Chocolate Chip Cookie Brownie Bars

Here’s what happens when you combine the delicious forces of soft chocolate chip cookies, fudgy brownies, and peanut butter cups in one pan! These chocolate chip cookie brownie bars are over-the-top in the best way. Definitely bring your sweet tooth to the table.

Chocolate chip cookie brownie bars

Some days I like to share healthier recipes with you.

Today is not one of those days.

Shiny crackly brownie tops

We’re taking a trip down memory lane with this recipe. A brownie bar I published on my blog several years ago, this recipe comes back to life with new photos, new success tips, and even more chocolate. If chocolate chip cookies, brownies, and peanut butter cups are your dream desserts, start preheating your oven now.

Chocolate Chip Cookie Brownie Bars

My husband dreamed up this cookie bar. 6 years ago, after one of his bike races, he said “you should make a chocolate chip cookie layered with peanut butter cups and brownies on top.” Clearly the man was craving chocolate and it didn’t take much convincing for me to bake them. Let’s take a brief moment to reflect on what these insane dessert bars actually are:

  • Are they a brownie?
  • Are they a cookie?
  • A sugar bomb?
  • Your dentist’s worst nightmare?

Yes to all of the above. These chocolate chip cookie brownie bars are the ultimate dessert trifecta: chocolate chips cookies + peanut butter cups + brownies. I made the chocolate chip cookie layer and brownie layer from scratch and I highly recommend you do the same!

9x13 inch pan of cookie dough and peanut butter cups

Chocolate Chip Cookie Layer

The bottom layer is chocolate chip cookie dough. Now I have many chocolate chip cookie recipes including chewy chocolate chip cookies and crispy chocolate chip cookies, but I chose my soft chocolate chip cookies for the base of these brownie cookie bars. They yield a lovely soft and thick cookie “crust”, which is favorable for a thick dessert bar. We wouldn’t really want to sink our teeth into a fudgy brownie, then a hard-as-rock cookie… right? These cookie brownie bars take a long time to bake, so a recipe for SOFT chocolate chip cookies is extra insurance that the entire bar remains on the softer side. Make sense?

Best part of all: no cookie dough chilling!

Once you make the chocolate chip cookie dough, spread it into a lined 9×13 inch baking pan. It will be a very thin layer of cookie dough, so do your best to spread it to the edges. The cookie dough is sticky, but a rubber spatula sprayed with non-stick spray makes this step easier.

Peanut Butter Cup Layer

The peanut butter cups are next! If there’s a peanut allergy in the house, feel free to leave these out completely. I use the miniature Reese’s peanut butter cups, but the extra mini size or even the regular size would be fine. Feel free to chop the peanut butter cups first, but that’s not really necessary. You’ll be cutting the brownie cookie bars into squares anyway! You need about 48 miniature peanut butter cups.

Baking pan with cookie dough and brownie batter

Brownie Layer

And finally, a brownie batter blanket. ♥

I used a homemade brownie recipe for the top layer, but if you’re short on time or don’t have all the ingredients, a box brownie mix is totally fine. However, hopefully I can convince you that homemade brownies are worth it! This layer is a combination of my chewy fudgy brownies and homemade brownies recipe. You need eggs, sugar, flour, and butter– basically all the same ingredients you use for the chocolate chip cookie layer. The chocolate flavor comes from pure chocolate. Pick up two 4-ounce semi-sweet chocolate baking bars from the baking aisle– I like Ghirardelli or Bakers brand.

The brownie layer features perfect crackly brownie tops and the tastes like pure fudge. Paired with chocolate chip cookies and a peanut butter cup and you have total chocolate monstrosity. Crumble them over a big bowl of chocolate ice cream, then laugh when someone asks you “how much chocolate is too much chocolate?”

Chocolate chip cookie brownie bars

Chocolate chip cookie brownie bars

This is what every weekend should look like.

More Bar Recipes

Chocolate chip cookie brownie bars

Chocolate Chip Cookie Brownie Bars

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 24-30 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Here’s what happens when you combine the delicious forces of soft chocolate chip cookies, fudgy brownies, and peanut butter cups in one pan! Feel free to use the homemade brownie batter below or prepare your favorite boxed brownie batter.


