Peanut Butter Chocolate Cookie Bars Recipe

Imagine biting into a bar that’s rich, gooey, and packed with the perfect balance of peanut butter and chocolate. These Ultimate Peanut Butter Chocolate Cookie Bars are the kind of treat that disappears in seconds at parties, potlucks, or even quiet nights at home. Honestly, they’re just that good. Whether you’re a fan of peanut butter desserts or a chocolate lover at heart, this recipe is here to win you over.

Why make this recipe? It’s a simple yet indulgent dessert that combines pantry staples in the most magical way. Plus, you can totally experiment with it to create your own version. Let me tell you, this one is a keeper—whether you’re baking for family, friends, or yourself!

The Story Behind These Cookie Bars

Peanut butter and chocolate are a classic combination, aren’t they? These cookie bars draw inspiration from traditional American treats that pair these two flavors, like peanut butter blossoms or chocolate-covered peanut butter cups. But instead of cookies or candies, this recipe brings them together in one rich, gooey bite.

I first started making these bars during the holidays when cookie swaps were all the rage. They were always the first to disappear from the dessert table, and people kept asking for the recipe. Over the years, I’ve tweaked it for more gooeyness (hello, extra peanut butter!) and added a sprinkle of flaky sea salt on top for that irresistible sweet-and-salty vibe.

If you’re a fan of seasonal baking, these bars work wonderfully year-round. In winter, they pair beautifully with hot cocoa. In summer, they’re perfect for picnics. Honestly, any excuse to make them is a good one!

Let’s Talk Ingredients

The beauty of this recipe is that it uses simple ingredients that you likely already have in your kitchen. Let’s break them down:

• Peanut Butter: Creamy peanut butter works best here, but you can use crunchy if you want added texture. Avoid natural peanut butter, as its oil separation can affect the consistency. If you’re allergic to peanuts, try almond or sunflower seed butter.
• Chocolate Chips: Semi-sweet chocolate chips are the go-to for this recipe, but feel free to use dark chocolate or milk chocolate depending on your preference. I love using mini chocolate chips for even distribution.
• Butter: Unsalted butter adds richness, but you can use salted butter and skip the added salt in the recipe. Make sure it’s softened for easy mixing.
• Brown Sugar: This adds a deep caramel flavor and keeps the bars moist. Light brown sugar is ideal, but dark brown sugar works for a richer result.
• Granulated Sugar: For sweetness and structure. If you prefer less sweetness, you can reduce this slightly.
• Eggs: These help bind everything together. Room-temperature eggs are best for an even mix.
• All-Purpose Flour: Essential for structure. You can substitute with a gluten-free 1-to-1 baking blend if needed.
• Baking Powder: This gives the bars a slight lift. Don’t skip it!
• Vanilla Extract: A little vanilla goes a long way in enhancing the flavor.
• Flaky Sea Salt: Optional but highly recommended. It adds a lovely contrast to the sweetness.

Most of these ingredients are pantry staples, but if you’re looking for specialty peanut butter or chocolate chips, check your local gourmet food store or online retailers. And remember, always go for fresh ingredients for the best results!

Equipment Needed

You don’t need fancy tools to make these cookie bars, which is part of what makes the recipe so accessible. Here’s what you’ll need:

• Mixing Bowls: A large bowl for the dough and a smaller one for dry ingredients.
• Hand Mixer or Stand Mixer: This makes creaming the butter and sugars easier, but you can mix by hand if you don’t have one.
• Baking Pan: A 9×13-inch pan is perfect for this recipe. If you don’t have one, two smaller pans or a square pan will work, but adjust the baking time.
• Parchment Paper: For easy removal and cleanup.
• Spatula: For spreading the dough evenly.
• Measuring Cups and Spoons: Accuracy is key in baking, so don’t eyeball it!

If you’re using older baking pans, make sure to grease them well or use parchment paper to prevent sticking. And if you’re in the market for a new 9×13-inch pan, I recommend heavy-duty options—they last forever!

