No Bake Chocolate Chip Cookie Dough Bars

rich no-bake chocolate chip cookie dough bars

No Bake Chocolate Chip Cookie Dough Bars are a fun way to enjoy everybody’s favorite illicit treat!

*NOTE: The FDA has recently warned that while it is unlikely, eating raw flour can make you ill, therefore they recommend against eating raw cookie dough or other products made with uncooked flour. 

no-bake chocolate chip cookie dough bars

I consciously try to keep things jumping here at TVFGI, I never want you to get too comfortable, and I certainly don’t want to be predictable…just when it seems like I’m all about fresh summer salads and grilled fish, I’ll throw some cookie dough at you.  Keeps the taste buds on their toes.

no-bake cookie dough bars

Ha! I’m acting like this was a rational choice…rather these bars called out to me from the pages of Pinterest and I was a goner right from the start.  I’m not sure what it was that snared me…probably the cute speckled dalmatian pattern that those mini chips make in the dough, or those waves of pure chocolate on top, or maybe it was just the name…chocolate chip cookie dough bars…it rolls off the tongue and leaves you with an irresistible craving.

no bake cookie dough bars

When it comes to raw cookie dough I’m a big coward — I never touch the stuff,  so these eggless bars have a little bit of an illicit appeal for me.  Cut them in small pieces, they’re rich.

frosted chocolate chip cookie dough bars

The bars are best kept in the fridge until ready to serve, and best eaten while still chilled.  The texture will be like fudge when chilled, but will soften as it sits at room temperature.

No Bake Chocolate Chip Cookie Dough Bars

Yield: makes 16 bars

No Bake Chocolate Chip Cookie Dough Bars

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 (14 oz.) can sweetened condensed milk (no need to get out every last drop)
  • 1 12-ounce bag (about 2 cups) mini chocolate chips
    frosting
  • 1 12-ounce bag of semi sweet chocolate chips

Instructions

  1. Cream the butter and sugar and salt together until fluffy. I use my stand mixer, but you don't have to. Just beat it really good so it's light and creamy. Scrape down the sides of the bowl as necessary. Mix in the vanilla extract.
  2. Beat in the condensed milk and the flour, alternately, mixing after each addition.
  3. Mix in the chocolate chips.
  4. Spray a 8x8 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. You can skip the paper if you want to cut and serve them right out of the pan.
  5. Turn the dough out into the pan and pat down evenly with your hands. You may want to flour your hands as the dough is sticky. Smooth it out evenly, I used an offset spatula to finish the job.
  6. Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. The texture will be similar to a fudge.
  7. To make the chocolate topping, put the semi sweet chocolate chips in a microwave safe bowl or measuring cup and microwave for one minute. Stir, and then return to the microwave for short bursts of 15 seconds until the chocolate is totally smooth and melted. Don't over heat.
  8. Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Return to the refrigerator until the topping is firm. Cut into 16 squares.
  9. Keep the bars in the refrigerator until ready to eat.

Notes

Just slightly adapted from Wishes and Dishes

http://theviewfromgreatisland.com/no-bake-chocolate-chip-cookie-dough-bars/

 

no bake cookie dough bars with chocolate frosting

 

don’t forget to pin it!

Your refrigerator does all the work for these No Bake Chocolate Chip Cookie Dough Bars - cut them in small pieces, --- they're super rich! ~ theviewfromgreatisland.com

103 Comments

  • Reply
    Rosemary
    March 20, 2017 at 9:14 am

    How about taking crushed chocolate chip cookies and adding the sweetened condensed milk? I know it’s an extra step, but it does solve the flour controversy.

    • Reply
      Sue
      March 20, 2017 at 9:35 am

      That might just work, Rosemary ~ thanks for the idea :) I’ve seen people make Oreo ‘truffles’ like that, so I don’t see why it wouldn’t work here.

  • Reply
    Mary Jones
    September 18, 2016 at 10:25 am

    You used all purpose flour. Isn’t that dangerous? I have seen similar recipes made with the special pre baked flour because of all of the listeria in so much flour issue.

