Soft Peanut Butter Cookie Bars

Preheat oven to 190°C (375°F). Line a 9×13 inch baking pan with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set aside.

In another bowl, combine the softened butter and peanut butter, mixing until smooth.

Gradually add the granulated sugar and light brown sugar to the butter mixture, beating until the mixture is light and fluffy.

Add the eggs one at a time into the sugar-butter mixture, followed by the vanilla extract, ensuring each is fully incorporated.

Slowly mix the dry ingredients into the wet mixture. Do not overmix.

Gently fold in the peanut butter chips and semi-sweet chocolate chips until evenly distributed.

Evenly press the cookie dough into the prepared baking pan.

Bake for 25-30 minutes, or until the edges are golden brown, and a toothpick inserted in the center comes out mostly clean.

Allow the cookie bars to cool completely in the pan. Use the parchment paper to lift them out, then cut into squares.

Preheat oven to 190°C (375°F). Line a 9×13 inch baking pan with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set aside.

In another bowl, combine the softened butter and peanut butter, mixing until smooth.

Gradually add the granulated sugar and light brown sugar to the butter mixture, beating until the mixture is light and fluffy.

Add the eggs one at a time into the sugar-butter mixture, followed by the vanilla extract, ensuring each is fully incorporated.

Slowly mix the dry ingredients into the wet mixture. Do not overmix.

Gently fold in the peanut butter chips and semi-sweet chocolate chips until evenly distributed.

Evenly press the cookie dough into the prepared baking pan.

Bake for 25-30 minutes, or until the edges are golden brown, and a toothpick inserted in the center comes out mostly clean.

Allow the cookie bars to cool completely in the pan. Use the parchment paper to lift them out, then cut into squares.