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Chocolate Chip Peanut Butter Swirled Cookie Bars. Sweet, doughy, and buttery, filled with chocolate chips, and swirled with creamy peanut butter. If your day needs a sweet, chocolatey treat, you should be making these bars…because sometimes all you need to brighten your day is a really good cookie!

overhead photo of The Best Chocolate Chip Peanut Butter Swirled Cookie Bars

You’ve probably guessed by now, but for whatever reason I am into baking at the moment. All summer long I’ve been baking up fresh fruit desserts (hello to this blueberry buckle, this peach cake, these raspberry bars, and this galette). But with school starting up again this week (Asher’s first day is Thursday), and feelings of fall beginning to settle in, I’m left craving some more classic recipes that remind me of being a kid.

Sooo. Chocolate Chip Cookie Bars.

I’ve said this one times too many here on HBH, but when my brothers and I were kids my mom would make homemade cookies at least twice a week. We’d come home from school to cookie dough, eat some, and then help her bake fresh cookies. She’d always make a batch and half to ensure that there was enough dough to fill a 9×13 inch Pyrex pan with extra dough for eating.

She’s a smart thinker.

Honestly, baking cookies with my brothers and my mom are some of my best memories from growing up and it’s always so comforting to be reminded of them. It seems every single year that late August rolls around I love digging back up these memories. Do you guys ever do this? It’s kind of fun to feel like a nine-year old kid again, even if it’s only for five minutes while you stand over the mixing bowl and shovel in spoonfuls of homemade cookie dough…

photo of Chocolate Chip Peanut Butter Swirled Cookie dough

Anyway, I’ve been really excited to share this recipe with you today. It’s one that has been requested over and over by friends, family, and you guys, so I’m glad to finally be sharing. Because let’s be real, the combo of chocolate and peanut butter is pretty unbeatable.

Let’s talk details.

It was really important to me that I keep this recipe as simple and classic as possible. There is a time and place for over the top desserts with crazy flavors and things, but sometimes you just need a good cookie bar. One with classic flavors, a doughy center, too many chocolate chips, and a ripple of peanut butter running throughout.

That is these bars.

overhead photo of Chocolate Chip Peanut Butter Swirled Cookie Bars in baking pan fresh out of the oven

I used my mom’s base recipe for the cookie dough, which I do believe is the very same recipe that’s listed on the back of the Nestlé Toll House Semi-Sweet Chocolate Chips. I think the only changes mom made was reducing the sugar and adding more chocolate chips.

My addition? Salted butter, which I swear is the secret to giving baked goods that extra special touch. If you haven’t tried it, you have to bake with salted butter. You have to.

And now that I think of it, I am 99.9 % sure my mom always bakes with salted butter too, and her desserts are nothing short of perfect. So bake with salted butter. You’re going to love it.

Moving on.

close up photo of Chocolate Chip Peanut Butter Swirled Cookie Bars with flower and knife in photo

Cream the butter and sugar. Add your eggs, vanilla, and dry ingredients. Stir in lots of chocolate chips. You could also use dark chocolate chips, but then if you’re making cookie bars why not make them really good…

Hint, hint. Use semi-sweet chocolate chips.

Snack on some dough (only use pasteurized eggs and toasted flour). Then spread the dough in a baking dish. Dollop with peanut butter and add the remaining dough. Bake, smell the deliciousness coming from your oven. Wait (impatiently) for twenty minutes, find some cold milk, grab a fork and eat hot cookies, right out of the pan because it’s Tuesday and summer is coming to an end soon, and sometimes in life, you just need to live a little.

Today is a good day to live a little.

Eat hot cookies with a glass of cold milk and enjoy every last moment of it.

 

close up photo of Chocolate Chip Peanut Butter Swirled Cookie Bars

Very dramatic aren’t I? But really, did I sell you? Pretty sure as my mom reads this that she’ll be hopping up from her computer, calling for Asher, and running to the kitchen to find herself some butter, sugar, eggs, flour, chocolate chips, and peanut butter.

Hoping you all have the same reaction, because like I said, sometimes you just have to do what sounds so amazingly good and comforting. Eat cookies now…have salad for dinner (new salad recipe coming Thursday!). And maybe even a smoothie for breakfast.

Balance, it’s all about balance.

And with that, enjoy your Tuesday…and make cookies!

close up of broken cookie bar

If you make these chocolate chip peanut butter swirled cookie bars, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make these cookies, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

The Best Chocolate Chip Peanut Butter Swirled Cookie Bars

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 bars
Calories Per Serving: 1527 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
    2. In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips.
    3. Spread 1/2 the dough out in the prepared dish. Dollop and then gently swirl the peanut butter into the dough. Add the remaining dough overtop, don't worry if the dough doesn't fully cover the peanut butter. Transfer to the oven and bake for 20-22 minutes, until just set in the center. Let cool and then cut into bars. Store for up to 5 days in an airtight container. 

