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+ servings
stack of peanut butter cookie dough bars on parchment

Peanut Butter Chocolate Cookie Dough Bars

Egg-less dark chocolate cookie dough is pressed into a pan and topped with a white chocolate peanut butter. This is the best way to eat cookie dough!
Servings 30 squares
Author Dorothy Kern


  • 1/2 cup butter softened
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 1/3 cup Hershey’s Special Dark unsweetened cocoa powder or you can use regular unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 cup white chocolate chips
  • 1/4 cup creamy peanut butter I use Skippy Naturals


  • Line an 8x8” pan with foil and spray with cooking spray. The foil is for easy removal.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and milk until smooth. Mix in cocoa powder.
  • Beat in flour and until well blended. Press into prepared pan.
  • Place white chocolate chips and peanut butter in a medium microwave safe bowl. Heat on HIGH in 30 second intervals, stirring in between, for about 1 minute. It may need an extra 15-30 seconds depending on your microwave. Spread over cookie dough in pan. Chill until set.
  • Once hardened (about 2 hours), remove from refrigerator and let sit at room temperature for about 30 minutes before slicing so that the topping doesn’t shatter. Store in a covered container in the refrigerator.