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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 Reader’s Review
Absolutely delicious! Everyone always loves these when I make them. Turn out perfect every single time!
Chocolate Chip Cookie Dough Bars
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.
Ingredients in Cookie Dough Bars
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!
How to Make Chocolate Chip Cookie Dough 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.
- Line pan: Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
- 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.
- Mix and fold: Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
- 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.
- Chill: Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
- 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.
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.
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.
More Delicious Cookie Dough Recipes
If you are all about the taste of uncooked cookies then boy do I have some delicious recipes for you! I absolutely love cookie dough so I can’t get enough of trying out new recipes for it. Here are some recipes that you MUST try!
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Chocolate Chip Cookie Dough Bars
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So I made a vegan version of these, and they turned out glorious.
I subbed the sweetened condensed milk with 1 can of coconut milk, which I first reduced on the stove for 1 hour (I added some brown sugar to it as I did this). Subbed the butter for vegan margarine and the milk chocolate chips for dark chocolate chips, and voila. They set perfectly in the fridge.
Any other suggestions on a substitute for the peanut butter? My son has a nut allergy, as well. Thanks! CAN’T wait to try this!!!
Biscoff cookie spread would be a great alternative ,I find mine at Walgreens here in Ca.
Instead of the chocolate chips and peanut butter, melt a family block of your favourite chocolate.
I used peppermint chip chocolate and MMMMMm… just as good as the peanut butter…. can’t keep up with the demand for this slice at the moment.
Just tried them my first reaction diabetic coma inducing sweet and that was using only 10.4 oz of sweetened condensed milk (they don’t sell the same size in Canada) and semi sweet chips and natural peanut butter for the top. Oh well gives me a chance for a do over.
Ok just made these this morning and added the finishing touches this afternoon and now just had one with my coffee and all I have to say is OMG they are the the best!!!!!!
they sound yummy!
Can you substitute something for the peanut butter? I have a friend who would love these, but is allergic to peanuts.
I thought the same thing. I’m thinking butterscotch chips melted with milk chocolate chips would be good!
You can probably substitute butterscotch for peanut butter, they have the same consistency :).
You could probably add in a touch of coconut oil, makes it creamy and adds a yummy flavor with no nut scares 🙂
I melted just chocolate chips with some water to make it smooth. Make sure you check the chocolate chip labels for peanuts too. A lot are made in facility with peanuts. My daughter has a peanut allergy too
Our son is allergic to ALL nuts – I always substitute peanut butter for a soy-nut butter (WOW Butter, No Nuts Butter, etc – just google “nut-free butters”). These are usually located in your “natural” food section in the grocery store. In Canada, you can get them Safeway, Sobeys, Walmart, Superstore, health food stores, Almost anywhere! Good luck!!
I would combine butterscotch chips with chocolate chips and melt them in the microwave. I make haystacks out of this each year too. This is actually my favorite flavour.
Does the topping have a peanut butter taste to it?
It does a little bit, but it gives the chocolate delicious creamy taste!
hey,
do u have use peanut butter on topping? is there something else as I son cant have any nuts. someones help would be great.. cheers
I think you could just leave the peanut butter out and just have a chocolate topping. 🙂
I make ‘haystacks’ every year for Christmas. Mine are a combination of pnut butter and milk chocolate chips melted together. It’s a very distict flavor…but, ohhhhhh so yummy.
Holy moly, these are amazing! I love sweetened condensed milk, can’t wait to try these!!
Mine didn’t set…..I have cookie dough dip 🙁
Did you refrigerate them?? I’m surprised that they didn’t since this recipe is really simple. I even had to let mine sit for 5 to soften up before I cut them. Sorry they didn’t set up! But cookie dough dip sounds yummy too! 😉
Can you possibly figure out the adjustments to do a 9×13 pan instead? 8×8 in simply not enough:)
I also juat made this this weekend and same thing…they never got hard. Mine turned out hard chocolate on the top with a soft mush of creamy batter underneath. Had to eat with a spoon. What did I do wrong?
That is so strange! Because I had to let mine sit on the counter for about 5 minutes because they were too hard to cut. How long did you refrigerate them for??
