Chocolate Chip Cookie Dough Bars

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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 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.
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 ½ 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.

Chocolate Chip Cookie Dough Bars

5 from 4 votes
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
Total Time 4 hours 20 minutes
Author Alyssa Rivers
Servings: 16 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 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.

Video

Notes

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

Nutrition

Serves: 16

Calories417kcal (21%)Carbohydrates57g (19%)Protein7g (14%)Fat19g (29%)Saturated Fat10g (50%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol28mg (9%)Sodium89mg (4%)Potassium170mg (5%)Fiber2g (8%)Sugar42g (47%)Vitamin A306IU (6%)Vitamin C1mg (1%)Calcium120mg (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

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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. 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!

  2. Sunbutter (www.sunbutter.com) 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.

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

  4. 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!

  5. 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. 🙂

  6. 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.

  7. 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!!!!

      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 🙂

    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

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

  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. 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?

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