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Butterscotch Peanut Butter Cookie Bars are made in a sheet pan and they have no flour in them! Chewy, soft-baked, thick peanut butter oatmeal bars loaded with butterscotch morsels and mini chocolate chips. These are always a hit!
For more no flour sheet pan cookie be sure and try my other recipes – No Flour Monster Cookie Bars and No Flour Triple Peanut Butter Cookie Bars.
Chewy Peanut Butter Butterscotch Cookie Bars With No Flour (Sheet Pan Cookie Bars)
Are you a fan of butterscotch + chocolate? It’s surprisingly an often overlook dessert combo that I think needs much more attention! This No Bake Butterscotch Lush is another favorite along with Scotcheroos which is like the perfect pairing of butterscotch and chocolate.
The buttery, sweet, rich flavor of butterscotch is absolute perfection when paired with creamy chocolate, hearty oats, and the rich taste of peanut butter.
Plus, these sheet pan cookie bars make enough for a crowd (or freeze them for lunches all week, or an after school snack) and they are naturally gluten-free because the recipe does not call for any flour.
Ingredients Needed
- Butter : I prefer using salted butter but if you want to use unsalted butter, then that works too. Make sure the butter is well softened to prevent lumps in the creamed mixture and so it will blend in easily.
- Creamy Peanut Butter : I use Skippy, Jif, or Peter Pan creamy peanut butter. I don’t recommend using all-natural or no-stir peanut butter varieties.
- Granulated White Sugar
- Light Brown Sugar
- Vanilla Extract
- Large Eggs
- Whole Old-Fashioned Oats
- Quick Oats
- Baking Soda
- Butterscotch Morsels
- Mini Chocolate Chips : You can also use regular chocolate chips if wanted. I prefer the mini sized ones for this recipe because you get more chocolate in each bite.
How To Make Butterscotch Cookie Bars With Peanut Butter (Printable Recipe Card)
Heat the oven to 350 degrees F. Prepare a rimmed cookie sheet (12″x18″) and spray it with nonstick cooking spray. You can also lay down some parchment paper, instead of spraying it, inside the cookie sheet.
In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the softened butter, creamy peanut butter, granulated sugar, and light brown sugar. Beat on medium-low speed until fluffy looking and pale in color; about 2 minutes.
Add in the eggs and vanilla extract. Beat together just until combined.
Add the whole old-fashioned oats, quick oats, and baking soda. Beat on low speed just until everything is incorporated and combined.
Add the butterscotch morsels and mini chocolate chips (reserve some for the tops of the bars if wanted). Beat on low speed until combined.
Dump the cookie dough onto the prepared sheet pan and spread it out evenly. Don’t press down too hard on the bars or else it can make them not be as chewy and soft once baked. It will be sticky, so spray your hands with cooking spray, use the back of a spoon, or use the underside of the butter wrapper to help press down the cookie dough.
Sprinkle the reserved butterscotch morsels and chocolate chips over top. Press down slightly.
Cook for 16-20 minutes.
Remove the bars from the oven and allow them to cool completely inside the warm cookie sheet. These bars will set and continue cooking while cooling, which is why it’s so important to not overcook them in the oven!
Cut into squares and enjoy!
How To Store No Flour Cookie Bars
Keep leftovers stored at room temperature, inside an airtight container or cover the cookie sheet with a lid, for up to 4 days.
These freeze really well also! Wrap each bar in plastic wrap and place the wrapped bars inside a freezer-safe Ziploc bag. Freeze for up to 3 months. When ready to eat, allow them to thaw at room temperature or place it in the microwave to warm it up. These are perfect for lunch boxes because they will be thawed by lunchtime!
Recipe Tips For Success
- If you have a peanut allergy then there are plenty of options at the store. I know readers have commented and said that wow butter or sunflower butter are great alternatives.
- The recipe calls for whole oats + quick oats. It may not seem important to use both, but it is! It provides the structure and texture needed in cookie bars that don’t have flour in them. Flour is usually used as a binder, so the two different oats act as the binders.
- Use any variety of chocolate chips or morsels that you want. White chocolate chips, dark chocolate chips, or milk chocolate are all great options.
- While these are no four bars, they are technically not gluten-free. If you want them to be completely for sure 100% gluten-free then make sure you use gluten-free oats.
- The #1 tip I always tell people is that the bars will look soft and slightly underdone when you pull them out of the oven. That’s a good thing and it’s what you want! As they cool (about 1 hour) they set up and continue cooking, and they are absolute soft-baked and chewy perfection when not overcooked.
- To help make spreading the cookie dough easy, drop big spoonfuls of it all over the cookie sheet. That way it’s easier to spread it all around the pan.
More Cookie Bar Recipes
- White Chocolate Macadamia Cookie Bars – White chocolate chips and macadamia nuts stuffed inside a brown sugar cookie bar.
- Sheet Pan Sugar Cookie Bars – Sugar cookie bars are my weakness and these ones are incredible with a secret ingredient that takes any sugar cookie to the next level – almond extract!
