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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.
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.
Im sorry. Maybe this is something I can do in the future. I am also not an obese american, everything in moderation. 🙂
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.
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….
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.
After they are refrigerated, will they stay firm at room temperature?
Any suggestion for peanut allergies as a substitute?
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?
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. 🙁
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.
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!
Great recipe!!
I featured you on my blog for Fabulous Last Minute DIY Gifts. http://www.nomadmommy.com/2013/12/24/5-awesome-last-minute-gifts/
Happy Holidays!
I made these a few weeks ago and we ate them in a matter of hours! They are so delicious!
Can you use the hazlenut spread instead of peanut butter?
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.
Thx!
Looks fantastic… I am pinning!
Tried this recipe, it was a hit with both mine and my boyfriends family. Will definitely use it again, super yummy!
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. 😉
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!