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


  • 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
  • 1 12-ounce bag of semi sweet chocolate chips


  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.


Just slightly adapted from Wishes and Dishes


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! ~

This doesn't have to be goodbye ---
I'm also on FACEBOOK chatting and sharing recipes every day. If you like to Pin, (and who doesn't?) follow me on PINTEREST
Share →

98 Responses to No Bake Chocolate Chip Cookie Dough Bars

  1. Mary Jones says:

    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.

    • Sue says:

      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!

  2. Jessica says:

    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!


  3. ScienceDork says:

    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!

  4. Patti says:

    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

  5. Anna says:

    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!

  6. Pam says:

    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.

  7. emily says:

    YUM!! Who doesn’t LOVE cookie dough?

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

  9. Barbara says:

    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.

  10. Sandra Bender says:

    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.

  11. priti patel says:

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

  12. Patti says:

    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.

    • rose says:

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

      • Sue says:

        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.

  13. Melly Hanni says:

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

  14. Pauline Annesty says:

    Can I use Gluten Free Flour????

  15. Heidi says:

    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!

  16. Micha Davis says:

    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.

  17. Jennifer M. says:

    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!!

  18. Briana says:

    Any info on the calorie content?

    • Sue says:

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

  19. Susan H says:

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

  20. Jan Moore says:

    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.

    • Sue says:

      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.

  21. marianne main says:

    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!

  22. Darren says:

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

  23. Carly says:

    Hi just wondering if you have nutritional facts for each serving

  24. 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.

  25. Andrea says:

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

  26. Rachel says:

    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?!

    • Sue says:

      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.

  27. Katelynn says:

    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?

    • Sue says:

      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.

  28. Rebecca says:

    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

    • Sue says:

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

      • Rebecca says:

        I put 2 cups

        • Rebecca says:

          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 says:

            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 says:

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

    • Mary says:

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

    • Michelle says:

      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?

  29. Emily says:

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

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

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

  32. Diane says:

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

  33. Joan Hayes says:

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

    • Sue says:

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

  34. 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!

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

  36. grace says:

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

  37. These look incredibly rich and tempting!

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

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

  40. 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.

  41. Cathy says:

    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!

  42. Kerri says:

    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! :)

  43. Jude says:

    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.

  44. Susan says:

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

  45. Dom says:

    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…)

  46. Pamela says:

    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:

  47. Monique says:

    Sinfully alluring to me for 4 Littles:)

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

  49. Susan says:

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

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

  51. 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!

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

Leave a Reply

Your email address will not be published. Required fields are marked *