Peanut Butter Cookie Bars

These cookie bars are made with peanut butter and topped with peanuts - they're perfect for peanut lovers !

Lire la recette des barres au beurre de cacahuètes en Français.

The dough for these cookie bars is made with peanut butter and chopped unsalted peanuts, making these peanut butter bars a peanut lover's dream ! :)
Peanut butter cookie bars are easy to make ; they only require basic baking ingredients, and the result is a soft, chewy peanut butter cookie square.
You could also add some chocolate chips to the dough (about 100g - keep a handful on the side to sprinkle on top of the dough before baking, and stir the rest into the dough).

How to make peanut butter cookie bars :

Start by melting the butter with light brown sugar, powdered sugar, and vanilla sugar (vanilla sugar can be replaced by vanilla extract, in that case stir the vanilla extract in with the peanut butter, later). Set aside to cool.

Whisk some flour, baking powder, baking soda, and salt together. Set aside.

Add an egg and peanut butter to the butter/sugar mix (and vanilla extract if using). Mix until well incorporated.

Stir in the dry ingredients, then the chopped unsalted peanuts.

Press the dough into a square pan, sprinkle some chopped peanuts on top and lightly press them in (this is so they bake into the cookie bars, rather than stay on top). Bake for 25 minutes, let cool and cut into squares.

You might want to check out these recipes :

Homemade peanut butter

Chocolate chip Nutella oatmeal bars

Easter chocolate cookie bars

Nougat cream cookie slices

Let me know in the comments if you make these peanut butter bars ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !

See other recipes with peanuts.
See other recipes with peanut butter.

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Here is the recipe for peanut butter cookie bars :

Peanut Butter Cookie Bars
by A Cup Of Sprinkles, adapted from the book Pâtisserie Anglaise et Américaine

These cookie bars are made with peanut butter and topped with peanuts - they're perfect for peanut lovers !

Cook time : 25 minutes
12 servings
Keywords : peanut butter, cookie bars, peanuts

Ingredients :
85g of butter
80g of light brown sugar
80g of powdered sugar
1 tsp of vanilla extract or 1/2 tbsp (1 packet) of vanilla sugar
200g of flour
1/4 tsp of baking powder
1/8 tsp of baking soda
1 pinch of salt
1 egg
50g of peanut butter
100g of unsalted peanuts, chopped

Instructions :

Preheat the oven.

Put the butter, light brown sugar, white sugar (and vanilla sugar if using) in a microwave safe bowl. Microwave for 30 seconds, stir, and repeat until the butter has completely melted. Set aside.

In another bowl, whisk together the flour, baking powder, baking soda and salt.

Add the egg and peanut butter to the butter/sugar mix. Add in vanilla extract if using. Mix until well incorporated.

While stirring, add in the dry ingredients, then stir in about 3/4 of the chopped unsalted peanuts.

Press the dough into a square 8x8in (20cmx20cm) pan, lined with baking paper. Sprinkle the remaining chopped peanuts onto the dough, and lightly press them in.

Bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Let cool before cutting into squares.

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Gingerbread Spice Rolls

These cinnamon rolls are full of gingerbread spices and topped with an amazing cream cheese frosting.

Lire la recette des gingerbread spice rolls en Français.

A picture is worth a thousand words, so I'm going to let you stare at the above gingerbread spice roll for a minute or two.
These gingerbread cinnamon rolls are easy to make. Instead of using only cinnamon in the filling, you're going to use a gingerbread spice mix (either storebought or homemade, there are tons of recipes online !) with a little cinnamon thrown in to kick all those flavorful spices up a notch.
The frosting is an amazing cream cheese frosting I found here. Poured over the hot rolls, the frosting melts and seeps into the pastry, leaving you with a wonderfully moist and delicious gingerbread roll.


