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Dare I say chocolate and peanut butter go together better than almost any other classic pairing, despite what my brother says. They have a natural affinity for each other, both enhancing the other and making the resulting dessert better than the either one could do on its own.
These peanut butter-chocolate chip bars are so great to bring to any party, tailgate or potluck because-I’ll say it again-they serve a crowd! These are so rich that you can get away with cutting them pretty small, almost doubling what you might get from any other 9 x 13-inch bar or dessert.
They’re basically an extra-thick, still-a-little-gooey-inside, ultra-chocolaty cookie. But they didn’t start that way!
I tested this recipe several times (much to the delight of my mom’s coworkers) because I wanted them to be full of peanut butter flavor, and rich and gooey on the inside. The recipe I worked backwards from didn’t have any peanut butter in the batter, and resulted in a relatively dry bar after they were cut. Not what I was looking for!
I added more butter, an extra egg yolk, more chocolate and peanut butter to the batter. Second batch was basically a cookie crust on the outside and raw cookie dough in the middle. Third batch was it, guys. Just a little more flour and a few extra minutes in the oven, and they came out exactly how I dreamed. You want to take care not to overbake-there should be a little jiggle in the center when you shake the pan.
The only thing missing right now is a big glass of milk.
Soft Peanut Butter-Chocolate Chip Bars
- Yield: about 24 bars 1x
Description
The ultimate soft peanut butter-chocolate chip bars! Buttery, thick bars with a swirl of peanut butter on top and extra chocolate chips. Perfect for parties and potlucks because they serve a crowd.
Ingredients
- 2 sticks (1 cup) butter, at room temperature
- 1/2 cup (136 grams) creamy peanut butter
- 1 cup (213 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs + 1 egg yolk, at room temperature
- 2–1/2 (300 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of kosher salt
- 2–1/2 to 3 cups (450 to 510 grams) chocolate chips
- 1/2 cup (136 grams) creamy peanut butter
Instructions
- Preheat the oven to 350°. Grease a 9 x 13-inch baking pan and make a parchment sling to overhang the sides to help you lift the bars out of the pan. Grease the parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar and vanilla until creamy and lightened in color, about 2 minutes. Add the vanilla and the eggs, one at a time, beating well after each addition. Scrape down the bowl and paddle several times throughout the mixing process.
- Add the flour, baking powder, baking soda and salt, mixing on low speed just until combined. Add the chocolate chips and stir in by hand.
- Spread the dough into the prepared baking pan. Dollop the 1/2 cup peanut butter around the top of the dough and gently swirl in with a butter knife or small offset spatula. You can heat the peanut butter up for a few seconds in the microwave to help you swirl, if desired.
- Transfer the pan to the oven and bake for 30 to 33 minutes, until the top is golden brown and the center of the dough is still a little jiggly when you shake the pan. Take care not to overbake! Let cool completely before removing from the pan with parchment sling; cut into bars.
- Category: Bars & Brownies, Chocolate
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