And with all that eatin’, we can plow through it pretty quickly. I bet outside of milk and eggs, peanut butter is probably the most frequently bought grocery store item for us.
Our sincere love of peanut butter was really the catalyst for the creation of these Chewy Peanut Butter Cookie Bars. I took one of my most favorite recipes, my Pecan Chewies, and gave them a peanut butter flavored makeover.
But I didn’t just stir in some peanut butter. Nope. I wanted tons of peanut butter flavor. So, I added salted peanuts and peanut butter chips, too.
Y’all, these things are simply amazing. They are just packed with tons of peanut flavor. And those salted peanuts are the perfect complement to the sweetness – giving me that sweet and salty combo that y’all know I love so much.
Now let’s talk about the texture of these babies… All I can say is gooey, gooey perfection.They have the chewy texture of my pecan chewies, but are also tender and a touch crumbly like a classic peanut butter cookie. I honestly don’t think I could have hoped for a better outcome with this recipe.
What makes them even better is how crazy easy they are. It’s a one bowl recipe where you just add the ingredients and stir, but they taste like so much more!
If you’ve got a peanut butter lover in your family, you’ve just got to try these.
Chewy Peanut Butter Cookie Bars
Ingredients
- 1 cup unsalted butter, melted
- 1/2 cup peanut butter
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 2 eggs, well beaten
- 2 cups self-rising flour
- 2 teaspoons vanilla extract
- 1 cup salted peanuts
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 300°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. In a large bowl, combine the melted butter, peanut butter, sugar, and brown sugar. Stir until well combined. Add the eggs and stir until smooth.
- Add the flour and stir until combined. Add the vanilla. Add the peanuts and peanut butter chips, reserving a few of each to sprinkle on the top. Stir to combine.
- Spread the mixture evenly into the prepared pan. Sprinkle with the reserved peanuts and peanut butter chips. Bake for about 40 minutes or until the edges are set but the middle is still a bit jiggly. Cool completely before slicing.
Shery says
Can I put chocolate chips in this recipe for my Reeses lovers?
Stacey says
I certainly don’t see why not! Peanut butter and chocolate IS the perfect combo, after all!
Becky says
Stacey, these are delicious. As soon as the recipe popped up yesterday, I knew I had to make them immediately. I did add 1/3 cup semi-sweet chocolate chips but they really aren’t necessary.
Stacey says
Yum!! I’m so happy they turned out great for you!
Lindsey says
Fantastic recipe, these were a hit in our peanut butter loving house too. I did t have self rising flour so I added 2.5 tsp of baking powder and .5 tsp of salt to all purpose flour. I also added some Reese’s pieces for half the chips.
Thank you!
Stacey says
Perfect! So glad to hear you enjoyed them!!
Sarah says
Would you double or triple this for a standard 9×13 cake pan?
Sarah (again) says
Sorry I just wasn’t reading correctly. I was distracted by all the peanut butter goodness!!
Stacey says
Now worries! All that peanut butter goodness can be distracting! 🙂
Sadie says
I love your recipes!! I’ve never had a favorite “recipe website/blog”, but I definitely do, now. I’ve made enough of your recipes at this point that I feel like I need to start leaving comments/reviews. Your instructions are so thorough and reasonable, I really appreciate the information before the actual recipe.
This was the second recipe that I tried. I had made your fudge iced brownies previously, and I was shocked at how easy and delicious the fudge topping was. So I made a batch and topped my peanut bars with it. It was probably the best tasting dessert I have ever made, everybody that tried it was raving about them.
I am making your carnitas recipe tomorrow and I am very excited to try it. Thank you so much for sharing your recipes!
Stacey says
Thank you so much, Sadie! I appreciate your kind words more than you could know!! Now I MUST try the Chewy Peanut Butter Bars with the Fudge topping!!!
Laura says
I don’t think I’ve ever seen a cookie recipe where the butter is melted. Would you explain the difference between melting the butter as opposed to whipping softened butter?
No matter your answer, this recipe has already gone into my file!
Stacey says
With bar cookies like this it’s not as important to have the butter at any particular temp to be able to help the cookie keep its shape. Since it’s much easier to combine the melted butter, I just write the instructions as such. Enjoy!
Laura says
Simple enough! Thanks for the answer. Ingredients are on my shopping list for next week. Also, several other recipes of yours will be on the menu, as a few were this past week. Thanks for good eats!
Stacey says
Love hearing that! Enjoy!
Lora says
I made these today and they are awesome. Like a rich, chewy, peanut butter cookie, but in bar form. One of the easiest and best tasting bar cookie recipes I’ve ever made. Thank you for this fabulous recipe!
Stacey says
So glad to hear you enjoyed them, Lora!
Anna says
Help I just made these. The edges are light brown, but when I checked the middle, with a toothpick, the toothpick has some of it on it. Is this okay? Usually it comes out clean when I bake. But I know you said it should be jiggly. Thanks 🙏🏻, Anna
Stacey says
That’s perfectly ok! The toothpick test won’t really work with this one. Let them cool and then slice them up.
Anna says
These came out so good. The only thing I might change is cut down the butter slightly. Between the butter, peanut butter a little greasy. But delish. Can these be frozen? I was wondering about the calorie count for these? Yes I do realize it’s a rich dessert, but curious? Thanks for posting this recipe, Anna 🙂
Stacey says
Hi Anna! Glad you enjoyed them! Varying peanut butters will have varying fat content, so that might have played a roll in the greasiness. When it comes to freezing them, it seems like they should freeze just fine, but I’ve not tried it, so I can’t say for sure. As to calorie count, that’s not something I keep track of. The thing is, varying ingredients have varying nutritional information – peanut butter is a great example – so me providing that using what I have on hand versus what you might use could prove to have very different nutritional counts.
Erica B says
I will likley get teased for asking! lol. I LOVE peanut butter cookies, but not chunky peanuts in them. Is there something i can add to make up for any possible fat that is needed from the peanuts?
Stacey says
I certainly won’t tease you! I think you can simply leave out the peanuts. I don’t think you need to replace them with anything.
Margaret Turner says
My husband copied this recipe off of the TV RFD program. I tried it and sent half over to my picky daughter and family who are reluctant to have sweets. She called tonight and wanted more. Seems to think with her busy lifestyle they were a perfect mix to give her some much needed energy and wanted to know how many I had left. This is a win win recipe. Thank you so much
Stacey says
I’m so glad that everyone enjoyed them! Thanks for watching!!