The Olympics have started!!! Did you watch the opening ceremony? I totally got sucked in. I had all these plans to clean my dishwasher and dust, but then I sat down and I was totally hooked. I mean Daniel Craig and the Queen, David Beckham and J.K. Rowling, cleaning my dishwasher went WAY down on my things to do list.
I love watching all the sports. I would never watch long jump or fencing or cycling but when it’s the Olympics I’m all over it. I will sit and watch everything and anything. Obviously, I am always cheering for Canada but I love me a good underdog story. If the athlete has come back and conquered I’m all over it. I always cry at least once. I’m such a sucker.
So for the next 2 weeks I will be totally glued to my tv. Between Big Brother and the Olympics I’m booked. But since I won’t be hitting the beach anytime soon I can totally eat an extra one of these.
These bars are like a big peanut butter cookie hug dotted with blueberry kisses. These are soft and chewy and the blueberries and sweet and juicy. They would totally win a gold metal in the cookie bar olympics.
Peanut Butter Cookie Blueberry Bars – one 8×8 pan
1/2 c butter – room temp
1/2 c chunky all natural peanut butter – room temp
1/2 c granulated sugar
1/2 c packed light brown sugar
1 egg – room temp
1 tsp vanilla
1 1/4 c all purpose flour * see note
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 c fresh blueberries
Preheat oven to 325 F. Move your oven rack to the middle position. Line 8×8 pan with parchment paper. Set aside.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
With an electric mixer beat peanut butter, butter, granulated, brown sugar and vanilla together until uniform in color, about 3 minutes. Scrape down your bowl and add your egg. Mix until incorporated. With mixer on low gradually add in your dry ingredients. Mix until no flour streaks remain.
Fold in your blueberries by hand.
Place dough in prepared pan and flatten out.
Bake for 30-35 minutes, until lightly brown and a toothpick inserted comes out with a few crumbs. Let cool before removing from the pan.
* My chunky peanut butter was a little more oily than my smooth typically is, so I did need to add another 1/4 c of flour. If your butter, peanut butter mixture is runny add a little more flour.
*You can use frozen blueberries but the color will smear and turn the bars a little green.
Adapted from Cookies and Cups – Homemade Nutter Butters