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Peanut Butter Lunch Lady Cookie Bars are an ultra-chewy, nostalgic treat bursting with creamy peanut butter goodness and just the right hint of chocolate chips—an irresistible recipe that brings back fond cafeteria memories.
Why You’ll Love This Recipe
- Lightning-fast prep—just 15 minutes to dough
- No fancy equipment—stand mixer or sturdy spoon will do
- Kid-approved nostalgia—just like those lunch lady cookie bars you grew up on
- Chewy center with golden-brown edges every time
- Perfect for bake sales, gift boxes, or an afternoon pick-me-up
- Make-ahead convenience—dough stores in the fridge for 48 hours
- Easily doubled for parties or cookie swaps
- Crowd-pleasing flavor combination of peanut butter and chocolate
Ingredients
- ½ cup (1 stick) unsalted butter, softened (I love Plugrá or Land O’Lakes)
- 1 cup creamy peanut butter (Skippy or Jif for that classic taste)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup chocolate chips (semisweet or milk chocolate, your call)
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving two overhang flaps for easy lifting later. - Cream Butter and Sugars
In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes on medium speed. (Tip: scrape down the sides so no pockets of sugar hide.) - Add Eggs
Crack in the eggs one at a time, beating well after each addition. You’ll end up with a smooth, luscious batter that smells like childhood joy. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold this into the wet mixture until you see no more white streaks—don’t overmix or the bars get cakey. - Stir in Chocolate Chips
Gently fold in the chocolate chips, guaranteeing little pockets of melted chocolate in every bite. - Press Dough into Pan
Transfer the dough to your prepared pan. Press it evenly with a spatula or damp fingertips—this ensures uniform thickness and even baking. - Bake
Slide the pan into the oven and bake for 20–25 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs. - Cool & Slice
Let the bars cool completely in the pan for about 30 minutes so they set up nicely. Then lift them out by the parchment overhang and slice into 16 squares.
Servings & Timing
- Yield: Makes 16 bars
- Prep Time: 15 minutes (mixing + pan prep)
- Chill/Rest Time: 30 minutes cooling
- Total Time: About 55 minutes
Variations
- Swirl in ¼ cup strawberry or raspberry jam before baking for a PB&J twist.
- Swap half the flour for rolled oats for extra chew and fiber.
- Go gluten-free by using a 1:1 gluten-free flour blend.
- Turn vegan by replacing butter with coconut oil and eggs with flax “eggs.”
- Sprinkle sea salt flakes on top right before baking for that sweet-salt crunch.
- Stir in ½ cup chopped peanuts for more nutty texture.
Storage & Reheating
Store cooled cookie bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days. To freeze, layer squares between parchment in a freezer bag for up to 3 months. Reheat single servings in the microwave for 10–12 seconds to revive that freshly-baked warmth.
FAQs
- Can I use crunchy peanut butter?
Absolutely—you’ll just get little peanut bits for extra texture. - Do I need to chill the dough before baking?
No, you can bake right away; chilling only adds a slightly denser, chewier bite. - What if I don’t have brown sugar?
Swap in an equal amount of coconut sugar or extra granulated sugar. - Can I double this recipe for a 9×13 pan?
Yes—just double ingredients and bake 5–7 minutes longer, watching for golden edges. - Why are my bars cakey instead of chewy?
Likely from overmixing or baking too long—mix until just combined and check at the 20-minute mark. - Can I omit the chocolate chips?
You can—bars will still be peanut buttery bliss, just pure PB flavor. - Is there a dairy-free option?
Swap butter for vegan butter or coconut oil, and use dairy-free chocolate chips. - How do I get clean slices?
Chill bars for at least 30 minutes and wipe your knife clean between cuts.
Conclusion
Peanut Butter Lunch Lady Cookie Bars are proof that simple ingredients can spark big joy—no wonder they’re one of my most-requested recipes. Give them a try, leave a comment with your favorite twist, and don’t forget to explore more cookie bar recipes on the blog!
Peanut Butter Lunch Lady Cookie Bars
These Peanut Butter Lunch Lady Cookie Bars are a nostalgic treat with chewy peanut butter goodness and just the right hint of chocolate chips—perfect for an after-school snack or comforting dessert.
Ingredients
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter (Skippy or Jif)
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup chocolate chips (semisweet or milk chocolate)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, leaving an overhang for easy bar removal.
- In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, mixing well after each addition until smooth and creamy.
- Whisk flour, baking soda, and salt together, then gently fold into the wet mixture until no flour streaks remain.
- Fold in chocolate chips evenly without overmixing the batter.
- Spread dough into the prepared pan and press evenly for a uniform bake.
- Bake for 20–25 minutes, or until the edges are golden and a toothpick comes out with a few moist crumbs.
- Allow bars to cool completely for about 30 minutes, then lift out and slice into 16 bars.
Notes
For a nut-free version, swap peanut butter for sunflower seed butter and use allergy-friendly chocolate chips. Bars freeze beautifully for up to 3 months.
Nutrition
Calories: 240kcal
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