I was left with about 1/3 a bag of Reese’s miniature peanut butter cups and decided to make a bar cookie to act as a delivery mechanism. 🙂
In reality this is a slightly modified version of the chocolate chip cookie recipe you’d find on the back of a bag of chocolate chips. I was short on brown sugar so I increased the regular sugar and added some molasses for balance.
Servings: 15 bars
Preparation time: 15 minutes (plus time for butter to soften)
Cooking time: 25 minutes
- 2 sticks unsalted butter
- 1 cup sugar
- 1/4 cup firmly packed brown sugar
- 3 Tbsp. molasses
- 1 tsp. vanilla extract
- 2 eggs
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups of chopped Reese’s miniature peanut butter cups
Preheat oven to 350F. Grease the bottom and sides of a 13″x9″ pan.
Combine dry ingredients (flour, baking soda and salt) in a bowl and gently whisk to combine.
In the bowl of a stand mixer add the butter, sugars and molasses. Beat on medium to combine until the mixture has a lightish hue. Reduce speed. Add the eggs and the vanilla; beat to incorporate.
Reduce the speed to low and gradually add the flour mixture. Allow each addition to incorporate fully. Scrape the bowl as needed.
Once all the flour has been added toss in the chopped peanut butter cups. Blend to incorporate.
Spread the dough in the 13″x9″ pan as evenly as possible. Bake for 25 minutes until the top is golden brown. Allow to cool at least 15 minutes before cutting; a half hour would be better.
In the interest of full disclosure I love to eat raw (chocolate chip) cookie dough. I think I only consumed 1/4 cup from this batch. Baking time shouldn’t be effected if you don’t do likewise.