Peanut Butter Lunch Lady Cookie Bars
These Peanut Butter Lunch Lady Cookie Bars are soft, chewy, and topped with a rich peanut butter glaze. Inspired by classic school cafeteria treats, they’re easy to make and perfect for bake sales, family gatherings, or satisfying a peanut butter craving.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
- Parchment paper (optional)
- Cooling rack
Ingredients
- For the Cookie Bars:
- 1 cup unsalted butter melted
- 1 cup creamy peanut butter
- 1 ½ cups granulated sugar
- 1 cup brown sugar packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Peanut Butter Glaze:
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 6 tablespoons milk adjust for consistency
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Cookie Bars
- Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter and peanut butter until smooth.
- Add the granulated sugar and brown sugar; mix well.
- Stir in the eggs and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
- Spread the batter evenly into the prepared baking pan.
- Step 2: Bake the Bars
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the bars cool slightly while preparing the glaze.
- Step 3: Make the Peanut Butter Glaze
- In a bowl, whisk together the peanut butter, powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for desired consistency.
- Pour the glaze over the warm cookie bars and spread evenly with a spatula.
- Step 4: Let It Set & Serve
- Allow the bars to cool completely before slicing into squares.
- Cut into bars and enjoy!
Notes
For extra chewiness, slightly underbake the bars and let them finish setting as they cool.
Want chocolate? Stir in 1 cup of chocolate chips into the batter before baking.
For clean slices, use a sharp knife and wipe it between cuts.
Make it gluten-free by using a 1:1 gluten-free flour substitute.
Storage: Store at room temperature for 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Want chocolate? Stir in 1 cup of chocolate chips into the batter before baking.
For clean slices, use a sharp knife and wipe it between cuts.
Make it gluten-free by using a 1:1 gluten-free flour substitute.
Storage: Store at room temperature for 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.