Chocolate Chip Cookie Dough Bars Recipe
If you love chocolate chip cookies but don’t feel like turning on the oven, this no-bake Chocolate Chip Cookie Dough Bars Recipe is about to become your new favorite sweet treat—safe-to-eat dough, thick chocolate topping, and that classic cookie flavor in every bite.
I first made these cookie dough bars on a hot July afternoon when my kids were “starving” but I’d just cleaned the kitchen and refused to heat the whole house with the oven. You know how that goes. I wanted something that tasted like a classic chocolate chip cookie, but came together fast, felt a little fun, and didn’t involve scooping dozens of individual cookies. These dessert bars check every box: easy, nostalgic, and pretty enough for a party platter.
Unlike raw cookie dough from way back when, this version is egg-free and uses heat-treated flour, so you can enjoy homemade cookie dough without worrying. They’re rich, but not over-the-top heavy, and they slice into clean bars that fit perfectly into lunchboxes, dessert boards, or little gift tins for neighbors. Honestly, this is one of those recipes I reach for when I need a sure win—birthday parties, game nights, or just a “because we made it through Monday” treat.
Now, let’s talk about why this Chocolate Chip Cookie Dough Bars Recipe deserves a spot in your regular dessert rotation.
Why You’ll Love This Recipe
- No oven needed – it’s a true no bake dessert, perfect for hot days or busy weeks.
- Safe-to-eat cookie dough – no eggs and heat-treated flour so you can enjoy every bite with peace of mind.
- Classic chocolate chip cookie flavor – all the buttery, vanilla, chocolate chip goodness in bar form.
- Quick to prep – about 20 minutes of hands-on time, then the fridge does the rest.
- Crowd-pleasing – kids, teens, adults… everybody recognizes and loves cookie dough bars.
- Easy to slice and serve – they cut into neat cookie bars that are great for potlucks and dessert tables.
- Simple pantry ingredients – butter, brown sugar, chocolate chips… nothing fancy or hard to find.
- Customizable – gluten-free, nutty, or extra chocolatey versions are all easy tweaks.
- Freezer-friendly – make ahead and stash a batch for surprise guests or late-night sweet tooth moments.
Ingredients
You’ll need simple, classic chocolate chip cookie ingredients plus a little extra chocolate for the topping. Here’s what I use for a standard 8×8-inch pan of cookie dough bars.
Cookie Dough Layer
- 1 ½ cups all-purpose flour, heat-treated*
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ¼ cup whole milk (or heavy cream for a richer bar)
- 1 cup mini chocolate chips (or regular chips, chopped a bit)
*A quick note on heat-treated flour: To make flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until it reaches 165°F (you can use a quick-read thermometer). Let it cool completely before using or it will melt the butter.
Ingredient Tips:
- Butter: Use real butter, not margarine. I like unsalted so I can control the salt. If you only have salted, reduce the added salt to a pinch.
- Brown sugar: Packed brown sugar gives that classic chewy cookie flavor. Dark brown will give a deeper, almost caramel note.
- Mini chocolate chips: Minis spread more evenly through the homemade cookie dough, so every bite has chocolate. If you only have regular chips, just rough-chop them.
Chocolate Topping
- 1 ½ cups semi-sweet chocolate chips
- 2 tablespoons butter or coconut oil (this helps the topping slice cleanly and stay a little soft)
- Flaky sea salt, optional, for sprinkling on top
If you’re a data person like me: using semi-sweet chocolate keeps the bars from tipping into “too sweet” territory. Semi-sweet usually lands around 50–60% cocoa, which pairs well with the sweet dough layer.
Directions
-
Prepare your pan.
Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides so you can lift the cookie bars out later. This makes slicing much easier and keeps the edges neat. -
Heat-treat the flour.
Spread the all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once. Allow it to cool completely. This step is important for food safety when enjoying cookie dough bars as a no bake dessert. -
Cream the butter and sugars.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer (or stand mixer) on medium speed for 2–3 minutes, until light and fluffy. It should look a bit like whipped frosting. -
Add salt, vanilla, and milk.
Mix in the salt and vanilla extract, then add the milk. Start on low speed so it doesn’t splash, then mix just until smooth. The mixture will look a little loose at this point—that’s good. -
Add the cooled flour.
Sift or sprinkle the cooled flour over the butter mixture. Mix on low speed until the flour is just incorporated. The dough should be thick but still soft, similar to cookie dough that you’d scoop for chocolate chip cookies. If it seems too dry, add 1–2 teaspoons more milk. -
Fold in the chocolate chips.
