Peanut Butter Chocolate Chunk Cookie Bars Recipe
Introduction
These Peanut Butter Chocolate Chunk Cookie Bars combine the rich flavors of peanut butter and semi-sweet chocolate in a thick, chewy treat. Perfect for sharing or enjoying with a glass of milk, they’re easy to make and satisfy any sweet tooth.
Ingredients
- 1 (113 grams) stick unsalted butter
- 1 3/4 (350 grams) cups light brown sugar
- 1/2 (135 grams) cup smooth peanut butter
- 2 eggs + 1 egg yolk
- 1 tsp vanilla extract
- 2 1/4 (286 grams) cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp flaky sea salt for finishing (optional)
- 6 oz (170 grams) semi-sweet chocolate chunks
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8 by 8-inch metal baking pan with parchment paper or foil for easy removal.
- Step 2: In a saucepan over medium heat, melt the butter. Stir in the brown sugar until the mixture is smooth. Remove from heat, then stir in the peanut butter. Allow this mixture to cool completely.
- Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- Step 4: Once the butter mixture is cool, beat in the eggs and egg yolk one at a time until fully combined. Stir in the vanilla extract. Pour this wet mixture into the dry ingredients and mix until a thick, dough-like batter forms. Fold in three-quarters of the chocolate chunks, reserving the rest for topping.
- Step 5: Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolate chunks over the top and press gently into the batter. If using, sprinkle flaky sea salt over the surface.
- Step 6: Bake for about 30 minutes, or until the top is golden and the edges begin to brown slightly. Let the bars cool completely in the pan. Use the parchment or foil to lift them out before cutting into squares to serve.
Tips & Variations
- For extra gooey bars, slightly underbake by 2–3 minutes and allow them to set while cooling.
- Try swapping peanut butter for almond or cashew butter for a different nutty flavor.
- Add chopped nuts like walnuts or pecans for added texture and crunch.
- If you don’t have chocolate chunks, chop your favorite chocolate bar into chunks instead.
- Use flaky sea salt on top to enhance the sweet and salty contrast, but it’s optional if you prefer less saltiness.
Storage
Store the cookie bars in an airtight container at room temperature for up to 3 days. They can also be frozen for up to one month; thaw at room temperature before serving. To reheat, warm gently in the oven or microwave to soften the bars and melt the chocolate slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use creamy peanut butter instead of smooth?
Yes, creamy and smooth peanut butter can be used interchangeably in this recipe without affecting the texture significantly.
Can I make these bars gluten-free?
You can substitute the all-purpose flour with a gluten-free baking flour blend, but be sure it contains xanthan gum or another binder for best results.
Print
Peanut Butter Chocolate Chunk Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 16 bars (cut into 16 squares) 1x
Description
These Peanut Butter Chocolate Chunk Cookie Bars combine rich, creamy peanut butter with melty semi-sweet chocolate chunks in a thick, chewy bar form. Easy to prepare and perfect for sharing, these bars blend the nostalgic flavors of classic cookies with the convenience of a bar treat, baked to golden perfection with an optional sprinkle of flaky sea salt for a delightful contrast.
Ingredients
Wet Ingredients
- 1 (113 grams) stick unsalted butter
- 1 3/4 cups (350 grams) light brown sugar
- 1/2 cup (135 grams) smooth peanut butter
- 2 whole eggs + 1 egg yolk
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups (286 grams) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
Add-ins & Finishing
- 6 oz (170 grams) semi-sweet chocolate chunks
- 1 tsp flaky sea salt (optional, for finishing after bake)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper or aluminum foil to ensure easy removal of the cookie bars after baking.
- Melt Butter and Combine with Sugar and Peanut Butter: In a saucepan over medium heat, melt the unsalted butter. Once melted, stir in the light brown sugar until the mixture is smooth and well combined. Remove from heat, then stir in the smooth peanut butter. Allow this mixture to cool to prevent cooking the eggs in the next step.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients with Dry: Once the butter mixture is fully cooled, add the two whole eggs and additional egg yolk one at a time, mixing well after each addition to incorporate. Stir in the vanilla extract. Pour this wet mixture into the dry ingredients and stir until a very thick, dough-like batter forms.
- Add Chocolate Chunks: Fold in three-quarters of the semi-sweet chocolate chunks into the batter, reserving the rest to top the cookie bars before baking.
- Spread Batter and Top: Transfer the batter to your prepared pan and spread evenly to the edges. Sprinkle the remaining chocolate chunks on top, gently pressing them into the surface for a beautiful finish.
- Bake: Bake the bars in the preheated oven for about 30 minutes, or until the tops turn golden brown and edges look slightly crisp and browned.
- Cool and Serve: Allow the bars to cool completely in the pan. If desired, sprinkle with flaky sea salt while still warm for a burst of flavor contrast. Use the parchment or foil to lift the bars out of the pan, then cut into squares to serve.
- Storage: Store any leftover bars in an airtight container at room temperature for up to 3 days.
Notes
- Ensure the butter mixture is cooled before adding eggs to avoid scrambling.
- Using parchment or foil in the pan guarantees easy removal of the bars.
- You can substitute chocolate chunks with chocolate chips if preferred.
- The flaky sea salt topping is optional but recommended for a sweet-salty balance.
- For softer bars, avoid overbaking slightly—look for golden edges but a still tender center.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter, Chocolate Chunk, Cookie Bars, Dessert Bars, Peanut Butter Dessert, Baked Bars, Chocolate Cookies
