Slow Cooker Peanut Butter Cookie Bars

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With the convenience of a slow cooker, this recipe for one-bowl Slow Cooker Peanut Butter Cookie Bars couldn’t be any easier!  

I created this slow cooker dessert because I wanted a recipe that was super easy-to-make, made with simple ingredients, and utterly delicious.  Here it is!

The cookie bars along the edge are nice and crispy, while the inside pieces are soft and chewy – there’s something for everyone!

All the nostalgia of freshly baked peanut butter cookies without having to use an oven!

If peanut butter is your love language, check out these Slow Cooker Peanut Butter Oatmeal Bars!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

• Creamy peanut butter – I used one that did not contain salt
• Butter – unsalted butter
• Vanilla extract
• White sugar
• Dark brown sugar
• Egg
• All-purpose flour
• Baking powder
• Salt – If your peanut butter doesn’t have any

How to make these slow cooker cookie bars

1. Make cookie dough according to the recipe at the bottom of this post.
2. Place parchment paper in slow cooker and spread the cookie dough on it in an even layer. 
3. Place a dish towel under the lid of your slow cooker and cook according to directions on recipe card.
4. When done, lift parchment paper with the cookie out of the slow cooker and let cool.  
5. Once cooled, cut into squares.

📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to serve Slow Cooker Peanut Butter Cookie Bars

These cookie bars are great served room temperature, but stealing one while they’re still warm out of the slow cooker is divine!

These two-bite peanut butter cookie bars make an easy and delicious dessert anytime, but they’re perfect for lunch boxes, dessert boards, holidays, and parties!

The convenience of “baking” them in the slow cooker makes them ideal for:

• Holidays – when the oven is already in use.
• Summer – when it’s too hot to bake.

Lime Cheesecake Sugar Cookie Bars are a great oven-baked cookie bar for fans of citrus!

💡Tips & Tricks

Here are a few tips to make sure your peanut butter cookie bars turn out great:

• Peanut butter: I developed this recipe using a peanut butter that did not contain salt.  If your peanut butter does, you can omit the salt in the recipe.
• Slow cooker: Some slow cookers run hotter than others.  To help prevent burning, check on the cookie bars about 15-20 minutes before their time is up.
• Parchment paper: Parchment paper makes getting the bars out of the slow cooker a cinch!  Just lift the paper up and remove everything at once.
• Dish towel: The dish towel is imperative for absorbing the condensation.  Without it, the cookie bars won’t bake properly and will be a soggy mess.
• Measuring flour: The proper way to measure flour is not to scoop it out with a measuring cup.  You should spoon flour into a measuring cup, then level it.

How to store peanut butter cookie bars

Wait for the cookie bars to cool completely, then store them in an air tight container for up to 4 days.

You can keep them in a refrigerator so that they will keep for even longer.

I’ve never had to, but Betty Crocker says you can freeze them for up to 2 months.

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Slow Cooker Peanut Butter Cookie Bars

Flavorful Eats

Soft, chewy, and loaded with peanut butter goodness, these Slow Cooker Peanut Butter Cookie Bars are the ultimate sweet treat!  Since they're made in a slow cooker, this easy recipe is perfect for busy holidays, parties, or any time you have a sweet tooth!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

0 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 20 cookie bars

Equipment

• Mixing bowl
• Hand mixer
• Parchment paper
• dish towel
• 6-quart slow cooker

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter softened
• 1/2 cup sugar
• 1/2 cup dark brown sugar packed
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt (only if your peanut butter doesn't contain salt)

Instructions

 

• In a mixing bowl, cream together the sugars and butter with a hand mixer, then add the egg, vanilla, and peanut butter. Mix until combined. Add the flour, baking powder, and if you're using it, salt. Mix until fully combined, making sure to scrape the bottom and sides of the bowl. Dough will be thick.
• Place parchment paper in the slow cooker, then drop the cookie dough on it and spread it in a smooth, even layer.
• Place a dish towel under the lid and cook on high for 1.5-2 hours. Check for doneness before the finish time to prevent burning. The edges will be darker than the middle, but the middle should not be raw.
• When done, lift the parchment paper with the cookie on it out of the slow cooker and let cool. Once cool, cut into bars. Enjoy!

Notes

• You don't need to add salt if your peanut butter contains salt.
• Feel free to use chunky peanut butter if that's what you prefer.
• Don't forget the dish towel or your cookie bars won't turn out properly.
• This recipe has only been tested in a 6-quart slow cooker.  Using a different size would affect the cooking time.
• If the edges get a little burnt, I just cut them off with a knife.

Keyword Peanut Butter, Slow Cooker, Vegetarian

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