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Stack of peanut butter stuffed chocolate cookie bars with the top bar missing one bite
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5 from 4 votes

Peanut Butter Stuffed Chocolate Cookie Bars Recipe

Peanut Butter Stuffed Chocolate Cookie Bars are a different way to enjoy your favorite flavor combination. These are a must try!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 bars
Calories: 271kcal
Author: Dorothy Kern
Cost: 15



  • ½ cup (113g) unsalted butter, melted
  • cup (67g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup (17g) unsweetened cocoa powder (use special dark to get the dark look of these bars)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ (155g) cups all-purpose flour
  • 1 cup (170g) chocolate chips (semi-sweet or milk)

Peanut Butter Filling:

  • ¾ cup (200g) peanut butter
  • 1 cup (113g) powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk


  • Preheat oven to 350°F. Line an 8x8-inch pan with foil and spray with nonstick cooking spray.
  • Place melted butter in a large bowl. You just need a wooden spoon to mix these! Add granulated and brown sugars and stir until the mixture is smooth. Stir in egg and vanilla extract.
  • Stir in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bow. Slowly stir in chocolate chips.
  • Press half of cookie dough in the bottom of the prepared pan. Layer will be thin. If it sticks to your hands spray them with nonstick cooking spray so they don’t stick, or press them down with a spatula.
  • Place peanut butter in a medium microwave-safe bowl. Heat for 45 seconds, or until it’s smooth and liquid. Whisk in the powdered sugar, vanilla, and milk. Switch to a wooden spoon or spatula and stir until combined. Mixture will be thick. Spread over cookie layer leaving a small border around the edges.
  • Use your hands to press the remaining cookie dough on top of the peanut butter layer, being sure to seal the edges. There will be just enough cookie dough for a thin layer.
  • Bake for 28-33 minutes or until the top looks no longer glossy. Cool completely before slicing into bars.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.



You cannot use anything larger than an 8x8-inch pan or the cookies won’t fit. If you prefer a larger pan, you can double the entire recipe and use a 9x13-inch pan.


Serving: 1serving | Calories: 271kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 227mg | Potassium: 156mg | Fiber: 2g | Sugar: 26g | Vitamin A: 260IU | Calcium: 24mg | Iron: 1mg