Making cookies in bar form is the easiest way to bake up a batch for a crowd, and these ones are super yummy! If you love peanut butter cookies, this is one of the easiest ways to enjoy them, and it’s still the absolute perfect pb cookie that we know and love.
These cookie bars are topped with chopped peanuts for a little extra crunch, and they come together really quickly. Let’s get to it!
We’re going to start out by mixing together some browned butter, oil, peanut butter, and white and brown sugars. The brown butter brings just a little extra yumminess to these bars, and it’s a quick step since we’re using it melted anyways.
Then add in the vanilla extract and eggs, and beat until smooth. Finally add in the dry ingredients and stir until combined. Optionally, add in some chopped peanuts, reserving some for the top.
The press the dough into your prepared cake pan evenly. I like to press it out with my hands to spread it, and then use an off-set spatula to smooth out the top a bit. Top with the remaining chopped peanuts and then it’s off to the oven!
Once it’s cooled completely, remove it from the pan and slice into bars. These cookies will stay good in an air-tight container for about a week at room temp, and they’re chewy and so, so good. Hope you guys love them!
These are super easy to make, and I’ve got all the tips and tricks that you need to make the perfect Peanut Butter Cookie Bars!
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Katherine
June 18, 2022 at 4:07 pmAm I reading the recipe correctly? Stir the milk into the browned butter and let the mixture come back to room temp? Thx!
Dough-Eyed
July 1, 2022 at 2:48 pmYes, that's correct!
Susan Thomas
July 16, 2022 at 6:06 pmThese are wonderful. Thanks!