Peanut Butter Cookie Bars

These peanut butter cookie bars are soft, chewy and filled with a combo of chocolate chips and peanut butter chips. Made in a 9x13 inch pan, or you can easily half the recipe for an 8x8 inch pan.

Course Dessert

Cuisine American

Keyword Peanut Butter Chocolate Chip Cookie Bars, Peanut Butter Cookie Bars

Prep Time 15

Cook Time 30

Servings bars

Calories 426kcal

Author Fiona Dowling

Equipment

9x13 inch (23x 33 cm) pan

Ingredients

¾ cup unsalted butter softened
¾ cup brown sugar light or dark
¾ cup white sugar
1 cup smooth peanut butter* do not use homemade or natural
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup chocolate chips*
¾ cup peanut butter chips* or replace the peanut butter chips with more chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350F degrees.
Lightly spray a 9x13 inch (23x28 cm) pan non-stick cooking spray and then with parchment paper, leaving an overhang around the edges. Lightly greasing the pan first stops the parchment from sliding around.
In a large bowl beat together the butter, brown sugar and white sugar until no lumps remain.
Beat in the peanut butter until smooth. Then mix in the eggs and vanilla extract.
Turn the mixer down to low speed and mix in the flour, baking powder and salt. Turn of the mixer and scrape down the sides of the bowl as needed.
Stir in the chocolate chips and peanut butter chips.
Spoon the batter into the prepared pan and smooth the top.
Place in the preheated oven in the middle rack and bake for 30 minutes, or until an inserted toothpick comes out clean or with a few crumbs. It may take anywhere between 25-35 minutes, depending on your oven.
Remove from the oven and place the pan on a wire rack to cool, keeping the bars in the pan. Cool for at least 45 minutes, or cool the pan is room temperature for clean cuts (what's pictured).
To slice the bars, lift them out of the pan using the parchment paper overhang. Place on a cutting board and slice. Store cooled bars in an airtight container for up to 4 days at room temperature.

Notes

Make sure to use a commercial, smooth peanut butter - something like Jiff, Skippy or Kraft work perfectly. Do not use a peanut butter that separate (ie has oil sitting on the top in the jar).
Feel free to use your favorite chocolate chips, or other candies - such as M&Ms or Reese's Pieces.
For a smaller batch, cut the recipe in half and bake in an 8x8 inch (20x20 cm) pan for around 25 minutes.
Store leftovers in an airtight container at room temperature for up to 4 days. Cooled bars can be frozen for up to 2 months, thaw in the fridge, then bring to room temperature before enjoying.
Nutrition information is an estimate only and based on 1 bar, assuming the pan is cut into 15 equal pieces.

Nutrition