Chocolate Chip Cookie Layer

  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • 48 unwrapped miniature peanut butter cups (or 2 cups chopped peanut butter cups)

Brownie Layer

  • 1/2 cup (1 stick; 115g) unsalted butter
  • two 4 ounce (226g) semi-sweet chocolate bars, coarsely chopped*
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (60g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt


  1. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  2. Make the brownie layer first, even though it will go on top: Melt the butter and semi-sweet chocolate together in a medium saucepan on medium heat, stirring constantly (about 5 minutes). Remove from heat and let cool to room temperature. This takes about 15 minutes. Use this 15 minutes to make the chocolate chip cookie layer! Whisk sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla extract, then use a rubber spatula or wooden spoon to fold in the flour and salt until combined.
  3. Make the cookie layer: In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, cream the butter and sugars together on medium speed until combined and creamy. Beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the flour, cornstarch, baking soda, and salt. Beat on low speed until combined, then beat in the chocolate chips. Dough will be thick and sticky. Using a rubber spatula sprayed with cooking spray (to reduce sticking), spread the cookie dough all over the prepared baking pan. The layer will be thin, but will puff up as it bakes. Top with peanut butter cups, then pour the brownie batter on top and smooth with a knife or rubber spatula.
  4. Bake the bars for 40-45 minutes, or until the center no longer jiggles and a toothpick inserted in the middle comes out relatively clean (a few brownie crumbs are OK). During bake time, tent pan with foil if the edges look like they are cooking a lot faster than the center.
  5. Allow the bars to cool completely in the pan. Once cool, lift the parchment paper out of the pan using the overhang on the sides, then cut into squares.
  6. Cover and store leftover brownies at room temperature for up to 1 week.


  1. Freezing Instructions: Freeze baked and cooled brownie bars for up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment. Thaw overnight in the refrigerator, then allow to come to room temperature before serving. Warm them up in the microwave for a few seconds if desired– they’re great with ice cream!
  2. Chocolate Bars: Chocolate bars are typically sold in 4 ounce bars. 2 ounces will be melted down and 2 ounces will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker’s brand, or Lindt.

Keywords: brownies, cookies, chocolate chip cookies

Monster Bars! Aka homemade fudgy brownies, chocolate chip cookies, and Reese's peanut butter cups in ONE!


  1. Now that is what I would like to have for breakfast…can I come work in your office? Kevin did good with these bars…every single layer is amazing! Although I am crushing on that picture of the raw dough and pb cups! I just want that pan and a spoon 🙂

  2. I’m just about start working on a little peanut butter recipe roundup myself – have to for the big day! I need to try your pb&j granola recipe – I definitely need to restock my granola stash this weekend, and I’ve got a jar of grape jelly that could be put to use!

      1. Hahahahahaha Liz I am cracking up. I’ve definitely done that before. And I don’t blame you. My home page right now is insane looking with all of the pictures, it’s hard to find where to comment!

  3. Sally – I’m planning on making these tomorrow for a dinner party tomorrow night but I won’t be the only one bringing dessert. I know you can sometimes cut 9×13 recipes in half and make them in an 8×8. Do you think that would work with this recipe? I’m sure if I just make the whole thing, they will all be eaten since they look AMAZING!

    1. Hey Adrianne! You are right that you may cut recipes in a 9×13 in half to make in a 8×8 pan. However, it would be tough to cut this recipe in half because you would have to cut both the homemade cookie recipe and the brownie recipe in half. That’s nearly impossible, especially since both recipes call for an odd number of eggs. I would make them in a 9×13 pan. Trust me, you won’t have too many leftovers!

  4. Just a thought but have you thought of using your peanut butter cookie recipe in place of the chocolate chip cookie? That came to my mind immediately! I am a nut butter lover as well! Sooooo making these for my upcoming birthday. Thanks!

    1. That sounds wonderful Danielle! What a great idea. Kevin asked for chocolate chip cookies on the bottom, so that’s why I went with chocolate chip. Peanut butter sounds heavenly! Let me know how they go. Happy early birthday!

