No-Bake Chocolate Chip Cookie Dough Bars

Why You’ll Love This Recipe

I love this recipe for how simple and satisfying it is. It captures the nostalgic flavor of raw cookie dough but in a safe-to-eat form. The bars are soft, chewy, and packed with melty chocolate, finished with a glossy chocolate top that adds the perfect contrast. I make them ahead of time for parties, casual cravings, or just to have something sweet on hand throughout the week.

ingredients

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

For the Cookie Dough Layer:

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour (heat-treated)

• 1/2 teaspoon salt

• 1/2 cup mini chocolate chips

For the Chocolate Topping:

• 3/4 cup semi-sweet chocolate chips

• 1 tablespoon coconut oil or butter

directions

1. I start by lining an 8×8-inch baking dish with parchment paper to make it easy to lift the bars out later.

2. In a mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

3. I stir in the milk and vanilla extract.

4. Then I add the heat-treated flour and salt, mixing until everything is smooth. I fold in the mini chocolate chips last.

5. I press the cookie dough layer evenly into the prepared dish using a spatula to smooth it out.

6. For the topping, I melt the chocolate chips and coconut oil (or butter) in a microwave-safe bowl in 30-second bursts, stirring in between until smooth.

7. I pour the melted chocolate over the cookie dough layer and spread it evenly.

8. Then I refrigerate the bars for at least 2 hours until they’re firm.

9. Once set, I slice them into squares and enjoy them chilled or at room temperature.

Servings and timing

This recipe makes 16 bars. It takes about 15 minutes to prepare and needs at least 2 hours of chilling time. The total time is around 2 hours and 15 minutes. Each bar is about 290 kcal, making it just the right size to satisfy a dessert craving.

Variations

• Sometimes I swap the mini chocolate chips for white chocolate or peanut butter chips for a twist.

• For a nutty version, I mix in crushed pecans or walnuts into the dough.

• I’ve also added a sprinkle of sea salt on top of the chocolate layer for a sweet-and-salty combo.

• A splash of almond extract adds a different depth of flavor I enjoy on occasion.

storage/reheating

I store these bars in an airtight container in the fridge for up to 5 days. If I want a firmer texture, I keep them chilled. For a softer, more gooey bite, I let them sit at room temperature for 10–15 minutes before serving. These bars also freeze well—I wrap them individually and freeze for up to a month.

FAQs

Do I have to heat-treat the flour?

Yes, I always heat-treat the flour to kill any potential bacteria. I microwave it or bake it at 350°F for a few minutes until it reaches 165°F.

Can I use vegan ingredients?

Definitely. I’ve made these bars with vegan butter, plant-based milk, and dairy-free chocolate chips with great results.

What type of chocolate chips work best?

I prefer mini chocolate chips in the dough because they distribute more evenly, but regular-sized chips or chunks work fine too.

Can I double the recipe?

Yes, I double the ingredients and use a 9×13-inch pan. Just make sure the layers stay even and allow extra chilling time.

How do I keep the chocolate layer from cracking when slicing?

I let the bars sit at room temperature for 5–10 minutes before slicing with a sharp knife. It helps soften the top enough to cut cleanly.

Conclusion

These no-bake chocolate chip cookie dough bars are my go-to for an easy, indulgent dessert that never fails. They’re rich, satisfying, and come together with minimal effort. Whether I’m making them for myself or sharing with friends, they always disappear fast.