Creamy, buttery, and studded with melty chocolate — these Chocolate Chip Cookie Dough Bars are the ultimate no-bake treat that feels like dessert and snack all in one. They come together in under 15 minutes of hands-on time, chill in the fridge, and slice into addictive bars that disappear fast at family gatherings. Fun fact: edible cookie dough became trendy when bakers started removing raw egg and reducing flour risk, so you can enjoy the nostalgic spoon-licking experience safely.
If you’re pressed for time but want something that tastes homemade and indulgent, this recipe is a winner. It’s simple enough for kids to help with and satisfying enough for potlucks. For another fun twist on chocolate-forward treats, try this similar Chocolate Chip Cookie Dough Bars recipe for a slightly different spin. Ready to make something everyone will love? Let’s get into it with enthusiasm — and a few extra chocolate chips for snacking.
What is Chocolate Chip Cookie Dough Bars?
What’s in a name? Chocolate Chip Cookie Dough Bars are exactly what they sound like: rich cookie dough pressed into a pan and topped with a glossy chocolate layer, then chilled until firm. Why call them bars instead of cookies? Because they’re easier to slice, share, and serve — and they spare you the oven heat. Who first thought to press raw cookie dough into a pan and call it dinner for dessert? Maybe a genius who loved shortcuts.
Some say “the way to a man’s heart is through his stomach.” But honestly, it works on everyone — kids, coworkers, and that neighbor who borrows your lawnmower. Give these a try and see how fast they disappear; they practically beg to be shared. Try them today and tell me which friend stole the biggest piece.
Why You’ll Love This
There are plenty of reasons these bars will become a go-to dessert. First, the main highlight: a silky, safe-to-eat cookie dough base dotted with chocolate chips and finished with a thick, shiny chocolate topping — creamy, slightly chewy, and utterly comforting. Second, making these at home saves money compared to buying gourmet bars or boxed treats; most ingredients are pantry staples you probably already own. Third, the flavor combinations and textures — buttery dough, melty chips, and crisp chocolate shell — make every bite interesting.
If you love the contrast of cookie dough and chocolate, you might also enjoy the dramatic flair of the Chocolate Chip Cookie Dough Brownie Bombs for a richer, fudgier option. These bars are family-friendly: picky eaters adore them, and they’re quick to prepare for last-minute guests. Grab a tray, get cozy, and make some sweet memories.
How to Make
Quick Overview
This recipe is deceptively simple: beat the softened butter with sugars, mix in milk and vanilla, fold in flour and salt to form a safe-to-eat dough, press into a pan, chill, then top with melted chocolate. You get creamy, slightly chewy texture and a crunchy chocolate top that sets firm. Prep time is about 15 minutes, chilling time 1 hour for the base and 30 minutes for the topping — total time around 1 hour 45 minutes including chill time. No baking required.
Ingredients
- 1 cup butter, softened to room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup milk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 1 cup chocolate chips (folded into the dough)
- 2 cups semi-sweet chocolate chips (for melting into the topping)
- 1 tablespoon coconut oil or butter, for melting the chocolate (melted or at room temperature)
Directions
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by hand. Scrape the bowl as needed.
- Add the milk and vanilla extract, mixing until well combined and smooth.
- Gradually fold in the all-purpose flour and salt, stirring until a smooth, scoopable cookie dough forms. Make sure no dry pockets remain.
- Gently fold in the 1 cup chocolate chips until evenly distributed through the dough.
- Line an 8×8 or 9×9 baking dish with parchment paper, leaving an overhang for easy removal, and press the cookie dough into the pan, smoothing out the top with spatula or your hands.
- Refrigerate the dish for about 1 hour or until the dough is firm to the touch.
- In a microwave-safe bowl, add the 2 cups semi-sweet chocolate chips and 1 tablespoon coconut oil or butter. Melt in 30-second intervals, stirring between each, until the mixture is completely smooth and glossy.
- Pour the melted chocolate over the chilled cookie dough and spread evenly with a spatula. Sprinkle extra chocolate chips on top for garnish if desired.
- Return the dish to the refrigerator for another 30 minutes, or until the chocolate sets solid.
- Slice into bars using a sharp knife (warm the blade under hot water and dry between cuts for clean edges) and serve chilled for the best texture.
What to Serve With
- Cold milk (whole or plant-based) — a classic, simple pairing that balances sweetness.
- Fresh berries or a mixed fruit salad — brightens flavors and adds a refreshing contrast.
