Imagine biting into a thick, chewy bar that tastes like straight-up cookie dough—no baking required, no raw egg worries, just pure indulgence. These chocolate chip cookie dough bars are the dessert equivalent of finding money in your pocket. They’re stupidly easy to make, require zero oven time, and will disappear faster than your motivation to go to the gym.
Why settle for regular cookies when you can have the dough in bar form? Let’s get to it.
Why This Recipe Slaps
First, it’s safe to eat raw—no eggs, no stress. Second, the texture is a perfect mix of creamy and chewy, thanks to a combo of butter, brown sugar, and a sneaky ingredient (hint: it’s not flour).
Third, you can customize it with whatever mix-ins you want. Chocolate chips? Obviously.
Crushed Oreos? Go wild. Pretzels for a salty twist?
Sure, why not?
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened (don’t microwave it into a puddle)
- 1 ½ cups brown sugar—pack it like you’re mad at it
- 1 tsp vanilla extract—the good stuff, not the sad imitation kind
- 2 cups heat-treated flour (microwave it for 1–2 minutes to kill bacteria)
- ½ tsp salt—balances the sweetness like a pro
- ½ cup milk (or heavy cream for extra richness)
- 1 ½ cups chocolate chips (or chunks, because chaos is fun)
Step-by-Step Instructions
- Cream the butter and sugar—whip them together until fluffy. If your arm hurts, you’re doing it right.
- Add vanilla and salt—mix until combined. Don’t overthink it.
- Gradually add heat-treated flour—fold it in gently unless you enjoy a flour tornado.
- Pour in milk—this transforms the dough from crumbly to creamy.
Magic.
- Fold in chocolate chips—reserve a handful for sprinkling on top because presentation matters, apparently.
- Press into a lined 9×9 pan—use parchment paper unless you enjoy scrubbing pans.
- Chill for 2 hours—or freeze for 30 minutes if you lack patience (we don’t judge).
- Slice and devour—try not to eat the whole batch in one sitting. Or do. Live your truth.
How to Store These Bad Boys
Keep them in an airtight container in the fridge for up to a week.
For longer storage, freeze them—they’ll last up to 3 months. Pro tip: Separate layers with parchment paper to avoid a chocolate-chip cement situation.
Why This Recipe Is a Game-Changer
No baking means no waiting for the oven to preheat or worrying about burnt edges. It’s kid-friendly (no raw eggs), customizable (add nuts, sprinkles, or caramel), and portable—perfect for picnics, potlucks, or eating in your car like a goblin.
Common Mistakes to Avoid
- Using unheated flour—this is non-negotiable unless you enjoy playing food safety roulette.
- Overmixing the dough—it’ll turn tough.
Stop when it’s just combined.
- Skimping on chilling time—warm dough equals a sticky mess. Patience is key.
Swaps and Substitutions
Out of brown sugar? Use white sugar + 1 tbsp molasses.
Vegan? Swap butter for coconut oil and milk for almond milk. Gluten-free?
Heat-treat GF flour instead. Chocolate chips not your thing? Use M&Ms, Reese’s pieces, or dried fruit (but we’ll side-eye you for that last one).
Chocolate Chip Cookie Dough Bars
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 1 ½ cups brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups heat-treated all-purpose flour microwave for 1–2 minutes, stirring every 30 seconds
- ½ teaspoon salt
- ½ cup milk or heavy cream for richer flavor
- 1 ½ cups chocolate chips reserve some for topping
Instructions
- Cream together the softened butter and brown sugar until light and fluffy.
- Mix in vanilla extract and salt until well combined.
- Gradually fold in heat-treated flour to avoid a flour cloud. Mix until just combined.
- Pour in milk and stir until the dough becomes creamy and smooth.
- Fold in chocolate chips, reserving a small handful for topping.
- Press dough evenly into a parchment-lined 9×9-inch pan.
- Sprinkle remaining chocolate chips on top and gently press them into the surface.
- Chill in the refrigerator for at least 2 hours or freeze for 30 minutes to firm up.
- Slice into bars and serve. Store any leftovers chilled.
Notes
Nutrition
FAQs
Can I use regular flour without heat-treating it?
Nope.
Raw flour can harbor bacteria, and nobody wants a side of food poisoning with their dessert. Microwave it for 1–2 minutes, stirring every 30 seconds, to kill any nasties.
Why is my dough too sticky?
You probably added too much milk or didn’t chill it long enough. Fix it by sprinkling in a bit more flour or popping it back in the fridge.
Can I bake these into cookies?
Technically yes, but why?
The whole point is to enjoy the dough. If you want cookies, make cookies. IMO, this is superior.
How do I make these bars firmer?
Add an extra ¼ cup of flour or chill them overnight.
They’ll set up like a brick (in a good way).
Final Thoughts
These chocolate chip cookie dough bars are the ultimate lazy dessert—minimal effort, maximum payoff. They’re the kind of treat that’ll make people think you’re a kitchen wizard, even if your cooking skills peak at microwaving leftovers. Make them.
Eat them. Thank us later.
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Let’s make cooking easier, together—one delicious bite at a time.
