Peanut Butter Cup Cookie Bars
These Peanut Butter Cup Cookie Bars are a must-try! A delightful blend of peanut butter and chocolate, perfect for sharing and oh-so-delicious!
Servings: 9 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup mini peanut butter cups
- ½ cup semisweet chocolate chips
- 3 tablespoons creamy peanut butter
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x9-inch baking pan or line it with parchment paper for easier removal later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, combine the melted butter and brown sugar. Stir until the mixture is smooth. Then add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
- Gently fold in the mini peanut butter cups and semisweet chocolate chips using a spatula. This is where the magic happens!
- Pour the batter into the prepared baking pan, spreading it evenly. Drizzle the creamy peanut butter over the top and use a knife to swirl it through the batter. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean.
- Allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve with a glass of milk or your favorite beverage!
Equipment
- 9x9-inch Baking Pan
- Mixing Bowls
- Whisk
- Spatula
- Parchment Paper
Notes
- For a gluten-free option, use a gluten-free flour blend.
- Store bars in an airtight container for up to 3 days at room temperature.
- Freeze cut bars for up to 3 months for longer storage.