Peanut Butter Chocolate Chip Cookie Bars Recipe
These Peanut Butter Chocolate Chip Cookie Bars combine the rich, creamy flavor of peanut butter with classic semi-sweet chocolate chips in a soft, chewy bar format. Perfectly baked in a 9×13 pan, these bars offer a delicious and easy-to-make treat that’s ideal for sharing or enjoying as a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups peanut butter chips
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars after baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and fine sea salt. Stir these together and set aside. This ensures even distribution of the leavening agent and salt throughout the dough.
- Cream Butter and Peanut Butter: Using a stand mixer with the paddle attachment or an electric hand mixer in a large bowl, cream the softened unsalted butter and creamy peanut butter together until the mixture is smooth and well combined.
- Add Sugars and Eggs: Incorporate both granulated sugar and light brown sugar into the butter-peanut butter mixture and mix until thoroughly combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavors.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients a little at a time, mixing until just combined. Avoid overmixing to keep the bars tender.
- Add Chips: Fold in the peanut butter chips and semi-sweet chocolate chips gently until evenly distributed throughout the dough.
- Press and Bake: Press the prepared cookie dough evenly into the lined 9×13 baking pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the bars are cooked through.
- Cool and Serve: Allow the bars to cool completely in the pan. Once cooled, use the parchment paper to lift them out easily. Cut into 15 bars and serve.
Notes
- Make sure the butter is softened to room temperature for easy creaming with the peanut butter.
- Do not overmix the dough once the flour is added to prevent tough bars.
- Use parchment paper lining to easily lift bars out without breaking.
- Feel free to substitute peanut butter chips with white chocolate chips or butterscotch chips for variation.
- Store bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
