Peanut Buttery Bars and Cookies

Peanut Buttery Bars and Cookies

Makes 1 -9”x 13” pan (24 2” square bars) or 28 cookies
Author Wendy Sondov


  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup creamy peanut butter
  • ¼ cup unsalted butter room temperature
  • 1 ½ cups dark brown sugar packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups chocolate-peanut butter Toll House DelightFulls chips or a combination of chocolate chips and peanut butter chips Optional: extra chips for decorating cookies


  1. Preheat oven to 350 degrees F. For bars: Using butter or non-stick spray, lightly grease a 9” x 13” baking pan. Line the pan with parchment paper with a 2” overhang on the long sides of the pan. Lightly grease the parchment inside the pan. For Cookies: Line a baking sheet with parchment paper.
  2. • In a medium bowl, whisk together the flour, baking powder and salt.
  3. • In the bowl of an electric mixer, cream together peanut butter, butter, and brown sugar until combined. Add the eggs and vanilla. Beat until color lightens (about 3 minutes).
  4. • Gradually stir in the flour mixture just until a smooth batter forms.
  5. • Fold the chocolate-peanut butter chips into the batter.
  6. FOR BARS: Use a spatula to evenly spread the batter into the prepared pan.
  7. Bake for 18-23 minutes or until a toothpick inserted into the middle of the cake comes out with a few crumbs. Minimal cooking time produces a more dense bar.
  8. Cool completely in the pan.
  9. Run a knife along the edges touching the pan and use the parchment overhangs to lift the bars out of the pan onto a cutting board.Cut into bars.
  10. Store in an airtight container at room temperature for up to 1 week.
  11. FOR COOKIES: Using a large 2 tablespoon scoop, place balls of dough 3” apart on prepared baking sheet.
  12. Bake for 10 minutes. Tops will still look light, but don’t overcook or the cookies will dry out.
  13. If desired, immediately after removing the cookies from the oven, chocolate chips can be pressed gently into the tops of the cookies for decoration.
  14. Cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
  15. Store in an airtight container at room temperature for up to 1 week.

Packing Tips

Use wax paper squares between bars in small stacks of 2-4 bars each. Wrap the stacks in plastic wrap then place in an air tight container or zip lock bag for mailing. Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag for mailing.