So Here’s the Deal With These Bars (and Me)
I have a love-hate relationship with baking. Well, mostly love, but there’s always that moment halfway through when I realize I’ve forgotten to soften the butter or my dog is intently staring at me for crumbs. But these Peanut Butter Chocolate Chip Cookie Bars? Oh, buddy. They’re my go-to when I want something sweet that doesn’t require me to babysit a dozen trays of cookies (floor space is at a premium in my kitchen and, honestly, who has the patience for that?). The first time I made these, I was home from college, and my little brother ate half the pan before they’d cooled. He still owes me for that, by the way.
Why You’ll Love This (No, Seriously)
I make these whenever I want to feel like a kitchen wizard without a lot of effort. My family goes absolutely bananas for these—like, they don’t even wait for me to cut them into nice bars, just attack the edges with a fork. (On second thought, maybe cut them first for presentation’s sake.) And if you’ve ever been frustrated by cookies spreading on the tray and becoming one giant blob… this recipe fixes that; you want the blob here.
What Goes In (Substitutions Welcome)
- 1/2 cup (1 stick) unsalted butter, softened (or use salted if that’s what you have, just skip the pinch of salt later)
- 1/2 cup creamy peanut butter (sometimes I use crunchy—gives a bit of texture, but smooth is classic; my gran swore by Skippy, but I just grab whatever’s on sale)
- 1 cup light brown sugar (dark brown makes it a bit richer, which is nice in winter)
- 1 large egg (if you’re out, I’ve actually used a flax egg in a pinch—it’s not quite the same but does the trick)
- 1 teaspoon vanilla extract (real or imitation, I honestly can’t tell the difference in this)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (unless you used salted butter, then just a pinch or skip it)
- 1 cup chocolate chips (milk, dark, or semi-sweet; I’ve used chopped-up leftover chocolate bars too—we’re nothing if not resourceful)
How I Actually Make These
- Preheat your oven to 350°F (180°C). Grease an 8×8 inch baking pan. Or just line it with parchment if you’re lazy like me—makes cleanup a breeze.
- In a big-ish bowl, cream together the butter and peanut butter until it looks fluffy. (This is where I usually sneak a little taste, not going to lie.)
- Add the brown sugar and mix until smooth-ish. It’s okay if it looks a bit grainy. Then toss in the egg and vanilla and mix again.
- Stir in the flour, baking powder, and salt. At this point, don’t panic if it seems too thick—that’s normal. I once freaked out and added milk, but didn’t need to. Just trust the process.
- Fold in your chocolate chips. Sometimes I reserve a small handful to sprinkle on top, but only if I remember.
- Spread the dough into your prepared pan. It’s sticky, so I use a spatula sprayed with a bit of cooking spray, or just my (clean) hands. Don’t stress about perfection.
- Bake for about 22–26 minutes, until the top looks golden and a toothpick in the center comes out with a few moist crumbs. Err on the side of slightly underbaked—they’ll set as they cool (promise).
- Let them cool for at least 15 minutes before cutting. Or don’t, but they’ll be gooey—sometimes that’s the point.
Stuff I’ve Learned (Usually the Hard Way)
- If you try to double the recipe and use a bigger pan, keep an eye out—edges cook way faster than the middle. I’ve burned the corners more than once. Oops.
- Actually, it works better if you don’t overmix once you add the flour. Keeps things tender.
- If you only have a metal pan, bars brown faster. Glass takes a bit longer but gives you chewier bars.
If You’re Feeling Adventurous (Or Just Bored)
- Swapped in almond butter—delicious, but a bit crumblier.
- Added a handful of chopped pecans, which made them taste a bit like those fancy bakery bars.
- Tried white chocolate chips once… didn’t love it, though my neighbor’s kid polished them off, so maybe it’s a taste thing.
The Stuff You’ll Need (Kinda)
- Mixing bowl (any big bowl will do—salad bowls in a pinch!)
- Hand mixer, stand mixer, or just a sturdy spoon and some elbow grease
- 8×8 inch pan (I’ve done this in a 9-inch round cake pan when I couldn’t find the square one; bars came out wedge-shaped, still tasty)
How to Store Them (But Will You Even Need To?)
Technically, these keep in an airtight container at room temp for 3–4 days. In reality, they’re usually gone in under 24 hours at my place. If, by some miracle, you have leftovers, you can freeze the bars (just wrap well) for a month or so. I found a handy guide here in case you want more tips.
Serving ‘Em Up
We eat these straight up, but sometimes I warm a bar for 10 seconds in the microwave and top it with vanilla ice cream (or, if I’m honest, whatever flavor we have). My cousin dips hers in coffee, which sounds weird but is actually ace. I’d say serve with milk or, if you’re in the mood, a splash of Irish cream (adults only, obviously).
What I Wish I’d Known (Pro Tips)
- Don’t rush cooling. Once I tried to cut them right out of the oven and ended up with a gooey, delicious mess. But if you want neater bars, wait. Patience isn’t my strong suit either.
- Don’t substitute honey for sugar unless you want, basically, a peanut butter cake. Strange but true.
- Actually, I find it works better if you bake on the middle rack (top rack dries them out).
Questions My Friends Have Actually Asked
- Can I use natural peanut butter? You can, but the bars are a bit more crumbly and less sweet. I sometimes add a touch more sugar to help.
- What if I don’t have chocolate chips? No problem—chop up a chocolate bar, even a mix of milk and dark. Or toss in peanut butter chips for double trouble.
- Why are my bars dry? Might’ve overbaked. Oven temps vary, so watch after 20 mins. Also, don’t skimp on the peanut butter.
- Can I make this gluten-free? Yup! I’ve tried it with Bob’s Red Mill 1:1, worked fine. Here’s a GF cookie recipe I trust for swaps.
- Do I need a mixer? Nah—a wooden spoon gets the job done if you’re feeling energetic. Good arm workout, too.
Anyway, I hope you give these peanut butter chocolate chip cookie bars a go. They’re a little bit messy, always comforting, and just the thing for when you want to bake without overthinking it. And if you end up eating half the pan before anyone else gets home? Well, your secret’s safe with me.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
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2In a large bowl, whisk together the melted butter, peanut butter, brown sugar, and granulated sugar until smooth.
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3Add the eggs and vanilla extract to the bowl and mix until well combined.
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4Stir in the flour, baking powder, and salt until just combined. Do not overmix.
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5Fold in the chocolate chips, then spread the batter evenly into the prepared pan.
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6Bake for 22-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean. Cool completely before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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