    • Reply
      Sue
      September 18, 2016 at 11:24 am

      I’ve just updated with a warning about that, Mary. I think there may be some pasteurized flours coming out on the market, soon, and that would help!

      • Reply
        AfroBoricuaPrincess
        April 14, 2017 at 3:21 am

        The raw flour issue can be easily resolved … Just preheat oven to 350?F/175?C then evenly spread flour on a baking tray and bake for 5 minutes prior to using in your recipe.

  • Reply
    Jessica
    August 18, 2016 at 7:10 am

    This looks great! I plan on making them tonight. Would it be okay to leave in the fridge overnight for 2 days? I need to make them in advance as I do not have the time with my busy schedule!

    Thanks!

    • Reply
      Sue
      August 18, 2016 at 7:34 am

      Sure Jessica, that would be fine.

  • Reply
    ScienceDork
    July 13, 2016 at 5:43 pm

    These are awesome. After reading some of the reviews I made the following changes with the intention of making a double batch: I doubled everything except the condensed milk, brown sugar, and chips. I used one cup of brown sugar and one can of condensed milk, scraping out the can into the mixer, and 3/4 the bag of chips. I think I will drizzle the melted chocolate chips instead of spreading a layer. Love your website!

    • Reply
      Sue
      July 13, 2016 at 6:07 pm

      Thanks for that info ScienceDork, and I’m so glad you like these!

  • Reply
    Patti
    July 6, 2016 at 8:21 am

    i made these yesterday and my DH loved them! I found them a little sweet and very rich, so next time I will cut down on the brown sugar and cut the chocolate down to 18 oz and split it between the base and topping. I also froze half of the squares for a later date! Kudos on a great find

    • Reply
      Sue
      July 6, 2016 at 8:29 am

      Thanks so much Patti — I find them rich, too, I could only eat a little bit at a time :)

  • Reply
    Anna
    June 22, 2016 at 7:38 am

    HI! I Was wondering if these can be frozen? I’m making some squares for my sisters wedding and these look delicious but I wanted to make them ahead of time!

    • Reply
      Sue
      June 22, 2016 at 8:25 am

      I think this would freeze well, Anna.

  • Reply
    Pam
    June 21, 2016 at 11:06 am

    Anyone ever try making these with stevia and at least part whole wheat flour? This sounds scrumptious, but diabetics need no white flour or sugar.

    • Reply
      Sue
      June 21, 2016 at 12:13 pm

      I haven’t tried that, but remember that the sweetened condensed milk also contains sugar, so that would also need to be changed.

    • Reply
      Carla
      June 22, 2016 at 7:11 am

      This is obviously something diabetics shouldn’t eat then.

  • Reply
    emily
    April 17, 2016 at 5:23 pm

    YUM!! Who doesn’t LOVE cookie dough?

    • Reply
      Sue
      April 17, 2016 at 5:36 pm

      Nobody I know ;)

  • Reply
    Eden Passante
    April 5, 2016 at 9:17 pm

    Cookie dough is the best part of making cookies! These look so amazing!

  • Reply
    Barbara
    March 5, 2016 at 8:52 pm

    These were really very, very good. The only thing different that I did was put 1/2 of the bag of mini chocolate chips in the mix and then melted the other half to put on the top. Being so sweet already I didn’t think we needed that much chocolate on top. I made these for my son who loves cookie dough and he said next time, don’t even put the chocolate on top. To each his own I guess. But, thank you – it’s a great recipe and I’ll be making it again.

    • Reply
      Sue
      March 6, 2016 at 8:22 am

      thanks for the feedback Barbara ~ I liked it so much I’ve done a few variations already!

  • Reply
    Sandra Bender
    December 4, 2015 at 9:28 pm

    It would be ideal if your recipe didn’t call for using a microwave (I don’t have one), but I’ll just do it the old-fashioned way and melt my chocolate in a double-boiler.

