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These peanut butter cookie bars are thick, chewy, and perfectly gooey. They’re made with simple ingredients and come together in less than 30 minutes.
Love simple dessert bars? Try my chocolate chip cookie bars, chocolate chip cheesecake bars, and oatmeal chocolate chip bars next.
If you’ve tried my peanut butter blondies before, my peanut butter cookie bar recipe has to be next on your baking list. While they share similar qualities, the cookie bars have firmer and crisp edges while keeping the middles perfectly gooey. With the addition of chocolate chunks, they never last long!
Table of Contents
Why I love this recipe
- 6 simple ingredients. Nothing complicated here, just basic, easy-to-find ingredients, most of which you probably have on hand.
- Peanut butter chocolate flavor in each bite. If you love the peanut butter chocolate combo as much as I do, then you’ll love these cookie bars.
- A make-ahead treat. These bars taste just as good fresh as they do on day one or two, so feel free to make them in advance and store them in the fridge until you’re ready to serve.
- Quick and easy. From prep to plate, these bake up in under 30 minutes.
★★★★★ REVIEW
“My husband actually asked me if I accidentally used sugar to make these. These are AMAZING! Thank you for yet another fantastic recipe. You are fabulous.” – Kim
Ingredients needed
- Butter. I used unsalted butter, so I have complete control over how much salt gets added to the bars.
- Coconut sugar. I enjoy coconut sugar for its subtle caramelized notes, but you could use light brown sugar or dark brown sugar. While you technically can use white sugar, your bars won’t be as gooey throughout.
- Maple syrup. For extra sweetness and to bind the ingredients together.
- Peanut butter. Smooth, drippy peanut butter with no sugar added.
- Vanilla extract. A key ingredient to any good baking recipe!
- Egg. Room-temperature eggs are best.
- Self-rising flour. I used self-rising flour specifically because baking powder and salt had already been added to it. If you’re using all-purpose flour, add 2 teaspoons of baking powder and ¼ teaspoon salt.
- Chocolate chips. Optional, but I used semi-sweet chocolate chips, but you can use whatever chocolate chips you have on hand.
How to make peanut butter cookie bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cream butter. In a large mixing bowl, add the butter, coconut sugar, and maple syrup. Beat until creamy and fluffy.
Step 2- Add the rest of the ingredients. Add the peanut butter, vanilla, and egg. Mix until combined. Add the flour then stir the chocolate chips into the flour mixture.
Step 3- Transfer, bake, cool. Transfer the batter to the lined baking dish and bake in a preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cookie bars cool completely before slicing.
Arman’s recipe tips
- Use good-quality peanut butter. Trust me, now is not the time for Skippy or Jif. You’ll want to use your best peanut butter since it’s the bulk of these cookie bars.
- You’ll know the bars are done when they’re golden brown on top, slightly crisp on the edges, and a toothpick inserted in the center comes out clean.
- Avoid overbaking. The bars will continue to cook after they’ve been removed from the heat, so if you wait until they’re firm in the middle, they can become overcooked.
- Cover in foil. If the tops of the cookie bars brown too quickly, you can cover them in foil to prevent burning.
Variations
- Make them vegan. Use plant-based butter and vegan chocolate chips, and swap the egg for 1 flax egg made with 3 tablespoons of flaxseed and 1 tablespoon of water.
- Make them gluten-free. Use gluten-free self-rising flour.
- Experiment with mix-ins. Fold in some Reese’s pieces, M&Ms, chopped nuts, peanut butter chips, or top them with chocolate frosting.
- Swap the peanut butter. If you’re not a peanut butter fan or you have an allergy, use other nut butters like almond butter or cashew butter. For a nut-free recipe, use sunflower seed butter or tahini.
How to store leftovers
To store: Store the leftover peanut butter bars in an airtight container at room temperature for up to 1 week or in the fridge for 2 weeks.
To freeze: Let the bars cool completely, then wrap them in foil or plastic wrap and freeze them in a freezer bag for up to 6 months. Thaw the bars overnight before enjoying them, or pop them in the microwave and heat them in 15-second intervals.
More dessert bar recipes to try
Peanut Butter Cookie Bars
Ingredients
- 1/2 cup butter
- 1/2 cup coconut sugar
- 2 tablespoons maple syrup
- 1/2 cup peanut butter
- 1 large egg
- 1 cup self-rising flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a square pan with parchment paper and set aside.
- In a large mixing bowl or a stand mixer, add the butter, coconut sugar, and maple syrup and beat together until creamy and fluffy. Add the peanut butter and vanilla, and egg until combined. Slowly add in the flour until combined, then fold through the chocolate chips.
- Transfer the mixture into the lined pan and bake for 25 minutes.
- Let the cookie bars cool completely, before slicing.
Notes
Nutrition
Originally published May 2019, updated and republished April 2024
What can I use instead of maple syrup? I dont like it actually
Your peanutbars are great and also your lemon cheesecake you are great cook thank you
Thanks, Maurreen
You mention vanilla extract but it’s not listed on the recipe card. How much should be used?
Sorry 1/2 teaspoon 🙂