Peanut Butter Gingerbread Cookie Bars with Holiday Spice

Quick Recipe Version (TL;DR)

• Yield: 16 bars
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour (including cooling)

Quick Ingredients

• 1 3/4 cups (210 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 6 Tbsp (85 g) unsalted butter, melted
• 3/4 cup (185 g) creamy peanut butter (no-stir)
• 1 cup (200 g) packed light or dark brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (80 ml) unsulphured molasses
• 1 large egg + 1 large egg yolk
• 2 tsp pure vanilla extract
• 1/2 cup (85 g) peanut butter chips or white chocolate chips (optional)
• Coarse sugar for sprinkling (optional)

Do This

• 1. Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment, leaving overhang.
• 2. Whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
• 3. In a separate bowl, whisk melted butter, peanut butter, both sugars, molasses, egg, yolk, and vanilla until smooth.
• 4. Fold dry ingredients into wet just until combined; gently stir in chips if using.
• 5. Spread thick batter evenly in pan, smooth top, and sprinkle with coarse sugar if desired.
• 6. Bake 20–22 minutes until set at edges and just barely puffed in center. Cool completely, then lift out and cut into 16 bars.

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Why You’ll Love This Recipe

• The cozy gingerbread spices you love, with the rich, nutty depth of peanut butter in every bite.
• Chewy bar texture means no scooping cookies batch by batch; everything bakes in one pan.
• Simple pantry-friendly ingredients and one bowl for wet and one for dry keep cleanup easy.
• Perfect for holiday cookie trays, potlucks, or an everyday treat that still feels special.

Grocery List

• Produce: 1 orange (optional, for zest garnish)
• Dairy: Unsalted butter (6 Tbsp)
• Pantry: All-purpose flour, baking soda, fine salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg, creamy peanut butter, brown sugar, granulated sugar, unsulphured molasses, vanilla extract, peanut butter chips or white chocolate chips (optional), coarse sugar (optional)

Full Ingredients

Peanut Butter Gingerbread Cookie Bars

• 1 3/4 cups (210 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt (or 1/4 tsp table salt)
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 6 Tbsp (85 g) unsalted butter, melted and slightly cooled
• 3/4 cup (185 g) creamy peanut butter (no-stir, shelf-stable style)
• 1 cup (200 g) packed light or dark brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (80 ml) unsulphured molasses
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 1/2 cup (85 g) peanut butter chips or white chocolate chips (optional, for extra pockets of sweetness)
• 1–2 Tbsp coarse sugar (turbinado or demerara), for sprinkling on top (optional)

Optional Simple Peanut Butter Drizzle (for serving)

• 3 Tbsp creamy peanut butter
• 1–2 tsp milk or cream, as needed to thin
• 1–2 tsp powdered sugar (optional, for sweetness and body)
• Finely grated orange zest, from 1 orange (optional, for a festive hint)

Step-by-Step Instructions

Step 1: Prep your pan and oven

Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease a 9-inch square baking pan with butter or nonstick spray. Line the bottom and two sides with a sheet of parchment paper, leaving an overhang on opposite sides to create a sling. This makes it easy to lift the bars out cleanly for slicing. Lightly grease the parchment as well to ensure the bars release smoothly.

Step 2: Whisk together the dry ingredients

In a medium mixing bowl, add the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Whisk thoroughly until everything is evenly combined and you no longer see streaks of spices. This step distributes the leavening and spices so you do not end up with pockets of baking soda or overly spiced bites.

Step 3: Make the peanut butter-molasses base

In a large bowl, combine the melted butter and creamy peanut butter. Whisk until smooth and glossy. Add the brown sugar, granulated sugar, and molasses, whisking again until the mixture is thick, cohesive, and slightly lighter in color. Scrape down the sides of the bowl as needed.

Add the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is well blended and slightly thickened. The batter should look shiny and uniform, with no streaks of egg remaining. This helps create that soft, chewy bar texture.

