This delicious peanut butter bar cookies recipe make the most delicious tasty cookies! Peanut butter bar cookies are a classic dessert that is both delicious and easy to make. These chewy and nutty treats are perfect for bake sales, potlucks, or simply enjoying at home.
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Ingredients
It's a simple and fun ingredient list. Gather these ingredients and let's start baking! You will need:
For the cookies:
- Butter
- Crunchy or creamy peanut butter or nut free butter
- Sugar
- Brown sugar
- Eggs
- All purpose unbleached flour, or gluten free flour blend
- Baking powder
- Baking soda
- Salt
For the frosting:
- Butter
- Powdered sugar
- Cocoa powder
- Vanilla
- Milk (can substitute dairy free)
Making your peanut butter bar cookies recipe
- Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
- On medium speed in a large mixing bowl, cream together the butter, peanut butter and sugars.
- Turn the mixer to low and stir in the eggs, stopping to scrape the bowl if necessary. Slowly stir in the flour, baking powder and baking soda and salt. Mix until dough is well blended.
- Drop dough by tablespoon onto the cookie sheets, leaving two inches of space between cookie.
- Bake at 350 degrees for ten minutes, or until the edges of the cookie begin to brown and the cookie cracks. Remove from oven and allow to cool for several minutes on the cookie sheet before moving to a cooling rack. Allow cookies to cool completely before frosting.
- To make the frosting: In a mixing bowl, cream together butter, cocoa powder, powdered sugar, vanilla and milk until smooth and fluffy. Once smooth, turn off mixer and frost a generous layer on each cookie.
Tips
- For extra chewy cookies, use slightly less flour or bake for a shorter time.
- For a more crumbly texture, use slightly more flour or bake for a longer time.
- If you don't have brown sugar, you can substitute it with an equal amount of granulated sugar.
- You can use any type of peanut butter you like, such as crunchy or natural peanut butter.
- If the dough is too sticky to handle, you can chill it for 30 minutes before spreading it into the pan.
- For a fun twist, try adding a swirl of Nutella or raspberry jam on top of the dough before baking.
Equipment
You only need a cookie sheet and mixer for this recipe. You may want to line your cookie sheet with parchment paper.
Substitutions
This recipe is easy to make for those with food allergies or intolerances.
- Nut Free: Use a nut free butter in place of peanut butter
- Gluten free: Use a gluten free flour blend
- Dairy free: Use dairy free butter and dairy free milk
- Vegan: Use dairy free butter, milk and an egg replacer or flax egg.
Storing
You can store you recipe for peanut butter bar cookies in an airtight container for several days. You can also freeze cookies for up to one month.
Peanut butter crazy!
It's hard not to go crazy for peanut butter. If you love these try our peanut butter white chocolate no bakes--they are amazing and are ready in just minutes. You can also try some chocolate trail mix or our five ingredient peanut butter blossom cookies.
Peanut Butter Bar Cookies Recipe
This peanut butter bar cookies recipe is a delicious and easy-to-make treat that everyone will love. With this recipe and a few simple variations, you can create a batch of cookies that are perfect for any occasion.
Equipment
- Cookie sheet
Ingredients
- For the Cookie:
- 1 cup butter
- 1 cup crunchy or creamy peanut butter or nut free butter
- 1 cup white sugar
- 1 cup brown or coconut sugar
- 2 whole eggs can use flax eggs or egg replacer
- 2 ½ cups all purpose unbleached flour or gluten free flour blend
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- For the Frosting:
- ½ cup butter
- 2 ½ cup powdered sugar
- ¼ cup cocoa powder
- ½ teaspoon vanilla
- 1-2 tablespoon milk can substitute dairy free
Instructions
- For the Cookies:
- Preheat your oven to 350 degrees Fahrenheit (175°C). Lightly grease a baking sheet.
- In a large mixing bowl, cream together the softened butter, peanut butter, and both sugars on medium speed until smooth and combined.
- Reduce the mixer speed to low and add the eggs one at a time, scraping down the bowl after each addition.
- Slowly incorporate the dry ingredients: flour, baking powder, baking soda, and salt. Mix until just combined, taking care not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie for spreading.
- Bake for 10 minutes, or until the edges of the cookies begin to brown and the tops develop slight cracks.
- Let the cookies cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the Frosting:
- In a separate mixing bowl, cream together the softened butter, cocoa powder, powdered sugar, vanilla extract, and milk.
- Beat on medium speed until the frosting is smooth and fluffy.
- Once the cookies are completely cool, frost them generously with the prepared chocolate frosting.
Notes
Store leftover cookies in an airtight container in the refrigerator for several days. Cookies can be frozen up to one month.
Nutrition
Calories: 332kcalCarbohydrates: 43gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 31mgSodium: 276mgPotassium: 105mgFiber: 1gSugar: 31gVitamin A: 356IUCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
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