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Chocolate Chip Cookie Dough Bars are a cookie dough lovers dream dessert! Perfectly creamy and sweet, and with no raw egg in them, they’re sure to become a favorite treat.
Do you love cookie dough? Be sure and try Monster Cookie Dough Bars, Edible Cookie Dough Bites, and 5-Ingredient Cookie Dough Bark.
Chocolate Chip Cookie Dough Bars Recipe
The best part of making cookies is always eating a spoonful of the cookie dough! Which is why these cookie dough bars are always a hit at my house.
Soft, creamy chocolate chip cookie dough with two kinds of sugar – powdered sugar to make it silky smooth, and brown sugar to replicate that iconic cookie dough texture – a can of sweetened condensed milk to make it so creamy and sweet, and then they’re loaded with mini chocolate chips.
Growing up, my brothers and I would make cookies but instead of actually making the cookies, we would divide the cookie dough into bowls and then eat it with a spoon. It’s one of my favorite childhood memories to this day 🍪
There was no worry about raw egg or the raw flour, but rest assured, this recipe fixes that because it calls for no egg in it so it’s perfectly safe to eat.
If you really want to be cautious, be sure and also use heat-treated flour as well. You can either buy flour that has already been heat-treated, or I have also included simple instructions for heat-trading flour at home. It’s so simple to do yourself if wanted.
Ingredients Needed
- Salted Butter : I prefer salted butter to help with the sweet & salty balance, however, if you prefer unsalted butter then use that. Add a pinch of salt if needed.
- Powdered Sugar : This gives the bars a smooth and soft texture.
- Light Brown Sugar : A little but of brown sugar gives the cookie dough bars that iconic cookie dough texture.
- Vanilla Extract
- All-Purpose Flour : I use unbleached all-purpose flour. For those concerned about eating raw flour make sure you are heat treating the flour prior to making the recipe. Also, allow time for the flour to cool completely before adding it into the bars. You don’t want to be adding warm flour to the cookie dough mixture.
- Sweetened Condensed Milk
- Mini Chocolate Chips
- Milk Chocolate Chips
- Oil : This helps the chocolate chips melt smooth for the topping. Any oil can be used; coconut, vegetable, canola, or use some shortening.
How To Make Chocolate Chip Cookie Dough Bars (Printable Recipe Card)
Line a 9×9-inch square baking pan with parchment paper making sure to leave some overhang on the sides; this helps make it easier to pull the bars out and cut into squares. You could also spray the pan with cooking spray if wanted.
In a mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter, powdered sugar, and light brown sugar until light and fluffy; about 2 minutes.
Add in the vanilla extract and beat just until combined.
Add half of the flour and half of the sweetened condensed milk and beat on low speed just until combined. Add the remaining half of flour and remaining sweetened condensed milk and beat on low speed just until combined.
Stir in the mini chocolate chips.
Dump the cookie dough into the prepared pan and firmly press it down to form an even layer inside the pan. If the dough is too sticky, spray your fingers with cooking spray and then sprinkle a little flour on them. You could also try using a plastic spoon to press the cookie dough into the pan, as that usually helps prevent the stickiness.
Cover the pan with a lid or plastic wrap, and refrigerate for at least 4 hours, or up to overnight.
In a microwave-safe bowl, add the milk chocolate chips and oil, heat in the microwave in 30-second increments, stirring after each one, until it’s completely melted and smooth.
Pour the chocolate over top the chilled cookie dough bars and smooth it out into an even layer. Immediately sprinkle with the mini chocolate chips.
Refrigerate the bars for 1 hour or until firm. Cut into squares and enjoy! Keep the cookie dough bars stored in the fridge and eat chilled. For a softer cookie dough bar, allow the bars to sit out at room temperature for a few minutes to soften.
How To Store Cookie Dough Bars
These bars need to be stored in the refrigerator for up to 5-7 days. You can eat the bars chilled from the fridge (but the chocolate topping will be hardened). For a softer texture cookie dough bar, let the bars sit out at room temperature for a few minutes until softened.
Leave the cookie dough bars inside the pan, covered, for storage. Or you can also transfer the squares into an airtight container for storage.
Variations & Substitutions For Cookie Dough Bars
- Milk Chocolate Chips : For the chocolate topping, feel free to swap out the chocolate chips used; dark chocolate, semi-sweet chocolate, peanut butter chips, can all be used successfully.
- Mini Chocolate Chips : I highly recommend only use mini chocolate chips because of their smaller size and texture, but if you need to, use regular milk chocolate chips or semi-sweet chocolate chips inside the cookie dough bars.
- Chocolate + Peanut Butter Variation Idea : For the chocolate topping, melt 1/2 cup chocolate chips + 1/2 cup creamy peanut butter in the microwave. This makes the chocolate topping really smooth and silky, and gives it a peanut butter twist.
- Powdered Sugar : I like using the combination of powdered sugar + light brown sugar, but if you love that really iconic gritty, sugary texture of cookie dough then omit the powdered sugar completely and just use all light brown sugar (so 3/4 cup total brown sugar).