Step 4: Combine wet and dry ingredients

Pour the dry ingredient mixture into the bowl with the wet ingredients. Using a sturdy spatula or wooden spoon, fold gently until the flour is just incorporated and no dry pockets remain. The batter will be quite thick and sticky, similar to a stiff cookie dough rather than a pourable cake batter.

If you are using peanut butter chips or white chocolate chips, sprinkle them over the batter and fold them in just until evenly distributed. Avoid overmixing at this stage to keep the bars tender.

Step 5: Spread into the pan and add topping

Scrape the batter into the prepared pan. Use your spatula to press and spread it into an even layer, pushing it firmly into the corners and smoothing the top. Take a moment to level the surface; this helps the bars bake evenly and look neat once sliced.

If you like a bit of crunch and sparkle on top, sprinkle 1–2 tablespoons of coarse sugar evenly over the surface. The sugar will give you a gently crackled, golden crust that contrasts beautifully with the soft, chewy interior.

Step 6: Bake until just set

Transfer the pan to the preheated oven and bake for 20–22 minutes. The bars are done when the edges are set and slightly pulling away from the sides of the pan, the top looks matte, and the center is puffed but still feels soft when lightly pressed. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.

Do not overbake; the bars will continue to set as they cool, and slightly under in the center is better than dry edges.

Step 7: Cool, slice, and (optionally) drizzle

Place the pan on a wire rack and let the bars cool completely in the pan, about 30–40 minutes. Once cool, use the parchment sling to lift the entire slab out onto a cutting board. Use a sharp knife to cut into 16 squares (4 by 4 grid) or into smaller bites or larger rectangles if you prefer.

For the optional drizzle, stir together peanut butter with just enough milk or cream to make a thick but spoonable consistency, adding a bit of powdered sugar if you want it sweeter. Warm it briefly (10–15 seconds) in the microwave if needed, then drizzle over the cooled bars with a spoon. Finish with a light shower of fresh orange zest for a bright, aromatic touch.

Pro Tips

• Measure flour carefully: Too much flour makes bars dry and cakey. For best results, spoon flour into your measuring cup and level it off, or use a scale for 210 g.
• Use no-stir peanut butter: A standard creamy peanut butter (like Jif or Skippy) gives the best structure. Natural peanut butter that separates can make the bars greasy or crumbly.
• Do not skip the cooling time: The bars are fragile when hot. Letting them cool fully helps them set into that perfect chewy texture and makes cleaner slices.
• Watch the bake time closely: Ovens vary. Start checking around 18–19 minutes. Pull them as soon as the edges are set and the center is just barely done.
• Clean slices every time: For neat edges, wipe your knife with a warm, damp cloth between cuts, especially if you added chips or drizzle.

Variations

• Chocolate-swirled gingerbread peanut bars: Dollop 1/4 cup melted dark chocolate over the batter in the pan and swirl gently with a knife before baking for a marbled look and a bittersweet chocolate note.
• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum. Mix gently and bake as directed, checking a minute or two early.
• Frosted holiday bars: Skip the drizzle and instead top cooled bars with a thin layer of cream cheese frosting, then dust lightly with extra cinnamon or freshly grated nutmeg.

Storage & Make-Ahead

Store cooled peanut butter gingerbread cookie bars in an airtight container at room temperature for up to 4 days. Separate layers with parchment or wax paper to keep them from sticking together, especially if drizzled or frosted. For longer storage, wrap individual bars tightly in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 2 months. Thaw at room temperature for about 30 minutes before serving.

To make ahead, you can prepare the batter, spread it in the lined pan, cover tightly, and refrigerate for up to 24 hours. Let the pan sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 1–2 extra minutes if needed.

Nutrition (per serving)

Approximate values per bar (1 of 16, without drizzle or optional chips): about 260–280 calories, 13 g fat, 32–34 g carbohydrates, 1–2 g fiber, 20–22 g sugar, and 5–6 g protein. Values will increase slightly if you add chips, drizzle, or frosting.