Peanut Butter Cookie Bars
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!
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!
How to Make Peanut Butter Cookie Bars
Peanut Butter Cookie Bars
- 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)
- 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.
- 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.
- Add chocolate chips (or chips of your choice) and blend until just combined.
- Scoop dough into prepared pan and spread with an off-set spatula (the surface should be level before baking).
- Bake 35-40 minutes, or until the top is golden brown and there is no wet batter visible.
- 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.
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.