Peanut Butter Cup S’mores Cookie Bars
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Peanut Butter Cup S’mores Cookie Bars mix gooey s’mores and rich peanut butter cups into one delicious treat. With layers of cookie dough, marshmallows, and chocolate, they’re completely irresistible!
Get ready to indulge in some Southern comfort with these Peanut Butter Cup S’mores Cookie Bars! These bars are the ultimate mash-up of gooey s’mores and rich peanut butter cups, baked into one irresistible treat. Imagine layers of soft, chewy cookie dough, melted marshmallows, and bits of chocolate all coming together for a sweet bite of nostalgia. They’re perfect for any gathering, or for just a fun dessert night at home!
Making these bars is a breeze and loads of fun. You’ll start with a simple cookie dough, packed with chocolate chips and marshmallows, then top it off with more marshmallows, chocolate, and even some broken graham crackers for that classic s’mores touch. Once they’re baked to golden perfection, you’ve got a dessert that’s sure to bring smiles all around. So preheat that oven and get ready to enjoy a taste of Southern sweetness that’s both comforting and delightfully decadent!
What You’ll Need to Make Peanut Butter Cup S’mores Cookie Bars:
Ingredients:
- flour
- cornstarch
- baking soda
- salt
- unsalted butter–melted
- light brown sugar
- granulated sugar
- egg & egg yolk
- vanilla extract
- semi-sweet chocolate chips
- mini marshmallows
- mini peanut butter cups – cut in half
- graham crackers – broken
How to Make Peanut Butter Cup S’mores Cookie Bars:
Preheat oven to 350 degrees. Prepare a 9” square pan with non-stick spray.
Tip: line the pan with foil for easy removal, then spray the foil lining.
In a medium sized bowl, whisk together the flour, cornstarch, baking soda and salt. Set that mixture aside.
In a large bowl, using a hand mixer or stand mixer, cream the melted butter, brown sugar and granulated sugar.
Add in the egg, egg yolk and vanilla and mix until combined.
Add the dry ingredients into the wet ingredients and mix together until well combined.
Fold in the chocolate chips and marshmallows with a spatula.
Spread the cookie dough evenly in the prepared pan. Decorate the top of the peanut butter cup s’mores cookie bars using some chocolate chips, marshmallows, and broken graham crackers.
Bake for 25 minutes, until the edges start to brown and a toothpick comes out clean.
Cool completely before cutting.
Do those not look incredible!? They are even SO much better than they look!
How Do I Store Peanut Butter Cup S’mores Cookie Bars?
These cookie bars are best stored in an airtight container at room temperature. They can be stored this way for 3-4 days. You can also freeze them and they will keep just fine!
Can I Add Other Mix-Ins to my Peanut Butter Cup S’mores Cookie Bars?
Absolutely! Feel free to add nuts, extra chocolate chips, or other candies to customize your bars. The sky really is the limit with this versatile recipe!
Other Recipes You’ll Love:
Peanut Butter Cheesecake Cookie Bars
Ingredients
- 2 1/4 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter melted
- 1 cup light brown sugar firmly packed
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips (+2 tbsp for the topping)
- 2/3 cup mini marshmallows (+1/4 cup for the topping
- 1/2 cup mini peanut butter cups cut in half
- graham crackers broken
Instructions
- Preheat oven to 350 degrees. Prepare a 9” square pan with non-stick spray.
- In a medium sized bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, cream the melted butter, brown sugar and granulated sugar. Add in the egg, egg yolk and vanilla and mix until combined.
- Add the dry ingredients into the wet ingredients and mix together until well combined. Fold in the chocolate chips and marshmallows with a spatula. On top, decorate the top using the topping chocolate chips, marshmallows, and broken graham crackers. Spread the cookie dough evenly in the prepared pan. Bake for 25 minutes, until the edges start to brown and a toothpick comes out clean.
- Cool completely before cutting. Can be frozen or stored at room temperature for 3-4 days.
