Peanut Butter Cookie Bars

These rich, chewy, and undeniably satisfying Peanut Butter Cookie Bars are a perfect sweet treat for Lola, delivering classic peanut butter flavor in a bar form. This recipe is completely free of chocolate or any ingredients Lola dislikes.

Yields: 24 bars 

Prep time: 15 minutes 

Bake time: 25-30 minutes 

Chill time: 30 minutes (optional, for cleaner cuts)

Equipment:

• 9x13 inch baking pan

• Parchment paper

• Large mixing bowl

• Medium bowl

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Electric mixer (handheld or stand mixer with paddle attachment)

• Spatula (rubber or sturdy mixing spoon)

• Whisk

• Wire rack

• Oven

Ingredients:

For the Peanut Butter Cookie Bars:

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup creamy peanut butter

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Instructions:

Preparing for Baking:

Step 1.) Preheat your oven to 350∘F (175∘C).

Step 2.) Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. You can lightly grease the pan first to help the parchment stick.

Making the Cookie Bar Batter:

Step 3.) In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, packed light brown sugar, and granulated sugar. Using an electric mixer, cream them together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula as needed.

Step 4.) Add the eggs one at a time, beating well with the electric mixer after each addition until fully incorporated. Beat in the vanilla extract until just combined.

Step 5.) In a medium bowl, whisk together the all-purpose flour, baking soda, and salt with a whisk.

Step 6.) Gradually add the dry ingredients to the wet ingredients in the large mixing bowl, mixing on low speed with the electric mixer or by hand with a spatula until just combined. Be careful not to overmix, as this can make the bars tough.

Baking the Cookie Bars:

Step 7.) Press the cookie bar batter evenly into the prepared baking pan using a spatula.

Step 8.) Place the baking pan in the preheated oven. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Step 9.) Carefully remove the baking pan from the oven. Let the bars cool completely in the pan on a wire rack before attempting to lift them out using the parchment paper overhang.

Step 10.) For easier, cleaner slices, you can place the cooled bars (still in the parchment-lined pan) in the refrigerator for about 30 minutes before cutting.

Step 11.) Once cooled and optionally chilled, lift the bars out of the pan, remove the parchment paper, and cut into squares using a knife.

Tips for Success:

• Do not overbake the bars; they will continue to set as they cool and overbaking can lead to a dry texture.

• Ensure your butter is softened but not melted when creaming, as this affects the texture of the bars.

• These bars are delicious on their own, but if Lola enjoys extra toppings (that aren't chocolate), a light sprinkle of flaky sea salt on top after baking can enhance the peanut butter flavor.