I know what I did wrong now! I had the wrong condensed milk!LOL I went to the States grocery store and it was clearly labled Sweetened condensed milk. I tried the recipe again and it turned out great!
Did you use condensed milk? Or evaporated milk…?
Sweetened condensed milk. 🙂
A piece of eruotiidn unlike any other!
Grab some Nilla wafers and dig in!
I had the same problem. I ended up with dip. I even added some extra flour. I wondered if it was the cheap sweetened condensed milk. Maybe a package of cream cheese would make it thicker? or some coconut oil? We like out spoon candy, but it was disappointing.
I’m sorry yours didnt’ set, but dang…..that made me laugh. 🙂
Just pass me the whole pan…holy yum!!!! I am glad to see you used sweetened condensed milk in your cookie dough too. Doesn’t that just make it that much better?
This looks fab! Cookie dough is just the best thing in the world!
Wow! These bars look so decadent and completely delicious!
The raw cookie dough is the best part. I think everyone on planet earth has to agree. haha! <3
Pinned.
But they could make you sick with the raw flour. Raw flour carries a much higher risk of food-related illness than raw eggs. Those who eat raw cookie dough and get sick do so because of the flour. Also, raw flour is just kind of nasty. Readers, be careful. A nut flour would work just as well with the added benefit of being gluten free. I will make these with Mac nut flour 🙂
You can only become sick with raw flour if it is contaminated as with anything that we eat. They should be kept refrigerated as with most no bake bars that are out there. But thanks for the tip on the nut flour. 🙂
But isn’t the same to be said about raw eggs? They also won’t make you sick unless they are somehow contaminated…
We all grew up on eating raw cookie dough and licking off the beaters and I dont know of anyone of us ever got sick…My kids
Too much of anything is the real issue that can make you sick…
Thank you for pointing this out, I am soooo tired of rants about raw eggs.
Hi. It is a bummer to have to worry about food safety more than back in the day, I agree. But, sadly, the risk is very real. My Granny, an otherwise healthy and vibrant woman, died from Salmonella food poisoning in 2010. It came from an egg wash on a Chili Relleno she had in a local restaurant. The egg had salmonella and was not baked at a long enough time to make it safe. Over 30 (that we know of that were treated at the local hospital) also contracted salmonella that night at the same restaurant. This case was investigated by the health department. An abundance of eggs contain Salmonella on their shells. It is a natural occurrence and does not mean the egg is defective or been mishandled.. even the freshest, most organic eggs have salmonella. It is true that we didn’t get sick as much back in the day from eating raw eggs and that is because, as with lots of bacteria these days, certain stains have changed and become stronger and more prevalent over time. This is why it can be unsafe to consume undercooked eggs. I am not trying to rant or preach… Just trying to inform a little bit to try and help others because I wouldn’t want anyone else to experience the tragedy of losing someone to food poisoning as we did. Oh and without going on much longer… because I’m sure I’m boring you all lol…I should add that washing egg shells actually isn’t advised because it degrades the natural protective coating and can actually make it easier for harmful bacteria to get into the egg. There is plenty of info and research to be found from reliable resources if you want to know more about it. Your local county extension office or health department are good places to ask. My boyfriend has been a farmer his whole life so I’ve learned about that last topic from him. As for those of us who have eaten raw eggs or allowed our children to do so with no adverse affects, I am glad for that. Salmonella poisoning is horrific and, as I said before, nothing I would wish on anyone.
Erin, I suspect your information comes from several articles suspecting raw flour in food poisoning cases from raw cookie dough. However, if you read the research carefully, there was only a possible association of the flour to the contamination. There was no conclusive evidence that it was the sole cause, and your suggestion that flour carries a “much higher risk” from flour than eggs is unsubstantiated. There is no evidence to support this statement.
Also, if you think that nut flours are less “nasty” than wheat flours, you need to read up on the dangers of nut flours, specifically almond and walnut. Be careful about spreading misinformation, just because it happens to serve your diet and lifestyle.