  5. Heavenly – I made the Brownie Peanut Butter Cup Chocolate Chip Cookie Bar, I used your chocolate chip cookie recipe but a box mix for the brownies (Ghirardelli like you suggested). These are AMAZING! I will definitely make them again but will try your brownie recipe next time. I didn’t have much time to make them so the box won. I am excited to try more of your layered desserts!

    1. Hey April! thank you so much for the report back – I’m glad you liked these! The box mix does save a few extra steps for sure. Thank you for reporting back about them. I want one right now 🙂

  6. hi sally im from manila i tried making your cookies a recipe and one thing i can say to them it’s the best ive iver tried and tasted home made esp the death by choc and peanut butter cookies. My sisters even loved it too. Finally ive found a great recipe! Looking forward for more yummy recipes!

  7. Is it okay to use light brown sugar in the cookie dough recipe? I hardly ever have brown sugar on hand since I hardly ever use it. Thanks! If it makes a big difference in the recipe, I will buy it, though 🙂

  8. All of your brownie recipes look amazing. (actually all of your recipes for that matter!!!) Was curious to know if you have ever tried making these or any of your brownie recipes in mini baking cups for individual bite sized pieces. I would guess baking time would need adjusting, or maybe even oven temp. Just wanted something a little neater and easier to package for party platter or gift giving.

  9. Hi Sally 🙂
    So glad to read that everything is moving along nicely with all the wedding planning & that u have settled in comfortably in the new apartment.
    I am thinking of making these tomorrow to share with my husband’s family..have made them before, once I even layered 1/2 with PB cups & the other 1/2 with Rolo’ u think using Snickers bites would work? Also I think the very 1st picture on this post shows the bars in a glass baking I right? Do u recommend baking these in a glass pan or a metal pan?
    Thanks much!

    1. Hi Kara! I actually baked these in a metal pan – the one pictured. The first photo’s background is the entire sheet of brownies taken out of the pan – just not fully sliced yet. You can use a glass pan, though. The bars may take a little less time, since they’ll most likely brown quicker. Snickers bites would be so good here!

  10. You have the best recipies I have ever seen!!
    Most people use some ingredients that are found only in certain places, not all over the world. I love it that all your recepies use such basic ingredients and taste great

  11. Hi! My fiance LOVES peanut butter and chocolate and I am so excited to find this recipe. I am going to use your soft & thick PEANUT BUTTER cookie recipe on the bottom with Reeses Easter Eggs and then your cocoa powder brownies (cuz thats what I have on hand!) He’ll be super surprised when he gets home. Thanks for all the fantastic recipes you do. Can’t wait to try the Red Velvet Oreo Brownies.


  12. Hi sally! So I made these and everyone is CRAZY about them! Absolutely everyone! I am going to bring some in one of my classes for my classmates to try too. My boyfriend loves them so does my roommate and her boyfriend! Everyone is threatening to eat the whole container! So delicious! (I kept eating the crumbs as I cut the admittedly). I made mine in a glass pan unfortunately. It is the only 9×13 my grandmother had. So I forgot about the fact that it would take less time in a glass pan than metal…so my cookie layer was pretty dark but still tasty! And her pan has a curve shape so my bars on the outside had a funny shape but they came out so well and I was so excited I had to tell you!! I cut my bars in half because they were incredibly thick and ginormous! Thanks for the killer recipe!

  13. hi,made this a few months ago and it was really great!!. I’m planning to make it again, but this time I’ll add some caramel syrup in between the layers…what you think?? thanks for all your delicious and no-fail recipes! 🙂

  14. Hi Sally! These cookie bars look awesome. I would like to bake them for my Christmas platter, but I’m wondering if they would freeze well?

    Thank you!

    1. absolutely! I find they freeze well up to 2 months. Thaw overnight in the refrigerator, then allow to come to room temperature before serving.

  15. Hi Sally,

    I only have a 22cm x 30xm glass dish, which is quiet thick like a casserole dish. Do you think this will work? I am scared the cookie base might not bake completely whilst the brownies does.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally