Description
These Peanut Butter Cookie Bars are a deliciously rich and chewy treat, featuring creamy peanut butter, brown sugar sweetness, and melty chocolate chips baked to perfection in a single pan. Perfect for dessert or snacks, they offer a delightful balance of classic flavors in an easy-to-make bar form.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 1 cup creamy peanut butter
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons milk
Dry Ingredients
- 1½ cups light brown sugar (tightly packed)
- ½ cup granulated sugar
- 2¾ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- 2 cups chocolate chips (semisweet or milk chocolate)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or lightly grease and flour it to prevent sticking.
- Cream Butter, Peanut Butter, and Sugars: In a large mixing bowl, use a hand mixer to cream together the softened butter, creamy peanut butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring that the sugars are well incorporated and the mixture looks smooth.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully combined, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet Ingredients: Gradually add the dry flour mixture to the wet peanut butter mixture, stirring gently until the dough comes together uniformly without overmixing, which keeps the bars tender.
- Add Milk and Stir: Pour in the milk and stir until it is fully incorporated to loosen the dough slightly, making it easier to spread.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly throughout.
- Spread Dough in Pan: Transfer the cookie dough to the prepared baking pan and use a spatula to spread it out evenly, creating a smooth, flat surface for even baking.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the edges start to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs for soft, chewy bars.
- Cool and Serve: Remove the pan from the oven and allow the cookie bars to cool completely on a wire rack before cutting into 24 squares to ensure they hold their shape and have the best texture.
Notes
- Use room temperature butter for easier creaming with sugars.
- Do not overbake to keep the bars chewy rather than dry.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free chocolate chips.
- The bars can be stored in an airtight container at room temperature for up to 5 days.
- Chilling the dough before baking can yield a thicker, more fudgy bar.
