Peanut Butter Cookie Bars

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.

Table of Contents

1. Ingredients needed
2. How to make peanut butter cookie bars
3. Arman’s recipe tips
4. Storage instructions
5. More dessert bar recipes to try
6. Peanut Butter Cookie Bars (Recipe Card)

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!

This is the kind of quick and easy dessert I like to make when time is of the essence or when I need to bring something to a party or event. From prep to plate, they bake in 30 minutes.

If you love peanut butter desserts like we do, try my peanut butter brownies, peanut butter cheesecake, and peanut butter mousse next.

Ingredients needed

• Butter. I used unsalted butter, as I like to add flaky sea salt on top once baked. If you want to omit this step, feel free to use salted butter.
• 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. Please avoid crunchy or overly processed peanut butter.
• 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. Add 2 teaspoons of baking powder and ¼ teaspoon salt if you’re using all-purpose flour. 
• 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

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

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. 

Storage instructions

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

• Caramel slice
• Zucchini bars
• Banana blondies
• Chocolate chip cheesecake bars
• Oatmeal chocolate chip bars

If you tried this Peanut Butter Cookie Bars recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published May 2019, updated and republished April 2025