Peanut Butter Cup Dump Cake
Ingredients:
1 (16.5 oz) package chocolate chip cookie dough
1 cup creamy peanut butter
1 (14 oz) can sweetened condensed milk
1 (12 oz) package semi-sweet chocolate chips
1 1/2 cups mini peanut butter cups, chopped
1/2 cup quick oats (optional for topping crunch)
Directions:
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Press the chocolate chip cookie dough evenly into the bottom of the dish to form the crust.
Spread the peanut butter over the cookie dough layer.
Pour sweetened condensed milk evenly over the peanut butter layer.
Sprinkle the chocolate chips and chopped mini peanut butter cups across the top.
For added texture, sprinkle quick oats over everything.
Bake for 25–30 minutes or until the edges are golden and the center is just set.
Cool completely before slicing into bars. Serve slightly warm for maximum gooey goodness!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 395 kcal | Servings: 12
Tips:
Let the cake cool fully for neater slices (if you can resist!).
Use parchment paper to lift the bars easily from the baking dish.
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