Sheet Pan Peanut Butter Cookie Bars
Skip the scooping and make a whole batch of soft, chewy Sheet Pan Peanut Butter Cookie Bars in one go! These easy bars are packed with rich peanut butter flavor, melty chocolate chips, and topped with a classic Hershey’s Kiss. Perfect for bake sales, parties, or an easy peanut butter dessert, these bars come together quickly with simple pantry ingredients.
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
- ⅛ teaspoon salt
- 1 cup chocolate chips semi-sweet or milk chocolate
- 24 Hershey’s Kisses unwrappe
Instructions
- Preheat & Prepare: Preheat oven to 350°F. Grease a 9x13-inch baking pan with non-stick cooking spray or line it with parchment paper.
- Cream Butter & Sugars: In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Add Wet Ingredients: Mix in the peanut butter, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in Chocolate Chips: Gently fold in chocolate chips until evenly distributed.
- Spread & Bake: Scoop the dough into the prepared pan and spread it evenly edge to edge. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Add Hershey’s Kisses: Let the bars cool in the pan for 10 minutes, then cut into 24 bars. Press an unwrapped Hershey’s Kiss into the center of each bar.
- Serve & Store: Enjoy warm or allow to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!