- Garnish Variation Ideas : Top the cookie dough bars with mini chocolate chips, mini m&m’s, chopped Reese’s, chopped candy bars, sprinkles, chopped up Oreo cookies or other cookies, etc. Lots of ideas to change it up!
Recipe Tips
- Use Mini Chocolate Chips : It’s best to use the mini sized chocolate chips inside the cookie dough bars because they have a smaller texture, which pairs better with the creamy chilled dough. Plus, each bite will be loaded with mini chocolate chips rather than maybe 1 or 2 bigger chocolate chips.
- Fridge Time : The cookie dough needs time to chill, set, and firm up in the fridge before adding the chocolate topping and cutting into squares.
- Make-Ahead : You can easily make these bars the day before. Simply prepare the cookie dough and let it refrigerate overnight. Or you can prepare the cookie dough bars completely, according to the recipe instructions, and store them in the fridge until you need them.
How To Heat Treat Flour
I know people have mixed opinions on using heat-treated flour in no bake treats. I am not here to say if you should or should not do it, but if you want to use heat-treated flour, then here is how you do it. The most important thing is to make sure the heat-treat flour is cooled completely before adding it into the cookie dough batter.
- Oven Method : Heat the oven to 350 degrees F. Spread the flour onto a rimmed cookie sheet. Bake for 7-10 minutes or until the flour reaches a temperature of 160 degrees F. Sift the flour through a fine mesh sieve or strainer, and allow it to cool completely.
- Microwave Method : Add the flour to a microwave-safe bowl and microwave in 30-second intervals, stirring well between each burst to break up hot spots and ensure even heating. Once the flour has reached a temperature of 160 degrees F then you’re done. Sift the flour in a fine mesh sieve or strainer, and let it cool completely.
Chocolate Chip Cookie Dough Bars
Equipment
Ingredients
Cookie Dough Bars
- 1/2 cup (1 stick) salted butter softened
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (see notes for heat-treated instructions, if wanted)
- 1 can (14 oz) sweetened condensed milk
- 1½ cups mini chocolate chips
Chocolate Topping
- 1 cup milk chocolate chips
- 1 teaspoon oil (coconut, canola, vegetable, or shortening)
- 1/2 cup mini chocolate chips
Instructions
- Line a 9×9-inch square baking pan with parchment paper making sure to leave some overhang on the sides; this helps make it easier to pull the bars out and cut into squares. You could also spray the pan with cooking spray if wanted.
- In a mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter, powdered sugar, and light brown sugar until light and fluffy; about 2 minutes.1/2 cup (1 stick) salted butter, 1/2 cup powdered sugar, 1/4 cup brown sugar
- Add in the vanilla extract and beat just until combined.1 teaspoon vanilla extract
- Add half of the flour and half of the sweetened condensed milk and beat on low speed just until combined. Add the remaining half of flour and remaining sweetened condensed milk and beat on low speed just until combined.2 cups all-purpose flour, 1 can (14 oz) sweetened condensed milk
- Stir in the mini chocolate chips.1½ cups mini chocolate chips
- Dump the cookie dough into the prepared pan and firmly press it down to form an even layer inside the pan.*If the dough is too sticky, spray your fingers with cooking spray and then sprinkle a little flour on them. You could also try using a plastic spoon to press the cookie dough into the pan, as that usually helps prevent the stickiness.
- Cover the pan with a lid or plastic wrap, and refrigerate for at least 4 hours, or up to overnight.
- In a microwave-safe bowl, add the milk chocolate chips and oil, heat in the microwave in 30-second increments, stirring after each one, until it's completely melted and smooth.1 cup milk chocolate chips, 1 teaspoon oil
- Pour the chocolate over top the chilled cookie dough bars and smooth it out into an even layer. Immediately sprinkle with the mini chocolate chips.1/2 cup mini chocolate chips
- Refrigerate the bars for 1 hour or until firm. Cut into squares and enjoy! Keep the cookie dough bars stored in the fridge and eat chilled. For a softer cookie dough bar, allow the bars to sit out at room temperature for a few minutes to soften.
Notes
- Oven Method : Heat the oven to 350 degrees F. Spread the flour onto a rimmed cookie sheet. Bake for 7-10 minutes or until the flour reaches a temperature of 160 degrees F. Sift the flour through a fine mesh sieve or strainer, and allow it to cool completely.
- Microwave Method : Add the flour to a microwave-safe bowl and microwave in 30-second intervals, stirring well between each burst to break up hot spots and ensure even heating. Once the flour has reached a temperature of 160 degrees F then you’re done. Sift the flour in a fine mesh sieve or strainer, and let it cool completely.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Omg!! We just tried these and my 3 year old, my husband and I loved these! I could eat the entire dish…dangerous!
haha, yes I have to practice some major self control around these!
Hello,
Is it possible to freeze this mixture?
Thanks!
You could try it. I have never done it so I can’t say for sure but I am thinking it would work just fine.
Can you safely eat raw flour?
Some people say you can’t while others think it’s fine. Technically they say to heat treat the flour to kill off any potential bacteria.