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Peanut Butter Blossom Cookie Bars with Mini Reese’s Cups

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Warm, gooey peanut butter cookie bars studded with melty mini Reese’s cups. These easy-to-make bars deliver all the nostalgia and flavor of classic blossom cookies, but in a simple, crowd-pleasing bar form.

Ingredients

Scale
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (120 g) creamy peanut butter
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 20–24 mini Reese’s peanut butter cups, unwrapped
  • Optional: Flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy lifting, or grease the pan well.
  2. In a medium mixing bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes with a hand mixer).
  3. Add the egg and vanilla extract. Beat until well combined and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture. Mix on low speed or by hand just until no streaks of flour remain. Do not overmix.
  6. Spread the dough evenly into the prepared baking pan, pressing it into the corners.
  7. Bake for 18-22 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Immediately after removing from the oven, gently press the mini Reese’s cups into the top of the warm bars, spacing them evenly.
  9. Let the bars cool in the pan for at least 1 hour before slicing.
  10. Lift the bars from the pan using the parchment handles and cut into 16 squares. Wipe your knife between slices for cleaner cuts.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For nut allergies, substitute sunflower seed butter and nut-free chocolate candies. Do not overbake for best texture. For neater slices, chill the bars in the fridge for 30 minutes after cooling. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: peanut butter, cookie bars, Reese's, easy dessert, peanut butter blossom, chocolate, bar cookies, bake sale, holiday dessert, crowd-pleaser

Find it online: https://bitematrix.com/peanut-butter-blossom-cookie-bars-recipe-easy-with-mini-reeses-cups/