Chocolate Chip Cookie Dough Bars

Stack of squares of cookie dough bars with the top piece having a bite taken out of the corner.

Chocolate Chip Cookie Dough Bars

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.

Course Dessert

Cuisine American

Keyword chocolate chip cookie dough bars

Prep Time 15

Chill Time 5

Total Time 5 15

Servings

Calories 260kcal

Author Jessica

Equipment

9x9 Square Pan

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 9x9-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

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.

Variation Idea : If you want a chocolate + peanut butter twist then try melting 1/2 cup milk chocolate chips + 1/2 cup creamy peanut butter for the chocolate topping. This will also make the chocolate topping smooth and more creamy, rather than the harder chocolate.

Powdered Sugar vs. Brown Sugar : I prefer using both because the powdered sugar will make for a smoother, creamier cookie dough. However, if you love that gritty sugary iconic texture of cookie dough, then use all light brown sugar (so 3/4 cup total and NO powdered sugar).

Nutrition