Easy Peanut Butter Chocolate Chip Cookie Bars (Print version)
Soft, chewy peanut butter chocolate chip cookie bars baked in a 9x13 pan with no chilling or scooping.
# Ingredients:
For the cookie bars
01 -
1/2 cup (113 g) unsalted butter, melted and slightly cooled
02 -
1 cup (255 g) creamy shelf-stable peanut butter
03 -
1 cup (200 g) packed light brown sugar
04 -
1/2 cup (100 g) granulated sugar
05 -
2 large eggs, room temperature
06 -
2 teaspoons vanilla extract
07 -
2 tablespoons milk
08 -
2 cups (250 g) all-purpose flour, spooned and leveled
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon baking powder
11 -
1/2 teaspoon fine salt
12 -
1 1/2 cups (255 g) semisweet chocolate chips, divided
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, or lightly grease the pan.
02 -
In a large bowl, stir the melted butter, peanut butter, brown sugar, and granulated sugar until smooth. Mix in the eggs, vanilla, and milk until fully combined.
03 -
Add the flour, baking soda, baking powder, and salt. Stir just until no dry streaks remain. The dough will be thick.
04 -
Fold in 1 1/4 cups of the chocolate chips. Press the dough evenly into the prepared pan and scatter the remaining 1/4 cup chips over the top.
05 -
Bake for 24-29 minutes, until the edges are lightly golden and a toothpick inserted near the center comes out with moist crumbs. Avoid overbaking.
06 -
Cool in the pan for at least 45 minutes. Lift out with the parchment and cut into 24 bars once the slab is firm enough to slice cleanly.
# Good to know:
01 -
Use creamy shelf-stable peanut butter for the most reliable texture.
02 -
Bars firm as they cool, so remove them while the center still has moist crumbs.
03 -
Store airtight at room temperature for 3-4 days or freeze for up to 2 months.