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 finished making this recipe not quite what I expected. If I were to make the recipe again I would add something (not sure what). It turned out slightly dry and not quite as peanut buttery as I had expected. I followed the recipe exactly, not sure what I did wrong.
turned out slightly dry and not quite as peanut buttery = use another 1/4 cup of peanut butter or so next time AND bake for a few less minutes!
I just made these bars today but used 1/2 cup of mini semi sweet chips instead. I had to cook them about ten minutes longer than the original recipe, as they were gooey inside after cooking and sitting for 30 minutes. I still love the bar and will be making it again!
Thanks for trying the recipe and I’m glad it came out great for you and that you adjusted the baking time as necessary for your oven. There can be so much variance in ovens and climates I’ve found that can cause baking times to range quite a bit. Glad you’ll make them again!
Was delicious! I tweaked the recipe a little. Added 1/4 cup of flour and pressed it in a 10×8 sheet pan.
Sounds like it came out great for you with your little tweaks! Thanks for trying the recipe!
Hi Averie! I was looking for a super simple dessert recipe that my husband would enjoy eating, and my 18-month old would be able to help me make (she’s big on wanting to help in the kitchen these days). =) I stumbled across these + they turned out fab – thank you! Here the little one is in action, helping me prep ’em. =) https://instagram.com/p/ykETklw9pn/?modal=true
ADORABLE PICTURE!!! Omg too cute :)
Thanks for trying the recipe and I’m glad it came out great for you and that you were able to make your hubs and your lil one happy in the process!
I actually have a food blog! It’s http://www.sweetprecipes.blogspot.com. It’s mostly just a fun way for me to keep track of my own favorite recipes. (read: I haven’t figured out how to make any money with it yet!) Have you figured out that secret recipe? ; )
I made this recipe for my Superbowl party and it was a big hit. I added a chocolate topping (1/2 cup chocolate chips melted with 1 Tbs of peanut butter then poured on top) because I wanted them to be dark brown on top. I cut the bars into football shapes and piped on some white frosting laces. Super cute and SOOO yummy!
Thanks for trying the recipe and I’m glad it came out great for you and the idea of the PB/choc for a brown topping AND cutting them into football shapes, wow! You need to start a food blog! You are so creative – thanks for sharing that fun idea!
I know I want to make a chocolate peanut butter bar to take to a Super Bowl party tomorrow, but I can’t decide between this one and your Peanut Butter Chocolate Chunk Bars https://www.averiecooks.com/2013/03/peanut-butter-chocolate-chunk-cookie-bars.html)
Can you explain the taste/texture differences between the two? Thanks!
Probably you’ve already decided but this one is more of a blondie with peanut butter and a bit more soft-and-squishy, whereas the other one is like a soft and chewy peanut butter cookie with chocolate that’s baked in bar form. They are VERY similar and only someone like myself who’s written an entire cookbook devoted to PB recipes would probably notice these more subtle nuances :) LMK what you made!
They doubled beautifully! 40 minute bake time.
AWESOME to hear! Thanks for reporting back!
Could you double these for a 9×13 batch?
Probably although I haven’t personally tried. LMK how things work for you!
WOW these bars look amazing! Recipe pinned and first batch in the oven for family dinner tonight! The condo is just starting to fill with a yummy chocolate peanut butter smell. (Also thought I would add that your Caramelitas were a big hit last night! They froze great)
Glad to hear you’re making these and they’re making your house smell great!
Awesome that the Carmelitas froze well and they were a big hit!
These bars for us were too sweet. Is the amount of brown sugar correct? Is there a way to make them less sweet?
Yes the amount of sugar is correct. You could eliminate the chocolate chips, you could maybe reduce the sugar by 1/4 cup, but going less than that and you won’t really have very much batter since these are a pretty ‘flat’, thin bar to begin with.
Can you increase the amount of peanut butter?
Yes probably slightly, without having to then change the flour amount or other ratios. Whenever you change one thing in baking you have to remember how it will effect other ingredients.
I was craving something chocolate and I had pinned this the other day. They are so good. Thank you!!!
Thanks for pinning it, making it, and glad you enjoyed it!
There will never, ever, ever be such a thing as too many PB recipes. But with how many times a day I stick a spoon straight into the jar, it’d be a miracle for me to make them all… I run out of PB almost as fast as dark chocolate, and that’s saying something! ;) You always take the most amazing mouthwatering photos of cookies. I don’t know how you do it, but you always capture their ooey gooey-ness and melted chocolate so well!
Thanks for all the comments yesterday – loved reading them all :)
I made these today and liked them a lot! Simple and delicious. I did use natural peanut butter, but I made up for the extra oiliness by halving the melted butter. Which is a significant reduction, yes, but I wasn’t doing it only because of the natural PB; I also wanted the bars to be slightly drier than the gooey, almost raw-like consistency shown in the photos here. And it worked! The bars came out exactly how I wanted them: still soft and chewy, but not gooey.
They were also done in 15 minutes, but perhaps I just have a fast oven. It’s something I’ve been suspecting. (I don’t know if you remember that I’m a dorm room baker . . . ? Anyway, it’s a new year so I have a different room with a different oven, which is why I don’t really know yet how it behaves.)
Glad these came out great for you, and just the way you wanted them. Good call on all the tweaks you made & good luck with your new oven!
Hi Averie! I’ve been following you for a while but it’s my first comment over here! I was wondering if it would be a good idea to substitute chocalate chips for nutella (adding it like a swirl) and also add some walnuts to it, what do you think?
BTW, I LOVE your recipes!
Have a great day!
I have the recipe you’re talking about! It’s linked in the Related Recipes (go back and check the post) Nutella-Swirled Blondies. Same concept. I used PB chips too, or you could use nuts. This dough base the ‘everything is a one’ concept I wrote about – very flexible.
Greetings from Shanghai! I love your awesome blog! I made these last night and substituted GF flour and xanthan gum for the all-purpose flour. They were amazing! Thanks for sharing your talent with us!
Glad they worked out great and that your substitutions worked out well for you!