These Peanut Butter Chocolate Cookie Bars combine the classic flavors of chocolate and peanut butter into a soft, chewy bar that's perfect for any dessert lover. With a rich, nutty base and melty chocolate chunks, these bars are an irresistible treat.
Why you'll want it now, The perfect blend of peanut butter and chocolate in every bite.
Why this recipe works
This recipe uses a combination of creamy peanut butter and butter to create a soft and chewy texture, while the addition of chocolate chunks provides a gooey contrast. Baking them in a bar form ensures even cooking and easy serving.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
hand mixer or stand mixer with paddle attachment
rubber spatula
cooling rack
How to make it
Preheat your oven to 350°F (175°C) and line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the softened butter, peanut butter, light brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semisweet chocolate chunks using a rubber spatula.
Transfer the dough to the prepared baking pan, spreading it evenly.
Bake for 25 minutes, or until the edges are golden and the center is set but still soft.
Allow the bars to cool in the pan on a cooling rack before removing and cutting into 16 bars.
Enjoy these Peanut Butter Chocolate Cookie Bars with a glass of milk for the ultimate nostalgic treat.
How you'll know it's ready
You'll know the bars are ready when the edges are golden and the center is set but still soft to the touch.
Convection oven? (and if you don't have one)
The written temperature is perfect for standard ovens. If using a convection oven, reduce the temperature by 25°F and check a few minutes early, as the fan may bake faster.
Troubleshooting
If the bars are too dry, ensure you're measuring flour correctly and not overbaking.
For bars that are too gooey, bake for an additional 2-3 minutes.
If the chocolate chunks sink, try tossing them in a little flour before folding into the dough.
Storage
Store in an airtight container at room temperature for up to 5 days.
Make ahead
These bars can be made a day in advance. Store them in an airtight container once cooled.
Variations
Add 1/2 cup of chopped nuts for extra crunch.
Use dark chocolate chunks for a richer flavor.
Swirl in 1/4 cup of Nutella for a hazelnut twist.
Frequently asked questions
Can I use natural peanut butter?
Yes, but make sure to stir it well to incorporate any separated oils before using.
How do I keep cookie bars soft?
Store them in an airtight container and avoid overbaking to maintain their softness.
Can I freeze these cookie bars?
Yes, wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
Can I double this recipe?
Absolutely, just use a 9 x 13 in (23 x 33 cm) pan and adjust the baking time as needed.
Nutrition Facts
Per serving: 1 bar (45 g)
Calories210
Total Fat12 g
Saturated Fat6 g
Cholesterol25 mg
Sodium130 mg
Total Carbohydrate24 g
Dietary Fiber1 g
Total Sugars15 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
