Peanut Butter Truffle Cookie Bars

Published Date: April 3, 2023

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A stack of peanut butter truffle cookie bars on a piece of parchment paper.

Peanut Butter Truffle Cookie Bars are deliciously decadent dessert bars made with store-bought cookie dough and a 3-ingredient peanut butter truffle filling!

Grab another easy-to-make recipe that also uses ready-to-bake cookie dough by checking out these Mini Toll House Pies! Served with ice cream and a drizzle of chocolate syrup!

A stack of peanut butter truffle cookie bars on a piece of parchment paper.

Grab a square of these Peanut Butter Truffle Cookie Bars and prepare to be amazed! These wonderfully thick and rich bars sandwich a salty, sweet smooth peanut butter layer between baked cookies!

They’ll instantly curb any sweet tooth and pair best with an ice-cold glass of milk! Make a batch for your next potluck, cookout, or weekend treat!

Taste: Each bite starts and ends with a sweet chocolate chip cookie! But wait – there’s more! Right in the middle of the cookie is a salty, sweet peanut butter layer that ties the whole dessert together!

Texture: These bars have texture layered upon texture! At the bottom is a soft cookie topped with a creamy, smooth peanut butter truffle-like filling (sort of like Buckeyes) and then finished with a crisp cookie topping.

Overhead photo of chocolate chip peanut butter bars on a table being cut up.

These Peanut Butter Truffle Cookies give off bakery-level vibes, yet they’re brilliantly made with refrigerated ready-to-bake cookie dough! This makes baking a batch easy without making homemade cookie dough from scratch, saving time and mess!

You’ll need a 16 oz package of ready-to-bake dough to make these bars. This can be in the flat, pre-portioned package or in the tube of dough; use whatever you prefer!

You can mix it up using chocolate cookie dough instead of chocolate chip. And for an even bigger blast of peanut buttery goodness, use peanut butter cookie dough!

Ingredients to make peanut butter truffle bars on a wooden table.
  • Line The Pan – The parchment paper may slip around while you press the dough into the pan; therefore, spray the bottom and sides of the pan with cooking spray before adding the parchment. Then, line the pan with parchment paper, making sure to press it down so that it sticks. Leave a little extra parchment paper hanging over the sides to be able to pull the bars out easily before slicing.
  • Reserve Dough – Make sure you don’t use the entire package of cookie dough on the bottom of the pan! You want to reserve some to top the peanut butter layer with before baking. If you use a 24-count package of cookie dough, press 14 into the bottom of the pan. And if you use a tube of cookie dough, I find that pressing about 9.5 to 10 ounces of dough onto the bottom is just the right amount of coverage. Afterward, sprinkle the reserved cookie dough on top of the peanut butter layer!
  • Topping – If you like, top these bars with additional chocolate or peanut butter chips before baking. Just be sure to press them slightly into the dough so that they stick to the dessert!
  • Chill To Slice – The best way to slice these bars neatly and clean is to chill the bars for an hour once they’re completely cool. I’d also suggest wiping your knife clean between each cut.
Step by step photo collage showing how to make peanut butter truffle bars.

These Cookie Truffle Bars are a dessert that has all the chocolaty, peanut butter flavor you could want! As do these Rice Krispie Peanut Butter Balls and Peanut Butter Pretzel Love Bugs!

These bars don’t need to be stored in the fridge, though if they’re stored at room temperature, the center will soften a bit. Some may prefer a firmer center while others enjoy it soft.

I like storing them in the fridge and pulling them out about 1 hour before serving. However, store them where you prefer in an airtight container and enjoy them within 3 to 4 days.

Peanut Butter Truffle Cookie Bars on a piece of parchment paper next to a glass of milk.

How Many Bars Does This Recipe Yield?

An 8×8-inch pan of these bars will actually yield 16 squares since they’re so rich. You could also cut them into rectangles which would yield 15 bars, or just cut them into 9 squares.

Can I Make These Bars Using Chunky Peanut Butter?

Yes, feel free to use chunky peanut butter in place of creamy peanut butter. Doing so would add a tasty texture to the peanut butter layer.

What Else Can I Top These Bars With?

You can top these bars with chopped peanuts, Reese’s Pieces candy, or chopped-up peanut butter cups. You could even add a drizzle of melted chocolate over the bars once they’ve cooled.

Can The Peanut Butter Layer Be Made With Natural Peanut Butter?

I wouldn’t recommend using natural peanut butter as it has a runnier consistency. Doing so would alter the final texture of the peanut butter layer.

A woman's hand holding a chocolate chip peanut butter truffle bar with a bite taken out of it.
A stack of peanut butter truffle cookie bars on a piece of parchment paper.

Peanut Butter Truffle Cookie Bars

Peanut Butter Truffle Cookie Bars are deliciously decadent dessert bars made with store-bought cookie dough and a 3-ingredient peanut butter truffle filling!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: peanut butter bars, peanut butter chocolate chip bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 16 people
Calories: 341kcal


  • 8×8-inch baking pan
  • parchment paper
  • Mixing bowl
  • Rubber spatula
  • Measuring Cups
  • Measuring spoons


  • 1 (16 oz. package) ready-to-bake cookie dough chocolate chip, chocolate, or peanut butter
  • cups creamy peanut butter
  • cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ cup semi-sweet chocolate chips optional topping


  • Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
  • Divide 1 (16 oz. package) ready-to-bake cookie dough to make the crust. If using the 24-count ready-to-bake cookies instead of the tube of dough, press 14 of the cookies into the bottom of the pan so that it covers completely. If using the tube of dough, use about 9.5 to 10 ounces of dough. Reserve the rest of the cookie dough for the top layer.
  • In a medium boxing bowl, beat together 1½ cups creamy peanut butter, 1½ cups powdered sugar, adn 2 teaspoons vanilla extract until smooth.
  • Spread the peanut butter mixture over the top of the cookie dough mixture in the pan. I find it easiest to use clean hands to press into an even layer.
  • Break up the remaining cookie dough into pieces and top the peanut butter mixture, creating an almost crumble-looking topping. Some of the peanut butter layer won't get covered, but the dough should spread as it bakes.
  • Top with additional chocolate chips if desired, pressing them slightly into the dough.
  • Bake for 30 to 35 minutes.
  • Remove from the oven and let cool in the pan on a wire rack for 30 minutes before transferring to the refrigerator to chill for at least 1 hour before slicing.


  • These bars are pretty rich, I recommend slicing them into 16 squares, but you could also do 15 rectangles (2 cuts in one direction and 4 in the other) or into 9 squares.
  • Feel free to use chocolate cookie dough instead of chocolate chip or even peanut butter cookie dough for a super peanut buttery treat.


Calories: 341kcal | Carbohydrates: 35g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 232mg | Potassium: 153mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Calcium: 14mg | Iron: 1mg

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Recipe Rating

  1. I’ve made this a handful of times and it’s always the first dessert to be eaten! My 4 year old helped with every step, and everyone wanted the recipe!

Gabby Hubbell Family Busy Family Recipes Author

From one busy family to another, I see you.

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