Cake Mix Crinkle Cookies
Quick, fudgy cake mix crinkle cookies with simple pantry ingredients — perfect for holidays, weeknig...
3540
total time
1216
servings
287 kcal
calories
Introduction: Why These Reese’s Pieces Cookie Bars Belong in Your Recipe Box
Reese’s Pieces Chocolate Chip Cookie Bars combine the nostalgic crunch and peanut-butter-candy flavor of Reese’s Pieces with the familiar comfort of a chocolate chip cookie, baked in an easy-to-cut bar form. These cookie bars are designed to be accessible to home bakers of all skill levels: the dough comes together quickly in a single bowl, the bars bake evenly in a baking pan, and the result slices into portable squares ideal for lunches, bake sales, potlucks, and casual dessert bowls. From a search-engine perspective, this recipe targets key phrases like “Reese’s Pieces cookie bars,” “chocolate chip cookie bars,” and “easy dessert recipe”—phrases people use when they want candy-forward cookies that are simple to make. The texture is intentionally chewy with slightly crisp edges: brown sugar and a short bake time are part of the formula to keep chewiness, while a touch of baking soda helps with lift and just enough butter gives flavor without greasiness. These bars work well cooled or slightly warm; serve them with a glass of milk, a scoop of vanilla ice cream, or pack them for on-the-go treats. In this article you’ll find an ingredient breakdown, tools and prep tips, step-by-step baking instructions with troubleshooting advice, flavor variations to customize the bars, and storage guidance so your batch stays fresh. Whether you’re baking for kids, a party, or late-night cravings, this recipe delivers candy-studded satisfaction with straightforward techniques and reliable results.
What Makes These Bars Work: Key Techniques and Ingredient Roles
Understanding how each ingredient and technique contributes to the final texture and flavor will improve your outcomes and allow intentional tweaks. Start with butter: using softened (not melted) butter creamed with sugars traps air and helps leaven the dough for a tender structure. A mix of brown and granulated sugar is purposeful—brown sugar adds moisture and molasses-like depth for chewiness, while granulated sugar promotes slight crisping around edges. The egg provides binding and structure; adding an extra yolk (optional) can increase chewiness if you prefer an ultra-dense bar. Flour should be measured properly—spoon the flour into the measuring cup and level it off to avoid dense, flour-heavy bars. Baking soda provides a subtle lift and encourages spreading; too much leavening makes the bars cakey, so measure carefully. Salt is essential to balance sweetness and highlight the chocolate and Reese’s Pieces. Chocolate chips add classic cookie flavor and pockets of melted chocolate, but you can also chop baking chocolate for larger, molten pockets. Reese’s Pieces contribute color, crunch, and peanut-butter candy flavor; they hold their shape better than softer peanut butter cups, making them ideal for bars. Mixing method matters: overmixing after adding flour develops gluten and leads to tougher bars—mix just until combined. Spreading the dough evenly in the pan ensures uniform baking; use an offset spatula or wet hands to flatten the surface. Finally, watch the bake time closely—pulling the bars out when the center is set but not dry keeps them chewy. Allowing proper cooling in the pan before slicing helps them cut cleanly and maintain texture.
Gathering Ingredients: Shopping List and Quality Tips
Before you begin, assemble all ingredients to streamline the process. This recipe favors common pantry items: all-purpose flour, granulated sugar, brown sugar (light or dark), salted butter (softened), large eggs, vanilla extract, baking soda, fine salt, semi-sweet chocolate chips (or chopped chocolate), and a generous bag of Reese’s Pieces. For best results, use room-temperature eggs and butter—this promotes even creaming and consistent texture. If your kitchen is cool, soften butter on the counter for 30–45 minutes; avoid microwaving, which can melt it. Choose fresh leavening: baking soda older than 6–12 months may weaken rise. For chocolate, semi-sweet chips give a balanced sweetness against the candy; bittersweet or dark chocolate chips will create a richer contrast. Reese’s Pieces come in multiple sizes—mini pieces disperse more evenly, while full-sized pieces create pockets of candy. Consider the final use: for a bake sale or classroom party, mini pieces and chips offer uniform bites; for indulgent treats, larger pieces yield candy bursts. If you want an extra peanut-butter punch, fold in a handful of chopped roasted peanuts or swap part of the chips for peanut butter chips. For a slightly healthier twist, you can replace up to half the all-purpose flour with whole-wheat pastry flour for nuttier flavor, though the bars will be denser. Finally, accurate measuring matters: weigh the flour if possible for consistent results across kitchens; otherwise spoon and level to avoid dense bars. Having your ingredients ready and premeasured (mise en place) saves time and reduces the risk of missed steps during baking.
