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. This egg free cookie dough recipe is 100% safe and 100% delicious.

Stack of peanut butter cookie dough bars cut into small squares.

The long standing traditions of sneaking bites of cookie dough from the mixing bowl while making cookies proves that there’s just something about cookie dough that’s extra appealing.

Maybe it’s the soft texture that instantly releases the sweet buttery flavor, or just the fun of eating something you’re not “supposed” to eat, but everyone LOVES cookie dough!

That said, we know that eating raw eggs poses plenty of health risks. Since most cookie dough recipes contain at least an egg or two, you’ve gotta get creative to get your cookie dough fix!

That’s where this recipe comes in. I created a completely egg-free peanut butter cookie dough that you can chill, slice and eat, with no baking required.

Of course, I also added a later of chocolate peanut butter topping to make them even more indulgent! These cookie dough bars are every cookie dough lover’s dream dessert.

Two pieces of peanut butter cookie dough bars cut into squares.

Ingredient Notes

  • Sweetened condensed milk – NOT regular milk or evaporated milk
  • Peanut butter – Creamy shelf-stable peanut butter works best in this recipe.
  • Chocolate chips – I used mini morsels for the cookie dough and regular sized for the topping. Want even more peanut butter? You can substitute peanut butter morsels in the cookie dough portion of the recipe.
  • Butter – Using unsalted butter allows you to control the salt in the finished treats!
  • Flour– be sure to heat treat the flour before using!

How to cook raw flour

One note before we get to making the Peanut Butter Cookie Dough Bars: you need to cook the raw flour first to make sure any unsafe bacteria are killed.

You can do this in a couple of ways. My favorite way is to heat the flour in the microwave.

Put the flour in a microwave safe bowl and heat it for 30 seconds at a time, stirring between intervals, until the flour reaches 160 degrees F.

You can also toast your flour in a 350 degree oven for about 5 minutes to make it safe to use in these raw cookie dough bars.

Once your flour has been heated enough to kill any nasty microbes lurking around, let it cool completely, then get ready to make the best-ever Peanut Butter Cookie Dough Bars!

Peanut butter cookie dough with chocolate topping on a white plate.

Step by Step Instructions

STEP 1. Make the cookie dough

Cream together butter and brown sugar until well combined. Add the peanut butter and vanilla extract and continue to mix until the mixture gets fluffy. Now add the flour and condensed milk and beat to combine. Fold in the chocolate morsels.

Press the dough into a baking dish.

STEP 2. Topping

Melt the other chocolate morsels and the remaining peanut butter together in the microwave and then stir to make sure everything is fully combined. Spread the mixture evenly over the cookie dough.

STEP 3. Chill

Place the pan in the refrigerator and chill for at least 3 hours or as long as overnight. Once firm, cut the bars into bite sized pieces and enjoy!

Recipe FAQs

Do you have to cook flour before using it in cookie dough?

For food safety reasons, the answer is yes. Consuming raw flour is not advisable!

What size pan should I use?

I tested this recipe using a square 8 x 8 baking dish. Other sized pans will work too, it’ll just change the thickness of the bars.

Can you bake this cookie dough?

No, this cookie dough recipe contains no baking soda so it wouldn’t work baked in the oven. It was specifically designed to be enjoyed raw!

Tips and Tricks

  • Store your Peanut Butter Cookie Dough Bars in a covered container either at room temperature or in the fridge. They’ll stay good for about a week.
  • Make sure to spread the chocolate topping in an even layer over the cookie dough. Use a flat spatula or the back of a spoon to make sure all the parts of the dough are covered.
  • If you want a straight up peanut butter cookie taste, feel free to leave the chocolate chips out of the dough or replace them with peanut butter morsels.
Stack of peanut butter cookie dough bars on a white plate.

Cookie dough addicts rejoice! No more risking your health to sneak bites of delicious raw cookie dough.

Peanut Butter Cookie Dough Bars are the nutty, sweet and almost addictively tasty dessert that every peanut butter and chocolate lover dreams of!

Yield: 64 pieces

Peanut Butter Cookie Dough Bars

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


For the Cookie Dough:

  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • ¼ cup creamy peanut butter
  • 2 cup all-purpose flour
  • 1 can (14oz) sweetened condensed milk
  • 2 cup mini chocolate chip morsels

For the frosting:

  • ¾ cup creamy peanut butter
  • ¾ cup semi-sweet chocolate chip morsels


  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.


  • Store your Peanut Butter Cookie Dough Bars in a covered container either at room temperature or in the fridge. They'll stay good for about a week.
  • Make sure to spread the chocolate topping in an even layer over the cookie dough. Use a flat spatula or the back of a spoon to make sure all the parts of the dough are covered.
  • If you want a straight up peanut butter cookie taste, feel free to leave the chocolate chips out of the dough or replace them with peanut butter morsels.
  • Be sure to heat treat your flour before using!
  • 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. These look nothing short of AMAZING. And dangerous. Because I fear I won’t want to share with my family…

    10. 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.

    11. 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!

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

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