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Get ready for these chocolate chip cookie dough bars to become a favorite you make all the time! Perfectly creamy and delicious (and with no raw egg), these bars will get devoured by anyone lucky enough to eat them!

If you love these chocolate chip cookie dough bars, then you must try some of my other favorite chocolate chip recipes! Start with these oatmeal chocolate chip cookies, this delicious chocolate chip banana bread and this yummy cookie dough dip!

A stack of chocolate chip cookie dough bars.

A Reader’s Review

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

-Kystalyn

Ok. Who is guilty of eating the cookie dough every time you make a batch of cookies? I am pretty guilty of that every single time. The cookie dough is the best part! I figured out a way to get that same delicious, and creamy cookie dough taste in this recipe. The fantastic thing about these bars is that they taste just like cookie dough! And they are egg-less. So they won’t make you sick!

The eggs are substituted with one of my favorite ingredients… sweetened condensed milk. It’s the secret ingredient in these cookie dough bars that give it the best taste and a creamy texture. It takes what you know as cookie dough and brings it up a few notches. Plus, because these are “cookie dough” bars, they don’t require any baking! This recipe is easy and delicious.

The best part about these chocolate chip cookie dough bars is that they taste just like cookie dough but don’t have the raw egg that you worry about eating! Check out the recipe card at the bottom of the post for exact measurements!

  • Butter: I used unsalted butter that was softened to room temperature in this recipe.
  • Brown Sugar: Use light brown sugar (packed) to get the best flavor out of these cookie dough bars.
  • Vanilla Extract: Add a splash of vanilla flavoring with this ingredient.
  • Flour: All purpose flour works great in this recipe!
  • Sweetened Condensed Milk: This is the secret ingredient to making these cookie dough bars turn out perfectly creamy and delicious!
  • Mini Chocolate Chips: I use semi-sweet chocolat chips but you could use milk chocolate or dark chocolate if that’s what you prefer.
  • Creamy Peanut Butter: Creamy peanut butter will mix the best and give the chocolate topping a delicious and smooth texture.
  • Milk Chocolate Chips: These will be melted up and used on the top!
4 pictures showing how to make the dough and press it into a pan to make bars.

This recipe is super simple, and you just need to account for the time it takes for the bars to chill and set up! You will be so glad that you took the time to make these! They are worth the wait.

  1. Line pan: Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
  2. Combine: In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla until combined.
  3. Mix and fold: Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
  4. Add to pan: Press the cookie dough into the bottom of the 8×8 pan. It will be sticky so lightly flour your hands if needed.
  5. Chill: Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  6. Add topping and chill: To make the topping, combine the peanut butter and 1/2 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.
The side view of the chocolate chip cookie dough on parchment paper, ready to be cut.

Variations

Like with baked cookies, you can change up these chocolate chip cookie dough bars to make them your own! Here are a few ideas for you!

  • Mix-ins- You can easily swap out the chocolate chips for another mix-in of your choice! Try some heath bar bites, some mini m&m’s, or even some delicious Reese’s Pieces!
  • Add Oats: If your very favorite cookie dough is oatmeal chocolate chip then try making that with these cookie dough bars! Try using 1/2 cup of flour and 2 cups of quick oats instead of the 2 cups of flour. YUM!
  • Topping: Sprinkle on some course sea salt on your melted chocolate topping before it sets. This adds a delicious savory flavor to go along with the sweet cookie dough taste.
The top view of chocolate chip cookie dough bars.

How to Freeze for Later

You can make some extra of these chocolate chip cookie dough bars and freeze them for later! Then you can have them on hand whenever you want. Place any extras in an airtight container and label it with the date. Put it in the freezer and they will last about 2-3 months. When you are ready to eat them then take them out and let them thaw in the fridge.

A stack of cookie dough bars, the top one has a bit taken out of it.

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Chocolate Chip Cookie Dough Bars

5 from 5 votes
By: Alyssa Rivers
Get ready for these chocolate chip cookie dough bars to become a favorite you make all the time! Perfectly creamy and delicious (and with no raw egg), these bars will get devoured by anyone lucky enough to eat them!
Prep Time: 20 minutes
Cook Time: 3 hours
1 hour
Total Time: 4 hours 20 minutes
Servings: 16 Bars

Ingredients 

Instructions 

  • Line an 8×8 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 8×8 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 1/2 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.

Video

Notes

Originally Posted September 1, 2019
Updated on May 20, 2022

Nutrition

Calories: 417kcalCarbohydrates: 57gProtein: 7gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 28mgSodium: 89mgPotassium: 170mgFiber: 2gSugar: 42gVitamin A: 306IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




150 Comments

  1. 5 stars
    These look amazingly delicious. I do have a question though. Can this recipe be doubled for a 13×9 baking pan? TIA.

  2. Do you have to bake the flour??? Isnt it considered raw?? Asking for the recipe of Chocolate Chip Cookie bar

    1. Yes, bake the flour-do not eat raw flour! 350 degrees for like 5 minutes, enough to kill any bacteria…can give recipes a toasty flavor sometimes too !

  3. 5 stars
    My children will love these chocolate chip cookie dough bars. I am afraid that they will ask me for more each month. Will follow your advice and froze some for a few eatings. The pictures looks amazing and can´t wait to surprise my family. Thanks.

  4. 5 stars
    Absolutely delicious! Everyone always loves these when I make them. Turn out perfect every single time!

    1. Kystalyn, do you bake the flour or use it raw? Thank you. This confuses me and I am thinking maybe I should use oatmeal. Any ideas> Thank you!

  5. 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.

    1. Never ever have I preheated/cooked my all purpose flour. Raw flour! That’s so laughable it’s not funny!. The whole process to ‘make’ flour is so you don’t have to ”bake” it because it’s raw.

  6. 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 myfitnesspal.com for any nutritional information. Thanks for following along with me!

  7. 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!

    1. Not sure why but my cookie dough part didn’t harden much it’s not runny but not firm eith would anyone know what I did wrong it tastes delicious but didn’t firm up

    1. Hard margarine or regular butter could work. From what I gather, you just to keep the chocolate from getting really hard and almost unsliceable

  8. 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.