Description
Dense, chewy, and impossibly rich cookie bars that combine the flavors of peanut butter and chocolate chips. These bars are engineered for maximum fudginess with a simple mix-and-press method, requiring no dough rolling or chilling before baking.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 ½ cups (300g) light brown sugar, packed
- ½ cup (128g) creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt (reduce to ½ tsp if using salted butter)
- 1 ½ cups (255g) semi-sweet chocolate chips
- ½ cup (85g) peanut butter chips (optional)
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Spray with non-stick spray.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
- Add the peanut butter, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined and smooth. Scrape down the sides of the bowl.
- In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed or by hand just until the flour disappears. Do not overmix.
- Fold in the chocolate chips and peanut butter chips by hand until evenly distributed.
- Transfer the thick batter to the prepared pan. Wet your hands slightly and press the batter evenly into the pan.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is just set but still slightly soft.
- Let the bars cool in the pan on a wire rack for at least 30 minutes. Lift out using the parchment overhang, sprinkle with flaky sea salt, and slice into 12-16 bars.
Notes
For clean cuts, chill the bars in the fridge for 15-20 minutes before slicing. Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Ensure butter is softened, not melted, to avoid greasy bars. Spoon and level flour for accurate measurement.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 28
- Sodium: 280
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
Keywords: peanut butter cookie bars, fudgy cookie bars, chocolate chip cookie bars, easy dessert, no-roll cookies, make-ahead dessert, family-friendly baking