2-Ingredient Peanut Butter Cup Chocolate Chip Cookie Bars
These 2-ingredient Peanut Butter Cup Chocolate Chip Cookie Bars are rich and decadent, the perfect snack for an indulgent day.
Oh, how I love a good 2-ingredient recipe.
I’ve been working hard in the Mom Spark kitchens on quick and easy recipes like the one I’m sharing today. If you’re a busy working mom like me, then you know the importance of making breakfast, lunch, dinner, and dessert (yes, it’s an important recipe category) as simple as possible. Not only does it save us time, but it also saves us money on ingredients, and I’m all about keeping that cash for other things. Like fancy coffee or a new journal, ya know?
Okay, back to today’s recipe.
If you love peanut butter cups and chocolate chip cookie recipes, you will go wild for this delicious, rich dessert. You may have to control yourself from eating the whole batch. I know I did.
I present to you… 2-ingredient Peanut Butter Cup Chocolate Chip Cookie Bars.
These two-ingredient Peanut Butter Cup Chocolate Chip Cookie Bars are rich and decadent, the perfect snack for an indulgent day. You won’t believe that they’re only made with two ingredients.
Yes, they are just as yummy as they look!
Equipment Needed for 2-Ingredient Peanut Butter Cup Chocolate Chip Cookie Bars
Ingredients for 2-Ingredient Peanut Butter Cup Chocolate Chip Cookie Bars
- 1 16oz tube refrigerated chocolate chip cookie dough
- 9 peanut butter cups
Yup, that’s it. Can you believe it?
side note: do you like to freeze your peanut butter cups like I do? I swear they taste better that way!
Get the full recipe below.
2-Ingredient Peanut Butter Cup Chocolate Chip Cookie Bars
Ingredients
- 1 16.5oz tube refrigerated chocolate chip cookie dough
- 9 peanut butter cups
Instructions
- Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
- Line an 8-inch square baking pan with aluminum foil, then spray with non-stick cooking spray.
- Press ¾ of the cookie dough into the base of the baking pan into an even layer. Set the remaining dough aside.
- Evenly place peanut butter cups on top of dough in 3 rows of 3 cups each.
- Crumble remaining cookie dough randomly over the top in small pieces.
- Bake for 13-14 minutes, or until edges are set and the top is about to set.
- Allow the bars to cool in the pan for at least 30 minutes before slicing into 9 squares.
- storage tip: store bars in an airtight container at room temperature for up to a week or freeze for up to 3-4 months.
storage tip: store bars in an airtight container at room temperature for up to a week or freeze for up to 3-4 months.
Want more 2-Ingredient recipes?
What about 3-Ingredient recipes, too?
For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.
2 Comments on “2-Ingredient Peanut Butter Cup Chocolate Chip Cookie Bars”
What size peanut butter cups did you use?
A regular-sized, like standard Reece’s pb cups (not minis). 🙂