Soft, gooey, and oh so delicious Peanut Butter Chocolate Chunk Cookie Bars studded with rich and gooey chocolate chunks. This is a simple and easy recipe that is sure to satisfy that sweet tooth.
These Peanut Butter Chocolate Chunk Cookie Bars are the perfect blend of chewy chocolate chip cookies and soft blondies. I highly recommend topping these bars with vanilla ice cream or whipped cream – so good.
I’ll take chocolate chip cookies in any form, please. These Peanut Butter Chocolate Chunk Cookie Bars are ultra gooey, soft, and oh so decadent. Pro tip: Serve warm and top with dairy-free vanilla ice cream.
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.
How to Make Peanut Butter Chocolate Chip Cookie Bars:
This is a simple, no-fuss recipe.
- Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.
- In a large mixing, use a handheld mixer or whisk to combine melted vegan butter and sugars. Combine on medium speed until creamy. Add milk, peanut butter, and extracts. Mix until combined.
- Add flour, corn starch, baking powder and soda, and salt. Mix on low speed until a soft dough forms. Fold in chopped chocolate.
- Press dough into the prepared baking dish. Sprinkle over additional chopped chocolate. Bake for 23-24 minutes until edges start to pull away from the sides and are golden brown. The middle should feel slightly soft but not wet. You don’t want to overbake it, we still want a gooey soft texture just not raw.
- Allow them to cool for 5 minutes before slicing into 9 bars. I recommend enjoying them warm!
If you’re looking for more cookie recipes, you’ll also love these Best Vegan Oatmeal Chocolate Chunk Cookies, these Double Chocolate Oatmeal Cookies, these Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft, gooey, and oh so delicious Peanut Butter Chocolate Chunk Cookie Bars studded with rich and gooey chocolate chunks. This is a simple and easy recipe that is sure to satisfy that sweet tooth.
- ½ cup vegan butter, melted
- ½ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 3 tbsp non-dairy milk
- 3 tbsp creamy peanut butter
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but HIGHLY recommended)
- 1 ¼ cup all-purpose flour
- 2 tsp corn starch
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup chopped dark chocolate + more for topping
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Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.
-
In a large mixing, use a handheld mixer or whisk to combine melted vegan butter and sugars. Combine on medium speed until creamy. Add milk, peanut butter, and extracts. Mix until combined.
-
Add flour, corn starch, baking powder and soda, and salt. Mix on low speed until a soft dough forms. Fold in chopped chocolate.
-
Press dough into the prepared baking dish. Sprinkle over additional chopped chocolate. Bake for 23-24 minutes until edges start to pull away from the sides and are golden brown. The middle should feel slightly soft but not wet. You don't want to overbake it, we still want a gooey soft texture just not raw.
-
Allow them to cool for 5 minutes before slicing into 9 bars. I recommend enjoying them warm!
