Peanut Butter Sandwich Cookie Bars
These Peanut Butter Sandwich Cookie Bars are irresistibly soft and chewy with a luscious peanut butter filling and chip topping—perfect for any sweet craving!
Servings: 12 servings
Ingredients
- 1 cup unsalted butter melted
- 1 large egg
- 1 cup light brown sugar packed
- 1/3 cup creamy peanut butter heaping
- 1 tablespoon vanilla extract
- 1.5 cups all-purpose flour
- a pinch salt optional and to taste
- 10 ounces peanut butter chips divided
- 7 ounces sweetened condensed milk half of one 14-ounce can
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and creamy peanut butter until well combined. Add in the egg and vanilla extract, mixing until smooth.
- Gradually fold in the all-purpose flour and a pinch of salt until just combined. Be careful not to overmix to keep the bars fluffy and tender.
- Gently fold in 3/4 cup of the peanut butter chips into the batter, ensuring they are evenly distributed.
- Spread the cookie batter evenly into your prepared baking pan. Bake in the preheated oven for about 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- While the cookie base is baking, melt the remaining 1 cup of peanut butter chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
- Once the cookie base is out of the oven and slightly cooled, drizzle the melted peanut butter over the top. Then, pour half of the sweetened condensed milk evenly over the melted peanut butter layer.
- Return the pan to the oven and bake for an additional 10-15 minutes, until the sweetened condensed milk has set and the top is lightly golden.
- Allow the bars to cool in the pan for at least 30 minutes before lifting them out using the parchment paper. Slice into squares and enjoy your Peanut Butter Sandwich Cookie Bars!
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9x13 inch baking pan
- Parchment Paper
Notes
- Make sure your butter is fully melted but not too hot to avoid cooking the egg when combined.
- These bars are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months; thaw before serving.
- Try sprinkling sea salt on top before baking for a sweet-savory contrast.
- Substitute nut butters or sweeteners to customize the flavor.