Easy Bar Cookies with Peanut Butter Cups
8 tablespoons (115 grams) butter, softened (1 stick) 1/3 cup (65 grams) granulated sugar 1/3 cup packed (65 grams) brown sugar 1/2 teaspoon vanilla extract 1 large egg 1 1/4 cups (160 grams) all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 20 miniature peanut butter cups, unwrapped and halved Heat oven to 350 degrees F. Line an 8-inch or 9-inch square pan with parchment paper then lightly spray with non-stick cooking spray or grease with butter. In a large bowl, beat butter, both sugars and the vanilla extract on medium speed with a hand mixer until creamy, light, and fluffy, scraping down the sides as necessary; about 3 minutes. Add egg and beat until combined. In a medium bowl, whisk the flour, baking soda, and salt. Add the flour mixture, in thirds, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary. Stir in the halved peanut butter cups. Press cookie dough into baking pan and bake until the top is no longer wet and is golden brown, 20 to 30 minutes. Cool then cut into 12 rectangles. Make Ahead: Refrigerate unbaked cookie dough up to 3 days.
Try other candies as well.