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Gooey Peanut Butter Cookie Bars Recipe

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These Gooey Peanut Butter Cookie Bars combine rich peanut butter cookie dough with layers of melted dark chocolate chips and sweetened condensed milk, baked to golden perfection. The bars have a soft, chewy texture with a luscious, gooey center, topped with a sprinkle of flaky sea salt for a delicious sweet and salty contrast—perfect for peanut butter and chocolate lovers looking for an indulgent dessert.

Ingredients

For the Cookie Dough

  • 3/4 cup butter, softened
  • 1–1/4 cups creamy peanut butter
  • 1–1/4 cups packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2–1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Additional Ingredients

  • 2 cups dark chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • Flaky sea salt, for garnish

Instructions

  1. Make the cookie dough: Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, which will take about five to seven minutes. Beat in the eggs and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until well combined.
  2. Press the dough into a pan: Line a 13×9-inch baking pan with foil. With wet hands to prevent sticking, press half of the cookie dough evenly into the bottom of the prepared pan, ensuring the surface is smooth and compact.
  3. Sprinkle the chocolate chips: Evenly sprinkle the 2 cups of dark chocolate chips over the pressed cookie dough layer.
  4. Add the sweetened condensed milk and second dough layer: Pour the entire can of sweetened condensed milk evenly over the chocolate chips, reaching all corners to cover completely. Using wet or greased hands, gently press the remaining half of the cookie dough on top, spreading it carefully to cover the condensed milk layer fully without mixing.
  5. Bake the cookie bars: Place the pan in the preheated oven and bake the layered cookie bars for 25 to 30 minutes, or until the top is golden brown and set. Remove from the oven and transfer to a wire rack to cool completely to room temperature.
  6. Serve: Once cooled, remove the bars from the pan using the foil edges, sprinkle with flaky sea salt, and cut into approximately 2 dozen bars to serve.

Notes

  • Using wet hands to press the dough helps prevent sticking and keeps the layers neat.
  • Letting the bars cool completely is crucial for them to set properly and achieve the gooey texture.
  • You can substitute dark chocolate chips with semisweet or milk chocolate if preferred, but dark chocolate balances the sweetness best.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For extra flavor, consider adding a pinch of cinnamon or a teaspoon of espresso powder to the dough.

Find it online: https://lauracooks.com/gooey-peanut-butter-cookie-bars-recipe/