These Buckeye Cookie Bars take everything you love about classic Buckeye candies and turn it into soft, chewy, perfectly layered cookie bars with creamy peanut butter and rich chocolate.
They’re simple to make, come together in under 30 minutes of prep and bake time, and slice beautifully into nine thick, bakery-style bars. Perfect for potlucks, school treats, holiday trays, or just a cozy afternoon pick-me-up.
Buckeye Cookie Bars
Why You’ll Love This Recipe
- Familiar flavor combo — peanut butter and chocolate is always a win.
- Easy to make — no special equipment needed.
- Thick and chewy texture — like the perfect brownie-meets-cookie bar.
- Fun extra peanut butter topping — those little PB “buckeye bites” on top are cute and delicious.
Ingredients
Cookie Base
- ½ cup melted butter, cooled
- ⅓ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 egg
- ½ teaspoon vanilla
- ¼ cup cocoa powder
- 1 ⅓ cups flour
- ½ teaspoon baking soda
- 1 cup chocolate chips
Peanut Butter Filling
- ½ cup peanut butter
- 2 tablespoons melted butter
- 2 tablespoons light brown sugar, packed
- ½ teaspoon vanilla
- ¾ cup powdered sugar
Instructions
Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
Make the peanut butter filling:
In a small bowl, combine peanut butter, melted butter, brown sugar, and vanilla. Stir until smooth (about 1 minute).
Add powdered sugar and mix until a soft, pliable dough forms. Set aside.
Make the cookie dough:
In a medium bowl, stir together melted butter, granulated sugar, and brown sugar until well combined.
Add egg and vanilla, and mix again.
Add cocoa powder, flour, and baking soda. Stir just until the dough forms.
Divide the cookie dough in half. Press half into the bottom of your prepared baking dish.
Sprinkle half of the chocolate chips over the bottom dough layer.
Divide the peanut butter filling in half. Spread half gently over the dough layer.
Add the remaining cookie dough on top and spread to cover.
Roll the remaining peanut butter filling into about 9 small balls.
Place them on top of the bars.
Bake for 23 minutes.
Remove from the oven and immediately sprinkle with the remaining chocolate chips.
Allow to cool completely, then lift out using the parchment and slice into 9 bars.
If you love chocolate and peanut butter, check out this homemade chocolate peanut butter recipe.
FAQ & Tips
Can I double this recipe?
Yes! Just bake in a 9×13 pan. Add 3–5 minutes to the bake time.
Does it matter what type of peanut butter I use?
Creamy, shelf-stable peanut butter works best. Natural peanut butter can work, but may result in a softer filling.
Can I freeze these?
Absolutely. Slice into bars and freeze in a single layer, then store in a freezer bag for up to 2 months.
Buckeye Cookie Bars
Ingredients
Cookie Base
- ½ cup melted butter cooled
- ⅓ granulated sugar
- ½ light brown sugar packed
- 1 egg
- ½ tsp vanilla
- ¼ ccup cocoa
- 1 ⅓ cup flour
- ½ tsp baking soda
- 1 cup chocolate chips
Filling:
- ½ cup peanut butter
- 2 tbsp melted butter
- 2 tbsp light brown sugar packed
- ½ tsp vanilla
- ¾ cup powdered sugar
Instructions
- Line an 8×8 baking dish with parchment paper.
- Preheat the oven to 350 degrees.
- Begin by making your peanut butter filling.
- Combine all the peanut butter, melted butter, brown sugar and vanilla in a small bowl. Stir by hand for 1 minute, or until the mixture is smooth.
- Add powdered sugar and mix until the mixture is soft and pliable.
- Set aside.
- Combine melted butter, brown sugar and granulated sugar in a mixing bowl.
- Stir until well combined.
- Add egg and vanilla and mix well.
- Add cocoa, flour and baking soda, mix until all of the ingredients are incorporated.
- Divide the dough in half.
- Press half of the cookie dough in the bottom of your prepared baking dish.
- Sprinkle half of the chocolate chips over the cookie dough.
- Divide the peanut butter filling in half.
- Spread half of it over the cookie dough.
- Add the remaining cookie dough to the top and spread it to cover the peanut butter layer.
- With the remaining peanut butter filling, you can form little peanut butter balls by hand, there should be just enough to make ten balls.
- Place nine of these over the top.
- The remaining peanut butter ball is intended to be popped into your mouth and taste tested.
- Bake at 350 for 23 minutes.
- Remove from the oven and sprinkle the remaining chocolate chips over the top.
- Allow to cool completely before cutting.
- Once the cookie bars are cooled, you can gently lift the parchment paper from the dish and cut into 9 delicious servings.
Nutrition
More treats perfect for holiday sweets trays:
- Reindeer Cake Pops
- Christmas Linzer Cookies
- Grinch Macarons
- Grinch Peanut Clusters
- Gingerbread Coffee Cake
- Wafer Reindeer
- Gingerbread Face Cupcakes
- Chocolate Bourbon Pumpkin Bread
- Marshmallow Fudge
- Peanut Butter Kiss Cookies
Because they freeze so well, the peanut butter and chocolate bars can be made well in advance of the holidays. I like to make batches of these and other cookies and squares and pop them in the freezer early so I don’t have to try to bake under the stress of the holiday season.
These lemon bars also freeze really well and remind me of my step-mom. I learned the idea of baking ahead of the holidays and stocking the freezer from her. She was then able to sit down and celebrate with us during the holiday season instead of being stuck in the kitchen away from the rest of the family.