My evidence comes from common sense. Think about it. Because flour goes through heavy processing in order to be fit for consumption and is more likely to be exposed to pathogens, yes, flour does pose a higher risk of illness than eggs. and I’m aware of the issues with consuming excessive amounts of nuts. but I am speaking strictly from a pathogenic standpoint.
Well then, Erin, Your sense must not be as common as you think. I agree with Emily. If the nut flour works better for the diet / fitness plan you use, then that is good for you. You should really study up on information before putting it out there. I’m not sure how old you are, but there are some young and beginner cooks out there that don’t need the wrong information given to them just because you think it is common sense, when what you are saying makes no sense at all.
I know I’m a little late to the game on this conversation, I just wanted to add to the topic of raw flour being a risk. I had a very old (by years) cake mix. I wasn’t sure if I should use it, so I did a little research. Basically what I found was that if you have open packages of flour, pancake mix, etc and it is exposed to humidity or any type of moisture, it can develop mold spores, which could be dangerous to a person who has mold allergies. Since my cake mix was sealed, stored in my cool dark basement, I chose to use it, and it did turn out OK. I just didn’t feed it to my kids. I guess you could judge by how you store your flour, and if it has been exposed to moisture. You’re right about the eggs as well. Very few eggs do contain the bacteria that could make you sick, but you could reduce the risk by washing the outside of the egg so any bacteria that could be on the shell does not make it’s way into the egg, and by making sure the egg is fresh (by the egg in a cup of water test). Unless you enjoy having ‘the trots’, it’s a good idea to be diligent in your food safety. (Or seem to have an iron stomach like mine)!
I am 45 and loooove raw cookie dough and have eaten it since I was little when I would steal from my ma’s bowl as she would yell your going to get sick from that …… I have NEVER got sick not as much as a belly ache . I sure many ingriedents can make u sick im not saying they wont im just saying I have never nor have my 5 kids ,that are grown and we all eat cookie dough
Well said. I agree and…..Same thing. Never knew anyone who actually got sick. Anything can ,at some point,make a person sick . But I come from the days of playing in the dirt, drinking from the hose, eating raw cookie dough… Not too worried. : )
How is it being “gluten free” an added benefit? Gluten imparts important properties (it helps hold the dough together), and removing it may be detrimental. If you haven’t been tested by a physician for celiac disease, then it almost certainly would have no negative health impacts (trust me, you would know if you had celiac disease, because you would have had symptoms at a young age). Nut flours can be used as a substitute for flour only in certain cases, and often require some experimentation. They also tend to absorb moisture differently, impart flavors, and may contain higher amounts of fat. In general, I never listen to anyone who doesn’t have celiac disease who claims that gluten free is something good. The recipe looks amazing–I’m going to try it as-is.
The added benefit of it being Gluten free is because many people are gluten free and have a hard time finding good treats they can make at home without it being an entire days worth of work. A lot more people are going gluten free these days too. It’s a protein that was not naturally bred into wheat and people are going against the grain and against GMO products by going gluten free. There are many reasons for it, but for those people things like this are quite a nice thing.
Actually, it’s a fact that less than 5% of people are actually TRULY gluten intolerant. People are just always excited with new fads.
I’m sorry to intervene here, but I was reading your comment and just wanted to say that you don’t necessarily have celiacs from a young age, I was a teen when my symptoms started showing up. Also you can have a wheat allergy, or mast cell related intolerance (non IgE allergy-so not a true allergy but can cause major issues) and douch better without wheat.
Also these cookie dough bars look delicious!!
I’m sorry. But give me a break, lol.
Haha!
Stumbled upon your post on Pinterest and I’m SO glad you made these! How addicting are these things?! And your pictures are absolutely beautiful, glad to see someone do them justice!
Just as in order to avoid food-borne illnesses where egg is going to be raw, you can use pasteurized eggs if it is available in your city or you can do this at home by heating the egg in a water bath. If your concern is the use of raw flour you can put it in a baking dish and take it to the oven for a few minutes (the time depends on each oven).
This sounds delish!
Ahhhh I am addicted to cookie dough. I usually end up with maybe two thirds of a batch of actually baked cookies. 🙂 these look divine!!