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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 made these bars today for a barbecue and they were fabulous!!!! The only thing I did different was make it with gluten free flour. They set up perfectly, as well. My 9 year old son is begging me to make more.
This recipe was DELICIOUS! I took it to work for a baby shower for my coworker, and the bars were gone in a couple hours! Everyone LOVED them! I will definitely make these again! 🙂
I am allergic to nuts and seeds, so a nut flour is not for me. I’m not allergic to peanuts as peanuts are legumes not nuts or seeds. I am sure this recipe will be a staple in my house now. Thank you.
have a question. When I make regular chocolate chip cookies they turn out flat i use the all purpose flour and baking soda as recipe calls for but i must be doing something wrong they seem to always come out fluffy when first taking out of oven but when they cool they are flat . Do you have any suggestion for me. When ever I make the cookies I always use new flour and baking soda. I don’t understand why they turn out flat.
I’m allergic to nuts and can’t use peanut butter. Would yiu think cream cheese could be a good substitute? If not any suggestions? Thanks!
The peanut butter just gets mixed with the chocolate on top. You could take it out completely if you need to!
Alyssa can you please convert what a cup is in weight please????
Dry Ingredients:
All-Purpose Flour: 1 cup = 4 1/2 oz
Bread Flour: 1 cup = 4 1/2 oz
Whole Wheat Flour: 1 cup = 4 1/2 oz
Cake Flour: 1 cup = 4 oz
Pastry Flour: 1 cup = 4 oz
White Granulated Sugar: 1 cup = 7 oz
Brown Sugar: 1 cup = 7 1/2 oz
Powdered Sugar: 1 cup = 4 oz
Chopped Nuts: 1 cup = 4 oz
Liquid Ingredients:
Most liquids: 1 cup = 8 oz
Water: 1 cup = 8 oz
Milk: 1 cup = 8 oz
Cream: 1 cup = 8 oz
Yogurt: 1 cup = 8 oz
Sour Cream: 1 cup = 8 oz
Honey: 1 cup = 12 oz
Oil: 1 cup = 7.5 oz
Butter: 1 cup = 8 oz
For those who prefer grams: 1 ounce = about 28 grams
We use WowButter made from non GMO soy.
looks amazingly yummy!
i don’t have a microwave. any other way to do the topping?
also, can i substitute peanut butter with anything else?
Yes! You can just melt it over medium low heat in a saucepan over the stove.
Is it possible to make these and store them in the freezer for a few days? Or will that change the texture too much?
I’m actually a huge peanut butter lover and substituted the mini choc chips in the batter for Reese’s pieces (kind of like peanut butter M&Ms) and added a bit more peanut butter to my topping. WOW is all I have to say!! What a guilty pleasure!
Times like this I really wanna just take raw flour and eggs and eat them right in front of the nay sayers. Like seriously how often is the news interrupted by a special re[ort of a raw egg and flour death outbreak lol c’mon. can it make you sick? Yes. But aside from the “facts” I look at all of our past experiences and see that the only thing that has come from eating it is happiness lol
GEAT RECIPE BTW, ALTHOUGH SOMETHING I DID CAUSED IT TO BE A LITTLE TOO THIN AND NOT HARDEN QUITE ENOUGH. STILL TASTES AWESOME THOUGH 🙂
I have been eating raw cookie dough all my life! Never got sick from it!
Came out great, had no problem at all !
Can you use regular sugar not light brown sugar
I made these last night! They are so good. My friend is vegan so I had to make my own condensed milk. I used 3 3/4 almond milk, 3/4 cup sugar, 1/4 tsp salt, 1 tsp vanilla. I simmered on low heat for about 2 hours. This made a little less than 2 cups of milk. I then put it in the fridge for about 4 hours before i used it, this made it really thick. I used earth balance original butter and enjoy life chocolate chips. I also only had dark brown sugar and that worked fine. 🙂 thanks for the great recipe! I love it!
We froze ours, sets up great then 🙂 Kids and I love this recipe…going to try different chips next time and maybe a little oatmeal or m and m’s to make them like monster bars.
I followed the directions to the letter and ended up with gooey batter that stuck to the parchment paper. 🙁 The bars set up in the fridge for two days, but they didn’t harden.
It does taste wonderful, so I’m serving it as cookie dough dip with some chocolate Teddy Grahams.
You probably used evaporated milk instead of condensed milk
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).
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.