Peanut Butter Cup Cookie Bars
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Course
Dessert
Peanut Butter Cup Cookie Bars
Description
Peanut Butter Cup Cookie Bars start with a simple cookie batter mixed with brown sugar, butter, and a hint of vanilla, combined with flour, baking powder, baking soda, and salt to achieve a balanced structure and chewiness. Mini peanut butter cups are folded into the dough to distribute pockets of peanut butter flavor throughout. Baking at 350°F until just done ensures a soft center without dryness. Once cooled, a smooth topping of melted chocolate chips mixed with peanut butter is spread over the bars and chilled to firm up, creating a creamy contrast to the chewy base.
The bars can be sliced into squares and are ideal for dessert plates, potlucks, or afternoon treats. Their texture blends a tender crumb with the slightly crunchy peanut butter cups, making them interesting in every bite.
To store, keep in an airtight container at room temperature for up to 2 days to maintain freshness and texture. Ensure the topping is fully chilled before cutting for cleaner squares.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter melted, unsalted
- 1 cup light brown sugar packed
- 1 egg large
- 2 teaspoons vanilla extract pure
- 1 cup peanut butter cups mini
- ¾ cup semisweet chocolate chips
- 3 tablespoons peanut butter creamy
Instructions
- 1. Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with foil and spray with non-stick cooking spray.
- 2. In a medium bowl, combine flour, baking powder, baking soda, and salt.
- 3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the melted butter and brown sugar. Add egg and vanilla, mixing until well combined. Gradually add in dry ingredients and mix until just combined. Stir in mini peanut butter cups.
- 4. Spread the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove pan to wire rack and cool completely.
- 5. In a medium, microwave-safe bowl, melt the chocolate chips and peanut butter on 50% power, stirring every 30 seconds, until completely smooth and melted. Spoon the mixture over the cooled cookie bars and spread into an even layer with an offset spatula. Refrigerate for at least 30 minutes, or until set. Remove from pan and cut into bars.
Notes
- Store bars in an airtight container at room temperature for up to two days to keep them fresh.
- Refrigerate the bars after topping to allow the chocolate and peanut butter layer to set well before cutting.
- Use mini peanut butter cups for best distribution and texture in the cookie base.
User Reviews
Overall Rating
4.5
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