Chocolate Chip Cookie Dough Bars
Creamy, buttery, and studded with melty chocolate, these no-bake Chocolate Chip Cookie Dough Bars are the ultimate treat that feels like dessert and snack all in one.
Servings: 16 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.
Notes
Store bars in an airtight container in the fridge for up to 7 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months.