Chocolate Chip Peanut Butter Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick {½ cup} unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
1 cup milk chocolate chips
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Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
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Whisk together the flour, baking soda and salt; set aside.
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On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
Add the egg and beat to combine.
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On low speed, gradually add the flour until just combined.
Stir in the chocolate chips.
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Use a cookie scoop and drop dough onto prepared baking sheets about 2 inches apart.
Bake for 10 minutes, or until the cookies are lightly golden.

Chocolate Peanut Butter Bars

Cookie Base
1 cup real butter {2 sticks} at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter {chunky or smooth, which ever you prefer}
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

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Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

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Preheat oven to 350 degrees.

Spray cookie sheet lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.

Add peanut butter and vanilla and beat until combined.

Add eggs, one at a time and beat between each addition.

In a medium sized bowl, combine flour, baking soda, and salt; add mixture to dough.

Beat to combine.

Add oats and mix until incorporated.

Press dough into prepared pan into a flat layer.

Bake for about 10-12 minutes. {The center should be puffed and set, but still soft.}

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{While crust is baking, prepare frosting}.

Whisk together powdered sugar, cocoa powder and salt.

Add softened butter, boiling water, and vanilla.

Beat until smooth and glossy.

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When cookie crust is done baking spread on frosting.

Let cool, cut into squares, and serve. 

Great served warm {not hot or it will be a HUGE mess getting out} with vanilla ice cream and hot fudge.