• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Brownie & Bar Recipes

    Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars

    Published: Apr 15, 2020 by Allison Ferraro · Modified: Apr 20, 2022 · 8 Comments

    Jump to Recipe

    It doesn't get any better than chocolate peanut butter oatmeal cookie bars! To put it simply, they're are the perfect cookie bar. Soft and chewy. Packed with peanut butter and stuffed with chocolate. This small batch recipe is easy to make from scratch, and after one bite you'll wish you'd made a bigger batch!

    overhead view of chocolate peanut butter oatmeal bars on a cooling rack this Recipe

    I think we're all in the mood for comfort food right now, and, for me, these soft and chewy cookie bars are just that. Peanut butter and chocolate are basically my happy place, and anything that feels like an upgraded chocolate chip cookie is exactly what I want to be baking.

    These chocolate peanut butter oatmeal cookie bars are packed with peanut butter flavor and are super chewy thanks to oats, brown sugar, and egg yolk. Plus they are literally stuffed with chocolate; the cookie dough is full is chocolate chips AND there's a ribbon of rich chocolate filling running through the center of the bars. It's heaven on earth, friends!

    chocolate peanut butter oatmeal bars bite shot

    Since these cookie bars are truly indulgent, and since most of us are currently baking for only ourselves or our households, I designed this small batch recipe to make just 8 cookie bars. If you'd prefer a larger batch, this can be easily doubled and baked in an 8 in. x 8 in. pan, and I've included instructions in the recipe notes. If you're sticking with the small batch recipe, here's exactly how I did it (using tools I already had available in my kitchen):

    side view of chocolate peanut butter oatmeal bars with a coffee mug

    How to Bake Small Batch Cookie Bars

    Fun fact: almost any bar recipe (brownies, cookie bars, etc.) that's baked in an 8 in. x 8 in. pan can be cut in half and baked in a loaf pan. Instant small batch recipe! A standard loaf pan is 8.5 in. x 4.5 in., which is just slightly larger than half the area of an 8x8 pan. I baked these chocolate peanut butter oatmeal cookie bars in a loaf pan in order to have just 8 reasonably-sized bars.

    Just like with a standard size recipe, you'll want to line your loaf pan with parchment paper before baking. Check out this post for my easy and effective method for lining pans with parchment paper (I used the same method to line the loaf pan that I use for an 8x8 pan).

    side view of chocolate peanut butter oatmeal bars stacked on a cooling rack

    When you're ready to begin baking, this from-scratch recipe is super simple!

    1. Whisk together the dry ingredients: flour, oats, baking powder, baking soda, and salt.
    2. Separately, combine the wet ingredients and sugar: melted butter, brown sugar, peanut butter, egg yolk, and vanilla extract.
    3. Fold the dry ingredients into the wet ingredients. Then stir the chocolate chips into the cookie dough.
    4. Make the chocolate filling by combining melted butter and chocolate spread before mixing in confectioners' sugar.
    5. Press half of the cookie dough into a parchment-lined loaf pan. Spread the chocolate filling over the dough and top with the remaining cookie dough.
    6. Bake, let cool, and enjoy!
    angled view of chocolate peanut butter oatmeal bars with a coffee mug
    overhead view of chocolate peanut butter oatmeal bars on a cooling rack

    Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars

    It doesn't get any better than chocolate peanut butter oatmeal cookie bars. Soft and chewy. Packed with peanut butter and stuffed with chocolate. This small batch recipe is easy to make from scratch, and after one bite you'll wish you'd made a bigger batch! (And if you do want to make a bigger batch, just double the recipe and bake it in an 8 in. x 8 in. metal pan.)
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 8
    Yield: 8 cookie bars (one standard loaf pan)
    Calories: 336kcal
    Author: Allison Ferraro

    Ingredients

    Peanut Butter Oatmeal Cookie Dough:

    • 9 Tablespoons all-purpose flour
    • ⅜ cup old-fashioned oats
    • ¼ teaspoon baking powder
    • 1 pinch baking soda
    • 1 pinch fine sea salt (plus more for sprinkling on top)
    • 3 Tablespoons unsalted butter
    • ½ cup light brown sugar
    • 3 Tablespoons creamy peanut butter
    • 1 egg yolk
    • ½ teaspoon vanilla extract
    • ½ cup semi-sweet chocolate chips plus more for topping bars

    for the chocolate filling:

    • 1 Tablespoon unsalted butter
    • ¼ cup chocolate spread*
    • ½ cup confectioners' sugar
    US Customary - Metric

    Instructions

    • Preheat the oven to 350ºF. Line a standard loaf pan (8.5 in. x 4.5 in.) with parchment paper and set aside.

    Make the cookie dough.