    • Reply
      Sue
      December 5, 2015 at 7:29 am

      Oh of course, Sandra, you can melt your chocolate however you like, and hope you enjoy the bars!

  • Reply
    priti patel
    November 23, 2015 at 1:00 pm

    what brand of chocolate chip cookies did u use as topping? it has a very nice sheen as if it has been tempered

    • Reply
      Sue
      November 23, 2015 at 3:34 pm

      I usually use Nestle semi sweet or their dark chocolate chips and I’m always happy with the results, Priti. I’m pretty sure I used the dark chips here.

      • Reply
        priti patel
        November 24, 2015 at 7:10 am

        I get Hershey;s over here and they’re terrible. it hardens too fast before I can temper it…but I will look for Nestle’s at Spinneys!

  • Reply
    Patti
    November 3, 2015 at 5:38 pm

    The reason raw cookie dough isnt good for you is becuase it has raw eggs in it. This recipe doesn’t so i dont see the harm. Im going to try.

    • Reply
      rose
      May 21, 2016 at 2:18 pm

      Actually, I understand raw flour is a big culprit for food illness.

      • Reply
        Sue
        May 21, 2016 at 2:56 pm

        I think that has been debunked, Rose, I did a bit of research and found that raw flour is not harmful, at least according the sources I read.

      • Reply
        AfroBoricuaPrincess
        April 14, 2017 at 3:24 am

        The raw flour issue can be easily resolved … Just preheat oven to 350F/175C then evenly spread flour on a baking tray and bake for 5 minutes prior to using in your recipe.

  • Reply
    Melly Hanni
    October 15, 2015 at 8:13 am

    These look like pure heaven, got to try them, yum

  • Reply
    Pauline Annesty
    October 3, 2015 at 5:13 am

    Can I use Gluten Free Flour????

    • Reply
      Sue
      October 3, 2015 at 7:10 am

      I’m sure you could Pauline, great idea!

  • Reply
    Heidi
    August 29, 2015 at 10:34 am

    I think this would be the perfect tasting cookie dough flavor if it had a dash of salt in it. For me something is slightly off and it’s not the flour flavor others have mentioned. I think it’s salt. You know how when you omit the salt from a cookie recipe they don’t taste quite right? I think that’s the case here, otherwise it’s a great consistency and a super easy recipe that I can see many people enjoying. I used Hershey milk chocolate for the top and a thinner layer because I was worried about it being sickening sweet. I’m glad I did, however I think I’ll stick w/semi-sweet chips next time. Thanks for the recipe! Gorgeous photos captured my attention!

    • Reply
      Sue
      August 29, 2015 at 10:41 am

      Great point, Heidi, I’m going to make a note in the recipe, thanks!!

      • Reply
        Michele
        December 28, 2016 at 4:51 pm

        yes the salt will enhance the flavor! So its not too sugary sweet. It definitely makes a difference! Love this recipe the pic caught my attention real quick! TY! :)

  • Reply
    Micha Davis
    August 6, 2015 at 3:30 pm

    Found this on Pinterest and it could not have been better timed. I’m 21 weeks pregnant and have been desperate for some cookie dough. Being so fast and easy was definitely a perk! They completely hit the spot.

    • Reply
      Sue
      August 6, 2015 at 4:27 pm

      Good luck with the baby Micha — glad I could help ;)

  • Reply
    Jennifer M.
    July 28, 2015 at 8:42 pm

    I made these several weeks ago and took some to work for a few people… Oh my goodness were they yummy!!! One of the best comments was (while taking his second bite) “this thing owns me right now.” LOL I’d say they were a hit!! I am taking them again tomorrow for a going away party and this time I am using milk chocolate chips for the top. Thanks for sharing this amazing recipe!!

    • Reply
      Sue
      July 28, 2015 at 9:06 pm

      I’m so glad they were a hit – I think the milk chocolate will be great!

  • Reply
    Briana
    July 15, 2015 at 3:33 am

    Any info on the calorie content?

    • Reply
      Sue
      July 15, 2015 at 6:28 am

      I don’t have that Briana, but you can customize the calorie count depending on how small you cut these ;)

  • Reply
    Susan H
    July 13, 2015 at 4:06 pm

    We loved these …. We cheated and used canned chocolate frosting instead! Wonderful and no worries about melting and/or chilling after frosting !!

  • Reply
    Jan Moore
    July 12, 2015 at 1:54 pm

    Just finished and put in the fridge, do I need to wait the four hour before putting the chocolate topping? Also I noticed some said it tasted “floury” and you said be sure to put in the vanilla, guess what I forgot! The beater tastes a little floury but I think it will even out with the topping. I hope.

    • Reply
      Sue
      July 12, 2015 at 2:52 pm

      You probably don’t need to wait before putting on the topping, but I do think that they need to be really well chilled and firm to be at their best.

  • Reply
    marianne main
    July 6, 2015 at 8:10 am

    Made these for 4th of July picnic. I added red, white, and blue sprinkles to the dough. Also, since I am not suppose to have chocolate, I frosted them with cream cheese frosting. Cookies snd cream bars!

    • Reply
      Sue
      July 6, 2015 at 8:54 am

      That sounds fantastic – I the sprinkles!

  • Reply
    Darren
    July 1, 2015 at 8:22 am

    Do you use milk chocolate chips at all in these? Or only semi-sweet?

    • Reply
      Sue
      July 1, 2015 at 9:22 am

      I used mini semi-sweet chips for the dough, and regular semi-sweet chips for the topping, Darren, but you can use any type you like.

      • Reply
        Kathy
        July 3, 2015 at 7:46 am

        I wonder if you can use gluten-free flour in these?

        • Reply
          Sue
          July 3, 2015 at 8:10 am

          I assume you could, Kathy!

  • Reply
    Carly
    June 30, 2015 at 7:58 am

    Hi just wondering if you have nutritional facts for each serving

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    June 29, 2015 at 5:39 am

    My grandson said, “These are the best things you’ve ever made, Nonna.” Pretty high praise. But when my husband said the same thing, I knew I really had a winner! Thanks for sharing, Sue. I’m not sure I’ll even bother with the peanut butter/chocolate frosting I’ve seen on other versions.

  • Reply
    Andrea
    June 23, 2015 at 11:39 pm

    Has anyone tried this with canned coconut milk? Just a thought…..I don’t do dairy- but these look amazing.

  • Reply
    Rachel
    June 23, 2015 at 6:34 am

    I’m thinking about making these for my stepdaughters bday party this wkend, but it’s outside and will be mid 70’s. I’m going to look into a different frosting so the chocolate doesn’t melt away, but do you think the rest of the bar will hold up?!

    • Reply
      Sue
      June 23, 2015 at 6:42 am

      I found it was best eaten fairly cold, Rachel. If you can keep it cold and then maybe bring it out from the fridge when ready to eat, that would probably be best.

  • Reply
    Katelynn
    June 22, 2015 at 11:40 pm

    I just made a pan of these and mine are doughy as well! I followed all the ingredients and directions. Also, mine came out tasting a little flour-y. Can I add something next time that won’t make them taste like flour?

    • Reply
      Sue
      June 23, 2015 at 6:46 am

      Well, the thing about these is that they are a ‘play’ on cookie dough, so the flavor is going to be different from a regular blondie or brownie type dessert. I would say make sure you added the vanilla, and also you could try making them in a slightly larger pan so they are thinner, with a bigger frosting to bar ratio. I also would say they are best eaten in small pieces, even though in the photo they look on the large size.

  • Reply
    Rebecca
    June 22, 2015 at 4:35 pm

    Am I missing something? I made these last night. The dough is still gooey I only used 12oz of the evap milk Even turned fridge temp Down to make cooler. Then when I cut into it the topping breaks in sections and dough still gooey… Please help. Thanks

    • Reply
      Sue
      June 22, 2015 at 5:18 pm

      The dough shouldn’t be gooey, Rebecca – did you get the right amount of flour in?

