Craving something sweet, salty, and utterly decadent? These Peanut Butter Chocolate Chip Cookie Bars are the perfect treat. They’re a delightful blend of creamy peanut butter and rich chocolate chips, all baked into a chewy, golden bar that’s bound to please any crowd. This recipe is straightforward, making it a fantastic option for last-minute dessert needs or a simple weekend baking project with the kids. Let’s get started!
Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 3/4 cup (190g) creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups (340g) chocolate chips (semi-sweet or milk, according to preference)
Optional:
- 1/2 cup chopped nuts (like peanuts or walnuts), for added crunch
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer (optional)
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line a 9×13 inch baking pan with parchment paper, allowing the paper to overhang on the sides for easy removal later.
- Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Peanut Butter and Eggs:
- Mix in the creamy peanut butter until well combined.
- Add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Chocolate Chips (and Nuts):
- Stir in the chocolate chips and optional nuts until evenly distributed through the batter.
- Spread the Batter:
- Pour the batter into the prepared baking pan. Use a spatula to spread the batter evenly across the pan.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Be careful not to overbake to ensure the bars stay soft and chewy.
- Cool and Cut:
- Allow the bars to cool in the pan on a wire rack for at least 10 minutes. Use the overhanging parchment paper to lift the bars from the pan and transfer them to a cutting board.
- Cut into squares or rectangles once completely cooled.
Serving and Storage Tips:
- Serving: These bars are fantastic warm or at room temperature. They pair beautifully with a glass of milk or a cup of coffee.
- Storage: Keep the bars in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Optional Variations:
- Peanut Butter Swirl: Add dollops of peanut butter on top of the batter before baking and use a knife to create a swirl pattern.
- Chocolate Drizzle: Melt extra chocolate and drizzle it over the cooled bars for a decorative touch.
- Salted Peanut Butter: Sprinkle a light dusting of flaky sea salt over the top before baking for a salty-sweet flavor contrast.
These Peanut Butter Chocolate Chip Cookie Bars are a robust blend of flavors and textures, making them a satisfying snack or dessert. They’re easy to make, even easier to eat, and are sure to satisfy your cravings. Happy baking!
