Description
These Peanut Butter Chocolate Chip Cookie Bars combine the rich flavors of creamy peanut butter and semi-sweet chocolate chips into a soft and chewy bar perfect for snacking or dessert. Baked in a single pan, they’re easy to prepare and deliver a delightful balance of sweet and salty with a tender texture that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup (128g) creamy peanut butter
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups (255g) peanut butter chips
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 9×13 inch baking pan with parchment paper to prevent sticking and allow easy removal of the bars.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set this mixture aside.
- Combine Butter and Peanut Butter: In a separate bowl, cream together the softened unsalted butter and creamy peanut butter until the mixture becomes smooth and uniform in texture.
- Add Sugars: Gradually add the granulated sugar and light brown sugar to the peanut butter and butter mixture. Beat until the mixture is light, fluffy, and well blended.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Mixes: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the bars.
- Fold in Chips: Carefully fold in the peanut butter chips and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Press Dough into Pan: Transfer the cookie dough to the prepared baking pan and press it down evenly to ensure uniform thickness for baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Allow the cookie bars to cool completely in the pan. Then, use the parchment paper to lift them out and cut into 16 equal squares for serving.
Notes
- For best results, ensure the butter is softened but not melted to achieve the ideal texture in the batter.
- Do not overmix the dough after adding the dry ingredients to keep the bars tender.
- You can substitute peanut butter chips with white chocolate chips or more chocolate chips based on preference.
- Store the bars in an airtight container at room temperature for up to 4 days or refrigerate for extended freshness.
- To make the bars extra moist, consider adding a tablespoon of milk or cream to the wet ingredients if the dough feels too stiff.
