Description
Delight in the rich, peanut buttery goodness of these Nutter Butter Cookie Bars. Combining the classic flavors of peanut butter and brown sugar with chunks of Nutter Butter cookies and creamy peanut butter chips, these bars offer a perfect balance of chewy and crunchy textures. Ideal for a sweet treat or dessert, they are easy to prepare and bake to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 3/4 tsp kosher salt
- 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
Wet Ingredients
- 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 large eggs, room temperature
Other
- Cooking spray
Instructions
- Preheat and prepare pan: Preheat your 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 as well to prevent sticking.
- Mix wet ingredients: In a large bowl, use a handheld mixer on medium-high speed to beat together the brown sugar, melted butter, chunky peanut butter, vanilla extract, and kosher salt until fully combined and smooth.
- Add eggs and baking powder: Add the eggs one at a time, beating on low speed after each addition to incorporate them fully. Then add the baking powder and beat until well blended.
- Fold in dry ingredients: Using a flexible rubber spatula, gently fold the all-purpose flour into the batter until just a few streaks of flour remain. Fold in the coarsely chopped Nutter Butter cookies and two-thirds (2/3 cup) of the peanut butter chips evenly into the batter.
- Transfer batter to pan: Scoop the batter into your prepared baking pan, spreading it evenly with an offset spatula or the back of a spoon for a smooth surface.
- Add cookie halves and chips on top: Twist the remaining five whole Nutter Butter cookies apart. Press the separated halves, ridged peanut butter side facing up, evenly into the top of the batter. Sprinkle the remaining one-third (1/3 cup) of peanut butter chips over the top.
- Bake: Bake the blondies 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 without wet batter.
- Cool and cut: Allow the blondies to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board. Cut into approximately 15 squares for serving.
Notes
- Ensure eggs are at room temperature for better incorporation into the batter.
- Use parchment paper with overhang to easily remove the bars without breaking.
- Do not overmix the batter after adding flour to avoid tough bars.
- Check baking time closely between 23-27 minutes; do not overbake to maintain chewy texture.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