    • In a small bowl, whisk together flour, oats, baking powder, baking soda, and salt. Set aside.
    • Melt butter in a large, microwave-safe bowl. Add brown sugar and peanut butter and stir until blended and smooth.
    • Add egg yolk and vanilla to the butter mixture and whisk until combined.
    • Add the flour mixture to the butter mixture, and fold in the dry ingredients just until combined.
    • Add the chocolate chips and stir until evenly distributed throughout the dough. Set the dough aside.

    Make the chocolate filling.

    • Melt the butter in a small, microwave-safe bowl. Add the chocolate spread and whisk to combine. Slowly add the confectioners' sugar, stirring to combine.

    Bake the bars.

    • Press half of the dough into the prepared pan. Use an offset or mini spatula to spread the chocolate filling over the dough in an even layer. Break up the remaining cookie dough into small, blackberry-sized pieces and scatter them over the chocolate filling so that it's completely covered. Sprinkle a few extra chocolate chips and a pinch of salt over the top. 
    • Bake for 20 minutes or until the edges are a light golden brown and a toothpick inserted into the bars comes out with just a few moist crumbs. Let the bars cool in the pan on a wire rack before removing them from the pan. Slice into 8 squares to serve.

    Notes

    Storage: Store leftover bars in an airtight container at room temperature for up to 4 days.
    *Chocolate spread can be found near the peanut butter in most grocery stores. Alternatively, you can use a blended chocolate nut butter spread. Be sure to use a spread with a consistency similar to creamy peanut butter.
    This recipe can be easily doubled and baked in an 8 in. x 8 in. metal pan (you may need to add a few minutes to the baking time). If doubling the recipe, you can chose to use 1 whole egg or stick with 2 egg yolks for extra chewiness.

    Nutrition

    Serving: 1bar | Calories: 336kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 89mg | Potassium: 182mg | Fiber: 2g | Sugar: 31g | Vitamin A: 213IU | Calcium: 47mg | Iron: 2mg

    More Brownie & Bar Recipes

    • Homemade Bronuts (Brownie Donuts)
    • Chewy Fudgy Homemade Brownies
    • Chocolate Mint Creme de Menthe Brownies
    • Brownie Bites with Whipped Chocolate Ganache

    Reader Interactions

    Comments

    1. Crystal

      March 28, 2022 at 6:41 am

      5 stars
      Absolutely delicious!! My fiancé said this was his new favorite dessert! Definitely 2x the recipe at least in this household because they did not last!

      Reply
      • Allison Ferraro

        March 28, 2022 at 1:20 pm

        I love to hear that! Thanks for your review, Crystal! Definitely regretting making this one small batch haha, but thankfully it can be easily doubled and baked in an 8x8 pan.
        - Allison

        Reply
    2. Margaret

      March 25, 2022 at 8:13 pm

      Do you think I could replace the butter with coconut oil and the brown sugar with maple syrup? Thanks!

      Reply
      • Allison Ferraro

        March 27, 2022 at 10:27 pm

        Hi Margaret! I have not tested either of these ingredient substitutions, so I am not able to say with confidence. You may be able to substitute coconut oil (melted/liquid) for the butter since we're melting rather than creaming the butter. However I doubt that maple syrup can be substituted for the brown sugar, since the sugar provides structure in addition to sweetness and the maple syrup would add too much liquid to the dough. If you do decide to try the recipe with either of these substitutions please let me know how it turns out!
        - Allison

        Reply
    3. Jen

      November 09, 2020 at 6:02 pm

      Hi is it ok to use quick cooking oats ?

      Reply
      • Allison

        November 09, 2020 at 8:47 pm

        Hi Jen! Quick oats absorb moisture more readily than old-fashioned oats, which will impact the texture of your baked goods, so I do not recommend using them for baking.
        - Allison

        Reply
    4. Kirsten

      July 31, 2020 at 10:29 pm

      5 stars
      I just made these and ohhh boy! I recommend a double recipe because they’re to die for! A simple, delicious take on peanut butter oatmeal cookies that are simple to make and wonderful!!

      Reply
      • Allison

        August 01, 2020 at 1:09 pm

        Thank you for the glowing review, Kirsten! I agree... one bite and I wondered why I made these bars small batch 😉
        -Allison

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Valentine's Day Dessert Recipes

    • Valentine Heart Sugar Cookies
    • Brownie Bites with Whipped Chocolate Ganache
    • Strawberry Meringue Roses
    • Homemade Chocolate Covered Strawberries

    Reader Favorites

    • Cranberry Walnut Bread
    • Sparkling Apple Cider Punch (Cocktail or Mocktail)
    • Homemade Pizza Buns
    • Quick & Easy Buttermilk Biscuits (Small Batch)

    Top Tips

    • How to Melt Chocolate in a Double Boiler
    • How to Grate Carrots for Carrot Cake
    • How to Melt White Chocolate (Chips, Bars & Wafers)
    • How to Line Pans with Parchment Paper
    • Mixing Methods in Baking: How to Fold, Beat & Stir
    • How to Fix Flat Cookies
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED