These Chewy Peanut Butter Chocolate Chip Bar Cookies (Gluten Free) are easy and quick to make as well as the perfect snack for busy days!
The Artist and I both love cookies – they are far too easy to pop one after the other in our mouths, LOL. Bar cookies are the next best thing, so easy to make that they are perfect for beginning bakers.
You don’t have to worry about scooping out individual cookies, just press the dough into the prepared pan with your damp hands or you can use a spatula. Trust me, little hands would love to help you!
The creamy peanut butter adds so much lusciousness to these bars, and just the right amount of flavor to enhance them. I haven’t tried it, but I bet chunky-style peanut butter would work just as well too.
This recipe is from Holly of Spend with Pennies, a wonderful blog that is packed with so many delightful recipes. She creates fun recipes for the everyday cook, delicious and comforting. Just the kind that I love! She also shares household tips, time savers (she has 4 kids, a husband, and 2 dogs to take care of), and shopping hints to inspire us every day. She shares her easy home-cooked comfort in every recipe!
Enjoy these Chewy Peanut Butter Chocolate Chip Bar Cookies, they are pure happiness in every bite! Happy Chocolate Monday everyone!
Key Ingredients for Chewy Peanut Butter Chocolate Chip Bar Cookies:
- Butter, creamy peanut butter, brown sugar, granulated sugar
- Eggs, vanilla, gluten-free flour, baking powder, salt, milk
- Chocolate chips
If you have a peanut allergy, feel free to substitute an alternative nut butter in place of the peanut butter.
How to make Chewy Peanut Butter Chocolate Chip Bar Cookies:
- Whisk together the dry ingredients
- Cream the butter, peanut butter, and both sugars together; mix in the eggs and vanilla
- Gradually mix the flour mixture into the butter mixture then mix in the milk and stir in the chocolate chips
- Press the dough into the prepared pan and bake at 350°F for 35 to 40 minutes; cool in the pan 10 minutes before using the parchment sling to lift the bars out of the pan
- Cool completely on a wire rack before slicing and serving
Recommended Tools (affiliate links; no extra cost to you):
- Dry measuring cups
- 9×13-inch baking pan
- Parchment paper sheets
- Stand mixer or hand mixer
- Wire cooling rack
Use a gluten-free flour blend in place of regular flour. If you are working with a recipe that uses regular wheat flour, the average weight of all-purpose flour is 120 grams per cup for easy conversion to gluten-free. Always scoop your preferred flour blend into a measuring cup, scrape excess off the top and weigh the flour for your conversion weight.
- 2-3/4 cups (330 g) gluten-free or all-purpose flour
- 1 tsp cornstarch (only if using regular wheat flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (2 sticks; 226 g) butter, at room temperature
- 1 cup (270 g) creamy peanut butter
- 1-1/2 cups (320 g) light brown sugar, firmly packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 2 tsp vanilla extract
- 2 tbsp milk
- 2 cups (340 g) chocolate chips
- Preheat the oven to 350°F. Butter and line a 9×13-inch pan with parchment paper, allowing the sides to extend over the edges of the pan to act as a sling to make it easy to lift the bars out of the pan.
- In a bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
- Using your stand mixer, beat together the butter, peanut butter, and sugars until thoroughly combined. Add the egg, extra egg yolk, and vanilla extract, and beat until creamy and smooth.
- Gradually add the flour mixture to the butter mixture until completely combined. Add milk and beat slowly again until mixture is smooth. Add the chocolate chips and mix just until they are evenly distributed. Transfer batter to the prepared pan and press it evenly into the pan with a spatula or your damp hands.
- Bake for 30 to 35 minutes or until edges are beginning to turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and cool in the pan about 10 minutes before lifting the bars out of the pan using the parchment sling. Place them on a wire rack and cool completely before cutting and serving.
Recipe from Holly from Spend with Pennies
Amount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 47mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 1g
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