Two-Ingredient Peanut Butter Cup Chocolate Chip Cookie Dough Bars
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There are only two ingredients in these bars.
And they’re gluten-free. How’s that for keeping it easy.
They’re so easy and it feels like there should be a catch, but there isn’t.
I used the new Pillsbury Gluten Free Chocolate Chip Cookie Dough, pressed it into a pan, topped it with peanut butter cups, and baked.
Normally I’m a scratch baker and have recipes for similar bars, including Peanut Butter Chocolate Chunk Cookie Bars and Peanut Butter Cup Cookie Dough Crumble Bars. Keep those recipes gluten-free by replacing the all-purpose flour with your favorite gluten-free flour blend.
And there’s homemade vegan Peanut Butter Cups in case you’d like to do it all from scratch.
Or you can just crack open a tub of gluten-free refrigerated cookie dough and within 5 minutes, these two-ingredient wonders are ready to bake.
The most time consuming part of the recipe is unwrapping 9 peanut butter cups.
The dough on top of the lid is the reserved dough used for crumbling over the peanut butter cups.
Don’t overbake to ensure your bars stay ooey-gooey-soft-and-chewy. I baked for just over 13 minutes for super soft bars.
I’m extremely impressed with this dough, which isn’t the norm when it comes to gluten-free products.
Many gluten-free flours and blends taste like dirt, or leave items with a gritty, sandy texture. Other times gluten-free items are dry, or they’re crumbly and fall apart from the lack of gluten and its binding properties.
The bars have none of those issues. There’s no grittiness, sandiness, and they certainly don’t taste like dirt. I kind of wish they did and maybe we wouldn’t have eaten the whole pan in less than a day.
They’re incredibly moist and are melt-in-your mouth soft and tender.
The dough is buttery with plenty of chocolate chips. Many refrigerated doughs, gluten-free or not, are very skimpy on the amount chocolate chips, whereas I am not. I was pleasantly surprised at the quantity of mini chocolate chips.
And then after being doctored up with peanut butter cups, there’s definitely no shortage of chocolate. Or peanut butter. Everything is better with peanut butter, of course.
If you know someone who’s gluten-free and want to make something that’ll be incredibly good – not just ‘good for gluten-free’ but good regardless – these are the answer.
I want all desserts that I eat or serve, gluten-free or otherwise, to be excellent otherwise I’d rather just not have it. Don’t waste calories on something that’s mediocre. This dough holds its own and I’m very picky. My family had no idea it was storebought dough or that it was gluten-free dough at that.
Two ingredients, ready from start to finish in 20 minutes, and you’d never guess they were gluten-free.
Doesn’t get any better. Or easier.
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- Press three-quarters of the dough into the base of the pan to create a smooth, flat, even base layer. Reserve the remainder.
- Evenly place peanut butter cups on top of dough in 3 rows of 3 cups each.
- Haphazardly crumble the reserved dough over the top in marble-sized pieces.
- Bake for 13 to 14 minutes, or until edges have set and top is just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 14 minutes for soft bars because they firm up as they cool. Allow bars to cool in pan for at least 30 minutes before slicing. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Amount Per Serving: Calories: 226Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 160mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 5g
Peanut Butter Chocolate Chunk Cookie Bars – Bars are so much faster than cookies and these are soft, chewy, and loaded with chocolate chunks
Peanut Butter Cup Cookie Dough Crumble Bars – One of my fave bars. A soft and chewy, dense, buttery cookie dough base, topped with peanut butter cups, and creamy sweetened condensed milk
Milky Way Chocolate Cookie Crumble Bars – The chocolate answer to the bars above
Cookie Butter Brown Sugar Streusel Bars – Soft, chewy and moist from the cookie butter and all brown sugar dough base that’s topped with crunchy streusel bits
Browned Butter Chocolate Chip Cookie Cups – If you tend to have issues with cookies spreading, it’s impossible with these since they’re baked in a muffin pan. Thick, soft, chewy and extremely moist
Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, GF) – Healthy granola bars that taste like cookies
Chocolate Chunk Cookie Sticks – No butter used in these easy stick cookies
Ritz Cracker Stuffed Peanut Butter Cups (No-Bake, Vegan) – Omit the crackers or use GF crackers to keep gluten-free. Make in minutes
Raw Vegan Chocolate Chip Cookie Dough Balls (gluten-free) – The most popular recipe on my site, every year, since 2009. Easy, nobake, healthy cookie dough balls
Thanks to Pillsbury® for sponsoring today’s post. Be sure to check out the @Pillsbury #glutenfree dough on their website here, where there are also product coupons.
What’s your favorite easy recipe? Or favorite gluten-free recipe?
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