Old-School Peanut Butter Cookie Bars (Lunch Lady Style)There’s something timeless about classic cafeteria desserts—simple to make, big on flavor, and crafted to feed a crowd. These Peanut Butter Cookie Bars are a modern spin on those nostalgic lunch lady treats, and they’re every bit as crave-worthy.Unlike cookies that require scooping and chilling, these bars are baked in a single sheet pan. No fuss, no waiting—just spread the batter and bake. The end result? Buttery, peanut-butter-packed bars with a soft, almost brownie-like texture that melts in your mouth.And then comes the glaze. A warm, creamy peanut butter frosting is poured over the cooled bars, soaking in just enough to create a rich, sweet top layer that sets beautifully. These bars disappear fast—especially if friends or family catch wind of them.Why You’ll Love This RecipeOne pan, zero hassle – Quick to make and easy to clean up.Double peanut butter punch – It’s in the base and the glaze.Sweet meets salty – A flavor duo that never fails.Great for gatherings – Yields up to two dozen servings.Even better the next day – The texture softens, the flavors deepen.Baking TipsUse parchment paper for easy lifting and clean edges.Cool completely before frosting—this ensures a smooth, glossy glaze.Switch it up by adding chocolate chips, using a chocolate glaze, or topping with chopped peanuts.Recipe: Peanut Butter Cookie BarsYield: 16–24 barsPrep Time: 15 minutesBake Time: 20 minutesTotal Time: 1 hour (cooling & frosting included)IngredientsFor the Bars:2 cups all-purpose flour2 cups granulated sugar1 teaspoon baking soda1 teaspoon salt½ cup whole milk1 teaspoon vanilla extract2 large eggs, beaten1 cup (2 sticks) unsalted butter1 cup creamy peanut butterFor the Frosting:½ cup (1 stick) unsalted butter½ cup creamy peanut butter2 tablespoons milk4 cups powdered sugarInstructionsPreheat the oven to 400°F (200°C). Grease or line a 13×18-inch sheet pan with parchment paper.Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.Blend the wet ingredients: In a separate bowl, stir together the milk, vanilla, and beaten eggs.Heat the base: In a saucepan, melt butter and peanut butter over medium heat until bubbling gently. Remove from heat.Combine: Stir the dry ingredients into the warm peanut butter mixture. Add the egg mixture and mix until smooth.Bake: Spread the batter evenly in the pan. Bake for 20 minutes, or until a toothpick comes out clean. Cool completely.Prepare the glaze: Melt butter and peanut butter in a saucepan. Remove from heat, stir in milk, then gradually whisk in powdered sugar until smooth.Frost the bars: Pour warm glaze over the cooled bars. Spread evenly and let set.Storage TipsCounter: Store covered for up to 3 days.Refrigerator: Keeps well for up to 7 days (let warm to room temp before serving).Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight.Enjoy!
Old-School Peanut Butter Cookie Bars (Lunch Lady Style)
