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Chocolate Chip Cookie Dough Bars Recipe
If you love sneaking bites of cookie dough, this Chocolate Chip Cookie Dough Bars Recipe was made for you—no baking, no raw eggs, and every bite tastes like the center of your favorite chocolate chip cookie.
Meet Your New Favorite No-Bake Dessert Bar
These chocolate chip cookie dough bars are everything we crave in a chocolate chip dessert: soft, sweet, buttery cookie dough studded with mini chocolate chips, all tucked under a thin, snappy layer of chocolate. They’re no-bake cookie bars, which means no heating up the kitchen, no watching the oven, and no worrying if they’re underdone.
What makes this Chocolate Chip Cookie Dough Bars Recipe extra special is that it’s made with heat-treated flour and no eggs, so the cookie dough is safe to eat raw. You get that nostalgic, straight-from-the-bowl flavor but in neat little dessert bars that you can slice and share—assuming anyone lets you share.
I like to make these for summer cookouts when the grill is hogging all the attention, for Christmas cookie trays when the oven is already working overtime, and honestly, for those random Tuesday nights when the house feels a little too quiet and a pan of cookie dough bars sounds like the right kind of trouble.
If you have kids or grandkids, this is a fun, easy recipe to make together. There’s a lot of stirring, a little patting into the pan, and a fair amount of “taste testing.” Around here, these bars rarely survive more than 24 hours.
Why You’ll Love This Chocolate Chip Cookie Dough Bars Recipe
- No oven needed – A true no-bake dessert, perfect for hot days or when your oven is busy.
- Safe-to-eat cookie dough – No eggs and heat-treated flour so you can enjoy homemade cookie dough without worry.
- Foolproof and beginner-friendly – If you can stir, you can make these cookie dough bars.
- Perfect for parties and potlucks – Easy to transport, slice, and serve; they’re a guaranteed crowd-pleaser.
- Customizable – Change up the chocolate, add nuts, or swirl in peanut butter; this recipe is very forgiving.
- Freezer-friendly – Make ahead, freeze, and pull out a piece whenever you need a sweet treat.
- Great for gifting – Cut into squares, wrap in parchment, and tuck into dessert boxes or holiday tins.
- Satisfies every chocolate chip cookie craving – All the flavor and texture of chocolate chip cookie dough, no baking required.
Ingredients for the Best Cookie Dough Bars
Let’s walk through what you’ll need for these chocolate chip cookie dough bars and how to make each ingredient work harder for you. Measurements are for an 8×8-inch (20×20 cm) pan.
For the Cookie Dough Layer
-
1 cup (2 sticks / 226 g) unsalted butter, softened
Room temperature butter mixes more easily and gives that classic cookie dough texture. If you only have salted butter, reduce the added salt slightly. -
1 cup (210 g) packed light brown sugar
Brown sugar adds moisture and that deep, caramel note you taste in a good chocolate chip cookie. -
1/3 cup (67 g) granulated sugar
Balances the flavor and sweetness; using just brown sugar can sometimes make dough a little too dense. -
2 teaspoons vanilla extract
Use real vanilla if you can—it makes a noticeable difference in a simple dessert like this. -
1/2 teaspoon fine sea salt
A little salt keeps your cookie dough from tasting flat. If using salted butter, cut this down to a pinch. -
2 cups (250 g) all-purpose flour, heat-treated
To make safe, no-bake cookie dough, you’ll warm the flour to kill any bacteria. I’ll explain how in the directions. -
2–3 tablespoons milk or heavy cream
Start with 2 tablespoons and add more as needed to get that scoopable cookie dough texture. Whole milk or cream gives the best richness. -
1 1/4 cups (225 g) mini chocolate chips
Mini chips spread more evenly through the dough, so every bite is loaded with chocolate. Regular chips work too, but minis really shine here.
For the Chocolate Topping
-
1 1/2 cups (270 g) semisweet chocolate chips
Semisweet balances the sweetness of the cookie dough. Use dark chocolate if you like a richer flavor. -
2 tablespoons (28 g) butter or coconut oil
Helps the chocolate topping slice cleanly without shattering and keeps it just a bit softer when chilled.
Ingredient Substitutions & Tips
- Gluten-free: Use a cup-for-cup gluten-free flour blend and still heat-treat it. Texture will be slightly softer but still delicious.
- Dairy-free: Use vegan butter, plant-based milk, and dairy-free chocolate chips. Let them all come to room temp so they blend smoothly.
- Sugar tweaks: You can use dark brown sugar for a stronger molasses flavor, or all light brown for something milder.
- Chunky add-ins: Fold in chopped nuts, toffee bits, or crushed pretzels with the chocolate chips for extra crunch.