How to make gingerbread spice rolls :

You'll start by making the dough for the rolls (with or without a stand-mixer, fitted with a paddle attachment) : in a bowl, lightly stir some dry yeast with water, and set it aside. In the bowl of a stand-mixer, whisk some butter, sugar and salt into lightly warmed up milk. You'll then add in the yeast and a beaten egg, and mix. Add in the flour, and knead until everything is fully incorporated. The dough will have to rise in a warm place for about an hour.
After the rising period, roll the dough out into a rectangle shape. Spread some butter, cover with brown sugar, cinnamon and gingerbread spices. Roll up the dough, cut into slices and set them in a pan to rise for 45 minutes. After that, the gingerbread spice rolls will be ready for the oven !

How to make cream cheese frosting for gingerbread spice rolls :

Beat butter and cream cheese together, then add in icing sugar, vanilla and milk.
This frosting was amazing poured directly over the rolls, a few minutes after they came out of the oven. I only used about half of it over the gingerbread cinnamon rolls, and kept the other half in the fridge. When I had a gingerbread roll craving, I microwaved a roll for about 45 seconds, and poured some more cream cheese frosting on top.


Here are some recipes you might want to check out :

Gingerbread snickerdoodles

Snickerdoodles (no baking soda, no cream of tartar)

Tarte au sucre

Let me know in the comments if you make these gingerbread spice rolls ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !

See other recipes with gingerbread spices.
See other recipes with baker's yeast.

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Here is the recipe for gingerbread cinnamon rolls :

Gingerbread Spice Rolls
by A Cup Of Sprinkles. Frosting adapted from Sweetest Menu.

These cinnamon rolls are full of gingerbread spices and topped with an amazing cream cheese frosting.

Prep time: 120 minutes
Cook time: 25 minutes
Total time: 1H45
Yield: 6 rolls
Keywords : cinnamon rolls, gingerbread rolls, gingerbread spices

Ingredients :
For the dough :
3 tbsp of dry baker's yeast
60 mL of tepid water
110g of butter, softened and cut into cubes
50g of white powdered sugar
1 1/2 tsp of salt
240 mL of milk, room temperature
1 egg, lightly beaten
560g of flour
For the filling :
60g of unsalted butter
90g of light brown sugar
1 tbsp of gingerbread spice mix
1/4 tsp of cinnamon
For the cream cheese frosting :
60g of unsalted butter, softened
125g of cream cheese, softened
190g of icing sugar
1 tsp of vanilla extract
1 tbsp of milk, room temperature

Instructions :
Make the rolls :

Lightly stir the dry yeast into the tepid water. Set aside.

Lightly heat up the milk (~30 seconds in the microwave). Add in the butter, white sugar and salt. Whisk until the butter has melted and let cool.

Whisk in the water/yeast mix and beaten egg.

Add the flour in, knead until the flour is fully incorporated.

Transfer the dough to a greased and floured bowl, cover with a clean damp towel, and let the dough rise in a warm place for about an hour.

Flour a clean surface. Knead the dough lightly and roll it out into a rectangle shape (about 30cmx40cm/11inx15in).

Using a butter knife, gently spread the softened butter over the entire rectangle. Mix the light brown sugar and spices, and spread them over the butter.

Roll up the dough, starting with the shortest side. Using a sharp knife, cut the rolled up dough into 6 slices. Transfer the rolls to a greased and floured pan, cover with a damp towel, and set in a warm place to rise for 45 minutes.

Preheat the oven (180°C/350°F).

Bake the gingerbread spice rolls for 25 minutes, until the top is a golden color.

Make the frosting :

While the rolls are baking, make the frosting : beat the softened butter and cream cheese together. Add in the icing sugar, vanilla, and milk. Mix until everything is fully incorporated.

Once the rolls are baked, let them cool for about 5 to 10 minutes, and pour the frosting over the gingerbread spice rolls.

Note : I recommend pouring only about half of the cream cheese frosting over the rolls. Keep the other half in the fridge. When the rolls are fully cooled, you can microwave them individually for about 45 seconds. Pour more frosting on top ;)

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