Peanut Butter Chocolate Chip Bars
Peanut butter chocolate chip bars are warm and gooey cookie bars, packed with peanut butter flavor and melty chocolate chips. No mixer needed!
Ingredients
- 1¾ cup all-purpose flour (spooned & leveled to measure)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 8 Tbsp unsalted butter, melted (½ cup, or 1 stick)
- 1¼ cup light brown sugar, packed
- ¾ cup creamy peanut butter*
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- 1½ cups chocolate chips
Instructions
- Preheat the oven to 350° Fahrenheit (176° Celsius). Line a 9x13-inch baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk melted butter and brown sugar until a paste forms. Add the egg, egg yolk, peanut butter, and vanilla extract. Whisk until combined.
- Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Gently fold in chocolate chips.
- Press the dough into the baking pan. (Smooth out on top with the spatula.) Bake for 18-20 minutes, until the edges are lightly browned and it's just set in the center.
- Let cool completely, then slice into bars and enjoy!
Notes
*Creamy peanut butter is best here. I don't recommend using natural peanut butter, as it's often more oily and that would affect the texture of these bars.
How to Separate an Egg Yolk: gently crack an egg on the rim of a bowl (in the center of the shell). Carefully pull the egg shell halves apart over the bowl, letting the yolk settle in one shell half. Let the egg whites run over the edge of the egg shell half. Then, carefully transfer the yolk into the other shell half, letting more egg whites run off. Repeat until most of the egg white is in the bowl and just the yolk is left. Discard the egg white or use in another recipe.
Storage Tips: Store these bars in an airtight container at room temperature for up to 3-4 days. Or, individually wrap and freeze them in an airtight container or freezer bag for up to 3 months.