Description
These Peanut Butter Lunch Lady Cookie Bars are a nostalgic treat with a rich peanut butter flavor, soft chewy texture, and a creamy peanut butter frosting. Easy to make and perfect for lunchboxes or dessert, these bars combine the timeless taste of classic peanut butter cookies with a smooth, sweet topping for a delightful indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs, beaten
- 1 ½ cups (3 sticks) unsalted butter, divided
- 1 ½ cup peanut butter, divided
- ½ cup milk + 2 tablespoons, divided
- 1 teaspoon vanilla extract
Frosting
- 4 cups powdered sugar
Instructions
- Preheat oven: Set your oven temperature to 400°F (204°C) and prepare a large cookie sheet by greasing it or lining it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the 2 cups of flour, 2 cups sugar, 1 teaspoon baking soda, and 1 teaspoon salt. Stir them together and set aside for use later.
- Prepare wet mixture: In another bowl, whisk together the ½ cup milk, 1 teaspoon vanilla extract, and the beaten eggs. Set this mixture aside as well.
- Melt butter and peanut butter: In a saucepan over medium heat, melt 1 cup of unsalted butter and 1 cup of peanut butter together. Bring the mixture just to a boil, then remove from heat.
- Combine batter: Slowly add the flour mixture into the melted butter and peanut butter, stirring continuously until well incorporated. Next, pour in the milk and egg mixture, continuing to mix until a smooth batter forms.
- Bake the batter: Pour the batter evenly onto the prepared cookie sheet and smooth out the top. Place it in the preheated oven and bake for 20 minutes until the edges begin to turn golden and a toothpick inserted comes out mostly clean.
- Cool completely: Remove the cookie bar from the oven and let it cool fully on a wire rack before applying the frosting.
- Prepare frosting: In a saucepan, bring 1 stick (½ cup) of butter and ½ cup peanut butter to a boil. Remove from heat, stir in 2 tablespoons milk, then gradually mix in 4 cups powdered sugar until you achieve a smooth, spreadable consistency.
- Frost the bars: Pour the prepared peanut butter frosting over the cooled cookie bars spreading evenly. Allow the frosting to set before cutting into 24 bars for serving.
Notes
- Make sure the bars are completely cooled before frosting to prevent the frosting from melting.
- Use creamy peanut butter for a smooth texture in both batter and frosting.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nut-free option, substitute peanut butter with sunflower seed butter.
- Ensure that baking soda is fresh for proper leavening and texture.
