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    Home > Recipes > Dessert

    Peanut Butter Cup Cookie Bars

    Published: Sep 5, 2019 · Modified: Mar 15, 2022 · by Jess Smith · Jump to Recipe · 10 Comments · This post may contain affiliate links.

    Peanut Butter Cup Cookie Bars
    Peanut Butter Cup Cookie Bars
    Peanut Butter Cup Cookie Bars stacked on a wooden board
    Peanut Butter Cup Cookie Bars on a wooden board
    Peanut Butter Cup Cookie Bars on a wooden board
    Peanut Butter Cup Cookie Bars stacked on a white table
    Peanut Butter Cup Cookie Bars

    Peanut Butter Cup Cookie Bars stacked on a wooden board

    Peanut Butter Cup Cookie Bars are soft peanut butter bars that are absolutely packed with peanut butter cups. This is an easy dessert recipe that can be made a day or two ahead and will disappear almost as fast as you can put them on the table. 

    mixing peanut butter cups into batter

    I’ve been testing these peanut butter bars all summer long. And there was a stretch of time during which every time I made a batch, I went back and added even more peanut butter cups. Because “too many peanut butter cups” is a phrase uttered by no one. ever.

    These bars are tender with a slightly crisp top and a soft center. The peanut butter flavor really comes through, giving them a great balance of salty and sweet.

    Peanut Butter Cup Cookie Bars on a wooden board

    Peanut Butter Cup Cookie Bar Ingredients

    • Unsalted Butter, room temperature - It’s always a good idea to use unsalted butter so you get consistent results (some brands of salted butter are more salty than others). Make sure the butter is softened before you bake with it. (I like to set it on a plate on top of or near the stove as the oven heats up to speed the softening process along.)
    • Creamy Peanut Butter - I only tested this using commercial creamy peanut butter (JIF). It would probably be great with crunchy peanut butter if you prefer some added texture. 
    • Chocolate Peanut Butter Cups - While I tried these with a few different types of peanut butter cups, including Reese’s cups in two sizes, I kept coming back to the Aldi version (shown below). These have a thick chocolate exterior and a super creamy peanut butter filling. Any type of chocolate peanut butter cup will be great. Refrigerate the peanut butter cups for 10 minutes to make them much easier to chop. 
    • Other baking ingredients like eggs, all-purpose flour, brown sugar, granulated sugar, baking soda, and pure vanilla extract.

    Peanut Butter Cups spilling out on a white table

    Other Desserts that Combine Peanut Butter and Chocolate

    I have a serious soft spot for this combination. Here are a few of my favorite peanut butter and chocolate recipes:

    • No Bake Chocolate Peanut Butter Bars - I make this easy recipe with my kids and the easy-to-slice bars make great additions to lunch boxes.
    • Peanut Butter Chocolate Oat Smoothies - The oats in these smoothies give it an added thick texture and extra nutritional boost. 
    • Chocolate Peanut Butter Buckeye Brownies - Totally indulgent, these brownies are an ode to those buckeye balls that show up (and disappear fast) every Christmas. 
    • Dark Chocolate Almond Energy Bites - This recipe calls for almond butter, but I often sub in peanut butter when it’s all I have or when that’s the flavor combination I’m craving.

    Peanut Butter Cups on a wooden board

    How to Freeze Brownies, Blondies, and Cookie Bars

    Brownies, blondies, and cookie bars freeze well, making it easy to portion out a serving or two for a small treat or to pack into lunch boxes. For best results, slice them into squares and wrap them individually in plastic wrap. Store all of the individually portioned bars in a freezer-safe plastic bag. Defrost at room temperature or enjoy straight out of the freezer.

    Peanut Butter Cup Cookie Bars on a wooden board

    Favorite Tools

    • KitchenAid Stand Mixer - It’s a classic, but a KitchenAid Stand Mixer makes any baking recipes so easy. For these bars, it’s especially nice for beating the butter and sugars together - a task which takes a lot of elbow grease to do by hand.
    • 9x9 Baking Dish - These bars call for an 9x9 baking dish. I love this one that comes with a lid for easy storage. You can also bake slightly thicker bars in an 8x8 baker.

