Description
If you love peanut butter cookies but don’t want the hassle of rolling and scooping, these Peanut Butter Cookie Bars are your new favorite treat! Buttery, soft, and chewy with a rich peanut butter flavor — they’re baked in one pan and topped with a dreamy layer of warm peanut butter and optional melted chocolate. Perfect for potlucks, bake sales, or a cozy afternoon snack!
Ingredients
For the Bars:
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup packed light brown sugar
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½ cup creamy peanut butter (like Jif or Skippy)
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1¼ cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
For the Topping:
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½ cup creamy peanut butter (for spreading on top)
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½ cup semi-sweet chocolate chips (optional)
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¼ cup chopped peanuts or Reese’s Pieces (optional for crunch)
Instructions
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Preheat and Prep:
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or lightly grease it. -
Cream Butter and Sugars:
In a large bowl, beat together butter, granulated sugar, and brown sugar for about 2–3 minutes until light and fluffy. -
Add Wet Ingredients:
Mix in ½ cup peanut butter, the egg, and vanilla until smooth and combined. -
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix until just combined — don’t overmix. -
Press and Bake:
Press dough evenly into the prepared pan. Bake for 18–22 minutes, until the edges are golden and the center looks just set. A few moist crumbs on a toothpick are perfect. -
Add Peanut Butter Topping:
Immediately after removing from the oven, drop spoonfuls of peanut butter over the warm surface. Let sit for 2–3 minutes, then spread evenly to create a smooth, glossy layer. -
Add Chocolate and Peanuts (Optional):
Sprinkle chocolate chips and chopped peanuts (or Reese’s Pieces) over the warm peanut butter layer. -
Cool Completely:
Allow bars to cool fully in the pan on a wire rack before slicing — this helps them firm up and ensures perfect, chewy texture. -
Slice and Serve:
Lift out using the parchment overhang, slice into 16 squares, and enjoy!
Notes
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Softened butter is key — it should dent easily when pressed, not melted.
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Do not overbake! Slightly underdone centers turn out soft and chewy after cooling.
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For clean slices, chill bars for 30 minutes before cutting.
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To make ahead, store in an airtight container for up to 5 days or freeze for 3 months.
Nutrition
- Calories: 210 cal Per Bar
- Sodium: 90mg
- Fat: 12g
- Carbohydrates: 22g
- Cholesterol: 20mg