Valentine Peanut Butter Cookie Bar Squares Recipe
Introduction
These Valentine Peanut Butter Cookie Bars are a festive and delicious treat perfect for sharing with loved ones. Soft, chewy, and packed with peanut butter flavor, they’re decorated with colorful sprinkles and seasonal candy hearts for a fun, holiday-ready dessert.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 6 tablespoons red, white, and pink sprinkles, divided
- 1/2 cup Valentine’s M&M’s
- 2 bags Reese’s peanut butter hearts (chocolate & white chocolate)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 11×17 inch baking sheet with nonstick baking spray.
- Step 2: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until creamy and smooth. Add the eggs and vanilla extract, then beat until fully combined.
- Step 3: In a separate bowl, stir together the all-purpose flour, cornstarch, baking soda, salt, and 5 tablespoons of the sprinkles. Gradually add this dry mixture to the wet ingredients, mixing until completely incorporated.
- Step 4: Spread the cookie dough evenly into the prepared baking sheet. Arrange a grid of Reese’s peanut butter hearts and Valentine’s M&M’s over the entire surface of the dough.
- Step 5: Bake in the preheated oven for 11 to 12 minutes. Remove from the oven and transfer the pan to a wire rack. While still warm, sprinkle the remaining sprinkles over the melted peanut butter hearts. Allow the cookie bars to cool completely before cutting into 32 squares.
Tips & Variations
- For chewier bars, slightly underbake by reducing the baking time by 1 minute.
- Substitute the Valentine’s M&M’s with chocolate chips or chopped nuts for a different texture.
- Use natural peanut butter for a more intense peanut flavor, but reduce added salt accordingly.
- Press the candy hearts gently into the dough to prevent them from sinking too deeply during baking.
Storage
Store the cookie bars in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Warm the bars briefly in the microwave before serving to soften the peanut butter and candy if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter will add a bit of texture to the bars but may make the dough slightly more crumbly. Either type works well.
How do I prevent the candy hearts from melting too much?
Press the hearts into the dough evenly and avoid pressing too hard. Baking for the recommended time helps them soften without completely melting away.
PrintValentine Peanut Butter Cookie Bar Squares Recipe
Delight in these festive Valentine Peanut Butter Cookie Bars, featuring a rich blend of creamy peanut butter and butter, sweetened with brown and granulated sugar. Topped generously with colorful sprinkles, Valentine’s M&M’s, and Reese’s peanut butter hearts, these bars bake to a soft, chewy perfection, making them an ideal sweet treat for celebrations or gifting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 32 cookie bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 5 tablespoons red, white, and pink sprinkles
Toppings
- 6 tablespoons red, white, and pink sprinkles, divided
- 1/2 cup Valentine’s M&M’s
- 2 bags Reese’s peanut butter hearts (chocolate & white chocolate)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray an 11×17-inch baking sheet with nonstick baking spray to ensure easy removal of the cookie bars after baking.
- Mix Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter mixture, beating again until fully combined and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, table salt, and 5 tablespoons of the red, white, and pink sprinkles until evenly distributed.
- Mix Dry and Wet Ingredients: Slowly beat the dry ingredients into the butter mixture until just combined, forming a soft cookie dough.
- Spread Dough and Add Toppings: Evenly spread the cookie dough into the prepared baking sheet. Press a grid pattern of Reese’s peanut butter hearts and Valentine’s M&M’s over the entire surface of the dough to ensure an even distribution of toppings.
- Bake: Place the baking sheet in the preheated oven and bake for 11 to 12 minutes, or until the edges are golden and centers are just set.
- Cool and Decorate: Remove the pan from the oven, transfer it to a wire rack, and while the hearts are still melted, sprinkle the remaining 1 tablespoon of red, white, and pink sprinkles over the top. Allow the bars to cool completely before slicing into 32 equal squares.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Do not overbake; the center should remain soft for chewy bars.
- Use an 11×17-inch baking sheet to get the ideal thickness and uniform bars.
- Allow bars to cool completely before cutting to avoid crumbling and maintain clean squares.
- For a nut-free variation, substitute peanut butter with sunflower seed butter and omit peanut butter hearts.
Keywords: Valentine peanut butter cookie bars, peanut butter cookie bars, Valentine’s Day desserts, peanut butter hearts cookie bars, M&M cookie bars