     

    Peanut Butter Cup Cookie Bars stacked on a white table

     

    Peanut Butter Cup Cookie Bars stacked on a wooden board
    Print Recipe
    4.06 from 39 votes

    Peanut Butter Cup Cookie Bars

    Peanut Butter Cup Cookie Bars are soft peanut butter bars that are absolutely packed with peanut butter cups. This is an easy dessert recipe that can be made a day or two ahead and will disappear almost as fast as you can put them on the table. I like to slice a few into smaller squares and freeze them to add to lunch boxes in the coming weeks.
    This recipe can be doubled and baked in a 9x13 pan.
    Prep Time20 mins
    Cook Time24 mins
    Total Time44 mins
    Course: Dessert
    Keyword: easy dessert recipe, peanut butter dessert
    Servings: 9
    Author: Jess Smith via Inquiring Chef

    Equipment

    • 9"x9" baking pan (or use an 8"x8" for thicker bars)
    • standing mixer

    Ingredients

    • 1 and ¾ cup (220g) All-Purpose Flour
    • ½ teaspoon Baking Soda
    • ½ teaspoon Salt
    • 8 tablespoon Unsalted Butter, room temperature
    • ½ cup (110g) Light Brown Sugar, packed
    • ½ cup (100g) Granulated Sugar
    • ½ cup Creamy Peanut Butter (see note)
    • 2 Large Eggs
    • 1 teaspoon Pure Vanilla Extract
    • 12 oz Chocolate Peanut Butter Cups, chopped (see note)

    Instructions

    • Preheat the oven to 325° Spray a 9"x9" baking pan with nonstick cooking spray. (You can use an 8"x8" baking pan for thicker bars if you prefer.)
    • In a large bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
    • In a standing mixer, beat together butter, both sugars, and peanut butter until light and creamy, 3 to 4 minutes.
    • Add eggs one at a time, mixing on low between each addition. Add vanilla and mix on low until fully blended, about 1 minute.
    • Add dry ingredients and mix on low just until combined.
    • Stir in peanut butter cups.
    • Pour batter into prepared baking pan. Bake until the middle is just set, 26 to 28 minutes (note: add 4 t0 6 minutes if using an 8"x8" pan).
    • Allow bars to cool completely in pan.
    • Slice and serve. Bars can be stored in a sealed container at room temperature for up to 3 days.

    Notes

    Refrigerate the peanut butter cups for about 10 minutes to make them easier to chop. You can also use mini peanut butter cups which don’t need to be chopped first (Trader Joe’s makes mini peanut butter cups in both dark and milk chocolate - these are great in the recipe!).
    I have not tested these bars with natural peanut butter. I use Jif Creamy Peanut Butter to make this recipe.

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Arzoo

      September 05, 2019 at 5:18 am

      5 stars
      Thank god I am not allergic to peanut butter like others, At least I can have them and try them for sure. Thank you for sharing this.

      Reply
      • Jess

        September 05, 2019 at 8:45 am

        My thoughts exactly Arzoo - thank goodness there are no peanut butter allergies in our house!

        Reply
        • Frank

          September 05, 2019 at 10:24 am

          5 stars
          There's just severe peanut butter cup addictions! 😉

          Reply
    2. Joy

      September 07, 2019 at 12:35 pm

      These look incredibly delicious! I must make them soon!! I’ve been anxiously awaiting this recipe, and it does not disappoint.

      Reply
    3. Joy

      September 13, 2019 at 12:42 am

      I made these last night! They’re so wonderful — and even better the next day. We just love them. I may have hid them from our two year old son, or he would devour them all.

      Reply
      • Jess

        September 13, 2019 at 7:25 pm

        Yay! So glad you liked them Joy!! I've been keeping a few small squares stashed in the fridge for a treat or lunches for the kids (or me)!

        Reply
    4. Danielle

      November 21, 2022 at 5:45 am

      If making these in a 9x13 pan, how would the cooking time change? I don’t want to overcook them. Thanks!

      Reply
      • Jess Smith

        November 21, 2022 at 9:42 am

        I would double the recipe to bake them in a 9x13 pan and then just start with the cook time listed in the recipe. It will probably take a bit longer to bake, so just check it every few minutes and pull it out when moist crumbs cling to a knife inserted in the center. I agree though - these are not nearly as good if they're overcooked - so definitely keep an eye on it!

        Reply
    5. Kj

      November 29, 2022 at 6:33 am

      3 stars
      No idea what I did wrong. The tips browned nicely, the bottoms are really oily/undercooked.

      Reply
      • Jess Smith

        November 29, 2022 at 10:13 am

        That's so strange! What kind of pan did you use? Was it glass?

        Reply

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