Use a spatula to stir in the mini chocolate chips. Try not to over-mix; you want an even spread of chips through the cookie dough bars, not melted chocolate streaks. -
Press the dough into the pan.
Transfer the dough to your prepared pan. Press it down firmly with clean hands or the back of a spatula. I like to place a piece of parchment on top and press with the bottom of a measuring cup so the top is smooth and level. -
Chill the dough layer.
Place the pan in the fridge for at least 20–30 minutes while you prepare the chocolate topping. This helps the topping spread without sinking into the dough. -
Make the chocolate topping.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter (or coconut oil). Microwave in 20–30 second bursts, stirring in between, until smooth and glossy. You can also melt it gently over a double boiler on the stove. -
Pour and spread the chocolate.
Pour the melted chocolate over the chilled cookie dough layer and spread it evenly with an offset spatula or the back of a spoon. Work quickly; it will start to set as it cools. If you like a little sweet-salty contrast, sprinkle flaky sea salt on top. -
Chill until firm.
Refrigerate for at least 1 hour, or until the chocolate is set and the bars feel firm. For clean cuts, two hours is even better. -
Slice and serve.
Use the parchment overhang to lift the slab out of the pan. Place on a cutting board and slice into 16–20 small dessert bars with a sharp knife. Wipe the knife between cuts for the neatest edges. Enjoy chilled or let them sit at room temperature for 5–10 minutes if you prefer a softer texture.
Servings & Timing
- Yield: About 16–20 chocolate chip cookie dough bars, depending on how big you cut them
- Prep Time: 20 minutes
- Chill Time: 1–2 hours
- Total Time: About 1 hour 20 minutes to 2 hours 20 minutes
I usually say 16 bars for a party platter, but if you’re serving kids (or snackers who like “just a little piece”), you can cut them into tiny squares and stretch the batch further.
Variations
You know what? Once you nail this basic Chocolate Chip Cookie Dough Bars Recipe, it’s very easy to play around:
- Peanut Butter Cookie Dough Bars: Replace ¼ cup of the butter with ¼ cup creamy peanut butter and use chopped peanut butter cups on top of the chocolate.
- Gluten-Free Cookie Dough Bars: Use a 1:1 gluten-free baking flour and double-check that your chocolate chips are gluten-free.
- Dark Chocolate Lover’s Bars: Use dark chocolate chips (70% cocoa) in both the dough and the topping for a less sweet, grown-up flavor.
- M&M Cookie Bars: Swap half of the mini chocolate chips for mini M&M candies—kids absolutely love this version.
- Salted Caramel Swirl Bars: Drizzle store-bought or homemade caramel sauce over the cookie dough layer before adding the chocolate topping, then sprinkle flaky salt.
- Cookie Dough “Brownie” Bars: Press this cookie dough on top of a cooled brownie layer instead of using it alone (skip the chocolate topping, or use a thin layer).
Storage & Reheating
- Fridge: Store the bars in an airtight container in the refrigerator for 5–7 days. Separate layers with parchment paper so the chocolate doesn’t stick.
- Freezer: Freeze for up to 2 months. Wrap the slab or individual bars tightly in plastic wrap, then place in a freezer bag or container.
- Thawing: For the best texture, thaw in the fridge for a few hours or overnight. In a pinch, you can let a bar sit at room temperature for 20–30 minutes.
- Make-ahead: These cookie dough bars are perfect for making ahead for holidays or events—prepare up to 2 days in advance and store chilled until serving.
No real “reheating” here since it’s a no bake dessert, but I like to let them warm slightly from fridge temperature before serving so the cookie dough layer softens a bit.
Notes
A few things I’ve learned after making this recipe more times than I can count:
- Don’t skip cooling the flour. Warm flour will melt the butter and give you greasy, heavy cookie dough. Let it cool completely—10–15 minutes usually does it.
- Watch the sweetness balance. If you’re sensitive to sweet desserts, use dark chocolate chips on top and maybe 2 tablespoons less brown sugar in the dough. The texture will stay very close.
- Thickness matters. An 8×8-inch pan gives nice thick cookie bars. A 9×9-inch pan will make slightly thinner bars; they’ll still be delicious, just adjust your expectations.
- Use mini chips in the dough. Regular chocolate chips can make the bars crumble a bit when you slice. Mini chips (or chopped chocolate) give a smoother cut.
- Room temperature butter is key. Too cold and it won’t cream well; too soft and it will feel greasy. When you press a finger into it, it should give easily but still hold its shape.
- Chill for clean cuts. If your bars crumble or the chocolate cracks when slicing, they probably weren’t chilled long enough—or your knife wasn’t sharp. A long, sharp chef’s knife works better than a short one.
