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.
Sometimes you crave peanut butter cookies. Sometimes you crave chocolate chip cookies. And sometimes you just want to eat the cookie dough. Today brings it’s all together in one dessert.
Why Eat Cookie Dough Bars
The long standing traditions of sneaking bites of chocolate chip 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!
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 layer of chocolate peanut butter topping to make them even more indulgent! These cookie dough bars are every cookie dough lover’s dream dessert.
Ingredients You Need
- 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!
How to Make Cookie Dough Bars
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 square baking dish.
Add the 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. 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!
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.
More Cookie Dough Desserts
- Peanut Butter Cookie Dough truffles are safe little bites of deliciousness!
- Peanut Butter Cookie Dough dip with Reese’s! Creamy and absolutely amazing!
- Chocolate Chip Cookie Dough Cupcakes: fluffy clouds of cookie dough frosting!
Pin this now to find it later
Pin It
Peanut Butter Cookie Dough Bars Recipe
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- ¼ cup creamy peanut butter
- 2 cups all-purpose flour
- 1 can sweetened condensed milk 14 ounce
- 2 cups mini chocolate chip morsels
For the frosting:
- ¾ cup creamy peanut butter
- ¾ cup semi-sweet chocolate chip morsels
Instructions
- 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.
- Press into an 8inx8in baking dish.
- 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.
- Refrigerate for 3 hours (or overnight). Cut into bite sized pieces. Store in a covered container for up to a week.
I made these but I jumped to the recipe BEFORE I saw the comment about heat treated flour! I had to throw the entire batch into the garbage. What a waste. Perhaps the note about the flour needing to be heat treated could be included in the actual recipe.
I have a note in the recipe card to heat treat your flour first. Sorry you missed it 🙁
I made your no bake cookie dough recipe and it turned out perfect! Very tasty and it actually looked just like the picture!! That’s ’a first’ for me-I have a hard time slicing bars to look that good lol Will definitely be making them again and probably for Christmas giving. Thank you Aimee ❤️
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!
She mentions cooking the flour in the typed description before the recipe card. I wondered the same thing so I scrolled back up (after clicking the jump to recipe) and found it.
We made these, exact measurements. So sweet I had upset stomach all day. Only had one bar.
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!
I didn’t have any issues. The key would be to slice them before the chocolate topping hardens completely!
I don’t think it gets better than cookie dough and peanut butter! Yum! These look so good!
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
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!
Good luck and let me know how it turns out!!
I swear these are the most perfect cubes of cookie dough I have ever seen! And made with peanut butter too?! Heaven! Pinned 😉
I made this a few days ago. Delicious recipe! I added extra peanut butter to the dough and Reese pieces.
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.
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 !!!
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.
Seriously drooling right now! I would love some of these right now.
These look nothing short of AMAZING. And dangerous. Because I fear I won’t want to share with my family…
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.
Raw dough in edible form… Sign me up! These look amazing. Pinned.
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!
Woot! Eggless cookie dough for the win. These bars look like the perfect combination of decadent and gorgeous. Pretty!
Pinning.