Start to finish: 45 minutes
Servings: 2 dozen
1 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
Pinch of salt
2 cups all-purpose flour
Peanut butter chips
Chocolate chips or chunks
Caramel bits (sold alongside the chocolate chips)
White chocolate chips
Heat the oven to 375 F. Fit a pastry bag with a large star tip.
In a medium bowl, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until creamy. Beat in the eggs, one at a time. Stir in the flour until a soft dough forms.
Spoon the dough into the prepared pastry bag. Pipe the dough onto baking sheets as bars roughly 3 inches long and 3/4 inch wide. On each cookie, arrange 4 rows of chips — peanut butter, chocolate, caramel and white chocolate — gently pressing them into the dough.
Bake for 12 minutes, or until just set up. Allow to cool on the baking sheet. Store in an airtight container at room temperature for up to a week.
Nutrition information per serving: 170 calories; 70 calories from fat (41 per cent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 30 mg cholesterol; 22 g carbohydrate; 0 g fiber; 13 g sugar; 2 g protein; 30 mg sodium.
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