Happy November! It’s hard to believe that it’s already here.
My husband and I arrived in Austin at the end of August and moved into our apartment less than a month ago. The past few months have been so exciting: navigating my new job, exploring our new city, and just this past month, settling into our new place!
I thought that the moment that we moved in, I’d go on a baking frenzy. As it turned out, unpacking took forever. We had the oven and kitchen but had to wait for our delayed items to arrive from California. Once they got here, the unpacking took quite some time. And then shopping for all new ingredients took time as well. So, while the baking frenzy hasn’t started yet, I know it’s coming. Meanwhile, I’ve really loved being back in the kitchen to cook dinners. I missed fresh vegetables so much!
Something else I learned about Austin was that it goes from summer (which extends into early October) to winter basically overnight, after just one storm. Halloween this year was the coldest in 28 years in Austin! It was 31F in the morning! A far cry from the warm temperatures out when I baked this recipe back in September.
These peanut butter chocolate chip cookie bars are your favorite chocolate chip cookie, swirled with creamy peanut butter. We peanut butter lovers know how delicious chocolate and peanut butter are, but the combination of chocolate chip cookies and peanut butter is incredible.
This recipe is quick, easily doubled for a crowd, and requires very little effort. The best!