Description
These Peanut Butter Chocolate Chip Cookie Bars are a delightful twist on classic cookies, combining creamy peanut butter with rich semi-sweet chocolate chips and peanut butter chips for an indulgent treat. Perfectly soft and chewy with a golden crust, they bake up easily in a single 9×13 inch pan, making them an ideal dessert for gatherings or an everyday snack.
Ingredients
Scale
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
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Add-ins
- 1 1/2 cups (255g) peanut butter chips
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 9×13 inch baking pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sea salt. Set this mixture aside.
- Cream Butters: In another large bowl, combine the softened unsalted butter and creamy peanut butter. Mix until the mixture is smooth and well incorporated.
- Add Sugars: Gradually add the granulated sugar and packed brown sugar to the butter mixture, beating until light and fluffy. This will help create a tender texture in the bars.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing fully after each addition, then blend in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture. Mix gently until just combined to avoid overworking the dough and keep it tender.
- Fold in Chips: Carefully fold in the peanut butter chips and semi-sweet chocolate chips to distribute them evenly throughout the dough.
- Press Dough in Pan: Press the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula or your hands.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Cool and Slice: Allow the bars to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into 16 squares for serving.
Notes
- For a nuttier flavor, use crunchy peanut butter instead of creamy.
- If you prefer a chewier texture, avoid overbaking by checking the bars at 25 minutes.
- Store bars in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- You can substitute peanut butter chips with white chocolate chips or butterscotch chips for variety.
