Delightful mix of chewy, gooey, and crunchy textures in these Valentine Peanut Butter Cookie Bars, topped with colorful M&M’s.
Author:info-tashitastesnailzspagmail-com
Prep Time:20 minutes
Cook Time:24 minutes
Total Time:84 minutes
Yield:12 to 24 bars 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup creamy peanut butter
1 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt or table salt
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3/4 to 1 cup Valentine-colored M&M’s
2 tablespoons Valentine sprinkles (optional)
Flaky sea salt for sprinkling on top (optional)
For the optional drizzle: 1/2 cup white chocolate chips, 1 teaspoon neutral oil
Instructions
Prepare the pan: Lightly grease a 9 x 13 inch baking pan with butter and line with parchment paper, leaving an overhang. Grease the parchment as well.
Preheat the oven to 350°F (175°C).
Combine the wet ingredients: In a bowl, whisk together melted butter and peanut butter. Add sugars and whisk until glossy. Add eggs and vanilla, whisking until smooth.
Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine the mixtures: Add dry ingredients to wet mixture and gently fold until just combined.
Fold in chocolate chips.
Press the dough into the prepared pan, smoothing the top.
Add M&M’s and sprinkles on top.
Bake for 18 to 24 minutes until edges are golden and center is barely set.
Add remaining M&M’s on top as soon as removed from the oven.
Cool completely in the pan, about 1 to 1.5 hours.
Optional drizzle: Melt white chocolate chips and oil in the microwave and drizzle over the cooled bars.
Slice and serve warm or at room temperature.
Notes
Store in an airtight container for up to 4 days at room temperature, or refrigerate for up to 1 week.