Peanut Butter Cup Gooey Cookie Bars
Indulge in these nostalgic Peanut Butter Cup Gooey Cookie Bars, featuring a rich browned-butter blondie base, melted semi-sweet chocolate chips, and mini peanut butter cups for the ultimate sweet-salty treat.
Equipment
- 8-by-8-inch baking pan
- Aluminum Foil
- Skillet
- Large Mixing Bowl
- Whisk
- Spatula
Ingredients
- 1/2 cup unsalted butter, 1 stick, melted
- 1/3 heaping cup peanut butter
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips, plus more for sprinkling on top
- 16 miniature peanut butter cups, unwrapped
Instructions
Prep the Pan and Brown the Butter
- Preheat your oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, leaving enough overhang to lift the bars out later, then coat it lightly with cooking spray.
- Place the butter in a skillet over medium heat and cook for 3 to 5 minutes, swirling occasionally, until it turns golden brown and smells nutty. Pour the browned butter into a large mixing bowl and let it cool slightly.
Mix the Blondie Batter
- Whisk the peanut butter, egg, light brown sugar, and vanilla extract into the browned butter until the mixture is glossy and smooth.
- Add the all-purpose flour and stir just until the dry pockets disappear. Do not overmix, as this ensures the bars stay tender.
- Fold in 1/2 cup of semi-sweet chocolate chips so they are evenly distributed through the thick batter.
Assemble and Bake
- Spread the batter into the prepared pan and smooth the top with a spatula. Arrange the 16 miniature peanut butter cups evenly over the top, pressing each one down into the batter.
- Scatter a few extra chocolate chips over the surface and finish with a generous sprinkle of flaky sea salt.
- Bake for 22 to 25 minutes. The edges should be set and lightly golden, while the center remains slightly soft. A toothpick should come out clean or with a few moist crumbs.
- Let the bars cool in the pan for at least 1 hour. This allows the buttery base and chocolate to set into a soft, gooey texture before slicing.
Notes
Pro Tip: Line your baking pan with foil or parchment leaving an overhang on two sides. This makes it easy to lift the entire slab out for clean, professional-looking squares.
Storage: Store the bars in an airtight container at room temperature for several days. If your kitchen is warm, refrigerate them to keep the chocolate firm and the edges clean.
Ingredient Choice: Use commercial processed peanut butter rather than natural varieties. Natural peanut butter is prone to oil separation during baking, which can result in a greasy texture.
Freezing: Wrap individual bars tightly in plastic and freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds to regain that fresh-baked gooey center.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.