Soft and chewy chocolate cookie bars are topped with a thick layer of creamy peanut butter fudge and luscious chocolate ganache and are sprinkled with chopped peanuts.
I just had to start with a chocolate and peanut butter layered cookie. The combination of chocolate and peanut butter is one of my favorites and I’m guessing it’s one of yours too.
To make these cookies, I started with our chocolate cookie bar recipe as the base. It’s easy to make using a bowl and spoon and it tastes incredible.
Then, I topped it with an amazingly creamy peanut butter fudge. It’s also easy to make by melting white chocolate and peanut butter chips in the microwave, then mixing in peanut butter and a pinch of salt.
It’s pourable when it’s warm but firms up into fudge once it has cooled. It’s the perfect topping for these cookie bars.
To top it all off, I added some luxuriously creamy chocolate ganache and a sprinkling of chopped peanuts.
Let’s make chocolate peanut butter cookie bars!
- mixing bowl
- silicone spatula (or wooden spoon)
- 8-inch square baking pan
- non-stick tin foil (or parchment paper)
- offset spatula, optional
- small saucepan
Tips for making cookie bars:
- Use great-tasting chocolate that you enjoy eating right out of the package. The chocolate flavor really shines through in this recipe so it’s important to use something you love.
- Also, use good quality Dutch-processed cocoa powder or my favorite, Hershey’s Special Dark Cocoa Powder which is a blend of Dutch and natural cocoa for the best flavor.
- Add 1 egg and 1 egg yolk. The extra egg yolk will add richness and moisture to the cookie bars.
- Bake the cookie bars just until the edges look set and the center no longer looks wet. If you shake the pan and the center still jiggles (but doesn’t appear too wet) you can remove the pan from the oven. Your cookies will have a moist, fudgy, brownie-like texture. If you prefer firmer cookies, bake longer.
Peanut Butter Fudge & Chocolate Ganache Topping
To make the peanut butter fudge you’ll melt white chocolate chips (I recommend using Nestle Premier White Morsels) and Reese’s Peanut Butter Chips, then mix it with creamy peanut butter (I use Jif) and a pinch of salt.
When making the chocolate ganache topping, you can simply combine semi-sweet chocolate with heavy whipping cream and melt it over LOW heat on the stove. Just be sure to remove the pan from the heat when about 75% of the chocolate has melted. You don’t want to overheat the chocolate or your ganache will be grainy or greasy.
The residual heat will continue to melt the chocolate.