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    Home » Dessert Recipes

    Peanut Butter Cup Cookie Bars

    Lindsay Moe

    1313 shares
    a stack of three Peanut Butter Cup Cookie Bars surrounded by pieces of peanut butter cups
    Jump to Recipe

    I felt compelled in the Christmas season of sweets and treats to purchase a whole bag of candy each for my stocking and my husband’s stocking. With all the tempting treat options lying around, I didn’t break into my bag until after the first of the year. Now I’ve been staring at this opened bag, luring me with its tiny seductions each time I walk past. I decided I’d better do something about this before I downed the whole bag in an afternoon.

    I don’t know why it seems unacceptable to eat five miniature peanut butter cups in a sitting, but if I’ve added it to a cookie (or ice cream, or salad…) it seems perfectly fine.

    Why dwell on the difficult questions of the universe, let’s make an enormous cookie bar!

    Peanut Butter Cups on a wood cutting board

    This is a giant, sweet peanut butter cookie bar with Reese’s peanut butter cups and milk chocolate chips mixed in. If you didn’t have any peanut butter cups I think they would still taste like peanut butter cups between the cookie and the milk chocolate chips. If you don’t have milk chocolate chips, I think semi sweet would be delicious in here also.

    Peanut Butter Cup Cookie Bars in Foil

    The giant nature of these bars means you can cut them into teeny tiny squares to share with the masses. Or you can eat one now and six over the rest of the day, tricking yourself into thinking you didn’t really eat that much.

    a stack of three Peanut Butter Cup Cookie Bars surrounded by pieces of peanut butter cups

    Don’t be fooled. You’re full of peanut butter, sugar, eggs and energy. You cleaned the entire house. Time to feel good about yourself!

    the top view of a stack of three Peanut Butter Cup Cookie Bars surrounded by pieces of peanut butter cups
    Peanut Butter Cup Cookie Bars

    Peanut Butter Cup Cookie Bars

    Thick, rich cookie bars studded with peanut butter cups.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 20
    Calories: 355kcal
    Author: Lindsay Moe

    Ingredients

    • 2 cups unbleached all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup creamy peanut butter
    • 10 tablespoons butter,, softened
    • 1 ½ cups granulated sugar
    • 1 ½ cups light brown sugar,, packed
    • 4 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup chopped peanut butter cups, (I used Reese’s minis)
    • 1 cup milk chocolate chips

    Instructions

    • Preheat the oven to 350ºF. Line a 9×13 baking pan with aluminum foil and spray with cooking spray.
    • In a large bowl, whisk together flour, powder, soda and salt.
    • In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on medium speed until smooth. Add both sugars and mix 1-2 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing until just barely incorporated. Add the peanut butter cups and chocolate chips and mix just a few turns of the mixer, don’t overmix at this point. Scrape the dough into the prepared pan and smooth it out.
    • Bake for 50 minute or until browned and a toothpick inserted in the center comes out clean. Remove to a rack to cool completely.
    • When cooled, use the foil to lift the bars out of the pan and transfer to a cutting board. Remove the foil and use a large knife to cut the bars into squares. The bars will keep, well wrapped, at room temperature for 3 days or 2 months in the freezer.

    Nutrition

    Calories: 355kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 221mg | Potassium: 154mg | Fiber: 1g | Sugar: 38g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Papa says

      January 09, 2012 at 9:07 pm

      YUM! probably right at the top of my Drs. do not eat list :(. cya soon.

      papa

      Reply
    2. Mom says

      January 09, 2012 at 9:25 pm

      I’m sure these are at the top of Dad’s…and my… do not eat list…but I might just have to make them once. They look really good. Doug you make the coffee and I’ll bake. Meet you in 50 min. 🙂

      Reply
    3. Lindsay @ Pinch of Yum says

      January 17, 2012 at 9:11 pm

      What?!?! These look phenomenal!!! I’m drooling.

      Reply
    4. Evan Thomas says

      January 20, 2012 at 4:52 pm

      Peanut butter, chocolate, and blondies could never get old. These look delicious!

      Reply
    5. Julie says

      February 12, 2012 at 12:54 pm

      My house smells like heaven now thanks to you. Thanks for the recipe. 🙂

      Reply
      • Lindsay says

        February 13, 2012 at 9:27 am

        Love it!

        Reply
    6. Christine says

      March 12, 2013 at 12:37 am

      I’ve got two bags of mini Reese’s tempting me. A giant cookie bar sounds like a delicious replacement to the original “problem”! Making this in the morning, thanks!

      Reply
      • Lindsay Moe says

        March 12, 2013 at 2:46 pm

        Mini Reese’s sound perfect! I love putting candy in other treats because it feels like “getting rid of it.” What kind of logic is that??

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    1313 shares