Step-by-Step Directions (With Helpful Tips Along the Way)
1. Prep Your Pan
Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides as “handles.” This makes it easy to lift the cookie dough bars out later. Lightly mist the parchment with nonstick spray if you’re worried about sticking.
2. Heat-Treat the Flour
Spread the 2 cups of flour on a baking sheet in an even layer.
Bake at 300°F (150°C) for 5–7 minutes, stirring once halfway through, until it reaches at least 165°F (74°C) on an instant-read thermometer.
Let it cool completely before mixing it into the cookie dough. If you add hot flour, it can melt the butter and make the dough greasy.
(Short on time? You can microwave the flour in 30-second bursts, stirring in between, until it reaches temperature—but spread it out to cool afterward.)
3. Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar for about 2–3 minutes, until light and fluffy.
You can use a stand mixer with the paddle attachment or a hand mixer; both work. Scrape the sides of the bowl once or twice with a spatula. This step gives you that classic cookie dough mouthfeel, so don’t rush it.
4. Add Vanilla and Salt
Beat in the vanilla extract and salt until combined.
Taste a tiny bit here—this is your flavor base. If you like it slightly saltier (like a bakery-style chocolate chip cookie), add a pinch more.
5. Mix in the Cooled Flour
Once your flour is completely cool, gradually add it to the butter mixture on low speed. Mix just until no streaks of flour remain.
The dough will look thick and a bit crumbly at first. That’s okay. We’re about to fix that.
6. Add Milk for Creamy Cookie Dough Texture
Add 2 tablespoons of milk or cream and beat until the mixture comes together and looks like soft cookie dough.
If it still seems a little dry or sandy, add up to 1 more tablespoon of milk, a splash at a time. The dough should hold together easily and look smooth, not dry.
Here’s my simple test: scoop a little dough in your hand and press it—if it sticks together in a soft ball, you’re there.
7. Fold in the Mini Chocolate Chips
Using a spatula, fold in the mini chocolate chips until evenly distributed.
If your kitchen is warm and the chips start to melt, pop the bowl in the fridge for 5–10 minutes before spreading the dough in the pan.
8. Press Cookie Dough Into the Pan
Transfer the cookie dough mixture to your prepared 8×8 pan.
Use clean hands, a spatula, or the back of a measuring cup to press it into an even layer. Take your time here—smooth, even cookie dough means neat, pretty bars later.
If the dough sticks, lightly wet your fingertips or spray a piece of parchment and press over that.
9. Make the Chocolate Topping
In a microwave-safe bowl, add the semisweet chocolate chips and butter (or coconut oil).
Microwave in 20–30 second bursts, stirring well after each round, until smooth and glossy.
Alternatively, you can melt them together in a heatproof bowl over a small pot of simmering water.
10. Pour and Spread the Chocolate Layer
Pour the melted chocolate mixture over the cookie dough layer.
Tilt the pan or use an offset spatula to spread it into a smooth, even layer that covers the cookie bars completely.
If you like a little flair, you can sprinkle a few extra mini chocolate chips, flaky sea salt, or even some crushed pretzels on top while the chocolate is still warm.
11. Chill Until Set
Refrigerate the pan for at least 2 hours, or until the chocolate is firm and the cookie dough has set.
If you’re in a hurry, an hour in the freezer usually does the trick, but let it sit out a few minutes before cutting.
12. Slice and Serve
Use the parchment overhang to lift the chilled bars out of the pan and onto a cutting board.
Run a sharp knife under hot water, dry it, then slice into 16–20 squares, wiping the knife clean between cuts for tidy edges.
Serve chilled or at cool room temperature. Around my house, people start circling the kitchen like hawks as soon as I pull these from the fridge.
Servings & Timing
- Yield: About 16–20 cookie dough bars
- Prep Time: 20 minutes
- Heat-Treating Flour Time: 5–10 minutes (plus cooling)
- Chill Time: 2 hours
- Total Time: About 2.5 hours (mostly hands-off)
These dessert bars are perfect when you need something impressive that doesn’t chain you to the oven. You can make them in the morning, tuck them in the fridge, and forget about them until it’s time to serve.
Fun Variations on This Cookie Dough Bars Recipe
Once you’ve tried the classic version of this Chocolate Chip Cookie Dough Bars Recipe, it’s hard not to start experimenting. Here are some of my favorite twists:
-
Peanut Butter Chocolate Chip Cookie Dough Bars
Replace 1/4 cup of the butter with creamy peanut butter and use a mix of semisweet and milk chocolate chips. -
Salted Caramel Cookie Dough Bars
Swirl 1/4 cup of thick caramel sauce into the cookie dough before pressing it into the pan, then sprinkle flaky sea salt on top of the chocolate. -
Birthday Cake Cookie Dough Bars
Use white chocolate chips in the dough, fold in rainbow sprinkles, and top with a white chocolate layer plus extra sprinkles. -
Mocha Cookie Dough Bars
Add 1 tablespoon of instant espresso powder to the cookie dough and top with dark chocolate chips for a coffeehouse-style treat. -
Oreo Cookie Dough Bars
Fold in 1 cup of chopped Oreo pieces along with the chocolate chips and use crushed Oreos sprinkled over the chocolate topping. -
Nutty Crunch Cookie Dough Bars
Add 1/2 cup of chopped pecans, walnuts, or almonds to the dough for extra texture and a rich, roasty flavor.
