Chocolate chip cookie in bar form?

I think a 9x13 may be too big, but if you are trying a quickie and still want a perfectly round shape, you can put the batter into the plastic mini-muffin tin. I guess you could also try just spreadin gthe dough on a greased cookie sheet. I've seen those giant cookie that they make on a spring-form pan....it would be the same idea.

For peanut butter and chocolate lovers, you can't go wrong with these delicious cookie bars.

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, softened

1/3 cup granulated sugar

1-1/2 cups all-purpose flour

3/4 cup semi-sweet chocolate chips

3/4 cup peanut butter chips

2 large eggs

1 can (14 ounces) sweetened condensed milk (NOT evaporated)

1 teaspoon vanilla extract

Preparation:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, whip butter and sugar until combined and creamy. Beat in flour until mixture becomes crumbly, but evenly moist. Press evenly into the bottom of the baking pan.

Combine chocolate chips and peanut butter chips in a bowl and stir until combined. Spread half of the mixed chips on top of the bottom layer, pressing gently to embed slightly into the dough.

In a medium bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined. Spread evenly on top of chips and cookie layer.

Bake until browned and semi-firm in the center, about 20 to 25 minutes. Place on wire rack. (Top will sink slightly as it cools.) While still warm, sprinkle top with remaining mixed chocolate and peanut butter chips. Wait a few minutes, then use a spatula to gently spread the melted chips to form a frosting. Cool completely before cutting into cookie bars.

I have had decent success baking them in bars. I usually try to spread the dough thicker around the edges and a little thinner in the center to compensate for uneven cooking. They come out a little less chewy on the edges, but not too much.