One rainy afternoon last spring, I stood by the window, listening to the soft tap of raindrops against the sill. My husband had gone out to check on the garden, and the house felt unusually quiet.

It was the perfect kind of day for baking. I reached for my worn recipe binder, the one with butter stains on the corners and notes in the margins. I flipped through pages until my eyes landed on an old favorite—Peanut Butter Chocolate Chip Cookie Bars.

This wasn’t a recipe I found online or clipped from a magazine. It came from my sister-in-law, written on the back of a grocery receipt during a family reunion years ago. That batch had been a hit with all the kids, who devoured the bars before the lemonade had even been poured. I remember one of my nieces grinning up at me, chocolate smeared across her cheek, and saying, “Auntie, these taste like magic.”

Now retired and living out here in the countryside, I find such comfort in these familiar bakes. It’s a way of sharing love. These cookie bars, rich with peanut butter and melty chocolate, are more than dessert—they’re little squares of home. So today, I’m sharing that recipe with you. It’s cozy, nostalgic, and always a crowd-pleaser.

Short Description

These Peanut Butter Chocolate Chip Cookie Bars are thick, chewy, and bursting with sweet peanut butter flavor. Perfect for parties, school lunches, or cozy evenings at home.

Key Ingredients

½ cup creamy peanut butter
½ cup unsalted butter, softened
¾ cup white sugar
¾ cup light brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup peanut butter chips
1–2 cups semi-sweet chocolate chips (adjust for sweetness)
Optional: Chopped Reese’s Cups or Reese’s Pieces for extra indulgence

Tools Needed

9×13-inch baking pan
Mixing bowls (large and medium)
Hand or stand mixer
Rubber spatula
Wire cooling rack
Parchment paper (optional, for easy removal)

Cooking Instructions

Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper. This helps the bars lift cleanly from the pan once cooled.

Step 2: Cream the Butters and Sugars
In a large mixing bowl, cream together the softened butter and peanut butter until smooth. Add both sugars and mix until the mixture is light and fluffy—this usually takes about 2–3 minutes.

Step 3: Add Wet Ingredients
Beat in the eggs one at a time. Add vanilla extract and mix until everything is incorporated. Scrape down the sides of the bowl to ensure even blending.

Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the wet mixture, stirring just until combined. Don’t overmix—overworking the dough can make the bars tough.

Step 5: Fold in Chips
Gently fold in peanut butter chips and chocolate chips. If you’re adding Reese’s Cups or Pieces, stir them in here. The dough should be thick and loaded with chunky goodness.

Step 6: Press into Pan
Transfer the dough to your prepared pan. Press it evenly with a spatula or clean hands. Try to level the surface so the bars bake uniformly.

Step 7: Bake
Place in the preheated oven and bake for 25–30 minutes. The edges should be golden and the center set. A toothpick inserted into the middle should come out with a few moist crumbs—don’t wait for it to be dry or you’ll risk overbaking.

Step 8: Cool and Slice
Let the bars cool completely in the pan on a wire rack. Once cool, slice into squares or rectangles and serve. They cut best after resting for at least an hour.

Why You’ll Love This Recipe

– Irresistibly chewy with gooey chocolate pockets

– Combines peanut butter richness and chocolate decadence

– Great for bake sales, potlucks, or make-ahead treats

– Freezer-friendly and easy to reheat

– Versatile—customize with your favorite mix-ins

Mistakes to Avoid & Solutions

Overmixing the dough
Overworking the dough toughens the texture. Mix just until the flour disappears.

Overbaking
The bars will continue to cook after you pull them from the oven. If you wait until the center is dry, they’ll come out crumbly. Stick with 25–30 minutes max.

Uneven spreading
If you don’t press the dough evenly in the pan, some bars may be too thick or underbaked. Use a spatula or your hands to create a level layer.

Using cold eggs
Cold eggs can curdle the batter and affect texture. Let them sit at room temp for 10–15 minutes before mixing.

Skipping parchment paper
It makes clean-up easier and ensures perfect, intact bars—especially important if you’re gifting or plating them.

