Step-by-Step: Let’s Make Magic
1. Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper. Leave some overhang so you can lift the bars out later like a baking champion.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside.
Nothing dramatic here. Just structure and science.
3. Cream the Sugars and Butter
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
At this point, it should look like caramel pudding. If you want to taste it… I understand. Just don’t.
4. Combine Wet and Dry
Gradually add the flour mixture into the wet mixture. Stir until just combined.
Don’t overmix. We’re making cookie bars, not bread.
5. Fold in the Good Stuff
Add chocolate chips and Reese’s Pieces. Stir gently.
Pro move: Save a handful of Reese’s Pieces to press into the top before baking. It makes them look bakery-level impressive.
6. Press and Bake
Spread the dough evenly into your prepared pan. It’ll be thick — that’s what we want.
Bake for 22–28 minutes.
The edges should be golden brown. The center might look slightly underdone — that’s perfect. It will set as it cools.
Overbaking = dry sadness. We don’t do that here.
7. Cool (This Is the Hardest Part)
Let them cool in the pan for at least 30–45 minutes.
If you cut too early, they’ll fall apart.
If you wait? Thick, chewy, structured perfection.
Why These Bars Hit Different
The brown sugar keeps them chewy.
The melted butter gives them a rich, slightly caramelized base.
Reese’s Pieces add crunch and peanut butter bursts.
Chocolate chips melt into gooey pockets.
It’s texture heaven. Soft + crunchy + melty all at once.
Optional Upgrades (If You’re Feeling Dangerous)
Swirl ¼ cup melted peanut butter into the top before baking.
Sprinkle flaky sea salt on top when they come out of the oven.
Add chopped mini Reese’s cups instead of (or in addition to) the Pieces.
Serve warm with vanilla ice cream and pretend you own a bakery.
Storage (If They Last That Long)
Store in an airtight container at room temperature for 3–4 days.
Or refrigerate and microwave for 10 seconds for that fresh-baked vibe.
Or freeze them and sneak one at midnight like a dessert gremlin.
Reese’s Pieces Chocolate Chip Cookie Bars are what you make when regular cookies feel basic and brownies aren’t peanut buttery enough.
They’re nostalgic. They’re indulgent. They disappear fast.