How to Make the Ultimate Peanut Butter Chocolate Cookie Bars

Here’s the step-by-step process for making these gooey bars:

1. Preheat the oven: Set your oven to 350°F (175°C). Line your baking pan with parchment paper for easy cleanup.
2. Mix the wet ingredients: In a large bowl, cream together 1 cup (240g) of peanut butter, 1 cup (226g) of softened unsalted butter, 1 cup (200g) of brown sugar, and 1/2 cup (100g) of granulated sugar until smooth.
3. Add the eggs and vanilla: Beat in 2 large eggs (room temperature) one at a time. Then stir in 2 teaspoons of vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) of all-purpose flour and 1 teaspoon of baking powder.
5. Mix it all together: Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix!
6. Fold in the chocolate chips: Stir in 1 1/2 cups (270g) of semi-sweet chocolate chips. Reserve a handful for sprinkling on top.
7. Spread the dough: Transfer the dough to your prepared pan and spread evenly using a spatula. Sprinkle the reserved chocolate chips on top, and add flaky sea salt if desired.
8. Bake: Bake for 25-30 minutes, or until the edges are golden and the center is set. A toothpick inserted into the middle should come out with a few moist crumbs.
9. Cool and slice: Let the bars cool completely in the pan before slicing into squares or rectangles. Serve and enjoy!

Pro tip: If the edges puff up too much, gently press them down with a spatula while they’re still warm.

Cooking Tips & Techniques

Here are some tips to make sure your cookie bars turn out perfectly every single time:

• Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the bars dense.
• Room-temperature ingredients: Using room-temperature eggs and softened butter helps everything blend smoothly.
• Watch the baking time: These bars are meant to be gooey, so don’t overbake. Trust the toothpick test!
• Customize the toppings: Try adding chopped nuts, crushed pretzels, or even a drizzle of melted chocolate on top for extra flair.

And if you’re like me and love experimenting, you can even try adding a layer of caramel or peanut butter frosting after baking for a truly decadent twist.

Variations & Adaptations

Here are some fun ways to customize these bars:

• Gluten-Free: Use a 1-to-1 gluten-free baking flour. The texture will remain gooey and delicious.
• Vegan Option: Substitute the butter with vegan butter, the eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and use dairy-free chocolate chips.
• Seasonal Additions: Add crushed candy canes for a holiday twist, or mix in butterscotch chips for a fall-inspired flavor.
• Nut-Free: Replace peanut butter with sunflower seed butter and skip any nut toppings.

One of my favorite tweaks is swapping out half the chocolate chips for Reese’s Pieces—they add a fun crunch and extra peanut butter flavor!

Serving & Storage Suggestions

These cookie bars are best served slightly warm, but they’re delicious at room temperature too. Here are some serving ideas:

• With a scoop of ice cream: Vanilla ice cream pairs perfectly with the gooey richness of the bars.
• Drizzled with chocolate sauce: For extra indulgence.
• As a party dessert: Arrange them on a platter with fresh berries for a pop of color.

For storage:

• Refrigerator: Store in an airtight container for up to 5 days. Let them come to room temperature before serving.
• Freezer: Wrap individual bars in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months.

To reheat, pop a bar in the microwave for about 10 seconds for that fresh-from-the-oven feel.

Nutritional Information & Benefits

Here’s an approximate breakdown for one serving (based on 24 bars):

• Calories: 220
• Fat: 12g
• Carbohydrates: 26g
• Protein: 4g
• Sugar: 18g

Peanut butter offers protein and healthy fats, while chocolate provides antioxidants, making these bars a treat with a touch of goodness. But, of course, they’re meant to be enjoyed as an indulgence!

Conclusion

If you’re looking for a dessert that’s easy, delicious, and bound to impress, these Ultimate Peanut Butter Chocolate Cookie Bars are the answer. They’ve got that perfect gooey texture, rich flavor, and just the right amount of sweetness. Plus, they’re versatile enough to customize based on your preferences.

Personally, I love making these for family gatherings—they never fail to bring smiles all around. If you try this recipe, I’d love to hear what you think! Share your thoughts in the comments below or tag me on social media with your cookie bar creations. Happy baking!

FAQs

Can I use crunchy peanut butter?

Absolutely! Crunchy peanut butter adds texture to the bars, but make sure to mix it well so the chunks are evenly distributed.

What’s the best way to store these bars?

Store them in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

Can I use almond butter instead of peanut butter?

Yes, almond butter works well as a substitute. It gives the bars a slightly different flavor but is just as delicious.

How do I know when the bars are done baking?

The edges should be golden, and a toothpick inserted into the center should come out with moist crumbs—not raw batter.

Can I make these bars without chocolate chips?

Sure! You can replace the chocolate chips with white chocolate chips, butterscotch chips, or even chopped nuts.

Print