Peanut Butter Cookie Bars

Rich, chewy and delicious! Peanut Butter Cookie Bars Recipe

Rich, chewy and delicious… these Peanut Butter Cookie Bars are sure to become a favorite in your house!

I love bar cookies because they’re so easy to make, easy to transport, and perfect for a crowd.  And most importantly, they’re delicious!

These Peanut Butter Cookie Bars have all the flavors of a classic peanut butter cookie, in a thick, chewy bar!

I added chocolate chips to my bars, but feel free to add peanut butter chips or mini peanut butter cups instead… there are lots of delicious options!

Rich, chewy and delicious! Peanut Butter Cookie Bars Recipe

This recipe uses simple ingredients you likely have on hand, so they’re great to mix up for an afternoon treat… no special occasion required!  =)

I always keep Challenge Butter on hand for when the baking mood strikes… which for me, is quite often!

I love knowing Challenge Butter is made using fresh, local milk and cream with no hormones, additives or fillers!  Just fresh, pure ingredients!

Let’s gather our ingredients and get baking!

Print Recipe

Peanut Butter Cookie Bars

Yield: 1 - 9"x13" pan (24- 30 bars)

All the flavor of classic peanut butter cookies in a nice thick bar! Mix and match with your favorite mix-ins!


1 cup granulated sugar

1 1/4 cups brown sugar

3/4 cup unsalted Challenge Butter, melted

3/4 cup (natural) creamy peanut butter

3 eggs

2 teaspoons vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups chocolate chips (see notes)


1. Preheat your oven to 325*F and line a baking pan with parchment (or foil). Leave some paper hanging over the sides, so you can easily pull the bars out of the pan after baking. Lightly butter any portion of the pan that is not covered in paper (this should be the two shorter sides of the pan)

2. In a large mixer, blend together both sugars and warm, melted butter. Blend until well combined, then add peanut butter, eggs (one at a time) and vanilla and continue to blend until fully combined.

3. In a separate bowl whisk together flour, baking powder and salt. Then, while the mixer is on low, slowly add the flour to the butter/sugar mixture. Stop the mixer immediately when you have added all the flour.

4. Add chocolate chips (or chips of your choice) and blend until just combined.

5. Scoop dough into prepared pan and spread with an off-set spatula (the surface should be level before baking).

6. Bake 35-40 minutes, or until the top is golden brown and there is no wet batter visible.

7. Remove from oven and allow to cool FULLY before cutter (1 hour or more). For easiest cutting, run a knife around any edges of the bars that are touching the sides of the pan, then pull up on the parchment paper and place the giant bar on a cutter board. Cut with a serrated knife, wiping off between cuts as needed.

Notes -
Feel free to mix and match with "chips" of your choice, mini chocolate chips, peanut butter chips, and mini peanut butter cups would all be great choices.

I used Challenge butter, but feel free to use any high quality brand of your choice.

I used natural peanut butter, which contains only peanuts and a bit of salt. If you are using peanut butter with added sugar, you may want to reduce the sugar in the the recipe just a bit.

Recipe source - Glorious Treats (based off my Kitchen Sink Blondies)

Rich, chewy and delicious! Peanut Butter Cookie Bars Recipe

Happy baking!

Disclosure – I created this recipe as part of an ongoing partnership with Challenge Dairy.  Partnering with brands I love allows me to provide you with high quality content at no cost to you.  I only work with brands I use and love.  All images, text and opinions are my own.

These Peanut Butter Cookie Bars are thick, chewy and oh so delicious!


  1. As always, Glory, you always come up with these great recipes! Wish I had one of these right now! Challenge butters are my go-to butters!

  2. Are the cookie bars in the second picture the same recipe as the first picture? They look like 2 different ones.

  3. The second picture is a thicker looking bar with maybe darker chocolate and more bar looking. The first picture is thinner and square and looks like a firmer square.

  4. The texture on these cookie bars is amazing, and you definitely cannot go wrong with chocolate and peanut butter! Delicious! Thanks for the recipe!

  5. Oh my goodness! These look delicious! Can’t wait to make them!

  6. These look great. Thank you for all of the great recipes.

  7. Pingback: flourless peanut butter kiss cookies - Heather's French Press

  8. What size pan did you use?

  9. I made these yesterday for my husband’s colleagues and they were a big hit at the office.  Very flavorful, chewy and moist!  Thank you!

  10. which type of flour did you use please, plain or self raising ? Many thanks 

    • Hi Catherine, 
      In the U.S. any recipe that lists “flour” refers to all purpose flour.  I think this may be the same as “plain” flour outside the U.S.  It should be flour with no added leavening.  
      Happy baking!  

  11. Did you use milk chocolate chips or semi-sweet?

    • I generally use semi-sweet in my baking (and that’s the most common style you’ll find in stores), but feel free to use either semi-sweet or milk chocolate.

  12. This recipe…why are they so thick lol? They’ve been baking for an hour and Still not cooked >:(

    • The bars should be nice and thick. I baked mine in a good quality metal pan. If you are using a glass pan it may take a bit longer. The bars will continue to bake after you remove them from the oven, so be sure to pull them from the oven with the center is still a bit underdone, and then allow the full cooling time.

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