Name: Chocolate Chip Cookie Dough Bars
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 tsp vanilla extract; 2 cups all-purpose flour, heat-treated; 1 (14 oz) can sweetened condensed milk; 1 cup mini chocolate chips; 1 cup semi-sweet chocolate chips (for topping); 2 tbsp butter (for topping)

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Chocolate chip cookie dough bars are a no-bake dessert that delivers all the joy of raw cookie dough—without the risk. Made with heat-treated flour and no eggs, these bars are safe to eat, loaded with mini chocolate chips, and topped with a rich chocolate layer for the ultimate indulgence.

Why I Love This Recipe

I love how these bars satisfy every cookie dough craving in the easiest way possible. There’s no baking, no waiting for batches in the oven, and no eggs to worry about. I just mix, press, chill, and enjoy. The smooth chocolate topping gives it a fudge-like bite that pairs perfectly with the soft dough base. These always disappear fast when I make them. Chocolate Chip Cookie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Brown sugar
Granulated sugar
Vanilla extract
All-purpose flour (heat-treated)
Sweetened condensed milk
Mini chocolate chips
Semi-sweet chocolate chips (for topping)
Butter (for topping)

Directions

I start by heat-treating the flour—spreading it on a baking sheet and baking at 350°F for 5–7 minutes to kill any bacteria. Then I let it cool.
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
I mix in the vanilla and condensed milk until smooth.
Then I gradually stir in the cooled flour, followed by the mini chocolate chips.
I press the dough evenly into a parchment-lined 8×8 pan and chill for 20 minutes.
While that chills, I melt the semi-sweet chocolate chips with butter and pour it over the dough layer, smoothing it out.
I refrigerate the whole pan for at least 2 hours before slicing into bars.

Servings and timing

This recipe makes about 16 bars and takes just 15 minutes of prep, with a 2-hour chill time. It’s a great make-ahead dessert that’s always ready when I want a sweet bite.

Variations

I switch out the chocolate chips for peanut butter chips or white chocolate when I want something different.
I’ve added chopped nuts or crushed pretzels into the dough for crunch.
Sometimes I swirl a bit of peanut butter into the topping before chilling—it’s amazing.
For a salted version, I sprinkle flaky sea salt on top before refrigerating.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 1 week. They’re best served chilled or at cool room temperature. I don’t reheat them—they’re meant to stay firm and creamy straight from the fridge. They also freeze well for up to 2 months. Chocolate Chip Cookie

FAQs

Is it safe to eat raw cookie dough in this recipe?

Yes! I use heat-treated flour and there are no eggs, so it’s completely safe to eat raw.

Can I skip the chocolate topping?

Sure, I’ve made them without it for a more classic cookie dough bite, but the chocolate layer adds a nice contrast.

What kind of chocolate chips work best?

I use mini chips for the dough since they distribute better, and regular semi-sweet chips for the topping. But any variety works.

Can I make these vegan?

Yes, with vegan butter, dairy-free sweetened condensed milk, and dairy-free chocolate chips, they still turn out great.

How do I heat-treat flour?

I bake it at 350°F for 5–7 minutes on a sheet pan, then let it cool completely before using. It’s an important safety step.

Conclusion

Chocolate chip cookie dough bars are one of the easiest desserts I’ve ever made, and they deliver big flavor without the oven. Whether I’m prepping ahead for a party or sneaking a piece for a midnight treat, these bars always hit the spot. They’re indulgent, simple, and just plain fun to eat.