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. 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).

  1. 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 🙂

    1. 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. 🙂

      1. But isn’t the same to be said about raw eggs? They also won’t make you sick unless they are somehow contaminated…

      2. 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…

      1. 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.

    2. 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.

      1. 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.

        1. 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.

        2. 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)!

    3. 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

      1. 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. : )

    4. 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.

      1. 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.

        1. Actually, it’s a fact that less than 5% of people are actually TRULY gluten intolerant. People are just always excited with new fads.

      2. 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!!

    1. 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! 😉

    2. 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?

      1. 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??

        1. 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!

    3. 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.

      1. 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

    1. 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.

    1. You could probably add in a touch of coconut oil, makes it creamy and adds a yummy flavor with no nut scares 🙂

    2. 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

    3. 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!!

    4. 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.

  2. 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!!!!!!

  3. 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.

  4. 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!!!

    1. 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.

  5. 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.

  6. I made these this weekend for a party and they were delish! I doubled the recipe for a 9×13 pan and they were almost too thick. They are so rich that I think one batch would have been great for our large party. Also, as they warmed up they got gooey but when they are cold they set up just fine. I’d serve them immediately from the fridge next time because you better believe there will be a next time! Thanks for sharing!

      1. I tired this two days ago and they still have yet to set. I normally use gluten free flowers so I know how much to add. Other than the flower i followed everything to a T and the mix is still really runny

          1. I think those who are finding it runny are using evaporated milk instead of sweetened condensed milk…check your labels carefully…theres a huge difference between the 2 types. 🙂

          2. I used sweetened condensed milk and real butter as well. They still haven’t set but I was able to cut them. I’m hoping they will set up in the fridge overnight. They still taste yummy even if they are like spoon fudge.

  7. just tried this – only chilled them for an hour before I put the topping on. I plan on keeping them in overnight. do you have to chill them for three hours+ before you add the topping for them to turn out? im excited 🙂 bringing them to work tomorrow!

  8. I don’t really care for peanut butter, wonder if you could use Nutella instead?
    Also, do you have to use all purpose flour or can you use self rising?

  9. I like the vegan version that Sheena has submitted, although I am not 100 % vegan. I do use condensed milk, but I do want to get away from butter, even though I use smart butter.. I must include walnuts, & I have to use dark choc w/everything. Thanks Alyssa.

  10. What could I sub for peanut butter as my son is highly allergic and we avoid all tree nuts.
    Melted chocolate only? Frosting? Thoughts?

    1. By imperial do you mean metric? If so:
      • ½ c. – 120 ml – unsalted butter, softened
      • ¾ c. – 180 ml – packed light brown sugar
      • 1 tsp. – 5 ml – vanilla extract
      • 2 c. – 480 ml or 250g – all purpose flour (measured lightly, not packed)
      • 1 (14 oz.) can – 420 ml – sweetened condensed milk
      • 2 c. – 480 ml – mini chocolate chips
      • ½ – 120 ml – cup creamy peanut butter
      • ½ – 120 ml – cup milk chocolate chips

      1. I put mine in the freezer for a frozen bar instead since I used Evap Milk and it was still gooey after a night in the fridge- problem solved 🙂

  11. Oh god,

    Ate so much batter! And of course, I had to double this recipe so I could share them

    I forgot to buy a 2nd can of sweetened condensed milk, so, I just added 1/4 cup more butter and bit more vanilla. Turned out great!!!

    I also added in only half of the chocolate chips that the recipe called for since I love the texture and taste of the batter alone:) Still plenty of choco chips too!!! Glad I chose to do that.

    Thank you for this great recipe!!!!

  12. Would love to make these but need help! My husband has a stupidly severe lactose intolerance and is allergic to coconuts and some nuts but it okay with peanut butter. Is there anything I can substitue for condensed milk? He can only use soy milk products but has a real sweet tooth that is hard to indulge due to the zero tolerance for lactose policy his body has instituted.

  13. I’m allergic to peanuts, What can I substitute the peanut butter with? or should i just leave it out and just use the melted chocolate?

    1. You can use sunbutter. Sunbutter is made with sunflower seeds, it is what we use instead of peanut butter or almond butter since he is also allergic to almonds. My son is also allergic to peanuts and most tree nuts, I am not sure if he is able to tolerate nutella or not, I was going to find out before I tried it. Hope this helps. Good luck to you. 🙂

  14. My bars never set; they’ve been in the fridge for almost 8 hours now. They’re still soft, and are sticking to the parchment like glue. I didn’t have to press them in to the pan, either. The batter was thick and I had to spread it around and into the corners with a spatula, much like a thick, sticky cake batter. I definitely used sweetened condensed milk! LOL
    In any case, it still tastes like angels having a party in my mouth (in other words, ah-may-zing!). I think I’m going to try some in my ice cream. 😉

    1. I made another (double) batch and they turned out perfectly! They were a huge hit at Christmas, and I gave some as gifts, wrapped up in pretty tins. Everyone loved them and couldn’t believe how good they were!

  15. Tried this recipe, it was a hit with both mine and my boyfriends family. Will definitely use it again, super yummy!

  16. Sunbutter ( is an excellent substitute for peanut butter. It is made of sunflower seeds & produced in a peanut/nut free facility. The only thing you have to be careful of is when you use it in a recipe with baking soda or baking powder you need to cut the soda/powder in half otherwise it reacts with something in the sunbutter & turns the cookies etc green. They explain all of this on their website. Great product.

  17. I tried these with my boyfriend and we made a big mistake.. apparently. The store closest to us didn’t have sweetened condensed milk, so I tried evaporated and just added some sugar. The cookie dough turned out delicious, but it never hardened. Definitely going to do it right next time! Great recipe, though!

  18. I tried this and they failed horribly! I used sweetened condensed milk, so it wasn’t that I used the wrong kind. I followed this recipe to a T! They never set up, and I even put them outside in the garage, where it was 3 degrees all night! I woke up to cookie dough mush. 🙁

    1. Hmmm sorry that happened! That shouldn’t have happened. Once I took mine our of the fridge they had to sit for a while before I could even cut them.

  19. You mentioned that the sweetened condensed milk was a substitute for eggs. I have a dairy allergy, so would I be able to replace the milk with eggs?

  20. These are incredibly easy and really amazing. I didn’t line the pan with anything and they came out without a problem. I will make these again without a doubt.

  21. Is it just me or do the bars in your photo have walnuts in them? It looks like it, but I don’t see them listed in the recipe….

  22. I melted Trader Joe’s mini peanut butter cups and used it as my spread. The top layer turned out amazing even though my bars didn’t set.

  23. Why don’t you add any nutritional values to your recipes? some people like to know how much calories there is per meal/ portion, after all not all of us or obese Americans.

    1. Im sorry. Maybe this is something I can do in the future. I am also not an obese american, everything in moderation. 🙂

  24. I don’t like milk chocolate and I wouldn’t want to mix peanut butter taste with the Chocolate Chip cookie dough so I will make them with melted semi-sweet chocolate (in the micro) with a little butter to smooth it.

  25. I made these last night without any issues. I followed the recipe. I did pop them in the freezer for about 20 minutes to hurry things along, but after maybe 2 hours they were pretty solid, so I poured on the topping.
    These are delicious, but very, very decadent. I might cut back the topping a touch next time (say 1/3 of cup of each instead).

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