How to Store, Freeze, and Serve Later
These cookie dough bars are very fridge- and freezer-friendly, which makes them a really handy chocolate chip dessert to keep in your back pocket.
Fridge Storage
- Store sliced bars in an airtight container with parchment between layers.
- Keep in the refrigerator for up to 1 week.
- For the best texture, let a bar sit at room temperature for 5–10 minutes before serving so the cookie dough softens slightly.
Freezer Storage
- Arrange bars in a single layer on a baking sheet and freeze until solid, about 1 hour.
- Transfer to a freezer-safe container or bag with parchment between layers.
- Freeze for up to 2–3 months.
To serve from frozen, let the cookie dough bars rest at room temperature for 20–30 minutes, or in the fridge for about an hour, until they’re pleasantly soft but still hold their shape.
Make-Ahead Tips
- You can make the entire batch 1–2 days before a party; keep tightly covered in the fridge.
- If you’re planning for a holiday or big event, make and freeze up to a month ahead, then thaw in the fridge overnight.
- For lunchbox treats, pack bars straight from the freezer in a small container; they’ll soften by snack time.
Notes From My Kitchen (Little Things That Make a Big Difference)
- Don’t skip cooling the flour. Warm flour will melt the butter and your cookie dough layer can turn greasy or heavy. I usually heat-treat the flour first, then put it aside while I set out the butter and measure everything else.
- Use mini chocolate chips when you can. They spread through the dough more evenly than regular chips, so every bite tastes packed with chocolate.
- Room temperature ingredients really help. Soft butter and room-temp milk blend together better and create a smoother dough. Straight-from-the-fridge butter tends to clump.
- For neat layers, chill between layers (optional). If your cookie dough is warm or soft, chill the pressed dough for 20–30 minutes before adding the chocolate topping. This helps keep the layers separate and sharp.
- Use a warm knife to slice. A clean, warm knife glides through the chocolate layer instead of cracking it. Run it under hot water, dry it, slice, and repeat.
- Salt on top is magic. A tiny sprinkle of flaky salt on the warm chocolate topping takes these bars from sweet to “I-need-this-recipe-right-now” level.
You know what? The first time I brought these to a neighborhood block party, three people asked where I bought them. When I said, “From my own messy kitchen,” I had recipe requests before dessert was even cleared.
Frequently Asked Questions
1. Is the cookie dough really safe to eat?
Yes. This Chocolate Chip Cookie Dough Bars Recipe uses no eggs and heat-treated flour, which greatly reduces the risk associated with eating raw dough.
2. How do I heat-treat flour if I don’t have an oven thermometer?
Bake the flour at 300°F (150°C) for about 7 minutes, stirring halfway; it should feel slightly warm but not hot. When in doubt, give it another minute or two and stir again.
3. Can I use regular chocolate chips instead of mini?
Absolutely. Regular chocolate chips work fine; you’ll just get slightly bigger chocolate pockets throughout the cookie dough bars.
4. My dough is too dry and crumbly—how can I fix it?
Add more milk or cream, 1 teaspoon at a time, mixing between each addition until the dough comes together and feels smooth and scoopable.
5. The chocolate topping cracked when I sliced it. What happened?
That usually means the chocolate layer was very cold or your knife wasn’t warm enough. Let the bars sit out for 5–10 minutes and use a warm, clean knife for smoother cuts.
6. Can I make these cookie dough bars without a mixer?
Yes. Use a sturdy spatula or wooden spoon and some elbow grease; cream the butter and sugars well by hand until fluffy before adding the flour.
7. Are these bars very sweet?
They’re definitely a sweet treat, like a classic chocolate chip cookie dough. If you prefer less sweetness, use dark chocolate chips and a small pinch of extra salt in the dough.
8. Can I double this recipe for a crowd?
Yes, double all ingredients and use a 9×13-inch pan. The thickness will be similar, though you may want a couple of extra minutes of chilling time.
Wrapping It Up (And Grabbing Another Square)
This Chocolate Chip Cookie Dough Bars Recipe brings everything we love about homemade cookie dough into a simple, shareable dessert bar: no eggs, no baking, and loads of chocolate chip cookie flavor in every bite. It’s the kind of no-bake dessert that works year-round—summer cookouts, holiday trays, birthdays, bake sales, or just because the week’s been long.
