Chewy Chocolate Peanut Butter Cookie Bars with Chocolate Chips

marilynpeight

These soft, gooey chocolate peanut butter bars are an easy, small-batch dessert that come together quickly. Think blondie-style bars with the classic peanut butter and chocolate combination—perfect for lunchboxes, potlucks, or a fast sweet fix. This recipe fills an 8×8 inch pan; double the ingredients to fill a 9×13 inch pan.

Preheat

1. Preheat the oven to 350°F (175°C). Prepare an 8×8 inch baking dish by greasing it lightly or lining it with parchment paper so the bars lift out easily.
2. Cream the wet ingredients. In a medium mixing bowl, cream the softened butter with the granulated and brown sugars until smooth. Whisk in the room-temperature egg until incorporated. Add the vanilla extract and peanut butter and mix until the mixture is smooth and lump-free.
3. Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients and stir until a soft cookie-dough texture forms. The dough should be soft but firm enough to roll between your palms without sticking. Gently fold in the chocolate chips.
4. Press into the pan and bake. Evenly press the dough into the prepared 8×8 inch pan. Bake at 350°F for 20–25 minutes, until the edges are lightly golden and the center is set but still slightly soft for a gooier texture. If you prefer a firmer bar, bake a couple of minutes longer—watch closely to avoid drying them out.
5. Cool and serve. Let the bars cool in the pan until they hold together, then lift out using the parchment (if used) and cut into squares. Optional: sprinkle a few extra chocolate chips over the warm bars so they melt slightly on top.

Room-temperature egg: To prevent the butter from seizing or the batter from becoming dense, use an egg at room temperature. If your egg is cold, place it in a bowl of warm (not hot) water for about 10 minutes before using.

Texture testing: To check dough readiness, roll a walnut-sized piece between your palms. If it forms a ball without sticking, it is ready to press. If it crumbles, too much flour was added. For gooier bars, aim for a dough that forms a ball but leaves a bit of residue on your palms.

Thicker bars: Add an extra tablespoon or two of flour if you prefer bars with more structure.

Baking time: Bars will vary slightly by oven. Underbaked bars will be very soft and fudgy in the center; slightly underbaked is fine if you prefer gooey bars. Overbaking will dry the bars, so check them at the lower end of the time range.