Peanut Butter Cookie Gooey Bars
Indulge in the rich, melt-in-your-mouth goodness of Peanut Butter Cookie Gooey Bars.
These irresistible treats are layered with cookie dough, peanut butter cups, and a creamy peanut butter filling that guarantees pure satisfaction in every bite. Whether for a casual dessert or a special occasion, this recipe is sure to delight peanut butter lovers.
Packed with a decadent combination of peanut butter and chocolate, these bars are simple to make yet deliver gourmet flavor. Perfect for sharing, but you might want to keep a few extra for yourself!
Key Ingredients for Peanut Butter Cookie Gooey Bars
Unsalted butter (1 cup, melted) – Provides the foundation for a rich, buttery dough.
Vanilla extract (1 tablespoon) – Enhances the flavors with a sweet, aromatic note.
Granulated sugar (3/4 cup) – Adds sweetness and helps the bars achieve the perfect balance of chewiness.
Miniature peanut butter cups (30 pieces) – The star of the show, offering pockets of creamy peanut butter and chocolate goodness.
Chocolate chips (3/4 cup) – Melts into the bars, adding bursts of chocolate in every bite.
Sweetened condensed milk (14-ounce can) – Makes the filling irresistibly gooey and creamy.
Large eggs (2) – Binds the dough together for structure and texture.
Light brown sugar (1 cup, packed) – Adds a deep, molasses-like sweetness that complements the peanut butter.
All-purpose flour (3 1/4 cups) – The base of the dough, providing the structure for these thick, chewy bars.
Creamy peanut butter (1/4 cup) – Blends with the sweetened condensed milk to create a luscious filling layer.
Easy Steps to Make Peanut Butter Cookie Gooey Bars
Prep the pan and oven – Preheat your oven to 350°F. Line a 9×13-inch pan with foil, then spray with nonstick cooking spray.
Mix the dough – Combine melted butter, granulated sugar, and brown sugar until smooth. Add eggs one by one, then stir in vanilla, salt, and baking soda. Slowly fold in the flour, mixing just until combined. Stir in chocolate chips.
Create the filling – In a separate bowl, mix the sweetened condensed milk and creamy peanut butter until smooth.
Assemble the layers – Press half the dough into the pan. Top with peanut butter cups, then pour the peanut butter mixture over them. Scatter the remaining dough on top, leaving some gaps for that gooey effect.
Bake and cool – Bake for 30–35 minutes until golden brown. Let cool completely before cutting into squares.
Tips for Gooey Bar Perfection
For extra gooeyness, avoid overbaking; the center should still be slightly soft when you remove it from the oven. You can also experiment with different types of chocolate chips or try crunchy peanut butter for added texture. Want a more indulgent bite? Add a drizzle of melted chocolate on top after baking.
Storing These Sweet Treats
Peanut Butter Cookie Gooey Bars can be stored at room temperature in an airtight container for up to three days. For longer storage, freeze them in a sealed container or bag for up to one month. When you’re ready to enjoy, allow them to thaw to room temperature for the best texture.
These rich, gooey bars are perfect for satisfying sweet cravings, so make a batch today and share them with friends—or keep them all to yourself!
Ingredients
- 1 cup unsalted butter melted
- 1 tablespoon pure vanilla extract
- 3/4 cup granulated sugar
- 30 miniature peanut butter cups see note
- 3/4 cup chocolate chips
- 1 14-ounce can sweetened condensed milk (regular or fat-free)
- 2 large eggs
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup creamy peanut butter
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with foil, then coat it lightly with nonstick cooking spray for easy removal later.
- In a large bowl, mix together the melted butter, granulated sugar, and light brown sugar until smooth. Add the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract, salt, and baking soda.
- Gradually fold in the all-purpose flour, mixing just until combined. Gently stir in the chocolate chips.
- In a small separate bowl, combine the sweetened condensed milk and creamy peanut butter. Stir until the mixture is smooth.
- Press half of the cookie dough into the bottom of the prepared baking pan, using your hands (sprayed with cooking spray) to flatten it evenly. Arrange the miniature peanut butter cups over the dough in an even layer.
- Carefully pour the sweetened condensed milk and peanut butter mixture over the peanut butter cups, leaving about a 1/4-inch border around the edges to prevent the milk from touching the foil.
- Break apart the remaining cookie dough and scatter it over the milk layer. Press the dough gently to flatten, ensuring it covers most of the bottom layer, though some gaps are fine.
- Bake for 30 to 35 minutes, or until the tops are just beginning to turn golden brown. Allow the bars to cool completely in the pan before cutting them into squares.
- Store the bars in an airtight container at room temperature for up to 3 days, or freeze them for up to 1 month. Serve at room temperature for the best texture.