The Ultimate Peanut Butter Chocolate Chip Cookie Bars
There are certain flavor combinations that just feel like a warm hug. Peanut butter and chocolate is definitely at the top of that list for me.
I remember days when I’d crave fresh-baked cookies but couldn’t muster the energy to scoop out dozens of individual dough balls. It just felt like too much work.
That’s where these cookie bars come in. They deliver all the chewy, gooey, peanut-buttery, chocolatey goodness of a classic cookie, but without all the fuss.
You just press the dough into a pan, bake, and slice. It’s the perfect lazy-day dessert, potluck contribution, or after-school treat. Let’s get baking.
What You’ll Need
Here’s the simple list of ingredients that come together to create something truly magical.
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Required Tools
You won’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Separate medium bowl for dry ingredients
- Electric hand mixer or stand mixer (a whisk and spatula work too!)
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Pro Tips
Over the years, I’ve made these bars more times than I can count. Here are a few hard-earned tips to guarantee perfect results every single time.
1. Don’t Skip the Parchment Sling
Line your baking pan with parchment paper, leaving a couple of inches of overhang on two sides. This creates a “sling” that lets you lift the entire slab of cookie bars out of the pan effortlessly once they’ve cooled. It makes cutting them into clean squares a breeze.
2. Room Temperature is Your Best Friend
Using softened butter and room temperature eggs is crucial. They combine more smoothly with the sugar, creating tiny air pockets. This process, called creaming, is what gives the cookie bars a wonderfully tender and chewy texture instead of a dense one.
3. The “Just Barely” Rule for Mixing
Once you add the flour mixture to the wet ingredients, mix only until you no longer see streaks of flour. If you overmix, you’ll develop the gluten in the flour, which can lead to tough, dry bars. A gentle hand is the secret here.
4. Slightly Underbake for Peak Chewiness
Pull the bars from the oven when the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs attached, but not wet batter. The center might look a tiny bit underdone. That’s perfect! The bars will continue to bake from the residual heat of the pan, ensuring a soft and chewy middle.
How to Make Peanut Butter Chocolate Chip Cookie Bars
Step 1: Preheat your oven to 350°F (175°C). Prepare your 9×13 inch pan by lining it with parchment paper, leaving an overhang on the sides to use as handles.
Step 2: In a large bowl using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 3: Add the creamy peanut butter and beat until it’s fully combined. Then, add the room temperature eggs one at a time, followed by the vanilla extract, mixing well after each addition.
Step 4: In your separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour is incorporated. Be careful not to overmix.
Step 6: Gently fold in the semi-sweet chocolate chips with a spatula. You can reserve a small handful to sprinkle on top if you like.
Step 7: Transfer the dough to your prepared pan. The dough will be thick, so use your spatula or damp fingers to press it into an even layer.
Step 8: Bake for 25-30 minutes. The edges should be golden brown, and the center should be set but still soft.
Step 9: Place the pan on a wire rack and let the bars cool completely in the pan. This is the hardest part, but cutting them while warm will result in a crumbly mess. Patience is key!
Step 10: Once cooled, use the parchment paper handles to lift the bars out of the pan. Place them on a cutting board and slice into squares. Enjoy!
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to make it your own!
| Category | Variation Idea | Notes |
|---|---|---|
| Peanut Butter | Crunchy Peanut Butter | Adds a nice textural crunch. |
| Chocolate Chips | Milk, Dark, or White Chips | Swap part or all of the chips. |
| Add-Ins | Chopped Nuts or Pretzels | Fold in ½ cup with the chips. |
| Topping | Flaky Sea Salt | Sprinkle on top before baking. |
Nutrition, Diets, and Pairings
While these are definitely a treat, it’s good to have an idea of what you’re eating. Here are some general tips.
Nutritional Snapshot (Estimated)
A single bar (if cut into 24 squares) will have roughly 250-300 calories, depending on the specific brands of ingredients you use.
Dietary Swaps
Need to adjust for a specific diet? No problem. Here are a few simple swaps.
| Dietary Need | Ingredient Swap | Result |
|---|---|---|
| Gluten-Free | Use a 1:1 GF flour blend | Texture remains wonderfully chewy. |
| Dairy-Free | Vegan butter & dairy-free chips | Equally rich and delicious. |
Pairing Suggestions
These bars are fantastic on their own, but they’re even better with a tall glass of cold milk. They also pair beautifully with a scoop of vanilla ice cream or a hot cup of coffee.
Time-Saving Tip
Measure out all your dry ingredients into one bowl and your wet ingredients (except eggs and butter) into another before you even turn the oven on. This practice, known as “mise en place,” makes the baking process smooth and fast.
Make Ahead and Storage Tips
Make Ahead: You can prepare the cookie dough, press it into the pan, cover it tightly, and refrigerate it for up to 2 days before baking. You may need to add a few extra minutes to the bake time if baking from cold.
Leftovers and Storage: Store the cut bars in an airtight container at room temperature for up to 4 days. If you want them to last longer, they’ll keep in the fridge for a week or in the freezer for up to 3 months. To freeze, stack them with parchment paper between the layers to prevent sticking.
Frequently Asked Questions
Q1. Can I use natural peanut butter in this recipe?
Ans: It’s best to stick with a conventional processed peanut butter like Jif or Skippy. Natural peanut butters tend to have more oil separation, which can make the bars greasy and crumbly.
Q2. Why did my cookie bars come out dry?
Ans: This is usually caused by one of two things: measuring flour incorrectly or overbaking. When measuring flour, spoon it into your measuring cup and level it off instead of scooping directly from the bag. And remember, pull the bars from the oven when they still look a little soft in the middle!
Q3. Can I make this in a different sized pan?
Ans: Yes, but you’ll need to adjust the baking time. An 8×8 or 9×9 inch pan will work, but the bars will be much thicker and require a longer baking time. Start checking for doneness around the 30-minute mark and add time as needed.
Q4. Do I absolutely need an electric mixer?
Ans: Not at all! You can make this recipe entirely by hand. It will take a bit more arm strength to cream the butter and sugar properly, but a good whisk and some determination will get the job done.
Wrapping Up
There you have it—a straightforward, no-fuss recipe for some of the best Peanut Butter Chocolate Chip Cookie Bars you’ll ever taste. They are a true crowd-pleaser and so simple to whip up.
I hope you give them a try. There’s nothing better than the smell of these baking in the oven and the joy they bring to anyone who takes a bite.
If you make them, I’d love to hear how they turned out! Drop a comment below with your experience or any questions you might have. Happy baking!
