Description
These peanut butter brookie bars combine a fudgy brownie layer with a tender, chewy peanut butter cookie layer for a perfect sweet and salty treat that your family will love.
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ¾ cup (190g) creamy peanut butter
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (220g) all-purpose flour, sifted
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (270g) chocolate chips (semi-sweet or dark)
- Optional: ½ cup (60g) chopped peanuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper, leaving an overhang for easy removal.
- Make the brownie batter: In a medium bowl, cream together ½ cup softened butter and ½ cup granulated sugar until light and fluffy.
- Add 2 eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together ¾ cup flour, ½ cup unsweetened cocoa powder, and ¼ teaspoon salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Fold in ¾ cup chocolate chips.
- Spread the brownie batter evenly into the prepared pan.
- Make the peanut butter cookie dough: In a large bowl, cream ½ cup softened butter, ¾ cup peanut butter, ½ cup granulated sugar, and ½ cup brown sugar until smooth and creamy.
- Add 1 egg and 1 teaspoon vanilla extract, mixing thoroughly.
- In another bowl, whisk together 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Slowly add the dry ingredients to the wet, mixing until just combined.
- Fold in the remaining ¾ cup chocolate chips and optional chopped peanuts if using.
- Drop spoonfuls of the peanut butter cookie dough over the brownie layer; the dough will spread during baking.
- Bake for 25-30 minutes, or until edges are set and a toothpick inserted into the cookie dough layer comes out with moist crumbs but no raw batter.
- Allow bars to cool completely in the pan on a wire rack before slicing.
- Use the parchment paper overhang to lift bars out and cut into squares.
- Serve fresh or the next day, optionally sprinkled with flaky sea salt.
Notes
Do not overmix batter or dough to maintain fudgy texture. Bring eggs, butter, and peanut butter to room temperature before mixing. Use real butter for best flavor and texture. Cooling bars completely before slicing ensures cleaner cuts and better texture. Bars keep well in airtight container for 4-5 days and freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: peanut butter brookie bars, fudgy brookies, peanut butter cookie bars, chocolate brownie bars, easy dessert, kid-friendly dessert