Soft and Chewy Peanut Butter Cookie Bars (Print version)
Rich peanut butter cookie bars with tender centers, lightly golden edges, and a chewy bite you can slice cleanly.
# Ingredients:
For the cookie bars
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
3/4 cup (150 g) packed light brown sugar
03 -
1/4 cup (50 g) granulated sugar
04 -
3/4 cup (190 g) creamy shelf-stable peanut butter
05 -
1 large egg
06 -
1 large egg yolk
07 -
2 teaspoons vanilla extract
08 -
1 1/2 cups (188 g) all-purpose flour
09 -
1 tablespoon cornstarch
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon fine salt
12 -
1/2 cup (85 g) peanut butter chips, plus a few extra for the top
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13-inch light metal baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
02 -
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 1-2 minutes until combined and a little fluffy. Beat in the peanut butter until smooth.
03 -
Mix in the egg, egg yolk, and vanilla until the dough looks glossy and even. Scrape the bowl so the peanut butter is fully blended.
04 -
Add the flour, cornstarch, baking soda, and salt. Mix on low speed or stir by hand just until no dry flour remains, then fold in the peanut butter chips.
05 -
Press the thick dough evenly into the prepared pan. Scatter a few extra peanut butter chips on top and press them in gently.
06 -
Bake for 17-20 minutes, until the edges are lightly golden and the center is set but still soft. Do not bake until the top looks dry.
07 -
Cool completely in the pan on a rack. Lift out with the parchment, cut into 16 bars, and serve.
# Good to know:
01 -
Best texture comes from cooling the bars completely before slicing.
02 -
Use shelf-stable creamy peanut butter for the most reliable dough.
03 -
Store airtight at room temperature for 3-4 days or freeze for up to 2 months.