If you think the cookie dough is the best part, you are going to love these peanut butter cookie dough bars. The white chocolate frosting takes them to the next level and a dusting of festive sprinkles is all you need to dress them up for a party.
Who needs cookies when there is cookie dough? These fun bars skip the baking and let you enjoy that cookie dough flavor without the worry.
They come together quickly and will be a fun change of pace for your sweet tooth. This batch is ready for winter with a Frozen inspired motif.
You can change up the color of the frosting and sprinkles to match any occasion.
Cookie dough is one of my favorite parts about making cookies. While the finished product is good, the dough is usually even better.
While swiping a taste from the bowl is one of those guilty pleasures you get to enjoy as a cook, it’s not something you generally share with guests. Though they might love it, serving them a bowl of dough would seem quite strange.
Plus there are the food safety issues. With uncooked eggs and flour in the dough, it’s not the best idea to go hog wild no matter how tempting it is.
Now I know we have all survived many a bite of uncooked cookie dough and lived to tell the tale. That is a risk-rewards balance I am usually willing to take in my own life too.
However, there are ways to make dough that makes it both more presentable and less risky, so why not? Making the cookie dough egg free and into bars makes it a much more acceptable dessert.
How to Make Peanut Butter Cookie Dough Bars
Just whip up a quick and easy peanut butter dough and stir in some chocolate chips. Pat that into an 8″ square dish.
Then mix up a quick melted white chocolate frosting. This batch was dyed blue for the cold winter feel, but you can customize it however you like.
A dusting of sprinkles makes anything more fun. So of course that is the case with these too.
If you save a little of that white chocolate before you add the coloring, you can drizzle it over the top for even more fun.
Chill it until it is set and cut it into bars. Viola! Your cookie dough dreams can come true!
How to Heat Treat Flour
In recent years, the concerns over eating raw flour have grown. If that is a worry for you, don’t despair. You can still have your cookie dough!
I believe there are companies that sell flour that is treated and safe to consume straight from the bag. Though eating flour from the bag sounds nasty, so I don’t recommend that… but you know what I mean!
But why pay the upcharge when you can treat it yourself? It’s super easy and much more economical.
Just spread the flour over a baking sheet lined with either a silicone mat or parchment paper. That isn’t full necessary, but will help you transfer the flour later.
Put the tray of flour in the oven and bake it at 350F for about 7 minutes. Let the flour cool completely and then use to make all of the edible cookie dough you want!
More Cookie Dough Recipes
If you love cookie dough inspired recipes, you have to try MiMi’s monster cookie dough dip. It has everything you would expect, like peanut butter, oatmeal, and chocolate candies.
Chocolate chip cookie dough dip is another fun option. Try it with pretzels, graham crackers, or apple slices.
For the most decadent treat of them all, try cookie dough cheesecake. It has bits of chocolate chip cookie dough in a creamy cheesecake package.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Peanut Butter Cookie Dough Bars
- 2 cups flour
- ⅓ cup peanut butter
- ½ cup butter softened
- ½ cup packed light brown sugar
- 14 ounce can sweetened condensed milk
- ½ cup mini chocolate chips
- 12 ounces vanilla Almond bark or 2 cups white chocolate chips
- 2 Tablespoons cream
- Blue/teal gel coloring
- Sprinkles of your choice
- Beat together flour, peanut butter, butter, brown sugar, and sweet condensed milk until evenly blended. *Mixture will be thick*
- Fold in mini chips, then press into a lined 8×8 inch pan. Refrigerate.
- To make icing layer, melt almond bark over low heat, whisking together with cream until liquid and smooth. Set aside ¼ cup for drizzling, then stir in gel color.
- Pour over your cookie batter, refrigerate 5 minutes, then drizzle your leftover white icing all over the top. Add sprinkles, and refrigerate at least 4 hours before cutting into squares.