      • Reply
        Rebecca
        June 22, 2015 at 5:45 pm

        I put 2 cups

        • Reply
          Rebecca
          June 22, 2015 at 5:47 pm

          Sue it’s more like a texture if u leave cookie dough out in the open for a couple hours
          But I had it in fridge for 20 hours on high and topping was too hard as well it broke in pieces when trying to cut it

          • Sue
            June 22, 2015 at 6:19 pm

            For me, it was soft at room temperature, but firm when it was cold. I let it sit out for maybe 15 minutes before cutting. I don’t know what could account for your gooey texture, so sorry!

          • Rebecca
            June 22, 2015 at 6:50 pm

            And only brown sugar goes in this? No white sugar, right?

    • Reply
      Mary
      June 22, 2015 at 7:42 pm

      Rebecca, sweetened condensed milk is Eagle Brand, not evaporated milk.

      • Reply
        Sue
        June 22, 2015 at 7:47 pm

        Thanks Mary – that must have been the problem!

      • Reply
        Rebecca
        June 23, 2015 at 4:00 am

        Thank you!
        I obviously can’t read! Lol
        That’s what it was

    • Reply
      Michelle
      June 28, 2015 at 12:08 pm

      hi was just reading the notes and noticed you had an issue….you wrote evap milk in your reply. Did you use evap milk because that is different than condensed which is what the recipe calls for?

    • Reply
      Kennedy Kittrell
      May 26, 2017 at 7:49 pm

      You said you used evaporated milk when the recipe calls for sweetened condensed !! Could be the culprit for gooey dough.

  • Reply
    Emily
    June 21, 2015 at 4:38 pm

    I made these today, am just waiting for the frosting to harden before having a sample. I am looking forward to biting into one.

  • Reply
    Maria|PinkPatisserie
    June 3, 2015 at 7:39 am

    Oh my goodness, those are so mouthwatering! I too love that they are eggless. Will definitely have to give those a go soon..

  • Reply
    Laura (Tutti Dolci)
    June 2, 2015 at 10:56 pm

    You’ve outdone yourself with these bars, they look absolutely incredible!

  • Reply
    Diane
    June 2, 2015 at 1:28 pm

    Looks sinfully delicious! Wonder what it would be like if you added a little flake coconut?

    • Reply
      Sue
      June 2, 2015 at 2:33 pm

      I say the more the merrier :)

  • Reply
    Joan Hayes
    June 2, 2015 at 8:45 am

    These are my kinda treat — wow! The fact that they’re no-bake makes them even more dangerous.
    ; )

    • Reply
      Sue
      June 2, 2015 at 9:08 am

      Thanks Joan :) There is a little bit of a danger factor here, but that’s what we have kids for, isn’t it ;)

  • Reply
    Jessica | A Happy Food Dance
    June 1, 2015 at 9:20 pm

    Ummm – these should totally be illegal! They just look too good, dangerously too good, like I’d eat 15 in a day too good. Which means I must have them! Beautiful Sue!

  • Reply
    Ashley @ Wishes & Dishes
    June 1, 2015 at 8:14 pm

    Awww I’m so glad you liked them! These are my fave! Love your blog so much :)

  • Reply
    grace
    June 1, 2015 at 11:33 am

    it’s like cookie dough fudge…with chocolate on top! splendid, SPLENDID creation.

  • Reply
    Angie@Angie's+Recipes
    June 1, 2015 at 10:52 am

    These look incredibly rich and tempting!

  • Reply
    Gerlinde @Sunnycovechef
    June 1, 2015 at 7:53 am

    This recipe reminds me of my childhood when we got to lick the bowls with the cookie dough. Pinned!

  • Reply
    Sarah | Broma Bakery
    June 1, 2015 at 6:50 am

    Uhh, brilliant! I need to try these, like, yesterday :)

  • Reply
    Thao @ In Good Flavor
    May 31, 2015 at 7:21 pm

    These look fantastic! I’d imagine they would disappear quickly no matter where they are. And I love that it doesn’t heat up the kitchen.

