Chocolate Chip Cookie Dough Bars

Ok.  Who is guilty of eating the cookie dough every time you make a batch of cookies?  Ummm I am pretty guilty of that every time!  The cookie dough is the best part!  And you can usually tell if your cookie is going to be good by the cookie dough.  And don’t even get me started with brown butter cookie dough. 🙂chocolatechipfinal2

The amazing thing about these bars is that they taste just like cookie dough!  And they are egg-less.  So they won’t make you sick.  I think the eggs are substituted with one of my favorite ingredients.  Sweetened condensed milk.  Oh my.  That just made these bars that much better.  These bars are a great excuse for eating cookie dough and they don’t require any baking!

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4.7 from 28 reviews
Chocolate Chip Cookie Dough Bars
 
Prep time
Cook time
Total time
 
Amazing no bake cookie dough bars that the family will love!
Author:
Serves: 16
Ingredients
  • ½ c. unsalted butter, softened
  • ¾ c. packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips
Instructions
  1. Line an 8x8 inch pan with parchment paper or aluminum foil and set aside.
  2. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and bet until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
  4. Press the cookie dough into the bottom of the 8x8 pan. It will be sticky so lightly flour your hands if needed.
  5. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  6. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.
Notes
Recipe adapted from Lifes Simple Measures

 

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
ChocolateCookies and Treats

Comments

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  1. I followed the directions to the letter and ended up with gooey batter that stuck to the parchment paper. 🙁 The bars set up in the fridge for two days, but they didn’t harden.

    It does taste wonderful, so I’m serving it as cookie dough dip with some chocolate Teddy Grahams.

  2. We froze ours, sets up great then 🙂 Kids and I love this recipe…going to try different chips next time and maybe a little oatmeal or m and m’s to make them like monster bars.

  3. I made these last night! They are so good. My friend is vegan so I had to make my own condensed milk. I used 3 3/4 almond milk, 3/4 cup sugar, 1/4 tsp salt, 1 tsp vanilla. I simmered on low heat for about 2 hours. This made a little less than 2 cups of milk. I then put it in the fridge for about 4 hours before i used it, this made it really thick. I used earth balance original butter and enjoy life chocolate chips. I also only had dark brown sugar and that worked fine. 🙂 thanks for the great recipe! I love it!

  4. Times like this I really wanna just take raw flour and eggs and eat them right in front of the nay sayers. Like seriously how often is the news interrupted by a special re[ort of a raw egg and flour death outbreak lol c’mon. can it make you sick? Yes. But aside from the “facts” I look at all of our past experiences and see that the only thing that has come from eating it is happiness lol
    GEAT RECIPE BTW, ALTHOUGH SOMETHING I DID CAUSED IT TO BE A LITTLE TOO THIN AND NOT HARDEN QUITE ENOUGH. STILL TASTES AWESOME THOUGH 🙂

  5. I’m actually a huge peanut butter lover and substituted the mini choc chips in the batter for Reese’s pieces (kind of like peanut butter M&Ms) and added a bit more peanut butter to my topping. WOW is all I have to say!! What a guilty pleasure!

  6. looks amazingly yummy!
    i don’t have a microwave. any other way to do the topping?
    also, can i substitute peanut butter with anything else?

  7. I’m allergic to nuts and can’t use peanut butter. Would yiu think cream cheese could be a good substitute? If not any suggestions? Thanks!

        1. Dry Ingredients:

          All-Purpose Flour: 1 cup = 4 1/2 oz
          Bread Flour: 1 cup = 4 1/2 oz
          Whole Wheat Flour: 1 cup = 4 1/2 oz
          Cake Flour: 1 cup = 4 oz
          Pastry Flour: 1 cup = 4 oz
          White Granulated Sugar: 1 cup = 7 oz
          Brown Sugar: 1 cup = 7 1/2 oz
          Powdered Sugar: 1 cup = 4 oz
          Chopped Nuts: 1 cup = 4 oz

          Liquid Ingredients:

          Most liquids: 1 cup = 8 oz
          Water: 1 cup = 8 oz
          Milk: 1 cup = 8 oz
          Cream: 1 cup = 8 oz
          Yogurt: 1 cup = 8 oz
          Sour Cream: 1 cup = 8 oz
          Honey: 1 cup = 12 oz
          Oil: 1 cup = 7.5 oz
          Butter: 1 cup = 8 oz

          For those who prefer grams: 1 ounce = about 28 grams

  8. have a question. When I make regular chocolate chip cookies they turn out flat i use the all purpose flour and baking soda as recipe calls for but i must be doing something wrong they seem to always come out fluffy when first taking out of oven but when they cool they are flat . Do you have any suggestion for me. When ever I make the cookies I always use new flour and baking soda. I don’t understand why they turn out flat.

  9. I am allergic to nuts and seeds, so a nut flour is not for me. I’m not allergic to peanuts as peanuts are legumes not nuts or seeds. I am sure this recipe will be a staple in my house now. Thank you.

  10. This recipe was DELICIOUS! I took it to work for a baby shower for my coworker, and the bars were gone in a couple hours! Everyone LOVED them! I will definitely make these again! 🙂

  11. I made these bars today for a barbecue and they were fabulous!!!! The only thing I did different was make it with gluten free flour. They set up perfectly, as well. My 9 year old son is begging me to make more.

  12. I used the correct type of sweetened condensed milk and this still turned out like dip. Disappointing. Also stuck to the foil. Doesn’t taste awfull but it’s just way too rich. I even froze them but the texture is just too weird.

  13. So am I putting the dough right onto the parchment paper/tin foil and so that at the end of it all there will be a layer of parchment/tin foil between the pan and the recipe itself? Just wanting to make sure to get this right – thanks!

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