Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup Reese’s Pieces (or mini peanut butter cups)
- 1/2 cup chopped Reese’s Peanut Butter Cups (optional, for extra peanut butter flavor)

Instructions:
- Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Mix the wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mix-ins: Gently fold in the chocolate chips, Reese’s Pieces, and optional chopped Reese’s Peanut Butter Cups.
- Spread and bake: Spread the cookie dough evenly into the prepared baking pan. Use a spatula to smooth out the top.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool and slice: Allow the cookie bars to cool completely in the pan before slicing them into squares.
Tips:
- Customize your mix-ins: Feel free to use milk chocolate chips or white chocolate chips if you prefer, and you can also mix in other candies for variation.
- Chewy vs. crunchy: For chewier bars, slightly underbake them by 2-3 minutes. For crunchier bars, bake them a little longer.
- Storage: Store these cookie bars in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Nutrition (per serving):
- Calories: 220
- Protein: 2g
- Carbohydrates: 30g
- Fat: 11g
- Fiber: 1g
- Sugar: 20g
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