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Nutter Butter Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 78 reviews
  • Author: Emily
  • Prep Time: 10 mins
  • Cook Time: 27 mins
  • Total Time: 37 mins
  • Yield: 15 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Nutter Butter Cookie Bars combine the rich flavors of peanut butter with the classic crunch of Nutter Butter cookies for a uniquely delicious blondie. With a chewy texture and a crispy cookie topping, these bars are perfect for peanut butter lovers looking for an easy-to-make dessert with a delightful twist.

Ingredients

Units Scale

Base Ingredients

  • 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

Cookie and Chips

  • 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

  1. 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 for easy lifting. Grease the parchment lightly with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, using a handheld mixer on medium-high speed, beat together the packed brown sugar, melted butter, chunky peanut butter, vanilla extract, and kosher salt until the mixture is well combined and smooth.
  3. Add Eggs and Baking Powder: Add the eggs one at a time to the mixture, beating on low speed after each addition to incorporate fully. Then mix in the baking powder until evenly distributed throughout the batter.
  4. Fold in Dry Ingredients and Add-ins: Using a flexible rubber spatula, gently fold the all-purpose flour into the wet batter until only a few streaks of flour remain—do not overmix. Next, fold in the chopped Nutter Butter cookies and two-thirds of the peanut butter chips to distribute evenly.
  5. Assemble Bars: Transfer the batter into the prepared baking pan, spreading it out smoothly with an offset spatula or the back of a spoon. Take the remaining whole Nutter Butter cookies, twist them apart into halves with the peanut-butter-filled ridged side facing up, and press them gently into the surface of the batter. Sprinkle the remaining one-third of the peanut butter chips evenly on top.
  6. Bake: Place the pan in the preheated oven and bake the blondies for 23 to 27 minutes or until they turn a light golden brown and a toothpick or cake tester inserted into the center comes out clean.
  7. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely. Use the parchment paper overhang to lift the blondies out of the pan and transfer them to a cutting board. Cut into 15 squares and serve.

Notes

  • Room temperature eggs ensure better emulsion and smoother batter.
  • Do not overmix the flour to keep the bars tender and chewy.
  • The parchment paper allows easy removal of the bars without breaking.
  • Press the cookie halves gently but firmly so they adhere well to the batter.
  • These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

Nutrition

  • Serving Size: 1 bar (approx. 1/15th of batch)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/nutter-butter-cookie-bars-recipe/