INGREDIENTS
Peanut Butter Reese’s Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ⅓ teaspoon salt
- ⅔ cup unsalted butter softened
- ½ cup peanut butter
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅓ cup mini semi-sweet chocolate chips
- 20 to 30 mini Reese’s Cups chopped up & divided into two groups
Cream Cheese Filling
- 8 oz . cream cheese softened
- ⅓ cup powdered sugar
- 1 egg at room temperature
- ½ teaspoon vanilla extract
INSTRUCTIONS
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Preheat oven to 325 degrees.
Peanut Butter Reese’s Cookie Dough
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In a medium bowl, mix the flour, baking soda, and salt. Set aside.
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In another bowl, using mixer, beat the butter, peanut butter, and sugars, until smooth and fluffy.
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Add egg and vanilla extract and combine until mixed.
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Gradually add the flour mixture into the wet mixture mixing well after each addition.
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Cream cheese filling: In a medium bowl, beat together the cream cheese, egg, powdered sugar, and vanilla until smooth.
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Spread ⅔ of the cookie dough in the bottom of the 8-inch baking dish.
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Add one half of the Reese’s cup, chopped on top of cookie dough.
Cream Cheese Filling
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Spread the cream cheese mixture over the dough/Reese’s cup layer.
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Using your fingers, crumble the remaining dough over the top of the cream cheese layer.
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Add the other half of the Reese’s cups, chopped and sprinkle the mini chocolate chips on top.
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Cover with foil and bake for 20 minutes.
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Remove foil and bake for an additional 20-25 minutes, or until it is lightly browned on top and the cream-cheese layer is set.
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Cool on a wire rack. Cut and store leftover bars in refrigerator.