These are not fancy. They're one step above eating raw cookie dough out of your freezer. Except I guess without the salmonella risk or whatever. If it ever drops below 90 degrees in Chicago again, I'll fire up the oven and make something real. Promise.
WHAT YOU NEED:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
2 cups all-purpose flour
1 can (14 oz.) sweetened condensed milk
2 cups mini chocolate chips
1/2 cup creamy peanut butter
1/2 cup chocolate chips (or just use more minis)
- Spray an 8-inch square pan liberally with nonstick spray. Set aside.
- In a large mixing bowl, beat together the butter and sugar using an electric mixer until light and fluffy. Add the vanilla and salt and beat until combined.
- Alternate beating in the flour and sweetened condensed milk until no flour streaks remain. Fold in the mini chocolate chips. Press dough into prepared pan, evening out the top. Freeze or refrigerate for at least three hours.
- Make the topping. In the microwave, melt together peanut butter and additional chocolate chips in 15 second bursts, stirring until smooth. Pour over chilled dough. Return to refrigerator to set for at least an hour before slicing. Store in fridge or freezer.
Recipe via Wishes & Dishes