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chocolate chip peanut butter jam bars

Chocolate Chip Peanut Butter Jam Bars

adapted from Lauren Chattman, published in bon appétit magazine March 2011
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Cookies
Servings 16


  • cups King Arthur Flour white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup creamy peanut butter
  • ¼ cup 4 Tablespoons unsalted butter, softened
  • ¾ cup light brown sugar lightly packed
  • 1 large cage-free egg
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup peanut butter chips
  • ¾ cup cherry jam


  • Preheat oven to 350 degrees Fahrenheit. Grease an 8"x8" baking dish and line with parchment
  • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar. Beat until creamy, about 3-4 minutes.
  • Add the egg and beat until well-incorporated, at least 1 minute.
  • Mix in the vanilla extract.
  • With the mixer on medium low, gradually add the flour mixture. Mix until almost incorporated, then add the chocolate and peanut butter chips. Mix until incorporated.
  • Press half of the cookie dough in the bottom of the prepared pan. Spread over that the jam.
  • Grab handfuls of the remaining cookie dough and break it up over the top of the jam so you have crumbles everywhere.
  • Bake for 30 minutes, or until the top is golden in color.
  • Cool completely, then grab the edges of the parchment paper and lift straight up to remove from the pan.
  • Cut and serve.