Peanut Butter Chocolate Chip Bars — 🤎🍫These soft and chewy peanut butter chocolate bars are loaded with chocolate chips and creamy peanut butter which is always a winning combination! This is a QUICK and EASY one-bowl dessert that everyone just loves!
Table of Contents
Soft and Chewy Peanut Butter Chocolate Bars
I have so many peanut butter dessert recipes on my blog, but you can never have too many. That’s what I tell myself anyway.
When I want an easy, fuss-free recipe that I know everyone will love, I call upon my trusty blondie base. With 35+ versions and counting, it never lets me down.
It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour.
For these peanut butter chocolate chip bars, I added 1 cup chocolate chips and peanut butter. The only thing that’s not ‘one’ is the amount peanut butter (1/3 cup).
I made these peanut butter chocolate chip cookie bars in a hot, un-airconditioned kitchen which contributed to the melty look!
These peanut butter chocolate chip bars are super soft, slightly chewy, buttery, and peanut buttery. Between the butter and the peanut butter, they’re super moist and just melt in your mouth.
There’s an abundance of chocolate in every bite. There’s no other way to do chocolate other than in abundance. These peanut butter bars were definitely worth heating my house up for.
Peanut Butter Chocolate Bars Ingredients
For this chocolate peanut butter dessert recipe, you’ll need:
- Unsalted butter
- Peanut butter
- Egg
- Brown sugar
- Vanilla extract
- All-purpose flour
- Salt
- Chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter Chocolate Bars
I love how quick and easy these chocolate chip peanut butter bars are to whip up! Here’s an overview of how the bars come together:
- In a mixing bowl, whisk together the melted butter, egg, vanilla, brown sugar, and peanut butter.
- Stir in the flour and chocolate chips and mix until just combined.
- Turn the batter into a greased 8×8-inch pan and sprinkle a few more chocolate chips on top for good measure.
- Bake the peanut butter chocolate chip bars until a toothpick inserted in the center comes out clean.
- You’ll need to let them cool in the pan for 30 minutes before slicing and serving (I took these photos in Aruba on a very hot day, so my bars were pretty melty).
Recipe Tips
Glass vs. metal pans: For this recipe, I used a metal 8×8-inch pan. If you bake with a glass pan, it may alter your bake time since metal conducts heat better than glass.
Flour: I’ve never made these peanut butter chocolate chip bars with anything other than all-purpose flour, so I can’t speak to whether gluten-free flour or whole wheat flour would work for this recipe. Same thing goes for egg replacers.
Vanilla: If desired, you can scale back on the amount of vanilla you add to these bars. I always add at least 2 teaspoons of vanilla to my baked goods because I love the flavor it lends to any bar or brownie I make, but feel free to adjust the amount to suit your personal tastes.
Recipe FAQs
Yes, you can easily double the ingredients in this recipe and bake these peanut butter chocolate bars in a 9×13-inch pan. Just note that the bake time will differ, so keep an eye on your bars near the end of their bake time.
This recipe calls for an 8×8-inch metal baking dish. If you only have a 9×9-inch pan on hand, that’s fine. Just note that the bars will be thinner and that you’ll need to reduce the bake time.
No, oil can’t be substituted for the melted butter in this recipe. Your bars won’t have the correct texture if you use oil!
Of course! You can use peanut butter chips as well in these peanut butter bars, or you can chop up a chocolate bar if you don’t have chips on hand. White chocolate chips are also tasty with peanut butter.
I’ve only made the peanut butter bars recipe as written. You might be able to use another nut butter if it’s a no-stir variety, but I can’t say for sure. Cookie butter and almond butter would by my two suggestions. Leave me a comment below if you try it out and the recipe works for you!
No, you don’t want to use natural peanut butter for these peanut butter chocolate chip cookie bars as it has a tendency to be too oily or to separate. You want to use a peanut butter brand like Jif, Skippy, or Peter Pan.
What Readers Are Saying
This recipe was originally published in August of 2014 and I am sharing it again for newer readers. At that time I had a small child and now I have a high schooler. Time truly does fly!
Readers love these peanut butter chocolate chip bars! Here are just a few of the 5-star reviews that have been left on this recipe.
