The Perfect Peanut Butter Cookie Bars (No-Bake!)

If eating chocolate chip cookie dough topped with a spoonful of peanut butter sounds like your kind of dessert, you are going to absolutely LOVE these peanut butter cookie bars!

These peanut butter cookie bars are rich, creamy, and totally irresistible.

The best part? They’re no-bake! That means less time in the kitchen and more time enjoying every delicious bite.

Peanut butter and chocolate has always been my ultimate flavor combination—it’s the perfect blend of sweet and salty, creamy and rich. That’s why these peanut butter cookie bars hold a special place in my heart.

They’re simple to make, outrageously delicious, and hands-down one of my all-time favorite desserts.

And I’m not the only one—my kids are obsessed, too, as is anyone else who tries them. This is a hands-down crowd-pleaser!

In this post, I’ll show you how to whip up your own batch, along with plenty of helpful tips and tricks to try. Trust me, you’ll love these no-bake cookie bars!

Ingredients

Here’s what you’ll need to make these peanut butter cookie bars:

• Butter – Make sure you use my handy method of how to soften butter fast
• Light brown sugar
• Vanilla extract
• All-purpose flour – If you prefer to make these without gluten, use my favorite gluten-free alternative instead!
• Salt
• Sweetened condensed milk
• Milk – Use what you have on hand; I typically have 2%
• Peanut butter – Get the smooth kind for this recipe
• Semi-sweet chocolate chips

How to Make Peanut Butter Cookie Bars

Ready to get baking? Or, since these are no-bake, should I say making?

First, grab a large mixing bowl and use an electric hand mixer to beat the softened butter until it is nice and fluffy.

Then, add the brown sugar and vanilla extract and beat again.

See that gorgeous fluffy texture?

Next, mix in 2 cups of flour and the salt.

Again, use the electric mixer to get that batter nice and fluffy.

While you’re mixing, go ahead and pour in the condensed milk. Mix it in well, and make sure to scrape the sides.

Then, add the rest of the flour, mixing and scraping.

Note: By this time, the dough will be thick. But, if it’s too dry to even mix, you can add a little more milk, 1 tbsp at a time.

Now, add the peanut butter and beat on a low speed until combined. Don’t overmix.

Finally, stir in the chocolate chips by hand.

Line a 9×13” glass pan with parchment or waxed paper. Spread the dough into the pan and chill for about 1 hour. 

Now it’s time to add that yummy peanut butter chocolate coating on top. To make it, melt the remaining chocolate chips and peanut butter for about 30 seconds in the microwave, then give it a good stir.

Melt it again for 10 more second intervals, stirring well each time until it’s melted.

Spread over the top of the cookie dough.

Chill for a couple more hours or even overnight until the chocolate is set on top. I know, I know. This is the hardest part…waiting!

But you will be well rewarded when it’s finally time to cut, serve, and enjoy!

Storage

These peanut butter cookie bars need to be kept cold. Refrigerating helps them stay firm and maintain their shape. You can store the bars in an airtight container in the refrigerator for 3-5 days or freeze them for up to 3 months.

Variations

1. Swap out peanut butter for another nut butter by using almond butter or cashew butter.
2. Make it nut free and use sunflower seed butter.
3. Add even more fun to the chocolate topping by trying a drizzle of caramel, white chocolate, or a sprinkle of crushed nuts on top.
4. Make these bars gluten-free by using my favorite GF flour.

FAQs

Why is my dough so sticky?

If you find the dough is a bit too sticky to work with, add a bit more flour until the dough reaches a manageable consistency. I recommend adding just a sprinkle at a time—no more than a teaspoon.

Why are my bars crumbly?

The bar dough should not be crumbly. If you find that it is, double-check that the dough is completely mixed and that you’ve used enough peanut butter.

What kind of peanut butter should I use?

Creamy peanut butter works best here. You can use natural or crunchy peanut butter for texture variation—I just don’t recommend it since you won’t get that nice fluffy cookie dough texture.

Can I make these bars vegan?

While these bars do not have any eggs, they do have quite a bit of dairy between the butter, condensed milk, milk, and chocolate chips. I know there are vegan alternatives to all those products, but I have not personally made these cookie dough bars with them, so I can’t vouch for how it tastes.

If you do make these vegan, please let me know in the comments—I’d love to hear how they turn out!

Can I make these bars ahead of time?

Absolutely! They’re great for making ahead since they store well in the fridge or freezer.

I hope you and your family love these cookie dough bars as much as we do! Enjoy.

More Recipes with Peanut Butter

• Homemade Peanut Butter Cups (No-Bake!)
• Quick and Easy No-Bake Chocolate Peanut Butter Cookies
• GF Peanut Butter Blossom Cookies
• 5-Minute Peanut Butter Chocolate Chip Snack Balls

Print