Chewy Peanut Butter Cookie Bars

These peanut butter cookie bars transform the classic peanut butter cookie into a convenient, shareable treat that's perfect for potlucks, bake sales, or simply satisfying your sweet tooth without shaping individual cookies. The combination of peanut butter, chocolate, and a soft, chewy texture makes these bars irresistible to anyone who tries them.

I first made these bars when my son's baseball team needed treats for a tournament. They disappeared faster than any other dessert, and now they're requested for nearly every family gathering we host.

Ingredients

• All purpose flour: creates the perfect structure for these bars while keeping them tender
• Baking powder: gives just the right amount of lift without making them cakey
• Fine sea salt: enhances all the flavors especially the sweetness
• Creamy peanut butter: provides the signature flavor use a commercial brand like Jif or Skippy for best results
• Unsalted butter: adds richness and helps create that perfect chewy texture
• Granulated sugar: provides sweetness and helps create crisp edges
• Light brown sugar: adds depth of flavor and keeps the bars moist
• Large eggs: bind everything together and add structure
• Vanilla extract: enhances all the other flavors
• Peanut butter chips: intensify the peanut flavor throughout
• Semi sweet chocolate chips: balance the sweetness with slight bitterness

Step-by-Step Instructions

Prepare Your Workspace:

Heat your oven to 375°F and line your baking pan with parchment paper leaving overhang on the sides. This preparation ensures easy removal and perfect squares when cutting.

Mix Dry Ingredients:

Whisk together flour, baking powder, and salt in a bowl until well combined. Taking this step prevents any clumps and ensures even distribution of leavening.

Cream The Fats:

Mix the softened butter and peanut butter together until completely smooth and integrated. Make sure your butter is properly softened but not melted for the best texture.

Add Sugars:

Gradually incorporate both sugars into the butter mixture, beating until the mixture becomes noticeably lighter in color and fluffy in texture. This process incorporates air and creates the foundation for a good texture.

Incorporate Eggs And Vanilla:

Add eggs one at a time, fully incorporating the first before adding the second. This prevents the mixture from breaking. Then mix in the vanilla extract until just combined.

Combine Wet And Dry Ingredients:

Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Overmixing at this stage can develop gluten and make your bars tough.

Add The Mix Ins:

Fold in the peanut butter and chocolate chips by hand using a spatula. This gentle approach prevents overmixing and ensures even distribution throughout the dough.

Spread In Pan:

Transfer the dough to your prepared pan and spread it evenly into the corners. Use an offset spatula or the back of a spoon to smooth the top for even baking.

Bake To Perfection:

Bake for 25 to 30 minutes, watching for golden edges and a mostly clean toothpick test. The center may still be slightly soft as these will continue to set as they cool.

Cool And Cut:

Allow the bars to cool completely in the pan before lifting out and cutting into squares. Complete cooling ensures clean cuts and proper texture development.

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I particularly love using a mix of chocolate and peanut butter chips in these bars. My grandmother always said that peanut butter needs chocolate like bread needs butter, and this recipe honors her baking wisdom perfectly.

Make Ahead And Storage

These cookie bars keep beautifully in an airtight container at room temperature for up to 5 days. For longer storage, wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature for about an hour before serving. The texture stays remarkably consistent even after freezing, making these perfect for emergency dessert situations or unexpected guests.

Variation Ideas

While this classic version is hard to beat, you can customize these bars in countless ways. Try swapping half the chocolate chips for butterscotch chips for a flavor reminiscent of Butterfinger candy bars. White chocolate chips and dried cranberries create a delightful sweet-tart combination. For extra indulgence, drizzle cooled bars with melted chocolate or peanut butter thinned with a bit of coconut oil. You can even sandwich two thin bars with a layer of peanut butter frosting for an epic dessert experience.

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Serving Suggestions

These bars are delicious on their own, but become truly special when served slightly warm with a scoop of vanilla ice cream. For an elevated dessert platter, cut them into bite-sized squares and alternate with brownie bites and blondies. They also make an excellent base for an ice cream sandwich. At breakfast time, I've been known to enjoy them with coffee, though I keep that habit somewhat secret from my kids.

Recipe FAQs

→ Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter for creamy. This will add extra texture to your bars with small peanut pieces throughout. The measurement remains the same (1/2 cup), but the final texture will be slightly different.

→ How do I know when the bars are fully baked?

The bars are done when the edges turn golden brown and a toothpick inserted in the center comes out mostly clean. Some moisture on the toothpick is fine - this ensures the bars remain chewy rather than dry.

→ Can I freeze these cookie bars?

Absolutely! These bars freeze exceptionally well. After they've completely cooled, cut into squares, then wrap individually in plastic wrap and store in a freezer-safe container. They'll keep for up to 3 months. Thaw at room temperature before serving.

→ What can I substitute for the peanut butter chips?

If you don't have peanut butter chips, you can use butterscotch chips, white chocolate chips, or simply increase the amount of semi-sweet chocolate chips. You could also use chopped peanut butter cups for an extra decadent treat.

→ Can I make these bars gluten-free?

Yes, these can be adapted for gluten-free diets by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure all other ingredients, especially the baking powder, are certified gluten-free.

→ How should I store these bars to maintain freshness?

Store the cookie bars in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, refrigerate for up to a week or freeze as mentioned above.