Peanut Butter Cup Cookie Bars

Preheat the oven to 350ºF. Line a 9×13 baking pan with aluminum foil and spray with cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on medium speed until smooth. Add both sugars and mix 1-2 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla extract.

Reduce the mixer speed to low and add the dry ingredients, mixing until just barely incorporated. Add the peanut butter cups and chocolate chips and mix just a few turns of the mixer; don’t overmix at this point. Scrape the dough into the prepared pan and smooth it out.

Bake for 50 minutes or until browned and a toothpick inserted in the center comes out clean. Remove to a rack to cool completely.

When cooled, use the foil to lift the bars out of the pan and transfer to a cutting board. Remove the foil and use a large knife to cut the bars into squares. The bars will keep, well wrapped, at room temperature for 3 days or 2 months in the freezer.