Chewy Peanut Butter Cookie Bars Recipe for Snack Lovers

Why I Love These Peanut Butter Cookie Bars

1. Soft & Chewy: Cornstarch gives these bars a tender, chewy texture that still slices cleanly.
2. Rich Peanut Butter Flavor: This dough was refined to hold its shape while showcasing a pronounced peanut butter taste.
3. No Scooping: Press the dough into a 9×13″ pan and bake — faster than making individual cookies and perfect for serving a crowd.

Ingredient Notes & Substitutions

• Unsalted Butter: Use real butter, not margarine. If using salted butter, omit the additional salt. Bring butter to room temperature or soften briefly in the microwave.
• Creamy Peanut Butter: Use creamy, jarred peanut butter. Natural peanut butter tends to be oilier and changes the baked texture.
• Cornstarch: Adds chewiness and stability. The bars stay softer longer when cornstarch is included.
• Chocolate & Peanut Butter Chips: Semisweet chips work well, but choose any chocolate or chip type you prefer. Keep the overall chip ratio similar for structure and gooeyness.

Step 1: Mix Dough

1. Preheat oven to 350ºF.
2. In a large bowl, beat together ½ cup (1 stick) unsalted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar on medium speed for 30–60 seconds. Add ¾ cup creamy peanut butter and mix until combined.
3. Stir in 1 whole egg, 1 extra egg yolk, and 1 teaspoon vanilla extract. Mix in ½ teaspoon baking soda and ¼ teaspoon salt.
4. Add 1½ cups all-purpose flour and 1 tablespoon cornstarch, mixing until just combined.
5. Fold in ½ cup semi-sweet chocolate chips and ½ cup peanut butter chips until evenly distributed.

Tip: This dough is thick. A stand mixer with a paddle works best; if using a hand mixer, finish mixing the flour and chips by hand.

Step 2: Press into Pan & Bake

1. Grease and line a light-colored metal 9×13 pan with parchment paper. Press the dough into an even layer. Press a few extra chips on top if desired.
2. Bake 14–16 minutes, until the edges are just turning golden. The center may look slightly underbaked — residual heat will finish it. Avoid overbaking to keep bars soft.

Step 3: Cut into Squares

Allow the bars to cool completely in the pan before cutting. If cut while warm they will crumble. Store in an airtight container for 3–4 days or freeze up to 1 month.

Tips & Variations

• Change the chips: Use dark, milk, white chocolate, or butterscotch chips. Chocolate chunks or pieces of a favorite chocolate bar also work well.
• Add candy: Stir in or press M&M’s, Reese’s Pieces, or chopped peanut butter cups for extra texture and flavor.
• Make a cookie cake: Press into a round or large pan and bake slightly longer for a peanut butter cookie cake variation.

Storage & Freezing

• Storage: Keep bars in an airtight container at room temperature for 3–4 days.
• Freeze: Freeze in an airtight container or freezer bag for up to 1 month. For best texture, these taste freshest when made and enjoyed within a few days.