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My peanut butter cookie bars are thick, chewy, and perfectly gooey. They’re made with simple ingredients and come together in less than 30 minutes.
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.
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.
If you love peanut butter desserts like we do, try my peanut butter brownies, peanut butter cheesecake, and peanut butter mousse next.
★★★★★ 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
Key Ingredients
- 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.
Step 1- Cream butter. Add butter, coconut sugar, and maple syrup to a large mixing bowl. Beat until creamy and fluffy.
Step 2- Prep. Add peanut butter, vanilla, and egg; mix. Add flour, then stir in chocolate chips.
Step 3- Assemble. Transfer the batter to the lined baking dish and sprinkle more chocolate chips.
Step 4- Bake the bars until the edges become set. Let the bars cool in the pan completely before slicing and serving.
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.
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 The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Peanut Butter Cookie Bars
Video
Ingredients
- 1/2 cup butter
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons maple syrup
- 1/2 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 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
- 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.
Nutrition
Originally published May 2019, updated and republished April 2025
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 🙂