Chocolate Chip Cookie Dough Bars

Okay, so you know that cookie dough you sneak from the bowl? Yeah, this is that—but safe to eat and way better. I couldn’t stop after one bite.

These bars are soft, sweet, and packed with chocolate chips. No eggs, no baking. Just chill, slice, and snack.

Every time I make them, they disappear fast. They’re perfect for movie nights, parties, or just… you know, snack time. If you love cookie dough, these are your dream come true.

Wanna make some too? Let’s grab the ingredients and get started—your sweet tooth will thank you.

Why You’ll Love This Recipe

• No-Bake Wonder: No oven needed. Just mix, press, and chill.
• Safe to Eat: No eggs and no raw flour. That means no worries.
• Rich, Creamy Texture: Sweetened condensed milk and peanut butter create the dreamiest dough.
• Make-Ahead Friendly: They’re even better after chilling overnight.
• Freezer-Friendly: These bars store well and taste great straight from the freezer.

What You Need to Know Before You Start

Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: About 2 hours 20 minutes

Servings: Makes 16 bars—perfect for sharing or meal-prepping sweet snacks.

Difficulty: Very easy. Great for beginners, fun for kids, and rewarding for all.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Rubber spatula
• 8×8 inch baking pan
• Parchment paper
• Hand or stand mixer (optional)
• Measuring cups and spoons

Ingredients for Chocolate Chip Cookie Dough Bars

Here’s everything you’ll need to bring these decadent bars together (exact measurements in the recipe card below):

• Unsalted Butter: Softened for easier mixing and that buttery dough flavor.
• Light Brown Sugar: Adds depth and a chewy texture.
• Vanilla Extract: Just a splash gives that classic cookie dough vibe.
• All-Purpose Flour: Heat-treated to make it safe to eat raw.
• Sweetened Condensed Milk: Creates a thick, creamy base with natural sweetness.
• Mini Chocolate Chips: Distribute perfectly in every bite.
• Creamy Peanut Butter: Gives richness and helps bind everything together.
• Milk Chocolate Chips: Melted on top for that perfect finish.

Variations for Chocolate Chip Cookie Dough Bars

• Use White Chocolate: Swap milk chocolate for white chips for a sweet twist.
• Add Chopped Nuts: Walnuts or pecans add crunch and contrast.
• Try Almond Butter: A simple swap if you’re avoiding peanut butter.
• Top with Sea Salt: Sprinkle flaky salt over the melted chocolate to balance sweetness.
• Mix in Toffee Bits: Add a caramel crunch to the dough layer.

How to Make Chocolate Chip Cookie Dough Bars Step-by-Step

1. Prepare the Pan

Line an 8×8-inch baking pan with parchment paper. Leave a little overhang on the sides so you can lift the bars out later.

2. Heat-Treat the Flour

To make the flour safe to eat, microwave it in a bowl for about 1 minute, stirring halfway through. Let it cool fully before adding it to the dough.

3. Mix the Base

In a large bowl, cream the softened butter and light brown sugar together until smooth. Stir in the vanilla extract and peanut butter until fully combined.

4. Add the Dry Ingredients

Gradually add the cooled heat-treated flour, mixing until just incorporated. Then, pour in the sweetened condensed milk and stir until the dough is thick and smooth.

5. Fold in the Mini Chips

Gently fold in the mini chocolate chips, spreading them evenly through the dough.

6. Press into Pan

Scoop the dough into the prepared pan and press it down firmly into an even layer using a spatula or your hands.

7. Make the Topping

Melt the milk chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each. Once melted and smooth, pour the chocolate over the cookie dough layer and spread evenly.

8. Chill Until Set

Refrigerate for at least 2 hours, or until the chocolate topping is firm and the bars hold their shape when sliced.

Serving Suggestions

These bars are rich, so small squares go a long way. I usually cut them into 16 bite-sized pieces. Serve them:

• Cold from the fridge with a glass of milk
• On a dessert platter for parties or potlucks
• Drizzled with extra melted chocolate for a fancy finish

Storage and Freezing Tips

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Wrap individual bars and store in a freezer-safe bag or container for up to 2 months. Let thaw in the fridge or enjoy slightly frozen.

Tips and Tricks for Success

• Use heat-treated flour to make sure it’s safe for no-bake recipes. If you skip this, you risk bacteria.
• Don’t rush the chilling time. Letting the bars fully firm up makes slicing clean and easy.
• Press the dough firmly into the pan to avoid air gaps.
• Use mini chocolate chips—they mix more evenly and don’t overwhelm each bite.
• Cut with a warm knife for cleaner edges. Just run the blade under hot water and wipe dry.

Nutrition (Per Bar – Based on 16 Servings)

Nutrient	Amount
Calories	275 kcal
Total Fat	16g
Saturated Fat	7g
Carbohydrates	30g
Sugar	22g
Protein	4g
Sodium	70mg
Fiber	1g

Note: Nutrition values are approximate and will vary based on brands used.

Chocolate Chip Cookie Dough Bars FAQs

Can I use almond flour instead of all-purpose flour?
Yes, but the texture will be slightly softer and nuttier. Be sure to still heat it for safety if you’re not baking.

Is it okay to skip the chocolate topping?
Absolutely. You can leave it off, drizzle with a little chocolate instead, or top with chopped nuts or sprinkles.

Can I use crunchy peanut butter?
Yes, but it will change the texture slightly. Smooth peanut butter blends more evenly.

How do I heat-treat flour if I don’t have a microwave?
Spread the flour on a baking sheet and bake at 300°F (150°C) for about 5-7 minutes, stirring once or twice.

Are these bars gluten-free?
Not by default. But you can use a gluten-free flour blend if needed—just make sure it’s safe for no-bake recipes.

Conclusion

These Chocolate Chip Cookie Dough Bars are a no-fuss treat that brings back that childhood love for sneaking cookie dough from the bowl—only now it’s safe, sliceable, and made for sharing. I keep a stash in the freezer for when I need something sweet but don’t want to bake. It’s easy comfort food in bar form.