I just whipped up soft, chewy peanut butter chocolate chip cookie bars that prove Homemade Peanut Butter Desserts can be stupidly easy and dangerously chocolatey, so keep scrolling.

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I’m obsessed with these peanut butter chocolate chip cookie bars. I love how dense and chewy they are, the kind that make you stop mid-scroll and actually care.

Peanut butter and chocolate chips together hit this wrong-but-right spot in my head. Desserts To Make With Chocolate Chips?

This is the one I reach for when I want simple, dumb pleasure. Homemade Peanut Butter Desserts usually try too hard, but these are honest and addictive.

But I’m not kidding about the texture. Soft, slightly gooey, studded with melty chocolate.

Eat with your hands. No napkin required.

You’ll want more, trust me.

Ingredients

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Peanut butter: creamy or crunchy, it’s the nutty backbone and adds chew and bite.
Chocolate chips: melty little pockets of sweet richness you’ll chase in every bite.
All purpose flour: gives structure and that cookie-bar chew without tasting floury.
Granulated sugar: adds crisp edges and straightforward sweetness, not fancy but necessary.
Egg: binds everything together, adds a bit of richness and gentle lift.
Baking powder: basically the tiny leavener that helps bars puff and stay tender.
Salt: balances sweetness, makes flavors pop, and keeps it from tasting flat.
Vanilla extract: adds warmth and rounds flavors, subtle but totally noticeable.

Ingredient Quantities

1 cup peanut butter (creamy or crunchy, your choice)

1 cup chocolate chips (semisweet)

1 cup all purpose flour

½ cup granulated sugar

1 large egg

1 tsp baking powder

¼ tsp salt

1 tsp vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan or line it with parchment paper.

2. In a large bowl combine 1 cup peanut butter, ½ cup granulated sugar, and 1 large egg; beat or stir until smooth and a bit glossy, its okay if a few streaks remain.

3. Add 1 tsp vanilla extract and mix in.

4. In a separate small bowl whisk together 1 cup all purpose flour, 1 tsp baking powder, and ¼ tsp salt.

5. Fold the dry mix into the peanut butter mixture just until combined, dont overmix or the bars can get tough.

6. Stir in 1 cup semisweet chocolate chips until evenly distributed, saving a handful to press on top if you want them to look pretty.

7. Spread the batter into the prepared pan, use a spatula or clean fingers to press it evenly and smooth the top; press the reserved chips into the surface.

8. Bake for about 18 to 22 minutes, or until the edges are set and the center is just slightly soft when you jiggle the pan.

9. Let the bars cool completely in the pan on a wire rack, then lift out using the parchment or invert and cut into squares. Enjoy, they keep well in an airtight container for several days.

Equipment Needed

1. 8×8 inch baking pan (lightly greased or lined with parchment)
2. Large mixing bowl for the peanut butter batter
3. Small bowl for whisking the flour, baking powder and salt
4. Whisk or fork for the dry ingredients
5. Wooden spoon or sturdy spatula for mixing the batter
6. Rubber spatula or offset spatula to spread and smooth the batter in the pan
7. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp, 1/4 tsp)
8. Wire rack to cool the bars plus oven mitts for safety

FAQ

Q: Can I use crunchy peanut butter instead of creamy? A: Yes, crunchy works fine and gives little nutty bits in the bars. If you like a smoother texture use creamy, but either one bakes the same.

Q: Do I have to chill the dough before baking? A: No need to chill for this recipe. The batter is dense enough to press straight into the pan and bake right away.

Q: What pan size and baking time should I use? A: Use an 8×8 or 9×9 inch square pan. Bake at 350°F (175°C) for about 18 to 22 minutes, until edges are set and a toothpick comes out with a few moist crumbs.

Q: Can I make these gluten free? A: Yes, swap the all purpose flour for a 1:1 gluten free flour blend. Texture may be a tad different, but they still taste great.

Q: How do I store them and how long will they keep? A: Store cooled bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze wrapped bars for up to 2 months.

