Peanut Butter Chocolate Chip Bars
Peanut butter chocolate chip bars are thick, soft and chewy chocolate chip cookie bars made with creamy peanut butter. These peanut butter cookie bars are easy to make in in one bowl. Top with a scoop of cold ice cream for a decadent dessert everyone will love.
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 sheet parchment paper optional
- 1 - 2 mixing bowls
- 1 whisk and flexible spatula or spoon
Ingredients
- ¾ cup (170 g) unsalted butter
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 cup (256 g) creamy peanut butter
- 2 large eggs, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2 cups (340 g) semi sweet chocolate chips, divided
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two long sides of a 13 x 9 pan.
- In a small bowl, melt the butter and cool in the fridge for 10 minutes.¾ cup (170 g) unsalted butter
- In a mixing bowl, whisk the flour, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars and creamy peanut butter until smooth and well combined. Whisk in the eggs and vanilla extract until smooth and well combined.1 cup (200 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 cup (256 g) creamy peanut butter, 2 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips. Reserve about ½ cup for topping the cookie bars.2 cups (340 g) semi sweet chocolate chips, divided
- Press the cookie dough into the prepared pan. Use a flexible spatula to smooth the chocolate chip cookie dough evenly across the pan. Top with the reserved chocolate chips. Bake for about 22 - 27 minutes or until the edges of bars are a light golden brown, slightly puffed up and the edges are slightly pulled away from the sides of the pan.
- Cool the peanut butter chocolate chip bar cookies in the hot pan for 25 - 30 minutes. When the cookies have cooled long enough to transfer out of the pan without breaking, use the excess parchment paper on the long sides of the pan and gently lift the cookie bars out of the pan and to cool on a cooling rack. Slice and enjoy!
Notes
Store: Place the chocolate chip peanut butter bar cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the chewy peanut butter chip bars for longer, I recommend freezing them.
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