Reese’s Heart Peanut Butter Cup Cookie Bars

These Peanut Butter Cup Cookie Bars start with a chewy peanut butter cookie base which is topped with heart-shaped Reese’s peanut butter cups and festive sprinkles.

Jump to recipe

What’s better than a peanut butter cookie in bar form? A peanut butter cup cookie bar topped with a peanut butter cup! Just load up on the peanut butter, that’s what I say.

I chose to use heart-shaped pink Reese’s peanut butter cups because I made these around Valentine’s Day, but you can use any shape or flavor peanut butter cup you prefer. Just change up the color/style of sprinkles to fit the occasion as well.

In the end, these turned out to be a peanut butter lover’s dream. Does it get much better than a chewy peanut butter cookie topped with a peanut butter cup on top? The only thing that might make them better (IMO) would be to combine with cheesecake to make cheesecake peanut butter cup cookie bars, but I digress.

REESE'S HEART PEANUT BUTTER CUP COOKIE BARS

Print

Yield: 15 Servings Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg, room temperature
• 1 tsp vanilla extract
• 15 unwrapped heart-shaped peanut butter cups*
• Festive sprinkles

Directions

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9x13-inch baking pan. Grease the sides.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Top with evenly spaced out peanut butter cups and sprinkles. Bake for 15-18 minutes, or until lightly browned on top.
5. Remove from oven and let cool for about 15 minutes before using the parchment paper overhang to lift bars out of the pan.
6. Set on a wire rack to cool completely. Once cool, cut into 15 bars.

Notes

*Can also use standard peanut butter cups

Source: Adapted from my Buckeye Peanut Butter Cookie Bars and White Chocolate Reese’s Pumpkin Blondies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE