No Bake Chocolate Chip Cookie Dough Bars ~ an easy no egg recipe for cookie dough lovers of all ages!
*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.
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.
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.
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.
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.
If you are concerned about eating raw flour, check out my recipe for NO BAKE PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BARS, where I share a method for pasteurizing your own flour.
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
- 1 12-ounce bag of semi sweet chocolate chips
Instructions
- 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.
- Beat in the condensed milk and the flour, alternately, mixing after each addition.
- Mix in the chocolate chips.
- 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.
- 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.
- Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. The texture will be similar to a fudge.
- 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.
- 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.
- Keep the bars in the refrigerator until ready to eat.
Notes
Just slightly adapted from Wishes and Dishes
Make it your own ~
- If you love cookies and cream, try my NO BAKE COOKIES AND CREAM COOKIE DOUGH BARS.
- Love chunky cookie dough? I’ve got you covered with I WANT TO MARRY YOU COOKIE DOUGH BARS.
don’t forget to pin these no bake chocolate chip cookie dough bars!
119 Comments
Gina Mcleod
November 30, 2019 at 11:57 amCan u put into freezer I’m trying to get them ready in couple hours
Sue
November 30, 2019 at 3:07 pmYes, that will be fine.
Melissa
December 17, 2018 at 5:27 pmI followed this to the T, used condensed milk, not evaporated milk, and it still won’t set after 8 hours.
Sue
December 17, 2018 at 7:19 pmThe texture should be like a soft fudge, Melissa. It’s possible you used more condensed milk than I did, I purposely didn’t use the entire can. If you try them again, use a little less and your finished product should be firmer.
Lola
October 23, 2018 at 11:29 pmCan you make this without condensed milk?
Sue
October 24, 2018 at 8:10 amThe condensed milk is kind of central to this recipe Lola, not sure what else would work.
Amanda
February 16, 2018 at 9:48 pmI just made these and then read the listeria posts, is there any truth behind that? I am 21 weeks pregnant so it worries me and now I’m afraid to eat them ?? and i want to soooo bad !
Sue
February 17, 2018 at 6:40 amUnfortunately Amanda, there is a real risk, you can read about it here from the USDA. The risk is very small, but since you are pregnant, you should steer clear of uncooked flour.
Cheryl K
October 27, 2017 at 8:23 pmCould you freeze these? I have a friend who loves cookie dough and I can talk until I’m blue in the face about the chance he’s taking. So I’d love to make these and mail them to him but they’d have to be frozen in order to survive a couple of days in the mail.
Sue
October 27, 2017 at 8:50 pmI think these would freeze well, Cheryl.
Rosemary
March 20, 2017 at 9:14 amHow 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.
Sue
March 20, 2017 at 9:35 amThat 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.
Mary Jones
September 18, 2016 at 10:25 amYou 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
September 18, 2016 at 11:24 amI’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!
AfroBoricuaPrincess
April 14, 2017 at 3:21 amThe 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.
Sinar saja
August 4, 2017 at 6:14 pmHi Sue, thank you for the recipe……. I jst plan to make this good chocolate bars on the weekend , and I agree too bake the flour for couple minutes before mix in the chocolate cream…
Sue
August 4, 2017 at 6:19 pmHope you like them, Sinar.
Jessica
August 18, 2016 at 7:10 amThis 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!
Sue
August 18, 2016 at 7:34 amSure Jessica, that would be fine.
ScienceDork
July 13, 2016 at 5:43 pmThese 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!
Sue
July 13, 2016 at 6:07 pmThanks for that info ScienceDork, and I’m so glad you like these!
Patti
July 6, 2016 at 8:21 ami 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
Sue
July 6, 2016 at 8:29 amThanks so much Patti — I find them rich, too, I could only eat a little bit at a time :)
Anna
June 22, 2016 at 7:38 amHI! 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!
Sue
June 22, 2016 at 8:25 amI think this would freeze well, Anna.
Pam
June 21, 2016 at 11:06 amAnyone ever try making these with stevia and at least part whole wheat flour? This sounds scrumptious, but diabetics need no white flour or sugar.
Sue
June 21, 2016 at 12:13 pmI haven’t tried that, but remember that the sweetened condensed milk also contains sugar, so that would also need to be changed.
Carla
June 22, 2016 at 7:11 amThis is obviously something diabetics shouldn’t eat then.
emily
April 17, 2016 at 5:23 pmYUM!! Who doesn’t LOVE cookie dough?
Sue
April 17, 2016 at 5:36 pmNobody I know ;)
Eden Passante
April 5, 2016 at 9:17 pmCookie dough is the best part of making cookies! These look so amazing!
Barbara
March 5, 2016 at 8:52 pmThese 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.
Sue
March 6, 2016 at 8:22 amthanks for the feedback Barbara ~ I liked it so much I’ve done a few variations already!
Sandra Bender
December 4, 2015 at 9:28 pmIt 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.
Sue
December 5, 2015 at 7:29 amOh of course, Sandra, you can melt your chocolate however you like, and hope you enjoy the bars!
priti patel
November 23, 2015 at 1:00 pmwhat brand of chocolate chip cookies did u use as topping? it has a very nice sheen as if it has been tempered
Sue
November 23, 2015 at 3:34 pmI 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.
priti patel
November 24, 2015 at 7:10 amI 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!
Patti
November 3, 2015 at 5:38 pmThe 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
May 21, 2016 at 2:18 pmActually, I understand raw flour is a big culprit for food illness.
Sue
May 21, 2016 at 2:56 pmI 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.
AfroBoricuaPrincess
April 14, 2017 at 3:24 amThe 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.
Me
May 28, 2017 at 11:52 pmAnyone who says they HAVEN’T had raw cookie dough WITH eggs (and raw flour) is a liar, unless they actually happen to have an allergy to eggs. I practically grew up on the stuff, and I am very much still alive. The only real reasons why you need to stay away from it are A: The aforementioned egg allergy (which is a thing that happens; my mother’s brother can’t go near eggs, or he’ll go into anaphylactic shock), or B: Celiac disease. If neither of these is a health issue, then you’re fine.
Melly Hanni
October 15, 2015 at 8:13 amThese look like pure heaven, got to try them, yum
Pauline Annesty
October 3, 2015 at 5:13 amCan I use Gluten Free Flour????
Sue
October 3, 2015 at 7:10 amI’m sure you could Pauline, great idea!
Heidi
August 29, 2015 at 10:34 amI 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!
Sue
August 29, 2015 at 10:41 amGreat point, Heidi, I’m going to make a note in the recipe, thanks!!
Michele
December 28, 2016 at 4:51 pmyes 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! :)
Micha Davis
August 6, 2015 at 3:30 pmFound 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.
Sue
August 6, 2015 at 4:27 pmGood luck with the baby Micha — glad I could help ;)
Jennifer M.
July 28, 2015 at 8:42 pmI 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!!
Sue
July 28, 2015 at 9:06 pmI’m so glad they were a hit – I think the milk chocolate will be great!
Briana
July 15, 2015 at 3:33 amAny info on the calorie content?
Sue
July 15, 2015 at 6:28 amI don’t have that Briana, but you can customize the calorie count depending on how small you cut these ;)
Susan H
July 13, 2015 at 4:06 pmWe loved these …. We cheated and used canned chocolate frosting instead! Wonderful and no worries about melting and/or chilling after frosting !!
Jan Moore
July 12, 2015 at 1:54 pmJust 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
July 12, 2015 at 2:52 pmYou 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.
marianne main
July 6, 2015 at 8:10 amMade 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!
Sue
July 6, 2015 at 8:54 amThat sounds fantastic – I the sprinkles!
Darren
July 1, 2015 at 8:22 amDo you use milk chocolate chips at all in these? Or only semi-sweet?
Sue
July 1, 2015 at 9:22 amI 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.
Kathy
July 3, 2015 at 7:46 amI wonder if you can use gluten-free flour in these?
Sue
July 3, 2015 at 8:10 amI assume you could, Kathy!
Carly
June 30, 2015 at 7:58 amHi just wondering if you have nutritional facts for each serving
Rosemary Wolbert | Sprigs of Rosemary
June 29, 2015 at 5:39 amMy 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.
Andrea
June 23, 2015 at 11:39 pmHas anyone tried this with canned coconut milk? Just a thought…..I don’t do dairy- but these look amazing.
Rachel
June 23, 2015 at 6:34 amI’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
June 23, 2015 at 6:42 amI 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.
Katelynn
June 22, 2015 at 11:40 pmI 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
June 23, 2015 at 6:46 amWell, 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.
Rebecca
June 22, 2015 at 4:35 pmAm 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
June 22, 2015 at 5:18 pmThe dough shouldn’t be gooey, Rebecca – did you get the right amount of flour in?
Rebecca
June 22, 2015 at 5:45 pmI put 2 cups
Rebecca
June 22, 2015 at 5:47 pmSue 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 pmFor 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 pmAnd only brown sugar goes in this? No white sugar, right?
Mary
June 22, 2015 at 7:42 pmRebecca, sweetened condensed milk is Eagle Brand, not evaporated milk.
Sue
June 22, 2015 at 7:47 pmThanks Mary – that must have been the problem!
Rebecca
June 23, 2015 at 4:00 amThank you!
I obviously can’t read! Lol
That’s what it was
Michelle
June 28, 2015 at 12:08 pmhi 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?
Kennedy Kittrell
May 26, 2017 at 7:49 pmYou said you used evaporated milk when the recipe calls for sweetened condensed !! Could be the culprit for gooey dough.
Emily
June 21, 2015 at 4:38 pmI made these today, am just waiting for the frosting to harden before having a sample. I am looking forward to biting into one.
Maria|PinkPatisserie
June 3, 2015 at 7:39 amOh my goodness, those are so mouthwatering! I too love that they are eggless. Will definitely have to give those a go soon..
Laura (Tutti Dolci)
June 2, 2015 at 10:56 pmYou’ve outdone yourself with these bars, they look absolutely incredible!
Diane
June 2, 2015 at 1:28 pmLooks sinfully delicious! Wonder what it would be like if you added a little flake coconut?
Sue
June 2, 2015 at 2:33 pmI say the more the merrier :)
Joan Hayes
June 2, 2015 at 8:45 amThese are my kinda treat — wow! The fact that they’re no-bake makes them even more dangerous.
; )
Sue
June 2, 2015 at 9:08 amThanks Joan :) There is a little bit of a danger factor here, but that’s what we have kids for, isn’t it ;)
Jessica | A Happy Food Dance
June 1, 2015 at 9:20 pmUmmm – 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!
Ashley @ Wishes & Dishes
June 1, 2015 at 8:14 pmAwww I’m so glad you liked them! These are my fave! Love your blog so much :)
grace
June 1, 2015 at 11:33 amit’s like cookie dough fudge…with chocolate on top! splendid, SPLENDID creation.
Angie@Angie's+Recipes
June 1, 2015 at 10:52 amThese look incredibly rich and tempting!
Gerlinde @Sunnycovechef
June 1, 2015 at 7:53 amThis recipe reminds me of my childhood when we got to lick the bowls with the cookie dough. Pinned!
Sarah | Broma Bakery
June 1, 2015 at 6:50 amUhh, brilliant! I need to try these, like, yesterday :)
Thao @ In Good Flavor
May 31, 2015 at 7:21 pmThese 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.
Cathy
May 31, 2015 at 7:20 pmThis 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!
Kerri
May 31, 2015 at 3:57 pmForget 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! :)
Sue
May 31, 2015 at 9:14 pmHave a great summer Kerri – we’ll cook together!
Jude
May 31, 2015 at 1:58 pmThis 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.
Susan
May 31, 2015 at 9:02 amI love how you described them as dalmatian-patterned :) These will be perfect for the chocolate chip cookie dough fanatics in my family!
Sue
May 31, 2015 at 10:30 amThanks Susan – I think we all must be hardwired to respond to chocolate chips!
Dom
May 31, 2015 at 12:36 ami 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…)
Sue
May 31, 2015 at 8:24 amHaha, first, thanks! And second – there aren’t any raw eggs in these bars, so relax :)))
Pamela
May 30, 2015 at 6:37 pmI 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/
Sue
May 30, 2015 at 8:42 pmI’ve never heard of this, Pamela, I’ll look into it.
Debi
June 17, 2015 at 10:57 amPut 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.
Chartreuse Mitchell
June 22, 2017 at 5:28 pmHi Pamela, the brand King Arthur Flour is the oldest flour brand in the ocuntry and does not bleach or bromate their flour. They also work with mills that do not use pesticides when sourcing their organic flour. This should solve all problems when dealing with E. Coli and other bacteria
Monique
May 30, 2015 at 3:05 pmSinfully alluring to me for 4 Littles:)
Toni | BoulderLocavore
May 30, 2015 at 1:39 pmSummer or not, these would be delicious any time of the year!
Susan
May 30, 2015 at 10:15 amOkay. it’s official. I am ready for my sugar fix intervention ! This brings eating raw cookie dough to a new level!
Sue
May 30, 2015 at 10:25 amI figured it was the least I could offer you after a week of healthy stuff ;)
Chris Scheuer
May 30, 2015 at 9:56 amOh my goodness, amazing! And legal too, that’s a wonderful combination, for sure!
Tricia @ Saving room for dessert
May 30, 2015 at 8:41 amJust 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!
Sue
May 30, 2015 at 8:59 amLike I said, I NEVER sneak cookie dough, so these are a special treat for me :)
Jennifer @ Seasons and Suppers
May 30, 2015 at 8:39 amOh my! I love this idea and no-bake is perfect for summer :) Pinned!
Sue
May 30, 2015 at 8:59 amThanks jennifer, have a great weekend!
Gigi
August 15, 2018 at 5:14 pmI seen this recipe made with oat flour. You can buy it or make your own by putting 2 2/3 cups of old fashioned oatmeal in high speed blender and pulse until it becomes like fine flour.. It will yield 2 cups.
Sue
August 15, 2018 at 5:15 pmI’m going to try that Gigi, someone else mentioned that and I love oat flour.