Can I use a different type of nut butter instead of peanut butter?

Yes, you can substitute almond butter, cashew butter, or even sunflower seed butter if you're looking for a peanut-free option. The flavor will vary slightly, but the texture should remain gooey and rich.

How do I know when the bars are done baking?

The tops should be golden brown and the edges slightly crisp. The center may still look a bit soft when you remove them from the oven, but it will set as the bars cool.

Can I make these gooey bars ahead of time?

Absolutely. These bars store well at room temperature for up to 3 days or can be frozen for up to a month. Just bring them back to room temperature before serving.

Peanut Butter Cup Gooey Cookie Bars

Description

Peanut Butter Cup Gooey Cookie Bars are ultra-rich cookie bars filled with melted chocolate chips, chopped peanut butter cups, and a gooey peanut butter condensed milk layer. This indulgent yet easy-to-make dessert is perfect for beginner bakers and an irresistible treat for peanut butter lovers.

Ingredients

Scale

1 cup unsalted butter, melted
3/4 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups all-purpose flour
3/4 cup chocolate chips
30 miniature peanut butter cups (or 1 (4 oz) bag minis or chopped full-size cups)
1 (14 oz) can fat-free sweetened condensed milk
1/4 cup creamy peanut butter

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Instructions

Preheat the oven and prepare the pan: Preheat your oven to 350°F and line a 9×13-inch baking pan with foil. Lightly spray the foil with nonstick cooking spray to make removal and cleanup easier.
Mix the cookie dough base: In a large bowl, stir the melted butter with both sugars until smooth. Mix in the eggs one at a time, then add the vanilla extract, baking soda, and salt. Stir in the flour gradually until fully combined. Fold in the chocolate chips.
Prepare the gooey filling: In a small bowl, stir together the sweetened condensed milk and peanut butter until smooth and creamy. This will become the rich, molten layer inside the bars.
Assemble the base layer: Press half of the cookie dough evenly into the bottom of your prepared pan. Spray your fingers with cooking spray to prevent sticking, and make sure the layer is flat and reaches all corners.
Add the filling and peanut butter cups: Scatter the miniature peanut butter cups across the surface of the dough. Pour the peanut butter condensed milk mixture over the cups, leaving a small border around the edges to prevent overflow while baking.
Top with remaining dough: Break the remaining cookie dough into small pieces and scatter them over the top of the filling. It’s fine if some of the filling is still visible—the dough will spread as it bakes and create a crinkly, golden crust.
Bake and cool: Bake for 30–35 minutes, or until the top is lightly golden brown. The center may look slightly underdone but will set as it cools. Let the bars cool completely in the pan before slicing to ensure clean, gooey layers.

Notes

Let the bars cool fully for clean cuts. For quicker cooling, place the pan in the fridge after the bars are just warm. Use parchment paper as an alternative to foil. Add a handful of peanut butter chips or chopped nuts for extra texture. For a less sweet variation, reduce the sugar slightly or use dark chocolate chips.

Prep Time: 22 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 206
Sugar: 23g
Sodium: 635mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg