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!
115 Comments
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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.