“I’ve made these twice in the last 2 weeks and they are easy, absolute yumminess! I used 2 tsp. vanilla extract, and definitely be sure to cool (though it was hard for my sweetie to resis!) at least 30 minutes before serving to give the bottoms time to cool and set up a bit. Great recipe I will make and share again and again!” — Amy Miller
“10/10 recommend!!! Came together super fast and was delicious! Thank you!” — Jerica Debruzzi
“These are amazing! Rich and delicious. I doubled the recipe for a 9×13 pan. Based on a previous suggestion in the comments, I used a full cup of Jif vs 2/3 cup (for the doubled recipe). The edges baked up perfectly crispy and the middle was rich and kind of fudgy. Make it and enjoy!” — Jen
“Amazing!!! I’ve already made this 3 times and they are just so delicious. Thank you for the recipe.” — Eva
“I made this recipe for the first time today. I love it! I did use natural PB but it was a no stir version. I had to bake them for closer to 30 mins where I live. Definitely going to use this one again! Thanks for the recipe.” — Alicia
Recipe Video Tutorial
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Peanut Butter Chocolate Chip Bars
Ingredients
- ½ cup unsalted butter, melted
- ⅓ heaping cup peanut butter*
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Stir in 1 cup chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
- Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
- Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chocolate Peanut Butter Desserts:
ALL OF MY PEANUT BUTTER RECIPES!
Chocolate Peanut Butter Fudge Bars — Can’t decide if you want PB or chocolate? Make these easy no-bake fudge bars! Chocolate + PB is sooo irresistible!!
Peanut Butter Cup Bars — The bars are super soft, slightly chewy, buttery, and have plenty of peanut butter flavor with enough chocolate to balance it.
Oatmeal Chocolate Chip Peanut Butter Bars — he bars are soft, chewy, and filling. They’re definitely on the denser side and if you’re looking for a hearty, comfort food breakfast, you’ve found it.
Chocolate Peanut Butter Dream Bars — Nutter Butter crust, chocolate pudding, and peanut butter cream cheese filling! Easy, almost no-bake, and beyond AMAZING! Lives up to their dreamy name!
Peanut Butter Chocolate Chip Toffee Bars — Thick, rich, decadent cookie bars made with chocolate chips, peanut butter chips, creamy sweetened condensed milk, and crunchy toffee bits!
Peanut Butter Blossom Bars — Just like the classic cookies except made as cookie bars rather than individual cookies. Bars are faster, easier, there’s no dough to chill, they’re made in one bowl, and you don’t need a mixer.
Salted Caramel Peanut Butter Chocolate Chip Bars — The bars are made with salted caramel peanut butter and they’re super soft, slightly chewy, easy, and you don’t need a mixer.
Originally posted August 29, 2014 and reposted June 17, 2022 with updated text.
Just had to let you know these are absolutely the best bars I’ve ever made! Thank-you so much for the recipe. I will be making these over and over.
Thank you for the five star review, and that is amazing to hear that these are the best bars you’ve ever made, and that he will be making them again and again! Excellent!
I’ve been using another recipe and they were just so so. These were fabulous!!! I read the reviews so I did do a couple of things. I added a little peanut butter powder for more pb flavor and cut back on a little butter and used oil. I mean I am entering them in a dessert silent auction tomorrow. I’m so glad I used this recipe. Thank you, Averie!
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You CAN use oil, just put in half as much as the recipe calls for and add 1/2 Tbs milk or a milk substitute (I used macadamia milk). The texture came out great, but the recipe was missing something. Not sure what. Maybe salt? or maybe it was the generic peanut butter I used? Not sure…
You CAN use oil, just put in half as much as the recipe calls for and add 1/2 Tbs milk or a milk substitute (I used macadamia milk). The texture came out great, but the recipe was missing something. Not sure what. Maybe salt? or maybe it was the generic peanut butter I used? Not sure…
1. If you use less oil it will change the taste
2. Macadamia nut milk which wasn’t called for will change the taste
3. Generic products can have inferior taste to name brands, at times
So any or all of those would change the taste. Sounds like overall they were pretty good despite your changes.
What temperature and how long?
350 and in step 8 is where the time is listed.
This recipe yielded a greasy, sodden dough. After baking for 30 minutes, it was a greasy, sodden cookie.
great
I made this recipe for the first time today. I love it! I did use natural PB but it was a no stir version. I had to bake them for closer to 30 mins where I live. Definitely going to use this one again! Thanks for the recipe.
I made this recipe for the first time today. I love it! I did use natural PB but it was a no stir version. I had to bake them for closer to 30 mins where I live. Definitely going to use this one again! Thanks for the recipe.
Thanks for the 5 star review and glad you love it and that your natural no-stir PB was fine and that you’ll definitely make again!
These bars are a keeper. After cooling completely, the edges were crispy and the center very moist. If you ever needed a cookie cake, this would be the perfect recipe to bake in a round cake pan. I added a 1/2 tsp baking soda to the flour, just because I was feeling adventuresome. They are delicious. Thank you Averie!
These bars are a keeper. After cooling completely, the edges were crispy and the center very moist. If you ever needed a cookie cake, this would be the perfect recipe to bake in a round cake pan. I added a 1/2 tsp baking soda to the flour, just because I was feeling adventuresome. They are delicious. Thank you Averie!
Thanks for the 5 star review and glad they are a keeper!
great
Hi, do you preheat the oven to 350 degrees? I couldn’t find if you said what to preheat the oven.
Yes, step 1. First sentence is where it states that.