The Best Peanut Butter Chocolate Chip Cookie Dough Bars

Easy No Bake Chocolate Chip Cookie Dough Bars

A friend of mine who was a repeat customer of my Etsy bakery, which I have since closed, told me that she stopped at a kiosk in the Mall of America once for a very expensive glob of cookie dough. She was greatly disappointed and said my cookie dough is waaaaay better than what she overpaid for. That made me feel all warm and fuzzy!

Edible cookie dough has a way of doing that to a person! Some of my favorite edible cookie dough is Reese’s , M&M , and Triple Chocolate ! And we can’t forget about one of my reader’s all-time favorites, Chocolate Chip !

I will let these thick Peanut Butter Chocolate Chip Cookie Dough Bars , loaded with chocolate chips, packed with peanut butter, and topped with the sweetness of chocolate do the rest of the talking!

• Reese’s
• MM
• Triple Chocolate

What You’ll Need for the Cookie Dough

1/2 cup Butter, Softened

3/4 cup Brown Sugar

1 tsp Vanilla

1/4 cup Creamy Peanut Butter

2 cups Flour

1 (14 oz) can Sweetened Condensed Milk

2 cups Mini Chocolate Chips

And for the Top Layer

3/4 cup Peanut Butter

3/4 cup Chocolate Chips

How to Make the Best Peanut Butter Chocolate Chip Cookie Dough Bars

Beat 1/2 cup softened butter and 3/4 cup brown sugar until well combined. Add 1 tsp vanilla and 1/4 cup creamy peanut butter and beat until fluffy.

Add 2 cups flour and 1 (14 oz) can of sweetened condensed milk. Beat until well blended.

Fold in 2 cups mini chocolate chips.

Press evenly into 8 x 8 pan.

Melt 3/4 cup creamy peanut butter and 3/4 cup chocolate chips in a sauce pan over low heat, constantly stirring until well melted/combined.

Pour over cookie dough. Refrigerate until firm, then cut into bite size pieces.

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Clean Lines – If you want pretty, straight lines when you serve these, just line your pan with parchment paper before putting the cookie dough in the pan. Once they are firm you’ll be able to pull the slab of cookie dough right out for easy cutting!

Storing – Make sure to store these covered, otherwise they will dry out.

Thickness – If you want thinner bars, use a 9 x 13 pan instead.

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