★★★★★

Peanut Butter Cookie Dough Bars

No need to bake your cookie dough anymore. Make some Peanut Butter Cookie Dough Bars with a PB Chocolate frosting and call it done, and no eggs means it’s safe too!

Peanut Butter Cookie Dough Bars: it's safe to eat, delicious, an easy no bake recipe!
Peanut Butter Cookie Dough Bars: it's safe to eat, delicious, and gorgeous too!
Peanut Butter Cookie Dough Bars: it's safe to eat, delicious, and gorgeous too!
Peanut Butter Cookie Dough Bars: it's safe to eat, delicious, and gorgeous too!

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 64 pieces

Peanut Butter Cookie Dough Bars

Prep Time 3 hours 10 minutes
Total Time 3 hours 10 minutes

Ingredients

For the Cookie Dough:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1/4 cup creamy peanut butter
  • 2 cup all-purpose flour
  • 1 can (14oz) sweetened condensed milk
  • 2 cup mini chocolate chip morsels

For the frosting:

  • 3/4 cup creamy peanut butter
  • 3/4 cup semi-sweet chocolate chip morsels

Instructions

  1. In a large mixing bowl, beat softened butter with brown sugar until fully combined. Add vanilla and peanut butter, beat until fluffy. Add flour and sweetened condensed milk. Beat until everything is blended well. Fold in the mini chocolate chip morsels.
  2. Press into an 8inx8in baking dish.
  3. In a microwave safe, medium sized bowl, add peanut butter and chocolate chips for the frosting. Melt for one minute. Stir and spread over the cookie dough.
  4. Refrigerate for 3 hours (or overnight). Cut into bite sized pieces. Store in a covered container for up to a week.

Notes

  • You can also substitute peanut butter morsels in the cookie dough portion. ENJOY.
  • Recipe from Gingerbread Bagels

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 7, 2014

Comments & Reviews

  1. How is this safe?? You can get Salmonella from eating raw flour! That’s E. coli. I was so excited about his recipe when I saw it on Yummly but after reading the instructions I thought that there was something missing in the instructions, the part about baking them. The fact that this recipe is literally instructing people NOT to bake it when it has flour in it is beyond dangerous!

  2. Any issues with separation with the two layers?  I have made some other 2 layer cookie dough recipes and the two layers wanted to separate so presentation not ideal and I do a monthly bake sale at the church so they must look good.  Thanks for your reply/response!

    1. I didn’t have any issues. The key would be to slice them before the chocolate topping hardens completely!

  3. Just now seeing this DELISH recipe, I’m always a day late & a dollar short…SIGH I’m crackin’ up big time over your statement “Store in a covered container for up to a week. ” OH MY GOSH these little bites of heaven won’t last a DAY in my home. Laughing so hard I have tears in my eyes.

    Thanks for both the recipe and the laugh. CHEERS, CC

  4. Hm. These LOOK good. But I never eat more than a few bites of raw cookie dough. There’s something about the raw flour that turns me off. I have a recipe for copycat peanut butter cups that uses graham cracker crumbs as the main ingredient. They’re surprisingly not very grainy – the butter, peanut butter, and powdered sugar really smooth it out. I wonder if I could alter this cookie dough recipe with graham cracker crumbs instead. Hm. Challenge accepted!

  5. I swear these are the most perfect cubes of cookie dough I have ever seen! And made with peanut butter too?! Heaven! Pinned 😉

  6. These are great! I toasted the flour after reading the comments about raw flour. I also used half whole wheat flour because, you know, healthy. But I wanted to add that as I was afraid they might not set (I have an inability to make fudge–we call it “mom’s making ice cream topping” because that’s always how it turns out!) so I doubled the recipe but only added one can of condensed milk. They came out just fine! Thanks for a yummy idea.

  7. OMG I hope when I die and go to heaven we can eat all these glorious desserts and not get fat or lose all our teeth !!!

  8. Everybody knows that cookie dough is probably better than baked cookies anyway. I’m so glad we can now eat it without anybody saying we’re crazy. These look fantastic.

  9. Guess I picked the wrong week to avoid peanut butter and chocolate! This is genius. I haven’t been able to eat cookie dough with a clear conscience in forever, and now I can again! Yay!

    Thanks for coming up with this. Cookie dough bars. Amazing.

  10. Yikes is right! This recipe is perfect for the cookie dough cravings – LOVE the peanut butter addition. I just know the whole pan would be gone like *that* Thanks for sharing, Aimee, this one is a winner!

  11. Woot! Eggless cookie dough for the win. These bars look like the perfect combination of decadent and gorgeous. Pretty!
    Pinning.

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