Sheet Pan Perfect Peanut Butter Cup Cookie Bars
So moist and chewy, these delicious peanut butter cookie bars are filled with Reese's Mini Peanut Butter Cups and Ghirardelli Milk Chocolate Chips and some Reese's Pieces for a splash of fall color. Woo-wee!
Servings: 24 Servings
Calories:
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ¼ teaspoons salt
- 1 ¼ cups peanut butter creamy
- 1 cup unsalted butter room temperature
- 1 ¼ cup firmly packed light brown sugar
- ½ cup Zulka Sugar or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Ghirardelli Milk Chocolate Chips
- 1 bag Reese's Mini Reese's Peanut Butter Cups
Toppings
- ⅓ cup Reese's Pieces
- ½ cup Ghirardelli Milk Chocolate Chips
Instructions
- Preheat the oven to 350°F and line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
- In a large bowl, using an electric mixer at medium speed, beat together the butter, peanut butter and sugars about 2 minutes and is smooth.
- Add the eggs and vanilla and mix on low speed until mixed in.
- Add the flour, baking soda and salt into the wet mixture and mix together until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips in and stir with a wooden spoon, again no over-mixing, just until incorporated.
- Spread thick cookie dough out evenly. It helps to spray a rubber spatula with non-stick spray for spreading and dough will spread out so you don't have to get the corners and edges perfect on the ends. .Sprinkle the Reese's Cups onto the cookie dough and press into the dough lightly.
- Bake for 20 minutes or until golden brown. Add the Reese's Pieces and 1/2 cup milk chocolate chips to the top and put in oven for 2 minutes, do not overbake so you get yummy, chewy bars.
- Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you cut them.
Notes
For thicker bars, bake in a 9x13 and bake 12-20 minutes longer.