These cookie bars are so heavenly, you need them in your life. They’re so easy to pull together, considering that they are a one bowl wonder, with no heavy whisking or creaming in sight. You have to under bake them just a little to achieve that gooey center. I always make these in a 8×8 pan but by all means, make these in a skillet and you have yourself the ultimate skillet cookie!

One problem I often find myself with is the lack of brown sugar. Brown sugar gives the cookie it’s softness and deep hue, but I have found a trick and it works just as well! I replace the 1 cup of brown sugar with 3/4 cup regular sugar, and add 1 Tblspn corn syrup to it. The corn syrup ensures you get that delicious chewy bite, and you won’t miss the brown sugar one bit!

You will need:

1/2 cup butter

1 cup brown sugar(not packed)

1 egg

1/2 tsp vanilla

1 cup flour

pinch of baking soda

1/2 tsp salt

3/4 cup dark or semi sweet choc chips or chunks

2 Tblspns peanut butter

1/4 cup chopped hazelnuts*

Preheat your oven to 350 F.

Place the butter in the microwave for 30 seconds, or till the butter softens. Add the sugar, vanilla and egg. Mix well. Add the flour, salt and baking soda and mix till everything’s incorporated. Mix in the choc chips, peanut butter, and hazelnuts(I sometimes skip the nuts). Pour the cookie dough into a greased 8×8 dish, or skillet. Even out the cookie dough out so it bakes evenly. The cookie dough will rise a bit, but the center will sink a little once it cools. I bake these for about 20 minutes at 350F, then turn the oven off and leave them in for another 5 minutes. You want the center to not be fully set, with a slight jiggle to it. It sets while cooking and that gives you the gooey center you crave! Serve this with ice cream, or just eat it on it’s own cut into squares. This recipe is such keeper, and a great one to make with kids!