Peanut Butter Cookie Bars are the chewy, rich, and buttery treat I make when I want all the flavor of classic peanut butter cookies with none of the scooping or shaping. Baked in one pan and cut into squares, these bars are quick to make, easy to serve, and totally addictive.
Why You’ll Love This Recipe
I love how effortless these cookie bars are. Instead of rolling dough into balls, I just press it into a pan and bake—it’s a total time-saver. The flavor is everything I want from a peanut butter cookie: sweet, nutty, and soft with just the right amount of chew. These bars are perfect for bake sales, lunchboxes, or anytime I need a peanut butter fix fast.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Creamy peanut butter
-
Unsalted butter, softened
-
Granulated sugar
-
Brown sugar
-
Eggs
-
Vanilla extract
-
All-purpose flour
-
Baking powder
-
Salt
-
Optional: chocolate chips or chopped peanuts for extra texture
Directions
-
I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
-
In a large bowl, I cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.
-
I beat in the eggs one at a time, then stir in the vanilla extract.
-
In a separate bowl, I whisk together the flour, baking powder, and salt.
-
I gradually mix the dry ingredients into the wet until a soft dough forms. If I’m using chocolate chips or nuts, I fold them in here.
-
I spread the dough evenly into the prepared pan, smoothing the top.
-
I bake for 22–28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
-
I let the bars cool completely before slicing them into squares.
Servings and timing
This recipe makes about 24 cookie bars and takes roughly 10 minutes to prep and 25 minutes to bake, so I usually have them ready in under 40 minutes.
Variations
-
I sometimes swirl in a bit of jam on top before baking for a peanut butter and jelly version.
-
Chocolate chips or chopped Reese’s pieces make them extra decadent.
-
For crunch, I’ve added chopped peanuts or used crunchy peanut butter instead of creamy.
-
I’ve even topped them with melted chocolate or a peanut butter glaze for a dessert-style upgrade.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 4 days. They also freeze really well—I wrap them individually and thaw them at room temp or microwave for a few seconds to bring back that fresh-baked softness.
FAQs
Can I use natural peanut butter?
I can, but I find that natural peanut butter can make the bars a little oilier or more crumbly. I usually use a no-stir, creamy kind for the best texture.
Can I make these gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend with good results. Just make sure it has xanthan gum if needed for structure.
How do I know when they’re done?
I look for golden edges and a set center. A toothpick should come out mostly clean—slightly soft is okay since they’ll firm up as they cool.
Can I make this in a smaller pan?
Yes, I’ve halved the recipe and baked it in an 8x8-inch pan. I just adjust the baking time slightly—usually around 20–22 minutes.
Are these soft or crunchy?
These bars are soft and chewy, especially when I don’t overbake them. If I want a bit of crunch, I use crunchy peanut butter or add chopped nuts.
Conclusion
Peanut Butter Cookie Bars are an easy, crowd-pleasing dessert I can whip up anytime I need something sweet and satisfying. They’ve got that nostalgic peanut butter cookie flavor in every gooey bite, and they’re super simple to customize. Whether I’m making them for guests or just for myself, they never last long once they’re sliced and served.
Peanut Butter Cookie Bars
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35–40 minutes
- Yield: 24 bars
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peanut Butter Cookie Bars are soft, chewy dessert bars packed with sweet and nutty flavor. Baked in one pan, they deliver all the goodness of classic peanut butter cookies without the need for scooping or rolling—perfect for quick baking, lunchboxes, and peanut butter lovers everywhere.
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Optional: 1 cup chocolate chips or chopped peanuts
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9x13-inch baking pan.
- In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, stirring until combined.
- Fold in chocolate chips or chopped nuts, if using.
- Press dough evenly into the prepared pan and smooth the top.
- Bake for 22–28 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool completely before slicing into squares.
Notes
- For a PB&J twist, swirl a few spoonfuls of jam over the top before baking.
- Use crunchy peanut butter or add chopped peanuts for extra texture.
- Top with melted chocolate or peanut butter glaze for a dessert-style finish.
- Freeze individually wrapped bars for easy snacks later.
