Description
Nutter Butter Cookie Bars are rich, peanut buttery blondies packed with chunks of Nutter Butter cookies and peanut butter chips. These bars combine the classic peanut butter and cookie flavors into a chewy, moist dessert that’s perfect for sharing or satisfying a sweet tooth. Easy to make and baked in a single pan, they are an irresistible treat for peanut butter lovers.
Ingredients
Scale
For the Cookie Bars
- Cooking spray
- 1 3/4 cups (350 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cup (180 g) all-natural chunky peanut butter
- 1 tsp pure vanilla extract
- 3/4 tsp kosher salt
- 3 large eggs, room temperature
- 1 tsp baking powder
- 2 cups (240 g) all-purpose flour
- 8 Nutter Butter cookies (about 4 oz), coarsely chopped
- 5 whole Nutter Butter cookies, divided
- 1 cup peanut butter chips (about 6 oz), divided
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 13″ x 9″ metal baking pan with cooking spray and line it with parchment paper, leaving an overhang on two long opposite sides. Grease the parchment paper with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, using a handheld mixer on medium-high speed, beat together the light brown sugar, melted butter, chunky peanut butter, vanilla extract, and kosher salt until well combined and smooth.
- Add Eggs and Baking Powder: Add the eggs one at a time, beating on low speed after each addition to incorporate fully. Then add the baking powder and mix until the batter is well combined.
- Incorporate Flour and Cookies: Using a flexible rubber spatula, fold in the all-purpose flour gently until only a few streaks remain. Then fold in the coarsely chopped Nutter Butter cookies and two-thirds of the peanut butter chips.
- Assemble in Pan: Transfer the batter to the prepared baking pan and spread it evenly with an offset spatula or the back of a spoon. Twist apart the remaining whole Nutter Butter cookies and press the separated cookie halves, peanut butter side facing up, into the top of the batter. Sprinkle the remaining one-third of peanut butter chips evenly over the top.
- Bake: Bake the bars in the preheated oven for 23 to 27 minutes, or until they are light golden brown and a tester inserted into the center comes out clean.
- Cool and Serve: Allow the blondies to cool completely in the pan. Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Cut into 15 squares and serve.
Notes
- Make sure the eggs are at room temperature to help achieve a smooth batter.
- You can substitute crunchy peanut butter with creamy if preferred.
- Line the pan with parchment paper for easy removal and clean-up.
- Baking time may vary slightly depending on your oven; start checking at 23 minutes.
- For extra crunch, lightly toast the chopped cookies before folding them in.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar (approx. 1/15 of recipe)
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
