Peanut Butter Blossom Bars
These Peanut Butter Blossom Bars are some of the tastiest bar cookies you can make! The classic flavor combination of peanut butter blossom cookies meets the ease of chocolate chip bar cookies right here in this recipe. Once you make these, you’ll wonder why you should ever make the regular version again.
Don’t you just love a good bar cookie?? It’s like making a whole batch of cookies at one time. No rolling, no cutting out, nothing but mixing and baking.
What do you need to Make Peanut Butter Blossom Bars
If you’re a baker and keep your pantry well stocked, you probably have everything you need to make these cookies. You might need to grab Hershey’s Kisses, see my note below for a hint on buying Hershey’s Kisses.
- butter, softened
- granulated sugar
- brown sugar, packed
- creamy peanut butter–you can use chunky peanut butter too
- a large egg
vanilla extract- all-purpose flour
- baking soda
- baking powder
- salt
- chocolate chips (semi sweet or milk chocolate)
- 24 Hershey’s Kisses, unwrapped
- 9×13 inch baking pan or sheet pan
- handheld mixer
- mixing bowl
- spatula
Here’s a secret about those Hershey Kisses: buy them right after a big holiday. They’re often marked at 50% – 90% off just because they’re covered in seasonal foil. But that doesn’t matter for peanut butter blossoms! We always buy a big holiday bag and then we’re prepared for any cookie making we need to do.
What Kind Of Peanut Butter?
You can use creamy OR chunky for this recipe. Be aware that this recipe was developed using regular peanut butter. If you use all-natural peanut butter you might be asking for trouble.
Our Favorite Bar Cookies
Buckeye Bars combine this classic combination in another form. With three delectable layers, these bars are truly craveable. A chocolate base, fluffy peanut butter middle, and then a thin chocolate layer is poured over the top.
We also love sugar cookie bars and snickerdoodle bars too. I mean, they’re bar cookies, what’s not to like?
How To Store These Cookies
Like most cookies these can stored at room temperature in an airtight container for up to a five days. Bar cookies are pretty great for shipping to friends and family too. Wrap them in a cookie tin or pack them safely in a ziptop bag, pack them in a box with padding and off they go.
Peanut Butter Kiss Cookie Bars
Equipment
- 9×13 baking pan
- mixing bowl
- handmixer
- wooden spoon
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup creamy peanut butter
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup chocolate chips semi sweet or milk chocolate
- 15 Hershey’s Kisses unwrapped
Instructions
- Preheat oven to 350F
- Grease a 9×13-inch baking pan with non-stick cooking spray; set aside
- In a large mixing bowl, Beat together the butter, granulated sugar, and brown sugar with an electric mixer until well combined
- Add the peanut butter, egg, and vanilla and mix well
- Stir in the flour, baking soda, baking powder, and salt
- Fold in the chocolate chips
- Scoop the batter into the prepared baking pan and spread out evenly edge to edge
- Bake at 350F for 20-25 minutes until golden brown.
- Cool in the pan for 10 minutes
- Then cut into 24 bars Place a Hershey’s Kiss in the center of each bar
Notes
- The chocolate chips in the bars are optional.
- You can sprinkle some granulated sugar over the cookie dough in the pan right before baking, if desired.
- The cookies can be kept at room temperature for up to five days or frozen for up to three months.
