Fudgy Monster Cookie Bars (Print Version)

# Ingredients:

→ Brownie Base

01 - 1 teaspoon vanilla (pure extract)
02 - 5 tablespoons melted unsalted butter
03 - 2 whole eggs, large
04 - 1 extra egg yolk
05 - 1⅓ cups granulated white sugar
06 - ⅓ cup mild-flavored oil (like vegetable or canola)
07 - ½ cup all-purpose flour
08 - ¾ cup cocoa powder, unsweetened and dutch process
09 - 1 tablespoon cornstarch
10 - ¼ teaspoon table salt
11 - ½ cup milk chocolate chips
12 - ½ cup semi-sweet chocolate chips

→ Cookie Dough Topping

13 - ¼ cup creamy peanut butter
14 - ⅛ teaspoon baking powder
15 - 1 teaspoon vanilla extract
16 - ½ cup quick-cook oats
17 - ⅓ cup packed brown sugar (light or dark)
18 - ½ teaspoon baking soda
19 - 1 medium egg, at room temperature
20 - ¼ cup room-temp unsalted butter
21 - ½ cup mini chocolate chips
22 - ½ cup tiny M&M candies
23 - ⅛ cup regular granulated sugar
24 - ½ cup plain flour (all-purpose)
25 - 1 teaspoon cornstarch
26 - ¼ teaspoon fine salt

# Instructions:

01 - Start this first since the dough has to chill a bit. Mix the dry ingredients in one medium bowl: flour, cornstarch, salt, baking soda, and baking powder. Separately in another bowl, cream the butter with the sugars using a hand mixer until all fluffy. Toss in vanilla, then add peanut butter, and blend until it's smooth. Last step—throw in the egg and mix while making sure the bowl edges stay scraped clean so the ingredients combine evenly.
02 - Slowly combine the dry bowl into the wet one. Do this on low speed until it just comes together—it'll seem kind of sticky, but that’s great. Fold in oats, M&M’s, and chocolate chips using a spatula to avoid overmixing. Don’t worry if you only have regular-sized candies or chips instead of minis—they work too. Cover this bowl with plastic wrap and stick it in the fridge for 40 minutes to chill out.
03 - Around the time the cookie dough is almost done setting, heat your oven to 325°F (165°C). Get your 9-inch square baking pan ready—spray it with nonstick spray, then line the base and two opposite sides with parchment, leaving some extra paper hanging over as lifting handles. This trick makes cleanup painless.
04 - First, whisk together the flour, cocoa powder, salt, and cornstarch in a medium bowl. In a bigger bowl, use a stand mixer or hand mixer to beat sugar, eggs, and the extra yolk for 5 minutes at high speed. The mixture will turn pale and super thick—don’t skip this step as it’s the secret to a great texture. While that’s mixing, melt the butter and let it cool a bit. Once the 5 minutes are up, pour the cooled butter, oil, and vanilla into the sugary eggs and stir at a slow speed until mixed.
05 - Now grab the big bowl and toss all the dry mix in one go. Using a spatula, fold it in gently without knocking out the air you just worked into the eggs—it’ll take a little patience. Once mostly smooth, fold the chocolate chips through. Scrape the batter into your prepped pan and spread it out evenly to cover every corner.
06 - Bake just the brownie batter for 15 minutes. This step is key since brownies take longer than cookies to cook. After this pre-bake, the brownie top should look slightly set but not fully cooked, which is perfect for what comes next. Don’t turn off the oven yet!
07 - Take the dough out of the fridge. Use your hands to squish small amounts into flat pieces and place them on top of the baked brownie base until covered. If you’ve got leftover M&M’s and chips, scatter a few more on top for extra pop. When done, pop the whole pan back in the oven for the final round.
08 - Bake for 20 more minutes, then lightly cover the pan with foil (to avoid browning the cookie topping too much) and finish off for another 5–10 minutes. Once cooked, take the pan out and let it rest on a cooling rack until it hits room temperature—it makes slicing and eating so much better.

# Notes:

01 - Say hello to these layered treats—chewy cookies meet gooey, chocolatey brownies with peanut butter, oatmeal, and candy goodness!
02 - For best results, let them cool all the way down before cutting—cooling deepens the flavor.
03 - For sharp, clean cuts, use a sharp knife and wipe it between each slice. Or chill the whole thing for 30 minutes before slicing.

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