Description
Ingredients
1 cup salted butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3 cups semi-sweet chocolate chips
3/4 cup creamy peanut butter
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
2. Cream the butter, brown sugar, and granulated sugar until light and smooth.
3. Mix in the eggs and vanilla. Add the flour and baking soda and stir until combined.
4. Fold in the chocolate chips.
5. Press half of the dough into the prepared pan. Drop spoonfuls of peanut butter evenly over the dough without spreading.
6. Scatter the remaining dough over the peanut butter, leaving some peanut butter visible.
7. Bake for 24–28 minutes until lightly set; the center may still look slightly soft.
8. Cool completely in the pan, then slice into 24 bars.
Notes
Use regular creamy peanut butter such as Jif or Skippy; natural peanut butter is not recommended because it does not swirl properly during baking.
Do not spread the peanut butter over the dough; dropping it in spoonfuls creates the desired swirled texture.
Allow the bars to cool fully before cutting to prevent them from falling apart.
If using unsalted butter, add 1 teaspoon kosher salt to the batter.
Store in an airtight container at room temperature for up to 7 days or freeze for up to 3 months.
Semi-sweet chocolate chips are preferred, but milk, dark, or white chocolate chips can be substituted.
Chocolate chunks can also be used instead of chips.
A square baking dish may be used, but the bars will be thicker and require additional baking time.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 305
- Sugar: 22 g
- Sodium: 162 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 36 mg