Peanut Butter Cookie Bars

Oh, let me tell you about these Peanut Butter Cookie Bars. They’re the kind of dessert that disappears faster than you can make them! I’ve been baking these for years, and they’re my go-to when I need something quick, comforting, and downright irresistible. The best part? They combine two of life’s greatest joys – peanut butter and chocolate – in one soft, chewy, perfectly balanced bite.

You know those days when you want homemade cookies but don’t feel like rolling out dough or scooping perfect little mounds? That’s where these bars come in. Just press the dough into a pan, bake, and voilà – you’ve got a whole tray of goodness ready to share (or not, no judgment here). The edges get slightly crisp while the center stays wonderfully soft, and those melty chocolate and peanut butter chips? Absolute perfection.

What I love most is how forgiving this recipe is. Even if you’re not a confident baker, these peanut butter cookie bars will turn out amazing every time. They’re the kind of treat that makes people ask for the recipe – and lucky for you, I’m sharing all my little secrets right here!

Table of Contents

Why You’ll Love These Peanut Butter Cookie Bars

Let me count the ways these peanut butter cookie bars will steal your heart (and your appetite)! These aren’t just any dessert – they’re the ultimate crowd-pleaser that’ll have everyone reaching for seconds. Here’s what makes them so special:

Effortless baking magic: No fussing with cookie scoops or worrying about spacing – just press the dough into the pan and let the oven do the work. Perfect for when you need a homemade treat without the hassle.

That dreamy texture: Imagine biting into a bar that’s crisp around the edges but stays gloriously soft and chewy in the center. It’s like the best parts of a cookie and a brownie had a delicious baby!

The perfect flavor combo: Rich peanut butter meets melty chocolate in every bite. The balance is just right – not too sweet, with that salty-sweet harmony that makes peanut butter desserts so addictive.

Foolproof results: Whether you’re a baking pro or a total newbie, these bars come out perfect every single time. They’re practically impossible to mess up – my kind of recipe!

Ingredients for Peanut Butter Cookie Bars

Here’s everything you’ll need to make these irresistible peanut butter cookie bars – and trust me, every ingredient plays a special role in creating that perfect texture and flavor. I’ve learned through plenty of trial and error that quality matters here!

• 2 ¼ cups all-purpose flour – spooned and leveled (don’t scoop directly from the bag!)
• 1 teaspoon baking powder – aluminum-free works best
• ½ teaspoon fine sea salt – balances all that sweetness
• ½ cup unsalted butter, softened – leave it out for 30 minutes first
• ½ cup creamy peanut butter – I use Skippy but any brand works
• ¾ cup granulated sugar – regular white sugar is perfect
• ¾ cup light brown sugar, packed – really press it into the measuring cup
• 2 large eggs – room temperature blends better
• 1 teaspoon vanilla extract – pure vanilla makes a difference
• 1 ½ cups peanut butter chips – Reese’s are my favorite
• 1 ½ cups semi-sweet chocolate chips – Ghirardelli melts beautifully

Ingredient Substitutions & Notes

Baking should be fun, not stressful! Here are my favorite swaps if you need them:

• Peanut butter: Natural peanut butter works but makes a denser bar. For allergies, try sunflower seed butter – the flavor changes but still delicious!
• Chocolate chips: Dark chocolate chips add sophistication, while milk chocolate makes it extra sweet. White chocolate chips? Surprisingly good!
• Flour: Need gluten-free? Use a 1:1 GF blend – just add 1/4 tsp xanthan gum.
• Eggs: For vegan bars, flax eggs (2 tbsp ground flax + 5 tbsp water) work well.

Remember: The butter must be softened (not melted!) and brown sugar packed tight for the best results. Happy baking!

Equipment You’ll Need

Gather these trusty tools before you start – nothing fancy, just the basics that make baking these peanut butter cookie bars a breeze:

• 9×13-inch baking pan – metal gives crispier edges, glass makes softer bars
• Parchment paper – lifesaver for easy removal and cleanup
• Large mixing bowls – one for dry, one for wet ingredients
• Hand mixer or sturdy spoon – I actually prefer mixing by hand for better control
• Rubber spatula – for scraping every last bit of that delicious dough

That’s it! No special gadgets needed – just good old-fashioned baking tools you probably already have in your kitchen.

How to Make Peanut Butter Cookie Bars

Alright, let’s get baking! I promise this is easier than you think – just follow these simple steps and you’ll have perfect peanut butter cookie bars in no time. I’ve made this recipe dozens of times, and these little tricks make all the difference.

Step 1: Prep the Pan & Mix Dry Ingredients

First things first – preheat that oven to 375°F. While it’s warming up, grab your 9×13 pan and line it with parchment paper, leaving some overhang on the sides. This little trick will save you so much frustration later when you’re trying to get those bars out!

Now for the dry ingredients – whisk together the flour, baking powder, and salt in a large bowl. And here’s my secret: always whisk for at least 30 seconds. This isn’t just mixing – it’s aerating the flour and making sure those leaveners are evenly distributed. Trust me, it makes for a more tender bar.

Step 2: Cream Butter & Peanut Butter

In another bowl, let’s tackle the butter and peanut butter. They should be nice and soft – poke them with your finger and they should give easily without being greasy. Use your hand mixer (or strong arm!) to beat them together until completely smooth and creamy.