Q: Any tips to keep the bars from crumbling when cut? A: Let them cool fully, or chill for 30 minutes to firm up before slicing. Use a sharp knife and wipe it clean between cuts for neater squares.

Peanut Butter Chocolate Chip Cookie Bars Recipe Substitutions and Variations

Peanut butter: swap with almond butter for a milder nut flavor, or sunflower seed butter if you need nut free. Both keep the fat and texture similar, but sunflower has a slightly earthier taste.
All purpose flour: use equal parts whole wheat pastry flour for a nuttier taste and a bit more fiber, or 1:1 gluten free flour blend if you need gluten free. Expect the texture to be a touch denser with whole wheat.
Granulated sugar: replace with coconut sugar 1:1 for a caramel-like flavor, or use 3/4 cup honey or maple syrup but reduce any added liquid by about 3 tablespoons since they’re liquid sweeteners.
One large egg: for vegan or egg-free, use 1/4 cup applesauce or a flax egg made from 1 tablespoon ground flax + 3 tablespoons water (let sit 5 minutes). Applesauce gives moisture, flax gives a bit more structure.

Pro Tips

1) Use room temperature egg and peanut butter so they blend easier, you wont have to overmix trying to break up cold globs. If your peanut butter is super thick stir it in a small microwave safe bowl for 10 seconds to soften, dont melt it.

2) Press half the chocolate chips into the top right when it comes out of the oven, not before baking, so they stay shiny and look pretty. If you want gooey pockets sprinkle a few chips in the middle after 12 minutes of baking so they partially melt.

3) Watch the bake time, ovens vary a lot. Take them out when the edges are set and the center still jiggles a little, they firm up as they cool. If you overbake they get dry and crumbly, so err on the side of slightly underdone.

4) Cool completely in the pan, then chill for 20 to 30 minutes before cutting for cleaner squares. Store in an airtight container between layers of parchment so they dont stick, or freeze single squares wrapped tight for longer keeping.

Peanut Butter Chocolate Chip Cookie Bars Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just whipped up soft, chewy peanut butter chocolate chip cookie bars that prove Homemade Peanut Butter Desserts can be stupidly easy and dangerously chocolatey, so keep scrolling.

Servings

servings

Calories

260

kcal

Equipment: 1. 8×8 inch baking pan (lightly greased or lined with parchment)
2. Large mixing bowl for the peanut butter batter
3. Small bowl for whisking the flour, baking powder and salt
4. Whisk or fork for the dry ingredients
5. Wooden spoon or sturdy spatula for mixing the batter
6. Rubber spatula or offset spatula to spread and smooth the batter in the pan
7. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp, 1/4 tsp)
8. Wire rack to cool the bars plus oven mitts for safety

Ingredients

1 cup peanut butter (creamy or crunchy, your choice)
1 cup chocolate chips (semisweet)
1 cup all purpose flour
½ cup granulated sugar
1 large egg
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract

Directions

Preheat oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan or line it with parchment paper.
In a large bowl combine 1 cup peanut butter, ½ cup granulated sugar, and 1 large egg; beat or stir until smooth and a bit glossy, its okay if a few streaks remain.
Add 1 tsp vanilla extract and mix in.
In a separate small bowl whisk together 1 cup all purpose flour, 1 tsp baking powder, and ¼ tsp salt.
Fold the dry mix into the peanut butter mixture just until combined, dont overmix or the bars can get tough.
Stir in 1 cup semisweet chocolate chips until evenly distributed, saving a handful to press on top if you want them to look pretty.
Spread the batter into the prepared pan, use a spatula or clean fingers to press it evenly and smooth the top; press the reserved chips into the surface.
Bake for about 18 to 22 minutes, or until the edges are set and the center is just slightly soft when you jiggle the pan.
Let the bars cool completely in the pan on a wire rack, then lift out using the parchment or invert and cut into squares. Enjoy, they keep well in an airtight container for several days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.