Prep Time: 22 mins | Cook Time: 46 mins | Total Time: 1 hr 8 mins | Yield: 36 Servings
These heavenly treats are so good! Give this recipe a try and I am sure that you and your loved ones are going to love them!
1 c unsalted butter, melted
3/4 c granulated sugar
1 c light brown sugar packed
2 large Eggs
1 tbsp pure vanilla extract
1 tsp baking soda
1/2 tsp salt
3 1/4 c all-purpose flour
3/4 c chocolate chips
30 Miniature Peanut Butter Cups see note
1 14 oz can fat-free sweetened condensed milk
1/4 c creamy peanut butter
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with aluminium foil and apply with cooking spray in a 9×13-inch baking pan.
Step 3: In a small mixing bowl, add the sugars and melted butter. Stir until well blended.
Step 4: Add eggs gradually and beat every addition.
Step 5: Add the baking soda, vanilla extract, and salt. Stir until well mixed.
Step 6: Add the flour gradually and whisk every addition.
Step 7: Add the chocolate chips and stir until well mixed.
Step 8: In a small mixing bowl, add the peanut butter and sweetened condensed milk. Stir until well blended.
Step 9: Add 1/2 of the cookie dough into the prepared pan and press it gently on the bottom.
Step 10: Spread the peanut butter cups over the dough.
Step 11: Spread the sweetened condensed milk mixture on top of the crust.
Step 12: Break up the rest of the cookie dough and spread them over the milk layer.
Step 13: Place it inside the preheated oven and bake for 30 to 35 minutes or until golden brown.
Step 14: Remove from the oven and allow them to cool at room temperature.
Step 15: Serve and enjoy!
Place any leftovers in an airtight and put them inside the fridge. They can last up to 3 days or 1 month inside the freezer.
When servings, thaw them first.
Serving: 1bar | Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 635mg | Fiber: 1g | Sugar: 23g
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