And yes, I have absolutely eaten one of these straight from the fridge while standing at the counter. It happens.
FAQs
Can I skip the heat-treating step for the flour?
I really don’t recommend skipping it. Heat-treating reduces the risk of bacteria in raw flour, which is important for a safe homemade cookie dough dessert.
Can I use almond flour instead of all-purpose flour?
You can, but the texture will change—it’ll be a bit more tender and slightly grainy. If you’re gluten-free, a 1:1 gluten-free baking flour is closer to the original texture.
What if I don’t have a mixer?
You can mix by hand with a sturdy spatula or wooden spoon. Just make sure the butter is nicely softened so you can cream it well with the sugars.
My dough seems too dry. What should I do?
Add milk 1 teaspoon at a time and mix again. You want a soft, pressable dough that holds together without cracking.
The chocolate topping is too hard to cut. Any fix?
Next time, add the full 2 tablespoons of butter or coconut oil to the chocolate. For this batch, let the pan sit at room temperature for 10–15 minutes, then use a warm knife (run it under hot water and dry it) to slice.
Can I halve this Chocolate Chip Cookie Dough Bars Recipe?
Yes, you can make half a batch in a loaf pan (8×4 or similar). Just keep an eye on the thickness and chilling time; it may firm up a bit faster.
Are these safe for kids?
Yes, as long as you heat-treat the flour and skip any nut-based variations for kids with allergies, they’re a fun, safe treat.
Can I use white chocolate chips?
You can swap some or all of the chocolate chips for white chocolate, but keep in mind the bars will be sweeter. Sometimes I do half semi-sweet, half white chocolate for balance.
Conclusion
This Chocolate Chip Cookie Dough Bars Recipe gives you everything you love about classic chocolate chip cookies—sweet dough, plenty of chocolate chips, buttery richness—without touching the oven. It’s simple, flexible, and a guaranteed hit at parties, bake sales, or a quiet night at home with a cup of coffee.
If you try these cookie dough bars, I’d love to hear how they turned out for you—tell me your favorite variation, or which chocolate you used. And if you’re in a chocolate chip mood, you might also enjoy making a batch of traditional chocolate chip cookies or cookie dough truffles next. Happy baking… or in this case, happy no-baking.
Chocolate Chip Cookie Dough Bars
Ingredients
- 1 1/2 cups all-purpose flour heat-treated and cooled completely
- 1/2 cup unsalted butter softened to room temperature (1 stick)
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1/4 cup whole milk or heavy cream for a richer bar; plus 1–2 teaspoons more as needed
- 1 cup mini chocolate chips or regular chocolate chips, roughly chopped
- 1 1/2 cups semi-sweet chocolate chips for topping
- 2 tablespoons butter or coconut oil for melting with chocolate topping
- flaky sea salt optional, for sprinkling on top
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides so you can lift the bars out later for easy slicing.
- Spread the all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until it reaches 165°F. Let it cool completely before using.1 1/2 cups all-purpose flour
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Mix in the fine sea salt and vanilla extract. Add the milk and mix on low speed until smooth; the mixture will look slightly loose.1/4 teaspoon fine sea salt, 2 teaspoons pure vanilla extract, 1/4 cup whole milk
- Sift or sprinkle the cooled, heat-treated flour over the butter mixture. Mix on low speed just until incorporated. The dough should be thick but soft. If it seems too dry, mix in 1–2 teaspoons more milk.1 1/2 cups all-purpose flour, 1/4 cup whole milk
- Fold the mini chocolate chips into the dough with a spatula until evenly distributed, being careful not to over-mix or melt the chips.1 cup mini chocolate chips
- Transfer the cookie dough to the prepared pan. Press it firmly into an even layer using clean hands, a spatula, or the bottom of a measuring cup with a piece of parchment on top.
- Refrigerate the dough layer for 20–30 minutes so it firms up slightly before adding the chocolate topping.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter or coconut oil. Microwave in 20–30 second bursts, stirring between each, until melted and smooth. Alternatively, melt gently over a double boiler.1 1/2 cups semi-sweet chocolate chips, 2 tablespoons butter or coconut oil
- Pour the melted chocolate mixture over the chilled cookie dough layer. Spread evenly with an offset spatula or the back of a spoon. If desired, sprinkle flaky sea salt over the top.flaky sea salt
- Refrigerate the pan for at least 1 hour, or up to 2 hours, until the chocolate is set and the bars feel firm.
- Use the parchment overhang to lift the slab out of the pan onto a cutting board. Slice into 16–20 bars with a sharp knife, wiping the blade between cuts for clean edges. Serve chilled or let sit at room temperature for 5–10 minutes for a softer texture.
