These Irresistible Peanut Butter Cookie Bars are a dream come true for any peanut butter lover, offering a soft, chewy cookie base crowned with a smooth, glossy, and intensely peanut buttery frosting. The image showcases a tray of perfectly cut square bars, each boasting a thick, inviting layer of light brown, creamy peanut butter frosting with subtle ripples on its surface, indicating its rich texture. The golden-brown cookie base peeks out from beneath the frosting, suggesting a moist and tender consistency. These bars are a comforting and satisfying dessert, perfect for bake sales, potlucks, or simply as a special treat for family and friends. They combine the best elements of a classic peanut butter cookie with the convenience and generous frosting of a bar, making them an instant favorite.
Ingredients:
For the Cookie Bar Base:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 cup (240g) creamy peanut butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Peanut Butter Frosting:
- ½ cup (1 stick / 113g) unsalted butter, softened
- 1 cup (240g) creamy peanut butter
- 2 cups (240g) powdered sugar (confectioners’ sugar)
- ¼ cup (60ml) milk (or heavy cream, for a richer frosting)
- 1 teaspoon vanilla extract
- Optional: Pinch of salt (to balance sweetness)
Equipment:
- 9×13 inch (23×33 cm) baking pan
- Parchment paper
- Electric mixer (stand mixer with paddle attachment or hand mixer)
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Offset spatula or butter knife (for spreading frosting)
Instructions:
These Irresistible Peanut Butter Cookie Bars are a dream come true for any peanut butter lover, offering a soft, chewy cookie base crowned with a smooth, glossy, and intensely peanut buttery frosting. The image showcases a tray of perfectly cut square bars, each boasting a thick, inviting layer of light brown, creamy peanut butter frosting with subtle ripples on its surface, indicating its rich texture. The golden-brown cookie base peeks out from beneath the frosting, suggesting a moist and tender consistency. These bars are a comforting and satisfying dessert, perfect for bake sales, potlucks, or simply as a special treat for family and friends. They combine the best elements of a classic peanut butter cookie with the convenience and generous frosting of a bar, making them an instant favorite.
Ingredients:
For the Cookie Bar Base:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 cup (240g) creamy peanut butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Peanut Butter Frosting:
- ½ cup (1 stick / 113g) unsalted butter, softened
- 1 cup (240g) creamy peanut butter
- 2 cups (240g) powdered sugar (confectioners’ sugar)
- ¼ cup (60ml) milk (or heavy cream, for a richer frosting)
- 1 teaspoon vanilla extract
- Optional: Pinch of salt (to balance sweetness)
Equipment:
- 9×13 inch (23×33 cm) baking pan
- Parchment paper
- Electric mixer (stand mixer with paddle attachment or hand mixer)
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Offset spatula or butter knife (for spreading frosting)
Instructions:
- Prepare the Cookie Bar Base:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides to help lift the bars out later.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the 1 cup of creamy peanut butter and beat until well combined and smooth. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Press the cookie dough evenly into the prepared 9×13 inch baking pan. Use a rubber spatula or your hands to ensure an even layer.
- Bake the Cookie Bars:
- Bake for 20-25 minutes, or until the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake, as they will continue to set as they cool and you want them to remain chewy.
- Remove the pan from the oven and let the cookie bars cool completely on a wire rack before frosting. It’s crucial for them to be completely cool, otherwise the frosting will melt.
- Prepare the Peanut Butter Frosting:
- In a clean large mixing bowl (or the bowl of a stand mixer), cream together the ½ cup softened unsalted butter and the 1 cup of creamy peanut butter on medium speed until smooth and well combined.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Pour in the milk (or heavy cream) and 1 teaspoon vanilla extract. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. If desired, add a pinch of salt to enhance the flavor. If the frosting is too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.
- Frost and Slice:
- Once the cookie bars are completely cool, spread the peanut butter frosting evenly over the top using an offset spatula or a butter knife. Ensure it’s a generous layer, as shown in the image.
- For a smooth, even finish, you can dip your spatula in warm water and wipe it clean before smoothing the top of the frosting.
- Place the pan in the refrigerator for at least 30 minutes to allow the frosting to set, which will make slicing easier and cleaner.
- Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan and onto a cutting board.
- Using a sharp knife, cut the bars into 24 even squares or rectangles.
- Serve and Store:
- Serve the Irresistible Peanut Butter Cookie Bars chilled or at room temperature.
- Store any leftover bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, they can be frozen for up to 2-3 months. These bars are a perfect indulgence for any occasion, combining rich peanut butter flavor with a delightful texture.