- Coffee or espresso — the bitterness cuts the sweetness and makes it feel like an afternoon treat.
- Vanilla ice cream — serve a warm-ish bar on top for an indulgent dessert (let the bar sit 5–10 minutes at room temperature first).
- Whipped cream or salted caramel drizzle — for special occasions, add decadence and a balance of salt.
Top Tips for Perfecting
- Use room-temperature butter for easier creaming and a smooth dough.
- Measure flour correctly: spoon into the cup and level off to avoid dense dough.
- If you prefer extra chew, swap 1/4 cup of the flour for almond flour for a nuttier bite.
- Want to reduce sweetness? Use dark chocolate for the topping or swap half the granulated sugar for coconut sugar.
- Chill the dough thoroughly before adding chocolate so the topping sets without sinking.
- For neat slices, chill completely and warm the knife between cuts.
- Avoid over-melting chocolate; high heat can seize it. Stir frequently during microwaving.
Storing and Reheating Tips
- Refrigeration: Store bars in an airtight container in the fridge for up to 7 days. Separate layers with parchment to prevent sticking.
- Freezing: Wrap individual bars in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight.
- Serving from fridge or freezer: Best served chilled; if frozen, let thaw in the fridge and bring to just-chilled temperature before slicing. Avoid microwaving frozen bars as chocolate topping may bloom or separate.
- Shelf life: Because this recipe uses no eggs, it keeps longer than raw-egg cookie dough — but refrigeration is still recommended to maintain texture and freshness.
FAQs
Can I make these nut-free?
Yes. The recipe as written is nut-free if you avoid nut-containing chocolate chips. Always check labels for cross-contamination if allergies are a concern.
Is the flour safe to eat raw?
Raw flour can carry bacteria; this recipe is intended to be safe because many people heat-treat flour before use. If you’re concerned, you can quickly toast the flour in the oven at 350°F for 5 minutes or microwave it in 30-second bursts, stirring, until it reaches 165°F.
Can I use milk alternatives?
Absolutely. Almond, oat, or soy milk work fine and may slightly change texture but won’t affect the overall result.
How do I get clean slices every time?
Chill the bars thoroughly, then warm a sharp knife under hot water, dry it, and slice. Wipe the blade clean between cuts.
Can I make these ahead for a party?
Yes. Make them a day or two in advance and keep refrigerated. For longer storage, freeze and thaw in the fridge the day before serving.
Conclusion
These Chocolate Chip Cookie Dough Bars are an easy, crowd-pleasing dessert that feels indulgent but requires minimal effort. They’re perfect for potlucks, after-school treats, or whenever you need a quick, comforting sweet. If you want another trusted reference for inspiration, check this version: Chocolate Chip Cookie Dough Bars – A Family Feast®. Give them a try, share with friends, and enjoy the smiles that follow.
Chocolate Chip Cookie Dough Bars
Equipment
- Mixing Bowl
- Baking Dish
- Spatula
- Microwave-safe Bowl
Ingredients
Ingredients
- 1 cup butter, softened at room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/4 cup milk room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon salt
- 1 cup chocolate chips folded into the dough
- 2 cups semi-sweet chocolate chips for melting into the topping
- 1 tablespoon coconut oil or butter for melting the chocolate
Instructions
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by hand. Scrape the bowl as needed.
- Add the milk and vanilla extract, mixing until well combined and smooth.
- Gradually fold in the all-purpose flour and salt, stirring until a smooth, scoopable cookie dough forms. Make sure no dry pockets remain.
- Gently fold in the 1 cup chocolate chips until evenly distributed through the dough.
- Line an 8×8 or 9×9 baking dish with parchment paper, leaving an overhang for easy removal, and press the cookie dough into the pan, smoothing out the top with spatula or your hands.
- Refrigerate the dish for about 1 hour or until the dough is firm to the touch.
- In a microwave-safe bowl, add the 2 cups semi-sweet chocolate chips and 1 tablespoon coconut oil or butter. Melt in 30-second intervals, stirring between each, until the mixture is completely smooth and glossy.
- Pour the melted chocolate over the chilled cookie dough and spread evenly with a spatula. Sprinkle extra chocolate chips on top for garnish if desired.
- Return the dish to the refrigerator for another 30 minutes, or until the chocolate sets solid.
- Slice into bars using a sharp knife (warm the blade under hot water and dry between cuts for clean edges) and serve chilled for the best texture.