Chewy glazed peanut butter cookie bars with a soft, chewy texture and a sweet, shiny glaze, perfect for satisfying dessert cravings or sharing.

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

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Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until creamy and smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, stirring until just combined.
Spread the dough evenly into the prepared baking pan.
Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool completely.
Meanwhile, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
Pour the glaze over the cooled cookie bars and spread it evenly. Let the glaze set before cutting into bars.

These bars can be stored in an airtight container at room temperature for up to 4 days.

They can be frozen for up to 2 months; thaw at room temperature before serving.

For a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk gradually.

Variations include adding chopped peanuts or chocolate chips to the dough.

Natural or crunchy peanut butter can be used but may alter texture.

Gluten-free flour blends can replace all-purpose flour for a gluten-free version.

Glaze is optional; bars are delicious without it.