Ingredients
Full peanut butter cookie bars recipe with instructions can be found in the recipe card.
- Butter. I use salted butter because it’s what I always have on hand. If you prefer o use unsalted butter, add another pinch of salt to the dough.
- Peanut butter. I used smooth creamy peanut butter but feel free to use chunky.
- Brown sugar.
- White sugar.
- Eggs.
- Vanilla extract
- Flour. All purpose flour or cake flour works well.
- Baking soda.
- Salt. I used extra flaky sea salt sprinkled on top but that is optional.
- Chocolate chips/chocolate chunks.
- Peanuts.
How to make peanut butter cookie bars
- Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter, peanut butter and sugars together until light and fluffy, approximately 5 minutes on medium speed. Scrape down the bowl with a rubber spatula half way through mixing. Add the eggs, beating well after each addition. Stir in the vanilla extract. Whisk together the flour, baking soda and salt. Gently mix the dry ingredients into the butter mixture. Fold in the chocolate chips.
- Bake: Line a 9x13inch / 33x23cm baking pan or dish with parchment paper. Press the dough into the bottom of the prepared pan then sprinkle over peanuts and extra chocolate chips (optional). Place in the oven and allow to bake for 15-20 minutes until golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool for 30 minutes on a wire rack before slicing the peanut butter bars and serving.
Can I make these cookie bars in advance?
The cookie dough can be made the day before baking. Baked cookie bars will last for 7 days if kept in an airtight container. They can also be frozen in freezer bags for up to 3 months.
