No Bake Chocolate Chip Cookie Dough Bars

There’s something truly magical about cookie dough. Maybe it’s the way it brings back childhood memories—sneaking spoonfuls straight from the mixing bowl while your mom’s back was turned. Or maybe it’s the irresistible combination of buttery sweetness and melt-in-your-mouth chocolate chips that makes you forget about the “baking” part altogether. These No Bake Chocolate Chip Cookie Dough Bars are the perfect way to enjoy that nostalgic taste, minus the worry and the wait for the oven to preheat.

This recipe has quickly become a favorite in our house, especially during the warmer months when turning on the oven feels like a crime. It’s a cool, creamy treat that feels a little indulgent yet super easy to whip up. Think of them as the grown-up version of sneaking cookie dough—only now, we’re doing it responsibly (and deliciously).

These bars also make an adorable addition to a party spread or a quick go-to dessert when you’re hosting last minute. They’ve got that “wow” factor, but no one needs to know how simple they really are.

Why You’ll Love This Recipe:

• No baking required! Great for hot days or quick cravings.
• Safe to eat raw. No eggs, no worries!
• Rich, creamy, and loaded with chocolate chips. Every bite is pure bliss.
• Easy to make ahead. Perfect for parties or whenever you need a sweet treat on hand.
• Kid-friendly and adult-approved. A guaranteed crowd-pleaser.

INGREDIENTS YOU’LL NEED:

• ½ cup (1 stick) salted butter, softened
• ¾ cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (heat-treated)
• 1 can (14 oz) sweetened condensed milk
• 1 cup mini chocolate chips
• 1 ½ cups milk chocolate chips (for topping)
• 2 tablespoons creamy peanut butter

HOW TO MAKE NO BAKE CHOCOLATE CHIP COOKIE DOUGH BARS:

STEP-BY-STEP INSTRUCTIONS:

1. Prepare your flour.
   Before diving into the dough, make sure to heat-treat the flour so it’s safe to eat. Just spread it out on a baking sheet and bake at 350°F for 5-7 minutes. Let it cool completely. This step is super important!
2. Make the dough base.
   In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy—about 2 minutes. The smell alone will make you want to dip your finger in for a taste (resist… for now!).
3. Add vanilla & condensed milk.
   Mix in the vanilla extract and slowly pour in the sweetened condensed milk, stirring until smooth and creamy. The texture will already start to feel like cookie dough heaven.
4. Incorporate the flour.
   Gradually add the cooled, heat-treated flour. Stir well until everything is combined and the dough begins to come together.
5. Add the chocolate chips.
   Fold in the mini chocolate chips until evenly distributed. At this point, the dough is dangerously delicious—you’ll want to sneak a bite (go ahead, it’s safe!).
6. Press into a pan.
   Line an 8×8 or 9×9-inch pan with parchment paper. Press the cookie dough evenly into the pan, smoothing the top with a spatula.
7. Melt and pour the chocolate topping.
   In a microwave-safe bowl, combine the milk chocolate chips and peanut butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Pour over the cookie dough and gently spread it out.
8. Chill until firm.
   Pop the pan into the fridge for at least 2 hours, or until the bars are set. Once chilled, slice into squares or bars and enjoy!

HELPFUL TIPS:

• Heat-treating flour is a must! It ensures your dough is safe to eat. Don’t skip it.
• Use mini chocolate chips so you get that chocolatey bite in every nibble.
• Line your pan with parchment paper to make removing the bars a breeze—no sticking, no mess.
• Chill thoroughly for clean slices. If you’re in a rush, place them in the freezer for 30–40 minutes to speed things up.
• Want a firmer bite? Use less sweetened condensed milk or add a touch more flour to thicken the dough.

DETAILS:

• Prep Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 16 bars
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

NOTES:

• If you prefer a darker chocolate flavor, feel free to swap the milk chocolate chips in the topping with semi-sweet or dark chocolate.
• Can’t do peanut butter? You can skip it or substitute with a bit of coconut oil or almond butter for a similar texture.

NUTRITIONAL INFORMATION:

(Per serving, approximate)

• Calories: 290
• Fat: 15g
• Carbohydrates: 36g
• Sugar: 28g
• Protein: 3g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I freeze these cookie dough bars?
Yes! Wrap individual bars tightly and freeze for up to 2 months. Just thaw in the fridge before serving.

Do I have to use peanut butter in the topping?
Nope! You can leave it out or substitute with a nut-free spread or a tablespoon of coconut oil.

Is it safe to eat raw flour?
Raw flour can carry bacteria, which is why it’s essential to heat-treat it before using in no-bake recipes.

STORAGE INSTRUCTIONS:

Store the bars in an airtight container in the refrigerator for up to one week. For a firmer texture, keep them chilled. They can also be stored at room temperature for a couple of hours if serving at a party or event.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:

• Fudgy, Chewy Brookies (Brownie + Cookie Combo!)
• Chocolate Chip Cookie and Caramel Peanut Butter Bars
• Brown Butter Chocolate Chip Cookies

CONCLUSION

These No Bake Chocolate Chip Cookie Dough Bars are more than just a sweet treat—they’re a reminder of carefree kitchen moments and the simple joy of dessert. Whether you’re whipping them up for a crowd or just treating yourself on a cozy evening in, these bars are sure to hit the spot. With their buttery cookie dough base and rich chocolate-peanut butter topping, they deliver on both nostalgia and flavor. So grab a spoon (and maybe a friend), and dig in—no oven required.

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