PB Cup Gooey Cookie Bars

Everything about these bars says “Yayyyyy”! Chocolate chip cookie base, peanut butter cups, gooey mouthfuls, crunchy topping. It all comes together in this easy dessert!

PB Cup Gooey Cookie Bars

Start with a wonderful chocolate chip recipe for the bottom crust. Top that crust with mini peanut butter cups (if you can find the unwrapped ones, you’ll thank me). Drizzle on peanut-butter sweetened condensed milk, press on the remaining cookie dough crust and bake.

PB Cup Gooey Cookie Bars
PB Cup Gooey Cookie Bars
PB Cup Gooey Cookie Bars
PB Cup Gooey Cookie Bars

It’s hard not to love chocolate chip cookies and peanut butter, so I guarantee that this will be a winner! The resulting gooey bar will leave you wanting more! Good news…you’ve got a whole pan-full of these bad boys! Let’s bet on whether you can eat just one…

PB Cup Gooey Cookie Bars

PB Cup Gooey Cookie Bars

Makes: 36 servings

Prep Time:: 22 minutes Cook Time: 46 minutes

Total Time: 1 hour and 8 minutes


1 cup unsalted butter, melted

3/4 cup granulated sugar

1 cup light brown sugar, packed

2 large eggs

1 tbsp pure vanilla extract

1 tsp baking soda

1/2 tsp salt

3 1/4 cups all-purpose flour

3/4 cup chocolate chips

30 Miniature Peanut Butter Cups (see Chef’s Note)

1 14-ounce can fat-free or regular sweetened condensed milk

1/4 creamy peanut butter

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 dough 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.

Chef’s Note:

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.

Recipe from Crazy for Crust


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