Nutter Butter Bars ~ two sugar bugs

Name: Nutter Butter Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 16 Nutter Butter cookies (divided); ½ cup unsalted butter (melted (1 stick or 113g)); ½ cup creamy peanut butter* (120g); ½ cup packed dark or light brown sugar (100g); ⅓ cup granulated sugar (67g); ½ teaspoon kosher salt; 1 large egg; 2 teaspoons pure vanilla extract; 1 cup all-purpose flour (125g)

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Nutter Butter bars mix up in one bowl with melted butter, no mixer needed. They are chewy and gooey {think brownie texture} and bursting with peanut butter. The nostalgic treat just might become your favorite cookie bars!

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These Nutter Butter bars are the ultimate peanut butter bar cookies! They are soft and chewy and chock full of peanut butter and Nutter Butter cookies.

I know you're busy bakers {like me!} so I have perfected this easy recipe to be quick and uncomplicated.

In this post you will find step by step instructions and expert tips to help you succeed and have your family and friends know you are the king or queen of baked goods!

Flavor ~ these nutty bars are for all the peanut butter fans as they are packed with peanut butter.
Easy ~ the recipe uses melted butter and requires no dough chilling time. You press the bar cookie dough into a pan and then bake.
One bowl ~ the quick to make recipe only needs one bowl; less dishes for the win!
Nostalgic treat ~ Nutter Butter cookies made their debut in 1969, making them a childhood favorite for many.

nutter butter bars on parchment paper with a spoon of peanut butter

🛒ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. If you prefer crunchy peanut butter, that can be substituted.
Sugars ~ both granulated and brown sugars are used. I like dark brown sugar, but light brown can be used.
Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
Egg ~ one large egg is needed. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
Vanilla ~ pure vanilla extract adds a nice layer of flavor to these peanut butter blondies.
All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work. I like King Arthur or Bob's Red Mill.
Nutter Butter cookies ~ you need 16 cookies for this recipe. Eight of the cookies will get crushed and added to the dough and the other eight get pressed onto the top of the cookie bars.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

nutter butter bars on a parchment lined cookie sheet with flowers and milk

👩🏻‍🍳how to make this easy bar cookies recipe

Start by preheating oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil.

Chop 8 of the Nutter Butter cookies into small pieces {about the size of large blueberries}.

Now in a medium to large bowl, whisk melted butter and peanut butter until smooth.

Then add the brown sugar, granulated sugar and kosher salt and whisk until combined.

melted butter and peanut butter in a bowl — Add melted butter and peanut butter to a bowl and whisk until smooth.

melted butter and peanut butter whisked until smooth in a bowl — The peanut butter and melted butter whisked until smooth.

brown sugar, granulated sugar and salt added to whisked peanut butter and butter in a bowl — Add both sugars and the kosher salt to the whisked butter and peanut butter.

Add the egg and vanilla and whisk until thoroughly combined.

Next add the flour and mix into the wet ingredients with a spatula until some flour remains.

Then add in the 8 chopped Nutter Butter cookies and mix until combined. The batter is very thick. Spread the batter evenly into the prepared pan and top with the remaining 8 Nutter Butter cookies, lightly pressing them into the batter.

Bake about 20-25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.

egg and vanilla added to wet nutter butter bars ingredients in a bowl — Once the sugars have been added, whisk in the egg and vanilla.

flour added to nutter butter bars dough and mixed until a little bit of flour is still showing. — When most of the flour has been added, mix in the chopped Nutter Butter cookies until just combined.

baked nutter butter bars in a baking pan — The bars are done baking when the edges are set and a toothpick comes out with just a few moist crumbs.

Then let the bars cool sitting in the pan on a wire cooling rack, this will take 1-2 hours depending on the temperature in your kitchen.

tips for chewy and soft nutter butter bars

Line the 8x8 baking pan with parchment paper or aluminum foil for easy removal from the baking pan.
Do not over bake; the recipe is designed for soft, slightly gooey and chewy peanut butter cookie bars. Remember that the Nutter Butter bars will continue to cook in the hot pan even after you remove them from the oven. When the edges are set and a toothpick comes out with just a few moist crumbs they are done.
Allow the Nutter Butter bars to cool before cutting. You can speed the process up by placing the pan in the refrigerator once it's cool enough to pick up with bare hands. I also find chilled cookie bars cut into nicer slices, but I prefer eating them at room temperature.
For the neatest looking bars, use a sharp knife to cut the nutty bars and wipe it clean between cuts.
If you want to add a little decoration to the baked cookie bars, melt a little peanut butter and drizzle it over the cooled bars {or use chocolate if that's more your thing!}

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

nutter butter bar on it's side showing soft and chewy texture

variations

Triple peanut butter ~ add up to one cup of peanut butter chips or Reeses Pieces candies to the easy cookie dough.

Chocolate and peanut butter ~ add chocolate chips; regular or mini chips. Then melt a little chocolate and drizzle it over the top of the cooled bars.

Peanut butter bars with oatmeal ~ try my monster cookie bars recipe.

frequently asked questions

Can I use chunky peanut butter?

Absolutely! I test this recipe with both creamy and crunchy peanut butter and both work great.

Can I add chocolate?

Yes! Mix in up to one cup {180g} of chocolate chips. Add them with the chopped Nutter Butter cookies.

Is a 9x9 pan okay for baking these cookie bars?

Yes, just know that the cookies will be a little bit thinner and will take less time to bake.

Can I make this dough into cookies?

I have not tested this recipe as cookies. The dough does not contain any baking soda or powder so I don't think they'd bake up as well as a cookie, but if you're up for an adventure give it a try and let me know how it turned out.

how to store

Nutter Butter bars can be stored in an airtight container at room temperature for 3-4 days or covered in the refrigerator for up to one week.

They also freeze well for up to 3 months. Allow to defrost before serving.

stack of nutter butter bars with one missing a bite

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Nutter Butter Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

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