Peanut Butter Cookie Bars

These peanut butter cookie bars are thick, chewy, and perfectly gooey. They are loaded with chocolate chips and bake in minutes. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 206kcal

Author Arman Liew

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.

Video

Notes

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.

Recipe 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.

Nutrition