Notes

*If you don't have salted butter, you can use unsalted butter and 1 teaspoon of kosher salt in place of the salted butter. 
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Comments

  1. 5 stars
    I made this with ancient grain Einkorn flour with packed measuring and had to bake them quite a bit longer..but they were ridiculously delicious.

  2. 2 stars
    These bars look absolutely delicious, so I decided to make them for a little party tonight. I followed the recipe, and I didn’t have any problems until the actual baking part. I tried spreading half the batter to cover the pan, but that amount didn’t come close to covering the bottom. I ended up using about 3/4 of the batter to cover the bottom, but that wasn’t even the real issue. The problem was when I tried taking out the pan – after 22 minutes, none of the batter except for the edges looked like it had even started to cook. I left them in a little bit longer, but didn’t want to overcook them, so I took them out when it looked like it may have finally set. I thought letting it cool and harden would also solidify the pan if any of the batter was slightly under baked. About an hour and a half later, I just tried cutting into it – completely runny and uncooked. I don’t know if I can salvage this, but I definitely do NOT RECOMMEND based on your current instructions.

    1. Hey Maura, I am sorry you had trouble with this recipe. It is extremely hard to know what is happening without knowing exactly how you made this recipe. I will say that the dough does not need to cover the entire bottom of the pan before adding the peanut butter, so I am thinking you made the bottom layer too thick.

      Also, What brand peanut butter are you using? Have you checked the temp of oven to make sure it is accurate? Most people who have made these bars really love them and don’t have any trouble, so any info you can provide me with would be helpful to problem solve for you. Again, so sorry you had trouble.

  3. I made this but they didn’t come out that great. In the recipe for flour is it 2 cups and then 1-4 cup or is it 1/4 cup and 1/4 cup? Also after they baked the middle was wiggley. Should it be like that? I wasn’t sure so I baked them longer.

    1. Hi Susan, you need 2 1/4 cups of all-purpose flour. Is this what you used? The center should not be overly wiggly, but just set. Please let me know if you have any other questions. I hope you loved this recipe! Thank you! xTieghan

    1. I am sorry, I have not tested with GF flour so I am unsure of the outcome. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. 5 stars
    Excellent recipe. The dough is stiff putting it in the pan, but the back of the spoon helped a lot. I also added a tsp of powdered peanut butter to the batter…love PB. Thank you for the great recipe.

  5. 5 stars
    Hi! I am excited to make these for New Years Eve! Question, can you use peanut butter chips in instead of peanut butter? I am thinking I could just sprinkle them in the same way you did with the peanut butter.. but I don’t know if it’ll get the same result. Thoughts?
    Thank you in advance, and happy 2019!!

    1. HI! I am sure peanut butter chips will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  6. 5 stars
    Ok these are UNREAL. I didn’t do the PB as I have friends with allergies but wow they are still amazing. SO much easier than doing tray after tray of cookies. Might even be better than cookies because the bar is way thicker, more chewy. 100% making these again!!

  7. These are SO good. It’s like the perfect chocolate chip cookie made into the best treat because the PB takes it over the top. We love these! Thanks for the recipe.

  8. 5 stars
    Just try this recipe…. One of the most delicious thing in the world. I’m a big fan of the PB and chocolate combination and this cookie bars got everything right. The salted butter really brings something. My whole family loves it, so much that there’s no more left !!

  9. Hi Tieghan,

    I usually don’t comment on blogs, but I must say that your passion and creativity is so inspiring! Your recipes are stunningly beautiful and sound incredibly delicious! How are you so darn fit and trim with all of the wonderful food that you make? It seem as though you have found your passion in life with your blog, books, and media appearances; may you continue to be happy and healthy with all of your endeavors; I will be trying out some of your recipes very soon; I’m eyeballing the heirloom tomato galette for a party appetizer, amongst other tempting recipes. Your family life seems so idyllic and warm; your mom and dad did quite well raising you! Continued success!

    1. Hi Susie! Thank you for choosing to comment on mine, that means so much! I believe I have found my passion and I am so grateful that I was raised by two loving and amazing parents! Thank you so much for this, Susie. I hope you have a great week!

  10. I made them last night and I swear I followed the recipe to a tee lol … they LOOK great, but for some reason mine just taste like flour! Now, I checked the flour.. and it’s all purpose original flour but it expired in June… is that why? Lol

    1. Hey Kelly! Hmm, this is so weird. No idea why these would just taste like flour. I would not think it is from the expired flour, but I would try a fresh flour and see if that works well for you! Fingers crossed! Please let me know if you have any other questions. I hope you love this recipe the second time around Thanks so much! xTieghan

  11. I have to tell you, I made these for my chocolate-loving 3-year-old nephew, who gobbled them right up! When I was leaving, he asked me when I’d come visit again and if I’d make him some more bars. I’d say they were a hit – hahaha!

  12. 5 stars
    I love peanut butter, but I’ve never seen a recipe as delicious as this … I’ll try it here. Thank you!