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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.
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?
You could definitely just leave the peanut butter out. 🙂
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. 🙂
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.
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!!!!
forgot to mention! I pressed them into a 9×13 inch pan which was perfect.
Fantastic recipe and so easy. Super delicious too…very moreish!
Crapola. I used evaporated milk!! No wonder mine didn’t set 🙁 Cookie dough dip I guess lol
I’m so glad we solved that issue! 😉
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 🙂
i do not like peanut butter is there something i can subsitute
Someone suggest almond butter or trying biscoff! 🙂
I am in England . This recipe sounds great but could you tell me the measurements in imperial. What is c?
C stands for cups
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
What could I sub for peanut butter as my son is highly allergic and we avoid all tree nuts.
Melted chocolate only? Frosting? Thoughts?
Someone suggested biscoff! That would be amazing!
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.
Not 100% vegan indeed.
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?
That is a thick bar–YUM!
love this <3
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!
OH MY!!!!!!!!! Just to delicious to describe!!!!! YUMMMMMM!
Can I substitute the all purpose flour for gluten-free flour? Or will that make it turn out strangely?
I think it should be fine! Let me know!
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
🙁
I wonder why a few of you have had that problem??
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. 🙂
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.
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!