Give these cookie dough bars a try, then come back and tell me how they turned out—did you keep them classic, or did you play with one of the variations? If you enjoyed this recipe, you might also like exploring other easy dessert bars and no-bake sweet treats on the blog, like my peanut butter brownie bites or classic rice krispie treats with a chocolate twist.
Chocolate Chip Cookie Dough Bars
Ingredients
- 1 cup unsalted butter softened; 2 sticks / 226 g
- 1 cup light brown sugar packed; about 210 g
- 1/3 cup granulated sugar about 67 g
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt reduce to a pinch if using salted butter
- 2 cups all-purpose flour about 250 g; heat-treated and cooled
- 2-3 tablespoons milk or heavy cream start with 2 tbsp and add more as needed
- 1 1/4 cups mini chocolate chips about 225 g; plus extra for topping if desired
- 1 1/2 cups semisweet chocolate chips about 270 g; for topping
- 2 tablespoons butter or coconut oil for melting with chocolate topping
- flaky sea salt optional, for sprinkling on top
- nonstick spray optional, for greasing parchment
- extra mini chocolate chips, pretzels, or sprinkles optional, for garnish
Instructions
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides to act as handles. Lightly mist the parchment with nonstick spray if desired to prevent sticking.nonstick spray
- Preheat the oven to 300°F (150°C). Spread the all-purpose flour in an even layer on a baking sheet. Bake for 5–7 minutes, stirring once halfway through, until it reaches at least 165°F (74°C) on an instant-read thermometer. Let the flour cool completely before using so it doesn’t melt the butter. Alternatively, microwave the flour in 30-second bursts, stirring between each, until it reaches temperature, then spread out to cool.2 cups all-purpose flour
- In a large mixing bowl, beat the softened butter, packed light brown sugar, and granulated sugar together for 2–3 minutes, until light and fluffy. Use a stand mixer with the paddle attachment or a hand mixer, scraping down the sides of the bowl as needed.1 cup unsalted butter, 1 cup light brown sugar, 1/3 cup granulated sugar
- Beat in the vanilla extract and fine sea salt until fully combined. Taste a tiny bit and add a small extra pinch of salt if you prefer a slightly saltier, bakery-style cookie dough flavor.2 teaspoons vanilla extract, 1/2 teaspoon fine sea salt
- Once the heat-treated flour is completely cool, gradually add it to the butter mixture on low speed. Mix just until no streaks of dry flour remain. The dough will look thick and a bit crumbly at this stage.2 cups all-purpose flour
- Add 2 tablespoons of milk or heavy cream and beat until the dough comes together and looks like soft cookie dough. If it still seems dry or sandy, add up to 1 more tablespoon, a small splash at a time, beating between additions. The dough should hold together easily and feel smooth, not dry.2-3 tablespoons milk or heavy cream
- Using a spatula, fold the mini chocolate chips into the dough until evenly distributed. If your kitchen is warm and the chips begin to melt, chill the bowl in the refrigerator for 5–10 minutes before continuing.1 1/4 cups mini chocolate chips
- Transfer the cookie dough to the prepared 8x8-inch pan. Use clean hands, a spatula, or the back of a measuring cup to press it into an even, smooth layer. If the dough sticks, lightly dampen your fingertips or place a piece of parchment over the dough and press through the parchment.
- For extra-neat layers, chill the pressed cookie dough layer in the refrigerator for 20–30 minutes before adding the chocolate topping, especially if the dough feels warm or very soft.
- In a microwave-safe bowl, combine the semisweet chocolate chips and butter or coconut oil. Microwave in 20–30 second bursts, stirring well after each, until completely melted and smooth. Alternatively, melt together in a heatproof bowl set over a small pot of simmering water (double boiler method).1 1/2 cups semisweet chocolate chips, 2 tablespoons butter or coconut oil
- Pour the melted chocolate mixture over the cookie dough layer. Tilt the pan or use an offset spatula to spread the chocolate into a smooth, even layer that fully covers the surface. While the chocolate is still warm, optionally sprinkle a few extra mini chocolate chips, crushed pretzels, sprinkles, or a pinch of flaky sea salt on top.flaky sea salt, extra mini chocolate chips, pretzels, or sprinkles
- Refrigerate the pan for at least 2 hours, or until the chocolate is firm and the cookie dough has set. For a faster option, chill in the freezer for about 1 hour, then let sit at room temperature for a few minutes before slicing.
- Use the parchment overhang to lift the chilled slab from the pan onto a cutting board. Run a sharp knife under hot water, dry it, then slice into 16–20 squares, wiping the blade clean between cuts for neat edges. Serve chilled or at cool room temperature.
