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Peanut Butter Chocolate Chip Cookie Bars

April 29, 2015

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Peanut Butter Chocolate Chip Cookie Bars arranged on a cake stand.

These Peanut Butter Chocolate Chip Cookie Bars are perfect for a lazy girl like me who just really wants a cookie, and doesn’t feel like spending a whole lot of time or effort to make them happen.  The dough comes together in five minutes, and then you just bake, cool, cut and eat!  Oh, and not to rain on your cookie parade, but I guess you will probably have to clean up the kitchen somewhere in there… Unless you’ve got one of those, “I bake, you clean” kinds of understanding with your significant other?  Those are the best…

Peanut Butter Chocolate Chip Cookie Bars stacked in a pile, with more cookie bars on a cake stand in the background.

These cookie bars stay impressively soft and chewy for 3-4 days (maybe longer, we ate ours by then).  Making cookies in bar form not only cuts down on time because you don’t have to scoop individual cookies, but it makes them quite efficient for dunking into a cold glass of milk.  Bonus!

Peanut Butter Chocolate Chip Cookie Bars arranged on a cake stand.

Plus you get the benefit of having “edge” pieces and “middle” pieces for those who have a personal preference.  I’m an edge girl myself, though I definitely would NOT consider myself an “edgy” girl, which has a completely different connotation.  Any who, it’s getting late, and I think you have some cookie bars to make so I’ll say goodbye for now!

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Peanut Butter Chocolate Chip Cookie Bars

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  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 18 bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

These Peanut Butter Chocolate Chip Cookie Bars are perfect for when you need a soft, chewy cookie in a hurry!


Ingredients

Scale
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup creamy or crunchy peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray, and then lining with parchment paper, leaving excess paper hanging over two sides of the baking pan (for easy removal later).
  3. In the bowl of an electric stand mixer, cream together the butter and sugars on medium speed. Add the eggs and mix. Then add the peanut butter and vanilla extract. Mix until smooth.
  4. In a separate bowl, mix flour, baking soda, and salt. Add to the wet ingredients on low speed, mixing until a dough forms. Mix in the chocolate chips, and then scoop the batter into the prepared pan and smooth into an even layer.
  5. Bake for 22-23 minutes. The edges should be starting to turn light brown.
  6. Let the bars cool in the pan, and then use the parchment paper to lift the cookie out of the pan to transfer to a cutting board. Use a sharp knife to cut into bars. Store in an airtight container.


Nutrition

  • Serving Size: 1 Bar
  • Calories: 234
  • Sugar: 16g
  • Sodium: 185mg
  • Fat: 12g
  • Saturated Fat: 5.7g
  • Unsaturated Fat: 5.6g
  • Trans Fat: 0.2g
  • Carbohydrates: 29g
  • Fiber: 1.5g
  • Protein: 4.3g
  • Cholesterol: 34mg

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Filed Under: Bars, Cookies, Dessert, Snacks

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Comments

  1. rachel says

    May 2, 2015 at 12:59 am

    could you use whipped peanut butter??????(pretty much airated peanuit butter)

    Reply
    • Julie says

      May 2, 2015 at 6:13 am

      I haven’t tried that before so I’m not sure, but I don’t see why not. If you make the dough and it is more dry and crumbly than it should be, just mix in a tablespoon of oil until your dough holds together.

      Reply
  2. Dayequana says

    August 11, 2015 at 1:59 pm

    What if I have an 8×8 size pan?

    Reply
    • Julie says

      August 11, 2015 at 2:02 pm

      That is fine too, just know they will be a little thicker and may take a bit longer to bake.

      Reply
      • Dayequana says

        August 11, 2015 at 2:08 pm

        How much longer should I leave them in the oven?

        Reply
  3. Robyn says

    August 21, 2015 at 6:41 pm

    Hi,

    I made these bars tonight, and the dough was really crumbly. Any suggestions on how to get the dough not to crumble?

    Reply
    • Julie says

      August 22, 2015 at 12:32 pm

      Hi Robyn, just adding a little more oil should do the trick.

      Reply
    • Julie says

      February 22, 2016 at 10:06 pm

      Robyn, I just wanted to let you know that I had a few more people tell me that this recipe was crumbly for them, so I reworked it (added an egg and switched to butter) and so now the dough holds together and is not dry. Thanks for letting me know about the problem!

      Reply
  4. Nelissa says

    October 5, 2015 at 9:57 am

    Would butter work, in place of the oil?

    Reply
    • Julie says

      October 5, 2015 at 10:12 am

      Hi! Thanks for your question. I haven’t tried that substitution before so I’m not sure if it would work or not. Let me know how it goes if you decide to try it!

      Reply
      • Nelissa says

        October 5, 2015 at 5:40 pm

        I did try it with a stick of butter and a tad extra peanut butter. Once it got it all mixed up it seemed a little too stiff so I added about 3/4 T of oil and it moistened up a bit. I just had one and it was a tad too crumbly, so I think a bit more oil or some milk would do the trick. Still very tasty!

        Reply
        • Julie says

          October 6, 2015 at 7:19 am

          Thanks for the update Nelissa, good to know!

          Reply
  5. Tammy says

    November 25, 2015 at 2:36 pm

    Hi Julie I tried this recipe twice today and both times it was very crumbly – like wet sand. The bars fell apart when I cut them. They were delicious but not so pleasing to the eye 🙂 The 2nd time i tried a little more oil an a little less flour but same problem. What am I doing wrong? Thanks for your help and Happy Thanksgiving!

    Reply
    • Julie says

      November 25, 2015 at 8:33 pm

      Hi Tammy, I’m glad you liked the way it tasted, but I’m not sure why so crumbly. I may need to revisit this recipe as it as been a little while since I made it, but it might help to work the dough a little more with your hands to get it to come together. I don’t think you did anything wrong though- it could be something as simple as a variation in the oiliness of our peanut butters or the way we measure flour.

      Reply
    • Julie says

      February 22, 2016 at 10:07 pm

      Tammy, I just wanted to let you know that I had a few more people tell me that this recipe was crumbly for them, so I reworked it (added an egg and switched to butter) and so now the dough holds together and is not dry. Thanks for letting me know about the problem!

      Reply
  6. Belinda says

    February 20, 2016 at 6:53 pm

    so sorry but these were not my favorite cookie bar, way too dry, fell apart, not chewy at all. I looked at this recipe over and over thinking I did something wrong, soooo dissapointed

    Reply
    • Julie says

      February 20, 2016 at 7:11 pm

      Belinda, I’m so sorry they did not turn out well for you. Though it’s been a while since I made these, I remember loving the texture! I’m going to try and remake them soon and see if I have an error in the recipe. Once again, I apologize!

      Reply
    • Julie says

      February 22, 2016 at 10:04 pm

      Belinda, I just wanted to let you know that I worked on this recipe tonight, and after adding an extra egg and changing from vegetable oil to butter, it is much better!

      Reply
      • Christina says

        October 4, 2016 at 12:40 pm

        Julie,
        Do you have the old recipe on hand anywhere? I made them before you switched them and loved how crumbly they were! Thanks!

        Reply
        • Julie says

          October 5, 2016 at 1:40 pm

          I’m sorry Christina, I couldn’t find it.

          Reply

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