Description
These Peanut Butter Cookie Bars are a perfect blend of creamy peanut butter and sweet sugars baked into soft, chewy bars. Enhanced with optional chocolate chips, they make a delicious and easy-to-make treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional
- 1 cup chocolate chips (milk, semi-sweet, or peanut butter chips)
Instructions
- Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Cream the Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the Peanut Butter & Eggs: Stir in the peanut butter until fully combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips for extra flavor and texture.
- Press & Bake: Press the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Cool & Slice: Let the bars cool completely in the pan. Once cooled, use the parchment paper to lift the bars out of the pan and cut into squares.
Notes
- You can substitute crunchy peanut butter for a more textured bar.
- For a nut-free alternative, try sunflower seed butter.
- Chocolate chips are optional but add a deliciously sweet touch.
- Store bars in an airtight container at room temperature for up to 5 days.
- To keep bars fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months.
