Name: Chocolate Chip Cookie Dough Bars
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (heat-treated); ½ cup unsalted butter, softened; ½ cup brown sugar; ¼ cup granulated sugar; 2 tbsp milk (dairy or plant-based); 1 tsp vanilla extract; ½ tsp salt; ¾ cup mini chocolate chips

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These Chocolate Chip Cookie Dough Bars are a dream come true for anyone who loves sneaking bites of raw cookie dough. With no eggs and a heat-treated flour base, they’re perfectly safe to eat and incredibly easy to make. The bars are soft, sweet, and packed with rich chocolate chips in every bite.

Why You’ll Love This Recipe

I love this recipe because it brings all the joy of classic cookie dough without the worry of raw ingredients. It’s quick to throw together and doesn’t even require an oven. Whether I’m craving a nostalgic treat or need a no-bake dessert for a party, these bars always deliver. They’re rich, indulgent, and satisfying — just the right balance of sweet and chewy. Chocolate Chip Cookie Dough Bars

Ingredients

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

All-purpose flour (heat-treated to make it safe for raw consumption)
Unsalted butter, softened
Brown sugar
Granulated sugar
Vanilla extract
Milk
Salt
Mini chocolate chips

Directions

I start by heat-treating the flour. I usually spread it on a baking sheet and bake it at 350°F (175°C) for about 5-7 minutes to kill any bacteria. I let it cool before using it in the dough.
In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
I stir in the vanilla extract and milk, mixing well to combine.
Gradually, I add the heat-treated flour and salt into the mixture and stir until a dough forms.
I fold in the mini chocolate chips until they’re evenly distributed throughout the dough.
I press the dough firmly into a lined or greased 8×8-inch pan, smoothing the top with a spatula.
I refrigerate the bars for at least 1 hour or until firm.
Once chilled, I cut them into squares or bars and serve.

Servings and timing

This recipe makes about 16 bars. It takes approximately 15 minutes to prepare, plus at least 1 hour of chilling time.

Variations

Sometimes I like to swap the mini chocolate chips for dark chocolate chunks or white chocolate chips for a different twist. I’ve also added crushed pretzels or chopped nuts to the dough for added crunch and flavor. For a festive spin, I fold in colorful sprinkles or candy-coated chocolates.

storage/reheating

I store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to two months. When I want to enjoy one, I let it sit at room temperature for 5-10 minutes to soften slightly — no reheating needed since they’re a no-bake treat. Chocolate Chip Cookie Dough Bars

FAQs

How do I heat-treat flour safely?

I spread the flour on a baking sheet and bake it at 350°F (175°C) for 5-7 minutes. I make sure it reaches at least 160°F (71°C) to kill any potential bacteria, then I let it cool before using it.

Can I use plant-based milk in this recipe?

Yes, I’ve used almond milk and oat milk before, and both work just as well in place of regular milk.

Are these cookie dough bars safe to eat raw?

Yes, because there are no eggs and I heat-treat the flour, these bars are safe to eat without baking.

Can I make this recipe dairy-free?

Absolutely. I use dairy-free butter and chocolate chips, and replace the milk with a plant-based alternative.

Can I double the recipe?

Yes, I often double the ingredients and use a 9×13-inch pan. I just chill it a bit longer to make sure the center firms up properly.

Conclusion

These Chocolate Chip Cookie Dough Bars are an easy, nostalgic dessert that I can whip up in no time. They’re rich, satisfying, and completely safe to eat raw — a perfect indulgence for cookie dough lovers. Whether I’m making them for myself or sharing with friends, they never last long.