Easy Peanut Butter Cookie Bars Recipe

Imagine if a peanut butter cookie and a blondie had a baby who never learned to wait its turn—these bars are that kid. No scooping, no chilling, no pretending you’re above licking the spatula. It’s basically sheet-pan comfort with crisp edges, gooey centers, and a peanutty aroma that makes your neighbors suddenly friendly. Perfect for bake sales, weeknights, and those “I deserve a treat because I folded one towel” days.

The first time I made these, my husband swore he’d “just taste a corner” and then ate a structurally significant portion that was clearly integral to the bar’s architecture. The kids staged a coup for the crusty edge pieces, and somehow the dog ended up with a smear of peanut butter on his eyebrow like he’d been through battle. Also, yes, I used a pan that was too small. No, I won’t repent. The overflow formed a delightful cookie lava situation that I trimmed off and called “chef’s snack.” We all coped beautifully.

Time-Saving Hacks

– Microwave the peanut butter for 15–20 seconds so it stirs like a dream. Is this legal? Probably.
– Line the pan with parchment, leaving handles. Then you lift and strut away from dishes like a champion.
– Mix everything in one bowl with a spatula. I own a stand mixer. It’s decorative.
– Melt the butter instead of creaming. The texture will still slap, and you’ll save seven emotional minutes.
– No brown sugar? Add 1 teaspoon molasses to white sugar and call it homemade artisanal. I won’t tell.
– Swap the pan for a muffin tin if you’re in a rush—baby bars bake faster and trick your brain into portion control. Briefly.

Serving Ideas

– Warm with a scoop of vanilla ice cream, because we’re here for drama.
– Cold with coffee. Bitter coffee + sweet peanut butter = adulthood finally paying off.
– Drizzle with melted chocolate and a sprinkle of flaky salt so your friends think you “studied pastry in a past life.”
– Peanut butter on peanut butter with a smear on top. Subtle? No. Delicious? Loudly.
– Serve with wine if the kids drove you nuts. Or milk if you’re still pretending to be wholesome.

What to Serve It With

– A salty snack board—pretzels, peanuts, and fruit—so you can pretend it’s “balanced.”
– Fresh berries for color and the illusion of vitamins.
– Coffee, black or iced. If it jitters, it pairs.
– Vanilla, chocolate, or strawberry ice cream. Scoop big, we’re not measuring joy.
– A quick salted caramel or chocolate sauce. Yes, from a jar counts. We’re not auditioning for a cooking show.

✔Tips & Mistakes

– Don’t overbake. Pull when the center is set but still soft; carryover heat finishes the job.
– Line the pan. Greasing isn’t enough for sticky peanut glory.
– Use room-temp eggs so the batter doesn’t seize into peanut butter gravel.
– Natural peanut butter works, but stir it like you mean it. If it’s super runny, add an extra tablespoon of flour.
– Overmixing = tough bars. Stir until the flour disappears, then stop like you’ve seen a ghost.
– Wrong pan size? Bake a few minutes longer or shorter and keep an eye on the edges. We adapt.
– A pinch of flaky salt on top makes you look fancy and tastes like you knew what you were doing.
– Let them cool before slicing. Or don’t and enjoy peanut butter magma. Your call.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Airtight container, up to 3 days.
– Fridge: 1 week. Warm a square in the microwave for 10–15 seconds if you like goo.
– Freezer: Wrap individually; freeze up to 3 months. Thaw on the counter or eat it frozen like a rebel.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– PB&J Bars: Dollop jam on top and swirl with a knife before baking. Applause guaranteed.
– Chocolate Chip Chaos: Add 1 cup chocolate chips. Dark, milk, or whatever fell out of your pantry.
– Trail Mix Moment: Toss in chopped pretzels, peanuts, or M&Ms. Crunch therapy.
– GF Friendly: Use a 1:1 gluten-free flour blend. Keep an eye on bake time; they can dry faster.
– Different Nut Butters: Almond butter or tahini work—reduce sugar slightly if your spread is sweet.
– Espresso Powder: 1 teaspoon to the batter for moody, grown-up vibes.
– Salted Caramel Swirl: Spoon some on top and zigzag like a toddler with a crayon. Art.

Frequently Asked Questions

Easy Peanut Butter Cookie Bars Recipe

Soft, chewy peanut butter cookie bars made in one bowl—no chilling or scooping. Just mix, spread, and bake for a crowd-pleasing treat.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon fine salt
• ▢ 0.5 cup unsalted butter softened
• ▢ 1 cup creamy peanut butter
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 1 piece large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 cup mini chocolate chips optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8x8 inch pan with parchment, leaving overhang for easy lifting.
• In a medium bowl, whisk flour, baking soda, and salt; set aside.
• In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until creamy, 1 to 2 minutes.
• Beat in the egg and vanilla until smooth and slightly fluffy.
• Add dry ingredients to the bowl and mix on low just until combined; do not overmix.
• Fold in mini chocolate chips, if using.
• Spread dough evenly into the prepared pan. Smooth the top with a spatula.
• Bake 20 to 25 minutes, until the edges are set and the top is lightly golden; a toothpick should come out with a few moist crumbs.
• Cool completely in the pan, then lift out and cut into 16 bars.

Notes

For neat slices, chill the baked slab for 15 minutes before cutting. Store bars in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.