  • Reply
    Cathy
    May 31, 2015 at 7:20 pm

    This takes me back so many years to when I was carrying my daughter. One of my craves was choclate chip cookie dough. I grew up in the 60’s-70’s and this would have been a great hit!

  • Reply
    Kerri
    May 31, 2015 at 3:57 pm

    Forget Julie & Julia! I’m spending the summer cooking off your blog! Amazing recipes that I can not wait to try! I love to cook as a hobby and my family is going to enjoy trying all of your recipes! I love the diverse dishes in all your categories. What a refreshing change from plain burgers and hot dogs on the grill and regular potato and pasta salads! :)

    • Reply
      Sue
      May 31, 2015 at 9:14 pm

      Have a great summer Kerri – we’ll cook together!

  • Reply
    Jude
    May 31, 2015 at 1:58 pm

    This is splendid, I’m going to have to try making it this week. I can imagine it being very popular with my daughter and her friends.

  • Reply
    Susan
    May 31, 2015 at 9:02 am

    I love how you described them as dalmatian-patterned :) These will be perfect for the chocolate chip cookie dough fanatics in my family!

    • Reply
      Sue
      May 31, 2015 at 10:30 am

      Thanks Susan – I think we all must be hardwired to respond to chocolate chips!

  • Reply
    Dom
    May 31, 2015 at 12:36 am

    i don’t know how you manage to do it… you blog so frequently and it’s always so fresh and gorgeous and beautiful… so many ideas. These are stunning (and probably worth a little e-coli…)

    • Reply
      Sue
      May 31, 2015 at 8:24 am

      Haha, first, thanks! And second – there aren’t any raw eggs in these bars, so relax :)))

  • Reply
    Pamela
    May 30, 2015 at 6:37 pm

    I don’t think that eating raw flour is a good idea.

    According to the New York Times:
    One study that looked at commercial wheat flour samples found almost 13 percent contaminated with E. coli. The investigators also pointed out that wheat flour can also be contaminated with Salmonella, and that flour-based mixes have previously been implicated in outbreaks of food-borne illness.

    Read this: http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/

    • Reply
      Sue
      May 30, 2015 at 8:42 pm

      I’ve never heard of this, Pamela, I’ll look into it.

      • Reply
        Debi
        June 17, 2015 at 10:57 am

        Put your flour in the microwave for 2 to 5 mins then let cool. That will kill all bacteria. I store flour in the freezer which I believe also kills bacteria.

  • Reply
    Monique
    May 30, 2015 at 3:05 pm

    Sinfully alluring to me for 4 Littles:)

  • Reply
    Toni | BoulderLocavore
    May 30, 2015 at 1:39 pm

    Summer or not, these would be delicious any time of the year!

  • Reply
    Susan
    May 30, 2015 at 10:15 am

    Okay. it’s official. I am ready for my sugar fix intervention ! This brings eating raw cookie dough to a new level!

    • Reply
      Sue
      May 30, 2015 at 10:25 am

      I figured it was the least I could offer you after a week of healthy stuff ;)

  • Reply
    Chris Scheuer
    May 30, 2015 at 9:56 am

    Oh my goodness, amazing! And legal too, that’s a wonderful combination, for sure!

  • Reply
    Tricia @ Saving room for dessert
    May 30, 2015 at 8:41 am

    Just when I need to go on a diet – you post this gorgeous treat. No bake – cookie dough, chocolate? I am in love! Pinning and sharing!

    • Reply
      Sue
      May 30, 2015 at 8:59 am

      Like I said, I NEVER sneak cookie dough, so these are a special treat for me :)

  • Reply
    Jennifer @ Seasons and Suppers
    May 30, 2015 at 8:39 am

    Oh my! I love this idea and no-bake is perfect for summer :) Pinned!

    • Reply
      Sue
      May 30, 2015 at 8:59 am

      Thanks jennifer, have a great weekend!

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