These peanut butter cookie bars are soft, chewy, and studded with a mix of chocolate chips and peanut butter chips. They bake in a 9×13-inch pan; halve the recipe for an 8×8-inch pan. 
Easy dessert recipes are always welcome, and these peanut butter cookie bars are perfect when you have a jar of smooth peanut butter and a craving for something sweet. They bake up thick and chewy, much like your favorite peanut butter cookies, with bold peanut butter flavor and plenty of chips throughout. Because these are bars rather than drop cookies, you can load them with more chips without worrying about spreading.
Soft, chewy, peanut butter cookie bliss.
They’re Like Peanut Butter Cookies — But Easier
Cookie bars save time and mess: no sticky hands, no chilling the dough, and no scooping individual cookies. For this recipe, start by creaming the butter with the brown and white sugars until smooth and lump-free. Add the peanut butter — use a commercial smooth peanut butter like Skippy, Jif, or Kraft rather than a natural jar that separates — then beat in the eggs and vanilla for tenderness and flavor.
Next add the dry ingredients: all-purpose flour, a touch of baking powder, and a pinch of salt. Measure the flour carefully (whisk, spoon into the measuring cup, level off) so the bars stay tender and not dry. Fold in the chocolate chips and peanut butter chips; you can substitute or add M&Ms, chopped peanut butter cups, or Reese’s Pieces if you prefer. 
Spread the batter into a parchment-lined 9×13-inch pan, smooth the top, and bake until set.
Pro tip: Parchment can slide in the pan; lightly spray the pan with nonstick cooking spray first, then press the parchment into the pan so it stays put while you spread the batter.
Baking Tips & Variations
- For a smaller batch, halve the ingredients and bake in an 8×8-inch pan. Baking time will be about 20–25 minutes.
- This batter is formulated for bars; if made as drop cookies they may spread too thin. If you want peanut butter chocolate chip cookies, use a cookie-specific recipe instead.
- Use any mix-ins you like: chocolate chips, peanut butter chips, M&Ms, Reese’s Pieces, or chopped candy.
- You can frost cooled bars with peanut butter buttercream or chocolate buttercream for an extra-special treat.
Note: These cookie bars differ from peanut butter blondies in texture and sweetness. Blondies are gooier and sweeter, while these bars are more like a soft, chewy cookie—less rich and closer to cookie texture than brownie-like blondies.
If you enjoy these Peanut Butter Cookie Bars, try other bar recipes like Chocolate Chip Cookie Bars, Snickerdoodle Cookie Bars, or Sugar Cookie Bars.
Peanut Butter Cookie Bars
Fiona Dowling
15 mins
30 mins
15 bars
Equipment
- 9×13 inch (23×33 cm) pan
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, light or dark
- 3/4 cup white sugar
- 1 cup smooth peanut butter* (do not use homemade or natural)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chocolate chips*
- 3/4 cup peanut butter chips* (or replace with more chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly spray a 9×13-inch pan with nonstick spray, then line with parchment paper leaving an overhang to lift the bars out easily. Greasing first prevents the parchment from sliding.
- In a large bowl, beat the butter with the brown and white sugars until smooth and lump-free.
- Beat in the peanut butter until smooth, then add the eggs and vanilla and mix until incorporated.
- On low speed, mix in the flour, baking powder, and salt. Scrape down the bowl as needed.
- Fold in the chocolate chips and peanut butter chips.
- Spoon the batter into the prepared pan and smooth the top evenly.
- Bake on the middle rack for 25–35 minutes, about 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool on a wire rack with the bars still in the pan. Cool at least 45 minutes or until room temperature for clean slices.
- Lift the bars from the pan using the parchment overhang, place on a cutting board, and slice. Store cooled bars in an airtight container up to 4 days at room temperature.
Notes
- Use a commercial smooth peanut butter (Jif, Skippy, Kraft). Avoid natural peanut butter that separates.
- Swap mix-ins to taste—chocolate chips, M&Ms, or chopped candies work great.
- For a smaller batch, halve the recipe and bake in an 8×8-inch pan for about 25 minutes.
- Store leftovers in an airtight container at room temperature up to 4 days. Freeze cooled bars up to 2 months; thaw in the fridge, then bring to room temperature before serving.
- Nutrition information is an estimate per bar assuming 15 equal pieces.
Nutrition
Carbohydrates: 48 g,
Protein: 9 g,
Fat: 23 g,
Saturated Fat: 11 g,
Cholesterol: 52 mg,
Sodium: 155 mg,
Potassium: 183 mg,
Fiber: 2 g,
Sugar: 31 g,
Vitamin A: 340 IU,
Calcium: 47 mg,
Iron: 2 mg
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