops of the cookies. I like to make “C” and “S” shapes with the smaller end of a chopstick. It’s important not to swirl too much as you want the peanut butter to have some small pools. After you’ve swirled the PB, you can gently re-shape the cookie dough if necessary – I like to take a spoon and just push the edges a bit until the dough balls are more round.

More Brownie Cookies!

Brownie Sandwich Cookies with Peanut Butter Frosting

Rocky Road Brownie Cookies

Olive Oil Brownie Cookies

Peppermint Brownie Sandwich Cookies

Yield: 24 Cookies

Peanut Butter Swirl Brownie Cookies

Peanut Butter Swirl Brownie Cookies

My favorite fudgy brownie cookies elevated with a simple peanut butter swirl! These delightful cookies are perfect for weekend snacking or taking along to your next get-together.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 large eggs, room temp
  • 3/4 cup (171g) unrefined cane sugar (or 3/4 cup/175g white granulated sugar)
  • 1 cup (190g) chocolate chips (dairy-free if needed)
  • 1/3 cup (74g) plant-based butter (see Note 1)
  • 1/2 tsp instant coffee granules or espresso powder (optional - see Note 2)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup (20g) Dutched cocoa powder (see Note 3)
  • 3/4 cup + 2 Tbsp (114g) all-purpose flour
  • ~1/4 cup (64g) runny, natural peanut butter (see Note 4)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Add the room temp eggs and sugar to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the mixture is light in color and looks foamy and thick. This can take a few minutes (usually no longer than 5).
  3. Meanwhile, add the chocolate chips and butter to a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until the chocolate is melted. Stir in the instant coffee or espresso powder; set aside and allow to cool for a few minutes.
  4. Return to the sugar/egg mixture to see if it's thick and foamy. Once it's ready, stir in the vanilla extract.
  5. Fold the slightly cooled chocolate mixture into the sugar and egg mix until totally combined. Stir in the salt and baking powder. Finally, sift in the cocoa powder and flour. Gently stir until all is combined.
  6. Allow the dough to sit at room temperature for 30 minutes - this thickens the batter so you can easily scoop it with a cookie scoop.
  7. Prepare your baking sheet(s) with parchment paper and preheat your oven to 350°F.
  8. Scoop cookies, 8 per baking sheet, using a 1.5 Tbsp scoop.
  9. Using a 1/2 teaspoon, spoon the runny peanut butter over the cookie dough "balls". Take the small end of a chopstick (or similar item) and gently swirl, making "C" and "S" shapes, the peanut butter into the dough. Be careful not to over-swirl as we like to have some thicker pools of peanut butter.
  10. Bake cookies at 350°F for 5-6 minutes or until the centers look slightly wet. You want to avoid over-baking these as that will lead to cakey cookies. It's better to take these out when they're slightly under-baked. If your cookies are slightly lop-sided you can immediately use the back of a spoon to gently press in the edges for neater, more circular cookies.
  11. Allow the cookies to cool on your baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 8-10 until all cookies are baked.
  12. Store cookies in a single layer in an airtight container at room temperature. Covering these cookies with foil, plastic wrap, or parchment paper may lead to the peanut butter topping transferring - avoid this by storing in a single layer.

Notes

  1. Butter: you can use tub or stick plant-based butter. Regular butter, or your favorite oil, will also work in these cookies. I don't, however, recommend coconut oil.
  2. Instant coffee: this deepens the chocolate flavor but is totally optional - don't fret if you don't have any on hand!
  3. Dutched cocoa: this has a deeper flavor and darker color than regular cocoa powder. The easiest to find in the US is Hershey's Special Dark Cocoa.
  4. Peanut butter: I only recommend using a room temperature, runny peanut butter. It's thin and easy to drizzle/swirl. The kind I use has only peanuts on the ingredient list.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Filed Under: Bars, Brownies, Cookies, Dairy-free Tagged With: brownie cookies, chocolate peanut butter cookies, dairy free brownie cookies, fudgy chocolate cookies, peanut butter brownie cookies, peanut butter chocolate cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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