Description
Deliciously rich and chewy Peanut Butter Chocolate Chip Bars combining the classic flavors of creamy peanut butter and semi-sweet chocolate chips in an easy-to-make bar cookie perfect for sharing or snacking.
Ingredients
Wet Ingredients
- 1 cup salted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup creamy peanut butter
Dry Ingredients
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C). Prepare a 9×13-inch baking dish by lining it with parchment paper for easy removal of bars later.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is creamy and well combined, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl or directly, add the all-purpose flour and baking soda to the wet mixture. Beat or stir the dough until all the flour is just incorporated.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough using a spatula to evenly distribute without overmixing.
- Layer Dough and Peanut Butter: Spread half of the dough evenly with your fingertips on the bottom of the prepared baking dish. Dollop spoonfuls (about 1 tablespoon each) of creamy peanut butter across the dough surface without spreading it.
- Top with Remaining Dough: Drop the remaining cookie dough on top of the peanut butter layer, spreading lightly. It’s okay if some peanut butter peeks through.
- Bake: Place the baking dish in the oven and bake for 24 to 28 minutes, or until the edges are golden and the bars are set but still soft in the center.
- Cool and Serve: Remove from oven and allow bars to cool completely in the pan on a wire rack. Once cooled, lift out the bars using the parchment paper and cut into 24 squares. Enjoy your peanut butter chocolate chip bars!
Notes
- For best results, use room temperature butter so it creams well with the sugars.
- Do not spread the peanut butter layer; dolloping maintains nice pockets of peanut flavor.
- Make sure the bars cool completely before cutting to avoid crumbling.
- Store bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
