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Chocolate Chip Cookie Dough Bars - Simple to make, egg-free and incredibly decadent! Kids and adults will love this recipe.


I will admit that I’m one of those people who can’t resist eating the unbaked cookie dough when I make chocolate chip cookies at home.  So when I saw several different recipes for Chocolate Chip Cookie Dough Bars over on Pinterest, I knew it was inevitable that I’d give the recipe a try myself one of these days!

A few weeks ago, my daughter participated in an art show and we volunteered to bring some desserts to the opening party – so it was the perfect excuse to try out the recipe for these chocolate chip cookie dough bars.  They totally lived up to the hype, and needless to say – these bars were a big hit with kids and adults alike!

Chocolate Chip Cookie Dough Bars - Simple to make, egg-free and incredibly decadent! Kids and adults will love this recipe.


What’s great about this recipe is that you get that cookie dough flavor and texture – but without the raw eggs so it’s completely safe to eat.  And – OMG – these decadent bars are so very delicious!

The original recipe topped the bars with a frosting made from a combination of peanut butter and milk chocolate.  But because we were bringing these chocolate chip cookie dough bars to an event and wanted to avoid any issues surrounding peanut allergies, I adapted the recipe by making a ganache out of semi-sweet chocolate chips and a little bit of cream. I have to say that the semi-sweet chocolate ganache was a perfect contrast to the sweetness of the cookie dough filling, but I would imagine the original topping would be delicious as well.

Chocolate Chip Cookie Dough Bars - Simple to make, egg-free and incredibly decadent! Kids and adults will love this recipe.


I also made ours in a 9×9-inch square pan – but the original recipe suggested an 8×8-inch pan.  Either size will work – if you use the smaller pan, the bars will be smaller but thicker while using the larger plan will give you flatter and wider bars like the ones shown here.  Either way – these chocolate chip cookie dough bars are delicious!

Adapted from Life’s Simple Measures.

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Chocolate Chip Cookie Dough Bars - A Family Feast

Chocolate Chip Cookie Dough Bars

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 16-20 bars


*If you are concerned about eating uncooked flour, before starting this recipe microwave the 2 cups flour on high for 1 minute 30 seconds (stir every 15 second or so) until it reaches a temperature of 160 degrees F.  Allow to cool before making this recipe.


For the cookie dough filling

  • 1 stick (1/2 cup) unsalted butter, softened to room temperature
  • ¾ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour*
  • 1 14-ounce can sweetened condensed milk
  • 2 cups mini chocolate chips

For the Ganache

  • 1 cup semi-sweet chocolate chips
  • ¼ cup heavy cream


  1. Start by lining a 9×9-inch or 8×8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
  2. In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
  3. With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
  4. Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
  5. Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
  6. The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream.
  7. Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
  8. When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.

Disclosure: This post contains affiliate links.

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Chocolate Chip Cookie Dough Bars - Simple to make, egg-free and incredibly decadent! Kids and adults will love this recipe.

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  • Teresa B. wrote:

    Delicious! A big hit at our annual family Decadent Dessert contest!

    • Martha wrote:

      So glad you all enjoyed the recipe Teresa!

  • holly wrote:

    Hi! I am a professional cook, baking is always been my passion,but I have little time for it,I am making these right now,thank you so much for the easy recipe,hope they come out good!

    • Martha wrote:

      I hope you enjoy the recipe Holly!

  • Ashley wrote:

    I made these and they were awful. 🙁 I’m a seasoned baker and know what I am doing. The bars were a sticky, gooey, gross mess. I have no idea how you managed to make yours and cut them. I certainly measured everything correctly!

    • Martha wrote:

      I’m sorry you had problems with the recipe Ashley! Not sure what to say – we’ve made this recipe ourselves a few times since posting it and the results were as shown. Thank you for taking the time to leave us your feedback!

  • Alisa R wrote:

    hi! I just made these and they are so delicious! Except mine never hardened up. Your picture had the bars being all rectangular and mine were difficult to peel off the parchment paper. They pretty much were a big gooey ball by the time you got it peeled off. It still tasted great though! I used all the correct ingredients and it was refrigerated overnight. Any suggestions?

    • Martha wrote:

      Hi Alisa – I’m so sorry that you had issues with the recipe! I definitely should have firmed up enough for you to be able to cut into squares. The only thing I can think of is maybe somehow either the amount of butter or flour was off? If you try it again and it seems very soft (it should resemble a firm cookie dough consistency), you could try adding more flour just a little bit at a time. Sorry for the problems!

  • Kami wrote:

    Um. You’re naughty and nice! These are the bomb!!

    • Martha wrote:

      Thanks Kami!

  • Andrea wrote:

    What would the British version of heavy cream be? Is it double cream?

    Thank you

    • Martha wrote:

      Hi Andrea – Yes – I believe double cream is similar to our heavy cream!

  • Jessica wrote:

    I was wondering if you had ever tried baking these? I just made them (gluten free!) and after trying one, I really want to bake it. How do you think that´d work?

    • Martha wrote:

      Hi Jessica – Not as it’s written – without eggs and some sort of leavener like baking powder or soda in the dough, I think you’ll end up with a melted mess if you put this in the oven. I’d recommend looking around for a baking-specific chocolate chip cookie dough bar…maybe a ‘magic’ bar of some sort with the sweetened condensed milk as an ingredient. But – if you adapt it for the oven, please let us know how it comes out!

  • Maryanna Foster wrote:

    Thank you for sharing these wonderful recipes with me. I am a 73 year old great-grandmother, with severe Arthritis, and fibromyalgia and get around on a scooter. In my day I LOVED to cook and bake for everyone, can’t do as much as I use to, but am looking forward to using some of these easy recipes to bake for our Youth Group at Church when they have their Bake Sale before Christmas. Could the chocolate chip cookies and the cookie dough bars be frozen?
    Again Thank You,
    God Bless,
    Maryanna Foster
    Jasper, Alabama

    • Martha wrote:

      Hi Maryanna! I’m glad you found us and I’m sure the youth at your church appreciate all of your effort in making them some sweet treats!! I’d say yes – the chocolate chip cookies can definitely be frozen, but I’m not sure about the cookie dough bars. You can store those in the refrigerator for a few days (you want them to be firm when you cut them) – I’m just not sure how they will be after they’ve been frozen since we’ve never tried it ourselves! I hope that helps – thanks for writing to us today! Martha

  • Amber wrote:

    In the recipe of the chocolate chip cookie dough bars. The last ingredient is heavy cream. What is heavy cream? And is that what it’s called when you buy it?

    • Martha wrote:

      Hi Amber – Heavy cream is usually labeled heavy cream or whipping cream at the supermarket. Hope that helps!

  • Lisa wrote:

    I used 1/2 cup peanut butter instead of heavy whipping cream. This was amazing.

    • Martha wrote:

      Sounds great Lisa!

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