Soft, gooey, and oh so delicious peanut butter cookie bars studded with rich chocolate chunks. This is a simple and easy recipe that is sure to satisfy that sweet tooth.
I’ll take chocolate chip cookies in any form, please. These peanut butter chocolate chip cookie bars are ultra gooey, soft, and oh so decadent. Pro tip: Serve warm and top with dairy-free vanilla ice cream.
I made these thinking they were going to turn out to be blondies, but the texture was moist, gooey, and soft that I couldn’t help but call them cookie bars. I don’t regret that “mistake” one bit.
If you’re a fan of sweet bars/blondies, I suggest checking out these recipes on the blog:
Chocolate Chip Chickpea Blondies
Peanut Butter Caramel Apple Blondies
Why You’ll Love These Peanut Butter Chocolate Chip Cookie Bars:
Gooey, soft, and moist. These cookie bars have a heavenly texture that simply melts in your mouth. The moisture comes from the combination of creamy peanut butter, vegan butter, brown sugar, and molasses.
I highly recommend not skipping the brown sugar and molasses. These both have a high hygroscopicity, which means it imparts a lot of moisture into the baked good.
Easy and simple. This recipe contains simple, easy-to-find ingredients. All the ingredients are prepared in one-bowl and the bars are ready in less than 25 minutes.
100% plant-based. Instead of dairy, this recipe contains vegan butter and non-dairy milk. Eggs are substituted with a simple mixture of flaxseed meal and water.
How to Make Peanut Butter Chocolate Chip Cookie Bars:
This is a simple, no-fuss recipe.
- Preheat the oven to 350F. Line an 8×8 baking pan with parchment paper. In a large mixing bowl, whisk together flaxseed meal and water. Allow it to sit for 5 minutes to thicken.
- To the bowl with the flax egg, add peanut butter, vegan butter and sugars. Use a handheld mixer to beat ingredients on medium-high until creamy. Add molasses, non-dairy milk, and vanilla extract. Beat until well combined. Add flour, baking powder and soda, salt, and cocoa powder. Beat on low until a soft dough forms. Fold in chocolate chunks.
- Add dough to the baking pan and press into an even layer. Bake for 17 minutes until top is light golden brown. It may seem underdone, but that’s ok. Allow it to sit in the pan for 15 minutes before slicing into 9 bars.
These Peanut Butter Chocolate Chip Cookie Bars are…
- Gooey, soft, and moist.
- Easy and simple.
- 100% plant-based.
- Oh so delicious!
Soft, gooey, and oh so delicious peanut butter cookie bars studded with rich chocolate chunks. This is a simple and easy recipe that is sure to satisfy that sweet tooth.
- 1 tbsp flaxseed meal
- 2 tbsp water
- ¼ cup (142g) creamy peanut butter (all natural is best)
- ¼ cup room temperature vegan butter
- ¼ cup (44g) dark brown sugar, packed
- ¼ cup (53g) granulated sugar
- ¼ cup (54g) non-dairy milk
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 cup (137g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup (130g) chopped, dark chocolate
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Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper. In a large mixing bowl, whisk together flaxseed meal and water. Allow it to sit for 5 minutes to thicken.
-
To the bowl with the flax egg, add peanut butter, vegan butter and sugars. Use a handheld mixer to beat ingredients on medium-high until creamy. Add molasses, non-dairy milk, and vanilla extract. Beat until well combined. Add flour, baking powder and soda, salt, and cocoa powder. Beat on low until a soft dough forms. Fold in chocolate chunks.
-
Add dough to the baking pan and press into an even layer. Bake for 17 minutes until top is light golden brown. It may seem underdone, but that's ok. Allow it to sit in the pan for 15 minutes before slicing into 9 bars.
