These peanut butter chocolate chip cookie bars are way easier than making a bunch of small cookies! Thick bars that are chewy on the inside and slightly crisp on the outside and packed with peanut butter and chocolate flavor — they're irresistible!
Ingredients
2 ¼cupsall-purpose flour
1teaspoonbaking powder
½teaspoonfine sea salt
½cupunsalted buttersoftened
½cupcreamy peanut butter
¾cupgranulated sugar
¾cuplight brown sugarpacked
2large eggs
1teaspoonvanilla extract
1 ½cupspeanut butter chips
1 ½cupssemi-sweet chocolate chips
Instructions
Preheat the oven to 375°F. Line a 9x13 baking pan with parchment paper, set aside.
In a large bowl stir together the flour, baking powder, and salt. Set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter with the peanut butter until smooth.
Add the granulated and brown sugar to the bowl and stir it in until combined. Add the eggs one at a time until fully mixed in along with the vanilla.
Add the flour a little at a time until fully mixed in. Add the peanut butter chips and chocolate chips, stir until just combined.
Press the cookie dough into the prepared baking pan. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Let cool completely then lift the bars out using the parchment paper to help. Cut into bars and serve.
Notes
If you like chewier bars with a gooey center, undercook these by about 5 minutes.
You don't have to use half peanut butter chips and half chocolate chips. You can substitute all of one or the other, if you prefer.
If you're a fan of crunchy peanut butter, you can use it in place of the creamy peanut butter.
Store in an airtight container at room temperature (not in the fridge) for up to 5 days. Freeze for up to 2 months.