Now gradually add both sugars and keep mixing until everything is light and fluffy. This is where the magic happens – those tiny air pockets we’re creating will give our bars that perfect texture. Don’t rush this step – I usually mix for a good 2-3 minutes.

Step 3: Combine Wet & Dry Ingredients

Add the eggs one at a time, mixing well after each, then stir in the vanilla. Now here comes the important part – gradually add the flour mixture to the wet ingredients. Mix just until combined – overmixing leads to tough bars, and we want tender!

Finally, gently fold in those glorious peanut butter and chocolate chips. I like to reserve a handful to sprinkle on top before baking – makes them look extra special!

Step 4: Bake & Cool

Spread the dough evenly in your prepared pan – I wet my fingers slightly to press it down without sticking. Bake for 25-30 minutes until golden brown. The toothpick test works best here – it should come out with a few moist crumbs, not wet batter.

Now the hardest part – waiting! Let the pan cool completely on a wire rack before lifting out the bars using the parchment paper. Cutting them while warm leads to messy crumbles. I know it’s tempting, but trust me – patience pays off with perfect, clean-cut bars!

Tips for Perfect Peanut Butter Cookie Bars

After making these peanut butter cookie bars more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “oh-my-goodness-what’s-the-recipe?” amazing.

• Room temperature everything: Cold eggs and butter don’t mix as well – leave them out for at least 30 minutes. Your batter will be smoother and bake more evenly.
• Press it right: When spreading the dough, wet your fingers slightly (or use a piece of parchment) to press it evenly without sticking. Uneven thickness means uneven baking!
• Underbake slightly: Take them out when the edges are golden but the center still looks slightly soft – they’ll keep cooking as they cool for that perfect chewy texture.
• Chips on top: Reserve some chocolate chips to press into the top before baking – it makes them look bakery-perfect when they come out.

Remember, these bars firm up as they cool – resist cutting into them too soon! I’ve learned this the hard way with many crumbly “test” pieces.

Storing & Freezing Peanut Butter Cookie Bars

Now, here’s the best part about these peanut butter cookie bars – they stay fresh and delicious for days! I always store mine in an airtight container at room temperature, and they’re perfect for up to 5 days (if they last that long). Just make sure they’re completely cooled first to prevent any condensation.

Want to keep some for later? These bars freeze like a dream! Cut them into squares, wrap each one tightly in plastic wrap, then pop them in a freezer bag. They’ll stay good for about a month – not that they’ve ever lasted that long in my house. When you’re ready for a treat, just thaw at room temperature for 30 minutes or zap one in the microwave for 15 seconds for that just-baked warmth.

Pro tip: I like to freeze some individual bars for lunchbox treats – they thaw perfectly by lunchtime!

Serving Suggestions for Peanut Butter Cookie Bars

Oh, let me tell you about my favorite ways to serve these peanut butter cookie bars! They’re fantastic all on their own, but a cold glass of milk takes them to nostalgic perfection. For dessert, warm them slightly and top with vanilla ice cream – that melty chocolate and peanut butter becomes a sauce. I’ve even served them with fresh strawberries for a sweet-savory combo that always impresses!

Peanut Butter Cookie Bars Nutrition Info

Here’s the scoop on nutrition per bar (about 1/15 of the recipe): Each serving contains roughly 261 calories, 12g fat, and 34g carbs. But remember – these values are just estimates. Actual nutrition can vary based on your specific ingredients and portion sizes. Life’s too short not to enjoy these delicious bars in moderation!

FAQs About Peanut Butter Cookie Bars

Can I use crunchy peanut butter instead of creamy?
Absolutely! I’ve made these bars with crunchy peanut butter when that’s all I had, and they turned out great. You’ll get little peanut bits throughout – which some people (like me!) actually prefer. Just know the texture will be slightly different from the original version.

Help! My bars came out too cakey – what went wrong?
Oh no! This usually happens if you overmixed the batter or used too much flour. Next time, spoon and level your flour (don’t scoop!), and mix just until the ingredients combine. Also, check your baking powder isn’t expired – old leavener can make bars puff up weirdly.

Can I double this recipe for a crowd?
You bet! Doubling works perfectly – just use two 9×13 pans instead of cramming it all into one. The baking time might need an extra 3-5 minutes. These are my go-to for potlucks because they travel so well and everyone goes crazy for them!

Why did my chocolate chips sink to the bottom?
This happens to me sometimes too! Try tossing your chips with a tablespoon of flour before folding them in – it helps them stay suspended in the batter. Also, make sure your batter isn’t too thin when you add them.

Can I make these without peanut butter chips?
Of course! Just use all chocolate chips instead. Sometimes I do half chocolate chips and half chopped peanuts for extra crunch. The bars will still be delicious – promise!

Peanut Butter Cookie Bars – Time to try!

If you try these peanut butter cookie bars (and I really hope you do!), I’d love to hear how they turned out for you! Did you stick with my classic version or put your own spin on them? Maybe you discovered an amazing new variation I should try? Drop a comment below – your feedback makes my day and helps other bakers too!

And hey, if you snapped a photo of your beautiful bars (I know they’ll be gorgeous), tag me on Instagram @recipesbycharlotte. There’s nothing I love more than seeing your baking creations. Happy baking, friends – may your kitchen be filled with the incredible smell of peanut butter and chocolate very soon!

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