Chocolate Chip Cookie Dough Bars

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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. 🙂Chocolate chip cookie dough bars stacked on a wooden table.

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!

No bake cookie dough bars on a wooden table.

Chocolate Chip Cookie Dough Bars

5 from 3 votes
Amazing no bake cookie dough bars that the family will love!
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Author Alyssa Rivers
Servings: 16 Bars


  • 1/2 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1 tsp. vanilla extract
  • 2 cup all purpose flour
  • 1 can sweetened condensed milk 14 oz.
  • 2 cups mini chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk chocolate chips


  • Line an 8x8 inch pan with parchment paper or aluminum foil and set aside.
  • 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.
  • Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
  • Press the cookie dough into the bottom of the 8x8 pan. It will be sticky so lightly flour your hands if needed.
  • Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  • 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.


Serves: 16

Calories416kcal (21%)Carbohydrates56g (19%)Protein7g (14%)Fat19g (29%)Saturated Fat10g (50%)Cholesterol28mg (9%)Sodium92mg (4%)Potassium175mg (5%)Fiber2g (8%)Sugar42g (47%)Vitamin A306IU (6%)Vitamin C1mg (1%)Calcium119mg (12%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword bar recipes, chocolate chip cookie dough bar, cookie dough bars
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



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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  1. 5 stars
    Absolutely delicious! Everyone always loves these when I make them. Turn out perfect every single time!

  2. 5 stars
    I will say, it is not safe to eat raw flour. It contains a small amount of e.coli. It’s best bake the flour on a baking sheet at 350 for 5 minutes. Let cool. You can also put it in a microwave safe bowl and microwave for about 55 seconds. It should reach 160*F. I used a candy thermometer to check.

  3. 5 stars
    I own a small a small Frozen Custard & Bake good store. And I use this recipe not only for resale but I’ve learned to make my own cookie dough pieces with this recipe.

    1. Hi Jordan! I am in the process of updating all our recipes with nutritional information. In the meantime you are welcome to use for any nutritional information. Thanks for following along with me!

  4. 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!

  5. 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.

  6. 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.

  7. 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! 🙂

  8. 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.

  9. 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.

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