Tools, Pan Selection, and Prep Steps
Using the right tools and preparing your pan correctly make the difference between sticky frustration and clean, neat bars. For this cookie bar recipe, a 9x13-inch metal baking pan is ideal for even heat distribution; glass pans work but may require a slightly longer bake time and give deeper browning. Line the pan with parchment paper that overhangs on two sides—this creates a sling to lift the whole slab out for cooling and cleaner edges. An offset spatula or flexible bench scraper helps spread dough evenly without sticking. Use a large mixing bowl and a sturdy wooden spoon or hand mixer for creaming butter and sugars; a stand mixer with paddle attachment works well if you prefer hands-off mixing. For measuring, a digital kitchen scale ensures accuracy; if using measuring cups, spoon and level the flour to avoid packing. Preheat your oven to the specified temperature and position a rack in the center for uniform heat. If your oven runs hot or cold, an oven thermometer is a worthwhile investment. Prepare a cooling rack to transfer the pan once cooled slightly, and have a sharp chef’s knife or plastic bench scraper for clean cuts. If you plan to slice the bars while warm for a gooey finish, have a towel and spatula ready; for clean slices, cool completely and chill briefly in the fridge for firmer cuts. Finally, lay out any additional mix-ins or toppings so you can fold and spread the dough without delays—this keeps the batter from overworking and helps maintain the ideal chewy texture.
Step-by-Step Baking Instructions: From Dough to Done
Begin by preheating the oven to the temperature specified in the recipe, typically around 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with parchment paper with overhang on two sides; lightly grease the parchment to ensure easy release. In a large mixing bowl, cream together the softened butter and both sugars until pale and fluffy—this takes about 2–3 minutes by hand or 1–2 minutes with a mixer. Add the eggs one at a time, mixing just until incorporated, then stir in vanilla extract. In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening. Add the dry ingredients to the wet mixture in two additions, mixing gently and stopping as soon as no streaks of flour remain—overmixing will toughen the bars. Fold in the semi-sweet chocolate chips and the Reese’s Pieces, reserving a small handful of both to press on top for an attractive finish. Transfer the dough to the lined pan and use an offset spatula or damp hands to press it into an even layer, reaching all corners. Sprinkle the reserved chips and candies on top and press lightly so they adhere. Bake until the edges are golden and the center is set but still soft—this usually falls between 18–24 minutes depending on your oven and pan material. Use a toothpick in the center: it should come out with a few moist crumbs rather than wet batter. Remove the pan from the oven and allow the slab to cool on a wire rack for at least 20–30 minutes—this resting time helps the structure set. For neat squares, lift the parchment sling and chill the slab for 15–30 minutes before cutting with a sharp knife; for warm, gooey bars, slice after 10–15 minutes and serve immediately with ice cream or a glass of milk. Follow these steps closely for consistent, candy-studded cookie bars with reliably chewy texture.
Baking Tips, Troubleshooting, and Flavor Variations
Small adjustments can solve common problems and help you tailor the bars to your taste. If your bars spread too thin and become cakey, check flour measurement and consider adding 1–2 tablespoons more flour; also reduce creaming time slightly. If edges brown too quickly while the center is underdone, tent the pan loosely with foil halfway through baking or lower oven temperature by 10–15°F and extend bake time a few minutes. For extra chewiness, use more brown sugar relative to granulated sugar or add one extra egg yolk; for crisper bars, increase granulated sugar slightly and bake a minute or two longer. To incorporate flavor variations, fold in a cup of chopped roasted peanuts for extra crunch and peanut intensity, or use peanut butter chips in place of some chocolate chips for a stronger peanut-butter profile. Swapping half the chocolate chips for butterscotch or white chocolate creates a sweeter, more caramel-forward bar. For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum and reduce mixing to avoid a gummy texture. If you prefer dairy-free baking, substitute vegan butter and dairy-free chocolate chips—texture will be slightly different but still delicious. Add-ins like shredded coconut, chopped pretzels, or a sprinkle of flaky sea salt on top before baking create interesting contrasts. Always taste-test your mix-ins beforehand: some commercial candies have coatings that bleed color when heated—if that’s a concern, press certain candies on top after baking rather than folding them into the dough. For large batches or gifting, bake in disposable foil pans and store airtight for transport.
Cooling, Cutting, Serving, and Final Presentation
How you cool and cut the bars affects both appearance and texture. After removing the baking pan from the oven, allow the slab to cool on a wire rack for about 20–30 minutes so the structure sets; this reduces crumbling when slicing. To achieve clean, professional-looking squares, lift the parchment sling and transfer the slab to a cutting board; chill in the refrigerator for 15–30 minutes to firm the bars, then use a sharp chef’s knife to slice. Wipe the knife clean between cuts for neat edges. For a warm, gooey presentation, cut sooner—after 10–15 minutes—but expect more sticky edges; use a parchment-lined tray for serving to catch any melted candy. For gatherings, arrange squares on a platter with small garnish options: a light dusting of powdered sugar, a few extra whole Reese’s Pieces artistically scattered, or a drizzle of melted chocolate creates visual appeal. Pairings matter: serve warm bars with vanilla ice cream and hot fudge for an indulgent dessert, or alongside coffee for a mid-afternoon treat. If packing for lunchboxes or bake sales, place squares in paper liners or stack between sheets of parchment to prevent sticking. For gifting, wrap individual bars in clear cellophane and tie with ribbon, or stack in a box with parchment separators. Consider labeling allergen info clearly—these bars contain dairy, eggs, and candy that may include peanut flavor; if you made substitutions, note that on the label. A well-presented tray with consistent squares and small decorations elevates a simple home-baked tray to a crowd-pleasing centerpiece.
