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I will admit that I’m one of those people who can’t resist eating the unbaked cookie dough when I make chocolate chip cookies at home. So when I saw several different recipes for Chocolate Chip Cookie Dough Bars over on Pinterest, I knew it was inevitable that I’d give the recipe a try myself one of these days!
A few weeks ago, my daughter participated in an art show and we volunteered to bring some desserts to the opening party – so it was the perfect excuse to try out the recipe for these chocolate chip cookie dough bars. They totally lived up to the hype, and needless to say – these bars were a big hit with kids and adults alike!
What’s great about this recipe is that you get that cookie dough flavor and texture – but without the raw eggs so it’s completely safe to eat. And – OMG – these decadent bars are so very delicious!
The original recipe topped the bars with a frosting made from a combination of peanut butter and milk chocolate. But because we were bringing these chocolate chip cookie dough bars to an event and wanted to avoid any issues surrounding peanut allergies, I adapted the recipe by making a ganache out of semi-sweet chocolate chips and a little bit of cream. I have to say that the semi-sweet chocolate ganache was a perfect contrast to the sweetness of the cookie dough filling, but I would imagine the original topping would be delicious as well.
I also made ours in a 9×9-inch square pan – but the original recipe suggested an 8×8-inch pan. Either size will work – if you use the smaller pan, the bars will be smaller but thicker while using the larger plan will give you flatter and wider bars like the ones shown here. Either way – these chocolate chip cookie dough bars are delicious!
Adapted from Life’s Simple Measures.
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Chocolate Chip Cookie Dough Bars
*If you are concerned about eating uncooked flour, before starting this recipe microwave the 2 cups flour on high for 1 minute 30 seconds (stir every 15 second or so) until it reaches a temperature of 160 degrees F. Allow to cool before making this recipe.
Yield: 16–20 bars 1x
Prep: 15 minsCook: 5 minsTotal: 20 minutes
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Ingredients
For the cookie dough filling
- 1 stick (1/2 cup) unsalted butter, softened to room temperature
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour*
- 1 14–ounce can sweetened condensed milk
- 2 cups mini chocolate chips
For the Ganache
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Start by lining a 9×9-inch or 8×8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
- In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
- With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
- Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
- Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
- The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream.
- Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
- When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.
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Martha
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.
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Updated: 1/23/23
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Madison says Can this recipe be done without the ganache? I have all the ingredients except heavy whipping cream.
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- Martha says
Yes Madison! It should still be delicious!
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- Shiloh Hand says
I know it is too late now, but a delicious ganache can also be made with equal weights of butter and chocolate.
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- Martha says
Thanks Shiloh! Great suggestion – I’ll have to try that myself!
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- maria says
I have a recipe I use for cookie dough balls, I use milk with those, could I just u milk with the choc chip cookie dough bars?
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- Martha says
Hi Maria – I wouldn’t recommend it. The sweetened condensed milk called for in the recipe is much thicker than regular milk and it won’t turn out to be the same consistency.
- Kara says
These are mostly good, but they are ridiculously sweet. Way too sweet. I wonder if evaporated milk could work instead of sweetened condensed?
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- Martha says
Hi Kara – Agree – it’s a VERY sweet dessert! Evaporated milk is a thinner consistency than the sweetened condensed milk so it might work using less. If you try it – please let us know how it comes out!
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- October says
So I’m sure that there’s a big difference between eggs and milk, but milk isn’t supposed to be room temperature either, so since this isn’t baked isn’t the milk essentially not protected from being raw too?? Lol, just a weird thought, I’m sure they’re delicious! I’m racking up quite the laundry list of baked goods I want to try out & not enough time to make them all… Not without making everyone I know fat in the process, lol!!!!
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- Martha says
That’s a great point October! Sweetened condensed milk should be refrigerated after it’s opened. I have to admit, we’ve never had leftovers of this dessert (it’s been one of the first to get eaten) so refrigeration hasn’t been an issue on our end – but yes, we would recommend that any leftovers get stored in the refrigerator. (It will also keep the bars a little firmer.) Thanks for writing to us!
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- Debi says
Can the recipe be doubled to put in a 13 x 9? I have a cook out to go to and these would be perfect, but I would have to make 2 – 13 x 9’s with the number of people coming.
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- Martha says
Hi Debi! Yes – that should work fine for this recipe! The thickness of finished bar might be a little different, but it should still work! Hope you enjoy the recipe!
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- Noe Mahaulu says
OMG. I only really bake during the Christmas holidays (when I have time), but I am definitely going to have to try these scrumptious looking bars for my next potluck! Thanks for sharing!
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- Martha says
Thanks Noe! Hope you enjoy the recipe!
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- ALLEN says
I wasn’t kidding about moving in. I’m on your front porch, with luggage in hand and my dirty laundry.
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- Martha says
Glad you like our recipes Allen!
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- Medeja says
These bars sound and look very delicious!
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- Martha says
Thanks so much Medeja!
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- Kathy says
Oh my gosh! I should not be looking at this first thing in the morning, before I have had breakfast! These look fabulous, Martha!
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- Martha says
Thanks Kathy! It’s never too early to be looking at chocolate! 🙂
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- Librarian Lavender says
Chocolate and cookie dough, what could be more delicious than that?
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- Martha says
I agree! Thank you!
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