Soft and chewy Peanut Butter Chocolate Chip Cookie Bars!  These cookie bars are made extra thick in a 9×9 pan and are loaded with creamy peanut butter and packed full of chocolate chips!

peanut butter cookie bars with chocolate chips

Chocolate & Peanut Butter: A Dynamic Duo

Is there even a better flavor combination than chocolate and peanut butter?  I’m not sure that there is, and any recipe that combines these two flavors is a winner in my book.

So, it probably won’t surprise you that these peanut butter chocolate chip cookie bars are among my latest baking obsessions.  Recently I’ve been going through peanut butter like mad (fortunately I’d stocked up on jars over the holidays when I made dozens and dozens of peanut butter blossoms and a pan of peanut butter lasagna!), and the craze has continued as I’ve been making a batch of peanut butter chocolate chip cookie bars once a week.

Single peanut butter chocolate chip cookie bar with bite taken out

Tips & Recommendations

They’re soft and chewy, made with a dash of cornstarch and creamy peanut butter (I don’t recommend using natural peanut butter).  These cookie bars can be made with milk, semisweet, or dark chocolate chips (or even white chocolate chips, it just depends on your chocolate preferences, I always prefer semisweet chocolate).

While I love a great chocolate chip cookie, these peanut butter chocolate chip cookie bars might be even better, and not just because they add peanut butter into the mix.

peanut butter cookie bars dough in a bowl

How to Make Peanut Butter Chocolate Chip Cookie Bars

Making the dough is as simple as making classic cookie dough, but the actual production requires half the effort because there’s no need to scoop the cookie dough into even-sized balls, wait to cook pan after pan of cookie dough, and repeat over and over until all of the cookie dough is gone.

Also, unlike with so many of my favorite cookie recipes, there’s absolutely no chilling required to make these cookie bars.  Just spread the batter into the pan and you’re good to go!

This recipe can be made in a 13×9 pan if you prefer, but I like to bake it in my smaller 9×9 pan instead for extra thick and chewy peanut butter chocolate chip cookie bars (like I said… big peanut butter & chocolate fan over here, so the bigger and fatter the squares the better!).

Keep in mind that if you do opt for the larger pan you will need to shave five minutes or so off of the cook time, as the thinner bars will bake much faster than their deep dish counterparts.

Stack of peanut butter cookie bars on a plate

More Amazing Bar Recipes

Single peanut butter chocolate chip cookie bar with bite taken out
4.90 from 94 votes↑ Click stars to rate now!
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Peanut Butter Chocolate Chip Cookie Bars

Soft and chewy peanut butter chocolate chip cookie bars! These cookie bars are made extra thick in a 9×9 pan and are loaded with creamy peanut butter and packed full of chocolate chips!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 bars
Author Samantha
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  • 1 cup unsalted butter softened to room temperature
  • 1 cup creamy peanut butter
  • 1 ½ cups light brown sugar tightly packed
  • ½ cup sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • 2 cups chocolate chips semisweet or milk chocolate would work great


  • Preheat oven to 350°F and line a 9×9 pan with parchment paper (or lightly grease and flour the pan).
  • Using an electric mixer, cream together butter, peanut butter, and sugars until well combined.
  • Add egg, egg yolk, and vanilla extract and stir well.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, and salt until well combined.
  • Gradually add flour mixture to butter mixture until completely combined.
  • Add milk and stir again until mixture is well incorporated.
  • Fold in chocolate chips.
  • Transfer batter to prepared 9×9 pan and use a spatula to spread it evenly into pan.
  • Bake on 350F for 35 minutes or until edges are just beginning to turn golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs.
  • Allow to cool before cutting and serving.
4.90 from 94 votes

Nutrition Information

Calories: 497 | Carbohydrates: 61g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 177mg | Fiber: 2g | Sugar: 42g | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 1.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. BEST PB cookie bar recipe I have found so far and I’ve tried a ton of them looking for the best recipe! The key to getting a perfect bake on bars or brownies is to learn to use a digital thermometer and check the center of the bars when the temp is between 170 – 200 F they are done. It is your personal preference when you pull them out of the oven but it needs to be between these temps. You will never over or under bake them this way.5 stars

  2. Great tasting but I used a 9×13 pan as there was too much dough for a 9×9 pan. As a long time baker I could tell trying to use a smaller pan would never bake through.4 stars

  3. This is one of the WORST cookie bar recipes I have ever made. I left it in for at least 15 extra minutes and finally had to take it out as it looked like it was getting too dark. After letting cool, it was basically RAW cookie dough in the middle. What a waste of my time and ingredients. Definitely do NOT recommend.

    1. Hi Patricia, I think it should taste fine after being frozen. I would love to hear how it turns out for you!

  4. Made these today for a church function. Subbed 1/2 butterscotch chips for some of the chocolate chips. Baked it in a9x13 pan and they were perfect! So good!5 stars

  5. Really good! I did use Jif Natural and seemed fine, but that is not an oily PB. I also threw in some peanut butter chips I had. About 2/3 cup and I did 1 1/2 chocolate. Used 9 x 13 pan and took about 30 min. I was looking for a peanut butter chocolate chip bar recipe, and this was a home run! I have made a lot of Spend with Pennies recipes and knew because it was theirs, it would be good!5 stars

  6. @spendwithpennies. i read tour comment about making these in a 13×9 pan. but they wouldn’t be as thick as made in a 9 inch square pan. so my question is. can this recipe be doubled for a 13×9 baking pan? a thicker bar?5 stars

    1. That should be just fine LuAnn. If you try it I would love to hear how it turns out!

  7. Just made these in a 9×13 pan for 30 minutes. They are perfect cookie bars. They won’t seem done in the middle, but as they cool they will firm up. I love that the edges have a tender crunch and the inside is soft. Great with a glass of milk or cup of coffee.5 stars

      1. Hi LuAnn, I would double the recipe for that size of pan. If not, they will be much thinner.

  8. These were awesome!!!!
    I did increase the baking time , about 12 extra minutes and put the dough into a 9×13 glass baking dish. I stuck a knife in, they looked raw, but the knife came out clean.
    I used chocolate chunks and chunky peanutbutter, 1
    1/2 cups . They were very rich .
    They reminded me of a friend’s peanut butter fudge, I had in my teens.
    My family lives far away and are always asking for baked goods. Because these are so moist and tender, I know they will ship well, and not dry up. I made these over 2 weeks ago, and have a few left, that are still moist. I wish I could upload a picture to share.
    Great recipe!!! Thanks for sharing it with everyone!!!