Sheet Pan Peanut Butter Cup Cookie Bars
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So moist and chewy, these delicious Sheet Pan Peanut Butter Cup Cookie Bars are fully peanut butter loaded! Our favorite Reese’s Mini Peanut Butter Cups, Ghirardelli Milk Chocolate Chips and Reese’s Pieces are included. Perfect crowd-pleasing cookie bars for tailgating, game day fun, parties, bake-sales, holidays and birthday fun!
These awesome peanut butter bars were inspired by my yummy Sheet Pan Perfect Chocolate Chip Cookie Bars! Have you tried them? Because if you haven’t you really should! They are definitely a hit!
I’m finally back to baking! Yee-haww! We’ve been in the middle of a kitchen remodel and it’s been the longest 3 weeks ever! I was going nuts not being able to bake! UGH! Talk about torture!
Baking is kind of my sanctuary, happy place and I finally have my kitchen back!
So, without further ado, guess what I made first? I had a major craving for chocolate and peanut butter! So, I whipped up these easy Sheet Pan Perfect Peanut Butter Cup Cookie Bars first! Yum!!
Why We Love These Peanut Butter Cup Cookie Bars Sheet Pan-Sized!
- It’s a certain shortcut to quick scrumptious peanut butter cookie bars when you have a crowd to feed!
- You won’t have to bake numerous batches of cookies, when you can easily press all the cookie dough into one pan and bake away!
- Party-inspired treats for any occasion or celebration!
- Cut them to the size preferred and you’ve got lots of treats! We love that it’s a great time saver in the kitchen!
- Don’t want full sheet sized bars? It’s quite alright! Halve the recipe for a 9×13 pan!
Ingredients You Need
- all-purpose flour
- baking soda
- salt
- peanut butter, creamy
- unsalted butter, room temperature
- light brown sugar
- Zulka Sugar
or granulated sugar
- eggs
- vanilla extract
- Ghirardelli Milk Chocolate Chips
- Reese’s Mini Reese’s Peanut Butter Cups
Toppings
- Reese’s Pieces
- Ghirardelli Milk Chocolate Chips
How to Make Peanut Butter Cup Cookie Bars
- Preheat the oven to 350°F and line a 13×18 sheet pan
with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
- In a large bowl, using an electric mixer at medium speed, beat together the butter, peanut butter and sugars about 2 minutes and is smooth.
- Add the eggs and vanilla and mix on low speed until mixed in.
- Add the flour, baking soda and salt into the wet mixture and mix together until just incorporated. Do not keep mixing – do not overmix.
- Add chocolate chips in and stir with a wooden spoon, again no over-mixing, just until incorporated.
- Spread thick cookie dough out evenly. It helps to spray a rubber spatula with non-stick spray for spreading and dough will spread out so you don’t have to get the corners and edges perfect on the ends. .Sprinkle the Reese’s Cups onto the cookie dough and press into the dough lightly.
- Bake for 20 minutes or until golden brown. Add the Reese’s Pieces and ½ cup milk chocolate chips to the top and put in oven for 2 minutes, do not overbake so you get yummy, chewy bars.
- Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you cut them.
- Woo-wee! Great with a glass of milk or a scoop of ice cream on top!
Other Pan Options for Thicker Bars
For thicker bars, bake in a 9×13 baking pan and bake 12-20 minutes longer.
Freeze Peanut Butter Cup Cookie Bars
- You can also freeze these and pull them out when needed for parties or keep them in the freeze and pull out what you need when you are craving peanut butter stuffed cookies!
- Just layer the cookies in an airtight, freezer-safe container or ziploc, placing parchment paper between each layer. To thaw frozen cookie bars, place the container at room temperature for 3-4 hours or overnight!
If you have a large group gathering, these cookie bars are perfect for a Halloween party, family gatherings, bake sales, potlucks, birthday parties or any kind of celebration!
If You LOVE Yummy Treats, You’ll Love These Too!
- Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie
- OMG Peanut Butter Cup Brownies
- Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
- Ultimate Reese’s Peanut Butter Cup Brownie Trifle
- Sheet Pan Peanut Butter Chocolate Blondie Dream Bars
- Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies
- Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- 30 Peanut Butter & Candy Desserts
Love Strawberry? Check out this Easy Strawberry White Chocolate Fudge! Another crowd-pleaser!
Sheet Pan Perfect Peanut Butter Cup Cookie Bars
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ¼ teaspoons salt
- 1 ¼ cups peanut butter creamy
- 1 cup unsalted butter room temperature
- 1 ¼ cup firmly packed light brown sugar
- ½ cup Zulka Sugar or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Ghirardelli Milk Chocolate Chips
- 1 bag Reese's Mini Reese's Peanut Butter Cups
Toppings
- ⅓ cup Reese's Pieces
- ½ cup Ghirardelli Milk Chocolate Chips
Instructions
- Preheat the oven to 350°F and line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
- In a large bowl, using an electric mixer at medium speed, beat together the butter, peanut butter and sugars about 2 minutes and is smooth.
- Add the eggs and vanilla and mix on low speed until mixed in.
- Add the flour, baking soda and salt into the wet mixture and mix together until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips in and stir with a wooden spoon, again no over-mixing, just until incorporated.
- Spread thick cookie dough out evenly. It helps to spray a rubber spatula with non-stick spray for spreading and dough will spread out so you don't have to get the corners and edges perfect on the ends. .Sprinkle the Reese's Cups onto the cookie dough and press into the dough lightly.
- Bake for 20 minutes or until golden brown. Add the Reese's Pieces and 1/2 cup milk chocolate chips to the top and put in oven for 2 minutes, do not overbake so you get yummy, chewy bars.
- Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you cut them.
