Preheat the oven to 375°F. Spray a 9x13-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.