If you love peanut butter cookies you will love these thick and chewy peanut butter chocolate chip cookie bars. They are super easy to make and will be ready in only 30 minutes. No need for long chilling times or rolling of individual cookies. Just put the delicious dough in a pan and bake. It's that easy!
Oven baked cookie bars only use simple ingredients that you probably already have at home. So there is no need for a trip to the grocery store!
Peanut butter cookie bars are a great recipe to make with kids or if you need a quick dessert for surprise guests or a potluck. Everyone will most certainly enjoy these gooey, chocolatey peanut butter treats.
WHAT ARE COOKIE BARS?
Cookie bars are made from a basic cookie dough that is flavored by adding delicious add-ins like chocolate chips, nuts, peanut butter chips, caramel bites or coconut flakes, for example. Most importantly, no individual cookies need to be rolled as you bake the dough in a baking dish and then cut into squares. They are quick, easy and oh so delicious!
❤️ WHY YOU'LL LOVE THIS PEANUT BUTTER COOKIE BAR RECIPE
✔️ These insanely delicious cookie bars are gooey and packed full of peanut butter and chocolate chips.
✔️ It only takes 30 minutes to create this scrumptious dessert. Or you can freeze the dough.
✔️ No chilling time or rolling of cookies necessary.
✔️ Cookie bars can be cut into 9, 16 or even 20 pieces, in case you want to feed a crowd.
PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS INGREDIENTS
This section explains how to choose the best ingredients for chocolate peanut butter cookie bars, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You may already have all of these oven baked peanut butter blondie ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
- All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted by adding an additional 2 tablespoons for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoons of cake flour.
- Baking Soda
- Baking Powder
- Sea Salt
- Butter: It is important to use softened butter, so it blends well with the other ingredients. Therefore, take the butter out of the fridge 30-60 minutes before starting the recipe. You can also soften butter by microwaving it for a couple of seconds.
- Peanut Butter: We used Skippy, but any smooth or creamy peanut butter should work fine.
- Granulated Sugar
- Light Brown Sugar: The molasses in the sugar adds great flavor to your cookie bars and keeps them chewy. You can substitute dark brown sugar in a pinch.
- Vanilla Extract
- Chocolate Chips: We used regular semi-sweet chocolate chips for this recipe but you can also use mini chocolate chips, milk chocolate chips or a mix of all of them.
- Peanut Butter Chips
This section shows how to cook oven baked cookie bars, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
PREPARE: First, preheat the oven to 350ºF. Then, line a 9x9" baking dish with parchment paper.
🔴 TIP: Use parchment paper, even though it is tempting to use cooking spray. The cookie bars will come out of the pan much better with parchment paper.
COMBINE DRY INGREDIENTS: In a small bowl, combine flour, baking soda, baking powder and salt. Whisk until blended.
COMBINE WET INGREDIENTS: Combine peanut butter, softened butter, brown sugar and granulated sugar.
🔴 TIP: Make sure you use softened butter. Take butter out of the refrigerator 30-60 minutes before you make cookies. Or you can cut cold butter into 1 tablespoon portions, place on a microwave safe plate and microwave for 5 seconds.
MIX BATTER: Mix with an electric mixer until creamy. Add egg and vanilla extract, then mix again.
COMBINE WET AND DRY INGREDIENTS: Slowly add dry ingredients, about a ¼ cup of flour mixture at a time, to the wet ingredients. Keep mixing with the electric mixer until all ingredients are well blended. Then add chocolate and peanut butter chips and stir.
🔴 TIP: Do not overmix the batter, go slow and stop mixing once everything is just combined.
BAKE: Spread batter into the prepared pan. Cook for 20-22 minutes or until golden brown and done. Remember it will continue cooking a little after removing it from the oven.
🔴 TIP: Add more chocolate and peanut butter chips to the top of your cookie bars and press in lightly, if desired.
ENJOY: Once cool, remove from the baking dish and cut into squares.
TIPS FOR THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS
Follow these tips to make the best peanut butter blondies.
✔️ Line your baking sheet with parchment paper. It is tempting to use cooking spray but they’ll come out of the pan much better with parchment paper.
✔️ Use softened butter. The easiest way to soften butter is to take it out of the refrigerator 30-60 minutes before you make cookies. If your butter is not soft, cut into 1 tablespoon portions and place on a microwave safe plate. Microwave for 5 seconds. Be careful, however, because it will melt quickly.
✔️ Do not overmix the cookie batter. Mix just until it’s all combined.
Counter: You can store leftovers in an airtight container or ziploc bag at room temperature for up to 3 days.
Freeze: Completely cooled oven baked cookie bars can be frozen in a freezer safe container or bag for up to 3 months.
Defrosting: Thaw your peanut butter chocolate chip blondie bars on the counter for a couple of hours. To enjoy a delicious warm cookie bar, simply pop the defrosted treats in the microwave for a few of seconds or in the oven for a minute or two.
MORE COOKIE RECIPES
Do you love the convenience of no chill, no shape cookie bars? Then you have to try our Chocolate Chip Cookie Bars, White Chocolate Macadamia Nut Cookie Bars, Salted Caramel Chocolate Chip Cookie Bars, and Chocolate Coconut Bars.
Another must-try recipe are these insanely yummy Lemon Cream Cheese Cookie Bars. The combination of citrusy cream cheese filling with cookie crumble topping is just to die for.
FREQUENTLY ASKED QUESTIONS
For perfect results every time, here are answers to the most common questions about cooking peanut butter chocolate chip cookie bars.
YES. In addition to parchment paper, you can also line the baking dish with aluminum foil. Make sure you have a slight overhang on the edges. This makes it a lot easier to lift the baked cookie bar out of the pan. We do not recommend using non-stick spray or buttering and flouring the baking dish for this recipe.
For the cookie bars to be done they should be slightly puffed up, golden brown with crispy edges. The middle might still look underdone, but don't forget the cookie bars will keep on cooking for a couple of minutes after they have been removed from the oven. When you insert a toothpick at the center it should come out clean or with a few moist crumbs on it. If there is still raw batter on the toothpick, keep the cookie bars in the oven for another couple of minutes.
Yes. You can double the recipe and bake it in a 9x13" baking pan. You might have to add a couple of minutes to the baking time. However, start checking the cookie bars at the 20 minute mark to be sure you don't overcook them.
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup butter - softened
- ¼ cup peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar - packed
- 1 large egg
- 1½ tsps vanilla extract
- ½ cup chocolate chips
- ½ cup peanut butter chips
- Preheat the oven to 350ºF. Line a 9x9" baking dish with parchment paper.
- In a mixing bowl, combine the flour, baking soda, baking powder and salt. Stir until mixed well.
- In another mixing bowl, combine softened butter, peanut butter, brown sugar and granulated sugar. Mix with an electric mixer until well blended.
- Add the egg and vanilla extract and mix again until combined.
- Slowly add flour mixture to butter mixture, mixing as you go until it's all just combined. Do not overmix.
- Add chocolate chips and peanut butter chips and stir until combined.
- Spread cookie batter into the pan. (optional: add a handful of chocolate and peanut butter chips to the top of the batter)
- Cook for 20-22 minutes or until golden and cooked to your desired crispiness.
- Once cool, remove from the baking dish and cut into 16 pieces.
- Do not overmix the batter. The one downside of mixing cookies with an electric mixer is the danger of overmixing when combining the wet and dry ingredients. Go slow and stop mixing once everything is combined.
- If your butter is not softened it will not mix well and your cookie bars won’t cook correctly.
- Add a handful of chocolate chips to the top of your cookie bars and press in lightly, if desired.