Introduction:
Peanut Butter Cup Gooey Cookie Bars are the ultimate dessert for peanut butter and chocolate lovers. These decadent bars feature a buttery cookie base, loaded with chocolate chips, layered with gooey peanut butter cups, and baked to golden perfection. The combination of the soft cookie dough and melty, creamy peanut butter cups creates a rich, indulgent treat that’s impossible to resist. Whether for a party, potluck, or simply as a weekend indulgence, these bars are sure to be a hit.
The Inspiration Behind Peanut Butter and Chocolate:
The iconic combination of peanut butter and chocolate has been a favorite for decades, with Reese’s Peanut Butter Cups leading the charge. These gooey cookie bars take that perfect pairing and elevate it by incorporating them into a soft, chewy cookie dough, creating layers of sweet and savory flavors in each bite.
Ingredients Breakdown:
- For the Cookie Dough Layer:
- 2½ cups all-purpose flour: Provides structure and a chewy texture to the cookie bars.
- 1 teaspoon baking soda: Helps the bars rise and maintain a light texture.
- ½ teaspoon salt: Balances the sweetness and enhances the flavors.
- ¾ cup unsalted butter, softened: Adds richness and moisture to the dough.
- 1 cup brown sugar, packed: Gives the cookie dough a deep, caramel-like flavor and chewiness.
- ½ cup granulated sugar: Adds sweetness and balances the brown sugar’s molasses flavor.
- 2 large eggs: Bind the ingredients together and add structure.
- 1 teaspoon vanilla extract: Adds depth and enhances the flavors.
- 1½ cups chocolate chips (semi-sweet or milk chocolate): Provide bursts of chocolate in every bite.
- For the Gooey Layer:
- 12 oz peanut butter cups, chopped (about 16 regular-sized cups): The star of the show, creating a gooey, melty peanut butter and chocolate layer in the middle.
- For Garnishing (optional):
- Drizzle of melted chocolate or peanut butter: Adds extra flair and flavor on top.
- Crushed peanuts or chocolate chips: For added texture and crunch.
Step-by-Step Recipe:
- Prepare the Oven and Baking Pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, allowing the paper to overhang the sides for easy removal.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips to distribute them evenly throughout the dough.
- Layer the Bars:
- Press half of the cookie dough evenly into the prepared baking dish to form the bottom layer.
- Scatter the chopped peanut butter cups evenly over the cookie dough base, pressing them gently into the dough.
- Crumble the remaining cookie dough over the top, pressing it lightly to create a cookie layer that covers most of the peanut butter cups.
- Bake the Cookie Bars:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bars cool completely in the pan before removing and slicing.
- Optional Garnishing:
- Once cooled, drizzle melted chocolate or peanut butter over the top of the bars for an extra layer of indulgence.
- Sprinkle with additional crushed peanuts or mini chocolate chips for added texture and decoration.
- Serve and Enjoy:
- Slice into bars and serve! These are great on their own or with a scoop of vanilla ice cream for a truly decadent dessert experience.
Tips for the Perfect Peanut Butter Cup Gooey Cookie Bars:
- Use Room Temperature Ingredients: For a smooth, creamy cookie dough, ensure your butter and eggs are at room temperature before mixing.
- Don’t Overbake: The key to keeping these bars soft and gooey is to bake them until just set. They will continue to firm up as they cool.
- Chop the Peanut Butter Cups: For even distribution, chop the peanut butter cups into bite-sized pieces, ensuring each bite gets a perfect balance of chocolate and peanut butter.
Variations and Customizations:
- Double Chocolate: Add cocoa powder to the cookie dough for an even richer, chocolatey base.
- Nutty Delight: Stir in chopped peanuts or crunchy peanut butter into the cookie dough for added texture and nutty flavor.
- Candy Bar Mix-In: Swap the peanut butter cups with other favorite candy bars like Snickers, Twix, or Milky Way for a different flavor combination.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these bars gluten-free while maintaining their chewy texture.
Health Considerations and Nutritional Value:
These Peanut Butter Cup Gooey Cookie Bars are rich, sweet, and indulgent, with a high fat and sugar content. To lighten them up:
- Reduce Sugar: Use less granulated sugar and brown sugar in the cookie dough.
- Substitute Butter: Replace half the butter with applesauce to reduce the fat content without losing moisture.
- Portion Control: Cut the bars into smaller squares to manage portion sizes, as these bars are dense and rich.
FAQ:
- Can I make these bars ahead of time?
Yes! These bars keep well in an airtight container at room temperature for up to 4 days or can be frozen for up to 3 months. - Can I use homemade peanut butter cups?
Absolutely! If you prefer homemade peanut butter cups, feel free to use them. They’ll work just as well and may even add a personal touch. - How do I store leftover cookie bars?
Store the bars in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Peanut Butter Cup Gooey Cookie Bars
Peanut Butter Cup Gooey Cookie Bars combine the best of peanut butter and chocolate into a soft, chewy, and irresistibly gooey dessert bar. These rich, decadent treats are perfect for any occasion, offering a sweet indulgence in every bite!
Ingredients
- 1 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/4 cups all-purpose flour
- 3/4 cup chocolate chips
- 30 Miniature Peanut Butter Cups see note
- 1 14 ounce can fat-free sweetened condensed milk
- 1/4 cup creamy peanut butter
Instructions
- Preheat oven to 350°F. Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
- Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely. Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.
- Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
- Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.
- Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
- Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
- Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.
Notes
Peanut Butter Cups:
- Use 1 (4 ounce) bag minis (the bite size ones that come unwrapped) OR
- About 30 miniatures that you unwrap and chop