Peanut Butter Chocolate Chip Cookie Bars
These thick, homemade Peanut Butter Chocolate Chip Cookie Bars are the ultimate dessert bar featuring a chewy and soft inside with a slight crunch on the outside.
AN EASY DESSERT BAR RECIPE
These Peanut Butter Chocolate Chip Cookie Bars are the perfect combination of a peanut butter cookie mixed with a chocolate chip cookie. It combines the best of both worlds. These easy, from scratch dessert bars come together in just 40 minutes and are so insanely easy to make!
FREQUENTLY ASKED QUESTIONS:
Sure thing! I like a gooey middle sometimes too. So what you’ll need to do is just undercook for about 5 minutes and they’ll be a little more gooey in the middle.
To enhance the bars, swap the chocolate chips for exclusively peanut butter chips or any flavored chocolate chips. Delicious alternatives that would pair nicely with these bars include Reese’s pieces, diced Reese’s peanut butter cups, or even chopped peanuts!
Absolutely. If you like crunchy peanut butter over the creamy stuff, just swap it out at a 1:1 ratio.
As long as it is not the kind of natural peanut butter where the oil separates. If it is a no-stir natural peanut butter, that should work. I think an almond butter might work as well (although I haven’t tested it.)
I haven’t actually tested this recipe to make regular cookies with, only cookie bars.
Store leftover cookie bars at room temperature in an airtight container for up to 5 days. Or you can freeze them for longer, for up to 3 months. These are best enjoyed at room temperature.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – I know technically with baked goods you should sift the flour but I almost always forget to do it. To make sure that you are not getting too much flour in your baked goods, make sure you do the dip and scoop method and don’t measure straight from the bag (it’s almost guaranteed you’ll get too much flour when measuring that way and your baked goods will turn out dry.) Put the flour in a larger bowl and stir it. Then dip in your measuring cup and scoop some out then take the back of a butter knife and slide it straight across to remove the excess flour.
- baking powder – make sure your baking powder is fresh. If it isn’t, your cookie bars won’t rise properly.
- salt – just regular table salt.
- unsalted butter – if you only have salted butter, you can use that, just don’t add the extra salt that is in this recipe.
- creamy peanut butter – as I stated above, crunchy peanut butter can also be used if you prefer.
- granulated sugar and light brown sugar – when measuring brown sugar, you actually want to pack it into your measuring cup for an accurate measure (unlike flour.)
- large eggs – if you have time, let your eggs sit out to get to room temperature. It helps them to mix into the batter easier and it also helps to create a lighter, fluffier batter.
- peanut butter chips and semi-sweet chocolate chips – different brands make peanut butter chips. I usually buy the ones made by Reese’s. They are really yummy to snack on too!
HOW TO MAKE PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS
Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray then line with parchment paper (spraying the pan first helps make parchment paper stick to the pan and it won’t slide around when you go to spread the batter in it). Set aside. In a large bowl, stir together the flour, baking powder, and salt with a fork then set aside.
In the body of a stand mixer or in a large bowl with an electric hand mixer, mix together the butter with the peanut butter until smooth. Add in the granulated sugar and brown sugar to the bowl and stir it in until combined. Then add the eggs (one at a time) until fully mixed. Stir in the vanilla extract.
Add the flour a little at a time until fully mixed in (do not overmix). Finally, add the peanut butter and chocolate chips. Stir just until combined. Press the batter into the prepared baking pan. Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
Let cool completely then lift the bars out using the parchment paper. Cut into bars and serve.
CRAVING MORE RECIPES?
Peanut Butter Chocolate Chip Bars
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups peanut butter chips
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray then line with parchment paper (spraying the pan first helps make parchment paper stick to the pan and it won’t slide around when you go to spread the batter in it). Set aside.
- In a large bowl, stir together the flour, baking powder, and salt with a fork then set aside.
- In the body of a stand mixer or in a large bowl with an electric hand mixer, mix together the butter with the peanut butter until smooth.
- Add in the granulated sugar and brown sugar to the bowl and stir it in until combined.
- Then add the eggs (one at a time) until fully mixed. Stir in the vanilla extract.
- Add the flour a little at a time until fully mixed in (do not overmix).
- Finally, add the peanut butter and chocolate chips. Stir just until combined.
- Press the batter into the prepared baking pan. Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let cool completely then lift the bars out using the parchment paper.
- Cut into bars and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Store at room temperature in an airtight container for up to 5 days. Freeze for up to 3 months. Best eaten at room temperature.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can you use gluten free flour as a substitute?
I’m not familiar with baking with gluten free flour. I’m sorry