Serving and Pairing Suggestions

– Serve warm with a glass of cold milk or hot coffee

– Plate with a scoop of vanilla ice cream for a dessert-style treat

– Pack in lunchboxes or picnic baskets

– Add a sprinkle of sea salt on top before baking for contrast

– Great addition to holiday cookie platters or family-style dessert tables

Storage and Reheating Tips

Room temperature: Store in an airtight container for up to 4 days

Refrigerator: Lasts up to a week; bring to room temp before serving

Freezer: Freeze in layers between parchment for up to 3 months

Reheating: Warm in the microwave for 10–15 seconds to revive the gooey texture

FAQs

1. How do I know when they’re done baking?
Look for golden edges and a center that’s set but still soft. A toothpick should come out with a few moist crumbs.

2. Can I use crunchy peanut butter instead?
Yes! Crunchy adds great texture. Just keep in mind it might change the final consistency slightly.

3. Can I cut the sugar?
You can reduce each sugar by about ¼ cup without much difference, but it may affect texture and softness.

4. Are these bars freezer-friendly?
Absolutely. Slice and store in airtight containers or freezer bags. Thaw at room temp or microwave gently.

5. What if I don’t have peanut butter chips?
Substitute with more chocolate chips or even white chocolate chips for contrast.

Tips & Tricks

– For clean cuts, chill the bars in the fridge before slicing

– Add a drizzle of melted chocolate or peanut butter over the top after baking

– Use a mix of mini and regular chips for better chocolate distribution

– Let butter soften naturally—microwaving can make it greasy

– Try lightly toasting your flour before baking for a nutty flavor boost

Recipe Variations

Salted Pretzel Twist
Swap ½ cup flour for ½ cup crushed pretzels. Press a few whole pretzels on top before baking for a sweet-salty combo.

S’mores Bars
Replace ½ cup chocolate chips with mini marshmallows and ¼ cup crushed graham crackers. Bake slightly less (22–25 minutes) to avoid over-melting the marshmallows.

Nutty Banana Bars
Add 1 mashed ripe banana to the wet ingredients and reduce sugar slightly. Fold in ½ cup chopped walnuts with the chips.

Oatmeal Peanut Butter Bars
Replace ¾ cup flour with quick oats for added chew. Add a sprinkle of cinnamon for warmth.

Double Chocolate Fudge
Use dark chocolate chips and add 2 tablespoons cocoa powder to the dry mix. Swap vanilla for espresso powder to enhance the cocoa flavor.

Final Thoughts

These cookie bars aren’t fussy or fancy—but they’re deeply satisfying, both to make and to share. Each square carries a bit of my kitchen, a bit of memory, and a whole lot of love. The balance of peanut butter and chocolate is just right, and the recipe has become a reliable favorite for neighbors, church gatherings, and quiet nights with tea.

Watching people take that first bite and smile—that’s the reward. It’s a recipe that welcomes tinkering but never really needs it. The joy, for me, is in the making—and in knowing someone else might make them next. If you do, I hope you love them as much as we do.

Peanut Butter Chocolate Chip Cookie Bars

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

½ cup creamy peanut butter
½ cup unsalted butter, softened
¾ cup white sugar
¾ cup light brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup peanut butter chips
1–2 cups semi-sweet chocolate chips (adjust for sweetness)
Optional: Chopped Reese’s Cups or Reese’s Pieces for extra indulgence

Instructions

Step 1: Preheat and Prep

Set your oven to 375°F (190°C). Grease a 9×13-inch pan or line it with parchment paper.

Step 2: Cream Butters and Sugars

In a large bowl, mix the softened butter and peanut butter until smooth. Add both sugars and beat until fluffy (about 2–3 minutes).

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time. Add the vanilla and mix well. Scrape the sides of the bowl so everything blends evenly.

Step 4: Add Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Slowly mix this into the wet ingredients. Stir just until combined—don’t overmix.

Step 5: Add Chips

Fold in the chocolate chips and peanut butter chips. Add any extras like chopped Reese’s if you want. The dough will be thick.

Step 6: Press into Pan

Spread the dough into your prepared pan. Press it down evenly with your hands or a spatula.

Step 7: Bake

Bake for 25–30 minutes. The edges should be golden, and the center should look set. A toothpick in the middle should come out with a few moist crumbs.

Step 8: Cool and Slice

Let the bars cool completely in the pan. Once cool, cut into squares or rectangles. They slice best after resting for at least an hour.