Ok y’all, RUN, don’t walk, to get ingredients for these Peanut Butter Cup Gooey Cookie Bars. The gooey peanut buttery filling in the middle is only two ingredients, but tastes incredible sandwiched between layers of homemade chocolate chip cookies filled with peanut butter cups! I’m going to show you step by step how to make them below, but feel free to scroll down to the recipe card at the bottom of this page.
How to Make Peanut Butter Cup Gooey Cookie Bars
This chocolate chip cookie recipe is to die for, but if you’d rather save time and buy premade, that is okay, too!
Ingredients for Peanut Butter Cup Gooey Cookie Bars
- Salted butter, melted
- Granulated sugar
- Light brown sugar packed
- Eggs
- Vanilla
- Baking soda
- Salt
- All-purpose flour
- Chocolate chips
- Miniature Peanut Butter Cups
- Low-fat sweetened condensed milk
- Creamy peanut butter
Note: If you are making these with premade cookie dough, all you need for this dessert are chocolate chips, mini peanut butter cups, low-fat sweetened condensed milk and peanut butter, in addition to the premade cookie dough.
Instructions for Gooey Peanut Butter Cookie Bars
Preheat oven to 350°F. Line a 9×13” baking pan with parchment paper or spray with cooking spray. (I use both. The spray helps the paper stay in place while pressing out the cookie dough.)
Stir together melted butter and sugars with a whisk. Add eggs, one at a time, mixing completely with a whisk in between each addition.
Add baking soda, vanilla extract and salt. Mix well. Add flour and mix slowly with a spoon. Add chocolate chips and stir well.
In a separate small mixing bowl, pour the sweetened condensed milk and add the peanut butter. Stir until smooth with a whisk.
Press half the cookie dough in the prepared pan. Sprinkle the peanut butter cups on top of the dough layer.
Drizzle sweetened condensed milk mixture over the top of the bottom layer, leaving about 1/2” edge around the exterior of the pan so the milk doesn’t run out the side and underneath. Lastly, scoop up the remaining cookie dough in 1/4 cup size pieces, flatten your hands, and lay over the top of the cookie bars. If you flatten it thin enough, it will cover the entire top (or most of it). It is ok if there are some small spaces with no cookie layer on top.
Bake for about 25-30 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
I can’t wait for you to try these! Let me know when you make them!
More of My Favorite Dessert Bar Recipes for You to Try!
- Pecan Pie Cookie Bars – Just like the pie, but easy to pick up!
- Strawberry Lemon Bars – Light and Tangy
- Oreo Snickers Cheesecake Bars – My favorite cookie bar recipe EVER!
Peanut Butter Cup Gooey Cookie Bars
These cookie bars are packed with chocolate chips, Reese's Minis, and feature a delicious ribbon of gooey peanut butter filling!
Ingredients
- 1 cup salted butter, melted
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/4 cups all-purpose flour
- 1 cup chocolate chips
- 30 Miniature Peanut Butter Cups see note
- 1 14 ounce can sweetened condensed milk
- 1/4 cup creamy peanut butter
Instructions
- Preheat oven to 350°F. Line a 9×13” baking pan with parchment paper or spray with cooking spray. (I use both. The spray helps the paper stay in place while pressing out the cookie dough.)
- Stir together melted butter and sugars with a whisk. Add eggs, one at a time, mixing completely with a whisk in between each addition. Add baking soda, vanilla extract and salat. Mix well. Add flour and mix slowly with a spoon. Add chocolate chips and stir well.
- In a separate small mixing bowl, pour the sweetened condensed milk and add the peanut butter. Stir until smooth with a whisk.
- Press half the cookie dough in the prepared pan. Sprinkle the peanut butter cups on top of the dough layer.
- Drizzle sweetened condensed milk mixture over the top of the bottom layer, leaving about 1/2” edge around the exterior of the pan so the milk doesn’t run out the side and underneath. Lastly, scoop up the remaining cookie dough in 1/4 cup size pieces, flatten your hands, and lay over the top of the cookie bars. If you flatten it thin enough, it will cover the entire top (or most of it). It is ok if there are some small spaces with no cookie layer on top.
- Bake for about 25-30 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 422Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 284mgCarbohydrates: 56gFiber: 2gSugar: 40gProtein: 7g