Storage, Make-Ahead Options, and Frequently Asked Questions
Proper storage keeps your cookie bars fresh and delicious for days. At room temperature, store cooled bars in an airtight container for up to 3 days—place parchment between layers to prevent sticking. For longer storage, refrigerate in an airtight container for up to 1 week; chilling also firms bars for cleaner slices. To freeze, cut bars into squares and arrange in a single layer on a baking sheet; freeze until firm, then transfer to a freezer-safe container or zip-top bag with parchment between layers. Frozen bars keep well for up to 3 months; thaw overnight in the refrigerator or a few hours at room temperature. Make-ahead strategies include baking the slab a day before your event and cooling, wrapping tightly, and storing at room temperature or chilled for transport. If you prefer to assemble ahead but bake later, prepare the dough and freeze it in the pan lined with parchment; bake from frozen, adding a few extra minutes to the bake time. Common questions: Can I substitute peanut butter cups instead of Reese’s Pieces? Yes, but peanut butter cups melt differently and create gooier spots; press mini chopped cups gently into the top after baking for cleaner pockets. Are these bars kid-friendly? Absolutely—Reese’s Pieces add bright color and candy crunch kids love. Can I reduce sugar? You can reduce granulated sugar slightly, but texture and browning will change; use erythritol blends cautiously as they may alter spread. Allergy considerations: these bars contain dairy, eggs, and candy with peanut flavor; for nut-free versions, verify candy and chocolate sources. With correct storage and minor adjustments based on preference, these Reese’s Pieces chocolate chip cookie bars remain a versatile, crowd-pleasing treat.
Reese’s Pieces Chocolate Chip Cookie Bars
Chewy, candy-studded Reese’s Pieces chocolate chip cookie bars—easy to make, perfect for bake sales or weeknight treats. Step-by-step tips and variations.
total time
3540
servings
1216
calories
287 kcal
ingredients
- 🧈 1 cup unsalted butter, melted
- 🍬 1 cup brown sugar, packed
- 🍚 1/2 cup granulated sugar
- 🥚 2 large eggs
- 🌿 2 tsp vanilla extract
- 🌾 2 1/4 cups all-purpose flour
- 🧂 1 tsp baking soda
- 🧂 1/2 tsp salt
- 🍬 1 cup Reese’s Pieces candy
- 🍫 1 cup chocolate chips (semi-sweet or milk chocolate)
instructions
- 1️⃣ Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.
- 2️⃣ In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- 3️⃣ Beat in the eggs one at a time, then add the vanilla extract, mixing until the batter is fully incorporated and creamy.
- 4️⃣ Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Stir gently until a soft dough forms, being careful not to overmix.
- 5️⃣ Fold in the Reese’s Pieces and chocolate chips, reserving a small handful of each to sprinkle on top before baking.
- 6️⃣ Spread the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula. Sprinkle the reserved Reese’s Pieces and chocolate chips evenly over the surface.
- 7️⃣ Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden brown and the center is set but still chewy.
- 8️⃣ Allow the cookie bars to cool completely in the pan on a wire rack before slicing into squares or rectangles.
- 9️⃣ Serve the bars alone or pair them with a scoop of vanilla ice cream for an extra special treat.
- ✨ Pro Tip: For added indulgence, drizzle melted peanut butter or caramel sauce over the cooled bars before serving!
related articles
Peanut Butter Sandwich Cookies: A Nostalgic Treat
Easy peanut butter sandwich cookies with creamy fillings, tips, and variations. Perfect for bake sal...
Cool Whip Cookies
Make light, fluffy Cool Whip cookies with simple ingredients. Quick steps, tips, and variations for ...
Best Soft Christmas Cookies Recipe
Easy, chewy soft Christmas cookies with simple ingredients and decorating tips — perfect for holiday...
No-Bake Coconut Cookies
Easy no-bake coconut cookies — chewy, customizable, and ready in minutes. Ingredients, step-by-step ...
Baileys Chocolate Cheesecake Trifle
Decadent Baileys Chocolate Cheesecake Trifle: layered chocolate cheesecake, Baileys cream and chocol...
Grinch Cake Mix Cookies
Easy, festive Grinch cake mix cookies — bright green, chewy, and perfect for holiday baking. Quick r...
Best Soft Christmas Cookies Recipe
A foolproof recipe for ultra-soft Christmas cookies with tips, variations, and storage to keep them ...
Christmas Raspberry Shortbread with White Chocolate Drizzle
Easy Christmas raspberry shortbread bars with a buttery base, tart jam ribbon and white chocolate dr...