Description

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.

Ingredients

Scale

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

Instructions

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!
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!).
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.
Incorporate the flour.
Gradually add the cooled, heat-treated flour. Stir well until everything is combined and the dough begins to come together.
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!).
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.
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.
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!

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.