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Somehow, we’ve collected an odd assortment of miniature candy bars. We’ve literally got half-empty bags pushed into every nook and cranny of our pantry. (You could also say “half-full,” depending on how you see it). A few of those bags had one of our favorites, Reese’s peanut butter cups. This soft, tender and easy bar cookie recipe was the perfect way to use them, don’t you think?
We made our own cookie dough, but if you have a favorite store-bought cookie dough in mind, use it. Just stir in the peanut butter cups then bake. It will work great.
If you do make your own cookie dough, you probably have most of the ingredients in your kitchen right now.
This time, we used unbleached all purpose flour from Gold Medal Flour and it worked great. Gold Medal Flour paid us to develop a couple of recipes using their flour, so we thought we’d share with you.
If you can’t find Gold Medal Flour, feel free to use your favorite brand of flour.
Throw Your Favorite Candy into Our Easy Cookie Bar Recipe
We absolutely love Reese’s peanut butter cups. Especially the miniature ones, they seem to have the perfect peanut butter to chocolate ratio for us. Anyway, if you have another favorite – Snickers, Milky Way Bars or other candy, use it! It will be awesome.
Soft, tender, chewy bar cookies! So easy and oh, so delicious!
Did you enjoy our Easy Bar Cookie Recipe with Peanut Butter Cups? If so, we bet you’ll love these:
- Milky Way Stuffed Cookie Recipe from Inspired Taste
- Snickers Bar Cookie Recipe from Recipe Girl
- Soft Chocolate Mint Cookie Recipe from Inspired Taste
- 25 Favorite Bar Cookie Recipes from Six Sister’s Stuff
- Salted Chocolate Covered Caramels Recipe from Inspired Taste
- 1/2 cup (133 grams) butter, softened (1 stick)
- 1/3 cup (67 grams) granulated sugar
- 1/3 cup packed (72 grams) brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 1/4 cups (175 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 20 (170 grams) Miniature Peanut Butter Cups (Reese’s)
- Heat oven to 350 degrees F (177 degrees C). Line an 8-inch or 9-inch square pan with parchment paper then lightly spray with non-stick cooking spray or grease with butter.
- In a large bowl, beat butter, both sugars and the vanilla extract on medium speed with a hand mixer until creamy, light and fluffy, scraping down the sides as necessary. This should take about 2 minutes. Then, add the egg and beat until combined.
- In a medium bowl, use a whisk to combine the flour, baking soda and the salt. Whisk about 10 times to make sure everything is well combined.
- Unwrap and cut miniature peanut butter cups in half, set aside.
- Now, add the flour mixture, in thirds, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary. Stir in the halved peanut butter cups. Press cookie dough into baking pan.
- Then, bake cookies 20 to 30 minutes or until the top is no longer wet and is golden brown. Cool then cut into 12 rectangles.