Peanut Butter Chocolate Chip Cookie Bars

Two amazing flavors combine to make these super easy and delicious Peanut Butter Chocolate Chip Cookie Bars. Easy ingredients and short on time, this is a perfect bar recipe.

I’m obsessed with the combination of peanut butter and chocolate chips and these Cookie Bars do not lack in that are at all. With peanut butter, peanut butter chips, and chocolate chips it’s perfect.

Cookie Bars are super fun and easy and are quick to whip up, with minimal time and effort this is a recipe that is perfect any time of year and for any type of function.

I love recipes that you can pretty much make whenever you want and are perfect for gatherings, bake sales, or just because you want some sweets around the house.

These Peanut Butter Chocolate Chip Cookie Bars really are what the name states, they are soft and chewy cookies turned into bar form.

If you don’t want to make individual cookies, but want that cookie flavor then Cookie Bars are the perfect middle ground to get what you want.

These are a staple in our household and we make lots of different flavors but obviously peanut butter and chocolate trumps pretty much any flavor in my opinion.

Once you try these, they will automatically become on your dessert rotation and I’m not being biased on that one just wait until you make them yourself!

Some of my other favorite bar/blondie desserts we have on our site include: Cinnamon Roll Blondies, Carmelitas and Lemon Bars.

WHY THIS RECIPE WORKS:

• Easy pantry staples make this fast to put together.
• You can halve this recipe to make less for a smaller family or yourself.
• The flavor combination is epic and really work perfectly together.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Baking powder
Fine sea salt
Unsalted butter
Creamy peanut butter
Granulated sugar
Light brown sugar
Eggs
Vanilla extract
Peanut butter chips
Semi-sweet chocolate chips

HOW TO MAKE PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS:

1. Preheat the oven to 375°F. Line a 9×13 baking pan with parchment paper, set aside.
2. In a large bowl stir together the flour, baking powder, and salt, set aside.
3. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter with the peanut butter until smooth.
4. Add the granulated and brown sugar to the bowl and stir it in until combined. 
5. Add the eggs one at a time until fully mixed in along with the vanilla.
6. Next, add the flour a little at a time until fully mixed in. 
7. Lastly, add the peanut butter chips and chocolate chips, stir until just combined.
8. Press the cookie dough into the prepared baking pan. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
9. Let cool completely then lift the bars out using the parchment paper to help. Cut into bars and serve.

WHAT IS THE TASTE AND TEXTURE OF THESE COOKIE BARS?

Peanut butter cookie base loaded with peanut butter chips and chocolate chips! This is the perfect treat for the peanut butter with chocolate lover.

Way easier than making a bunch of small cookies, just mix, bake, and cut!  The cookie bars are thick, slightly crisp on the outside, and soft and chewy on the inside. 

If you like more of a gooey center, under cook these for about 5 minutes.

CAN I USE CRUNCHY PEANUT BUTTER OR NO PEANUT BUTTER?

If you want to use crunchy peanut butter, you can use it in place of the creamy peanut butter 1:1.

If you don’t want peanut butter in the cookie batter, just replace it with an equal amount of more butter. 

CAN I ADD OTHER MIX-INS?

Substitute the chips in the bars for all peanut butter chips or all chocolate chips of any flavor. Other yummy additions would be Reese’s pieces, chopped-up peanut butter chips, or chopped peanuts!

HOW TO STORE:

These can be stored in an airtight container where they will keep at room temperature for up to 5 days.

They can also be frozen, to do this you can individually wrap the bars in plastic wrap and place them in a freezer container where they will keep for up to 3 months.

To defrost, you can either place it on a countertop or in the refrigerator overnight until thawed.

TIPS AND TRICKS:

• You can halve this recipe if you’d like and bake in a 9×9-inch pan.
• Use any of your favorite chocolate chips, we use semi-sweet but milk and dark chocolate will also work.
• Other mix-ins can be added, see above for ideas.
• You can use crunchy peanut butter instead of creamy if you’d like.
• If you want less of a peanut butter flavor you can leave it out of the batter, see above on how to replace it.
• We have not tested with natural peanut butter so I do not know the outcome of using that.
• These can be frozen, see above on how to do that.

Love chocolate and peanut butter together? Then these Peanut Butter Chocolate Chip Cookie Bars are right up your alley! Super easy and tasty.

If you like this recipe you might also like:

• M&M Chocolate Chip Peanut Butter Cookies
• Lunch Lady Peanut Butter Bars
• No Bake Peanut Butter Pie

If you’ve tried these PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Rate this Recipe

Peanut Butter Chocolate Chip Cookie Bars

5 from 4 votes

Course Baked Good, Dessert

Servings 15

Two amazing flavors combine to make these super easy and delicious Peanut Butter Chocolate Chip Cookie Bars. Easy ingredients and short on time, this is a perfect bar recipe.

Print Recipe

Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients

  

1x2x3x

• ▢ 2 ¼ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon fine sea salt
• ▢ ½ cup unsalted butter softened
• ▢ ½ cup creamy peanut butter
• ▢ ¾ cup granulated sugar
• ▢ ¾ cup light brown sugar packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups peanut butter chips
• ▢ 1 ½ cups semi-sweet chocolate chips

Instructions

• Preheat the oven to 375°F. Line a 9x13 baking pan with parchment paper, set aside.
• In a large bowl stir together the flour, baking powder, and salt, set aside.
• In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter with the peanut butter until smooth.
• Add the granulated and brown sugar to the bowl and stir it in until combined.
• Add the eggs one at a time until fully mixed in along with the vanilla.
• Add the flour a little at a time until fully mixed in.
• Next, add the peanut butter chips and chocolate chips, stir until just combined.
• Press the cookie dough into the prepared baking pan. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
• Let cool completely then lift the bars out using the parchment paper to help. Cut into bars and serve.

Notes

1. You can halve this recipe if you'd like and bake in a 9x9-inch pan.
2. Use any of your favorite chocolate chips, we use semi-sweet but milk and dark chocolate will also work.
3. Other mix-ins can be added, see above for ideas.
4. You can use crunchy peanut butter instead of creamy if you'd like.
5. If you want less of a peanut butter flavor you can leave it out of the batter, see above on how to replace it.
6. We have not tested with natural peanut butter so I do not know the outcome of using that.
7. These can be frozen, see above on how to do that.

Nutrition

Calories: 459kcal | Carbohydrates: 56g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 223mg | Fiber: 3g | Sugar: 35g | Vitamin A: 230IU | Calcium: 44mg | Iron: 3mg

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