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Gooey Stuffed Cookie Bars

Chocolate-chip cookie base topped with sweetened condensed milk and peanut butter cups, finished with an oat and M&M topping for gooey, candy-studded bars.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Servings: 36 servings

Ingredients

Ingredients

  • 1/2 cup 113 gunsalted butter, melted
  • 1/2 cup 100 gpacked brown sugar
  • 1/3 cup 67 ggranulated sugar
  • 1 large egg
  • 1 teaspoonvanilla extract
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 1/2 cups 186 gall-purpose flour
  • 1 1/2 cups 255 gchocolate chips
  • 114 ouncecan sweetened condensed milk
  • 24 regular size peanut butter cups
  • 1/2 teaspoonground cinnamon
  • 1/2 teaspoonsalt
  • 1/2 teaspoonbaking soda
  • 3/4 cups 93 gall-purpose flour
  • 1/2 cup 113 gunsalted butter, softened
  • 3/4 cups 150 gpacked brown sugar
  • 1 large egg
  • 1/2 teaspoonvanilla extract
  • 1 1/2 cups 138 gquick cooking oats
  • 3/4 cup 160 gM&Ms

Instructions

Instructions

  • Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray the foil with nonstick cooking spray; set pan aside.
  • Make the chocolate-chip cookie base: in a large bowl, combine ½ cup (113g) melted unsalted butter, ½ cup (100g) packed brown sugar, and ⅓ cup (67g) granulated sugar. Stir until smooth. Add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
  • Add ½ teaspoon baking soda and ½ teaspoon salt to the bowl, then gradually stir in 1 ½ cups (186g) all-purpose flour just until the dough comes together. Scrape the sides of the bowl as needed. Fold in 1 ½ cups (255g) chocolate chips.
  • Press the chocolate-chip dough evenly into the bottom of the prepared 9×13 pan, creating a flat layer.
  • Pour the sweetened condensed milk over the dough, spreading it gently and leaving a ½‑inch border around the edges. Arrange 24 regular-size peanut butter cups evenly over the sweetened condensed milk.
  • Make the oat-M&M topping: in a medium bowl whisk together ½ teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon baking soda, and ¾ cup (93g) all-purpose flour; set this dry mixture aside.
  • In a separate bowl, cream ½ cup (113g) softened unsalted butter with ¾ cup (150g) packed brown sugar until smooth (about 1–2 minutes with a mixer or by hand). Add 1 large egg and ½ teaspoon vanilla extract and beat until smooth.
  • Gradually add the reserved dry mixture to the creamed mixture and mix just until combined. Stir in 1 ½ cups (138g) quick-cooking oats, then fold in ¾ cup (160g) M&Ms.
  • Drop spoonfuls of the oat-M&M topping over the peanut butter cups, lightly pressing some dollops to flatten and help cover the top—it’s fine if a few areas remain uncovered.
  • Bake in the preheated oven for 30–38 minutes, or until the top is light golden and no longer glossy and a center test (toothpick) comes out with only moist crumbs. Cool completely in the pan on a wire rack (these slice more cleanly when cold).
  • Once cool, lift the foil to remove the bars, slice, and store in an airtight container for up to 4 days or freeze for up to 3 months.

Equipment

  • 9x13-inch pan
  • Foil
  • Nonstick Cooking Spray
  • Mixing bowls
  • mixer (optional)
  • Spatula
  • Wire Rack

Notes

11. Once cool, lift the foil to remove the bars, slice, and store in an airtight container for up to 4 days or freeze for up to 3 months.