- Funfetti Cake Batter Cookie Bars – A cake mix and a sugar cookie mix create magic in these colorful confetti cookie bars.
- Oatmeal Chocolate Chip peanut Butter Cookie Bars – Made in a 9×13 pan, these bars are one of the most popular recipes on this site!
- Chocolate Chip Cookie Blondies – So buttery, sweet, and amazing!
- S’mores Bars – Layered cookie bars with all your favorite s’mores flavors.
Chewy Butterscotch Peanut Butter Cookie Bars
Ingredients
- 1/2 cup (1 stick) salted butter softened
- 1½ cups creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2½ cups whole old-fashioned oats
- 2 cups quick oats
- 1 teaspoon baking soda
- 1 bag (12 oz) butterscotch chips
- 1 cup mini chocolate chips
Instructions
- Heat oven to 350℉. Prepare a rimmed cookie sheet (12" x 18") and spray with cooking spray, or line with parchment paper. Set aside.
- In a large bowl with an electric hand mixer, or in the bowl of a stand mixer with the paddle attachment, add the butter, creamy peanut butter, granulated sugar, and light brown sugar. Beat on medium-low speed, until lighter in color and fluffy looking; about 2 minutes.*It's really important to beat for at least 2 minutes. You want to whip lots of air into the mixture and get the ingredients thoroughly combined.1/2 cup (1 stick) salted butter, 1½ cups creamy peanut butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Add in the eggs and vanilla extract. Beat together just until combined.3 large eggs, 1 tablespoon vanilla extract
- Add the old-fashioned oats, quick oats, and baking soda. Beat on low speed until combined.2½ cups whole old-fashioned oats, 2 cups quick oats, 1 teaspoon baking soda
- Add the butterscotch chips and mini chocolate chips (reserve some for the top of the bars if wanted) and mix together just until combined.1 bag (12 oz) butterscotch chips, 1 cup mini chocolate chips
- Dump the cookie dough onto the prepared cookie sheet and spread it out evenly. It will be sticky so use the back of a spoon, the underside of the butter wrapper, or spray your hands lightly with cooking spray. * It also helps to drop large spoonfuls of cookie dough all over the sheet pan rather than in one pile in the center. ** Don't press down and compact the cookie dough too hard while pressing it out evenly.
- Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars.
- Cook for 16-20 minutes. Because of the no flour they will appear underdone, pale, and soft but that's what you want! The edges should be set and lightly golden brown but the center should look soft and still pale.
- Remove the cookie bars from the oven and allow them to cool, in the warm cookie sheet, for 1 hour. As they cool, they will continue cooking and set up perfectly.
- Cut the cookie bars into squares and enjoy!
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Loved the butter wrapper trick! It was amazing, mind blown?. Thanks for another great recipe!
You’re welcome! So glad it helped.
They only have chunky peanut butter. Would that be OK to use?
I have found that chunky peanut butter tends to dry out baked goods…. so yes you could use it but creamy is preferred.
These are so good! I will be adding this recipe to my handwritten collection. I ran out of creamy peanut butter, so I used 1 cup creamy and 1/2 cup crunchy. They were still sooooo good!
Would you be able to swap coconut sugar for brown sugar??
I think so?? I have never baked with coconut sugar. I would make sure it’s an equal substitute (1:1) before using. Sometimes you have to less or more of a sugar substitute when using. It should say on the packaging.
Have you ever tried Nutella with this recipe?
I have not but it sounds so delicious now that you mention it 🙂 I may just have to now!
Are you making these on a flat cookie sheet with no sides, or in a baking dish like one would use for bars?
I use a cookie sheet (about 12″ x 18″ that have about 1″ sides on them) I get mine at costco but have seen them most places.
I’ve made these a couple times. Very easy and as I was going through my pantry I found a ziplock bag half full of M&M’s. Heck, I dumped them in! Looks great. Everything I bake, and I bake at least three to four times a week for the air tanker base here in Redding, Calif. between CDF, the tanker base crew and pilots the goodies don’t last long. They really like things like this. Thank you for sharing this flourless recipe. ❤️
I’m trying these for a third time today. They are so delicious! Each time I’m substituting a little more Swerve in instead of the sugar. We’ll see how it comes out! Today I subbed all of the sugar and 1/4 of the brown sugar for their Swerve counterparts. Last time I just subbed out 1/4 cup of each and it worked great.
These are a staple in our house. I bake for ONLY 17 minutes and they are perfect every time. I freeze most of them to retain their freshness. When I want one I just pop it into the microwave for 30 seconds, turn it over and another 10-15 seconds. Gooey melted chocolate and chewy center. I use mini m&m’s and Lily chocolate chips (the salted caramel ones are devine!) Literally my favorite snack and I can’t think of anything on the planet that could make them any better. Thank you for sharing your recipe!
I made these a few time now. Had a co worker allergic to eggs so I substituted 3/4 C of unsweetened applesauce +1 tsp baking powder for the eggs. Everyone raved about these bars!!
I love that substitution. Thanks for sharing.