This no bake edible cookie dough recipe has no eggs in it so it is safe to eat as raw cookie dough. They are dangerous to make because of how little ingredients and prep time are needed to make the dough.
The peanut butter chocolate frosting is optional on top but that is up to you to decide. It adds a nice layer.
How to make Cookie Dough Bars
For the full recipe please see recipe card below.
- Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
- In a large mixing bowl, mix together butter and brown sugar until it is fluffy, about 3 minutes Add vanilla and beat until combined.
- Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
- Press the cookie dough into the bottom of the 8×8 pan. It will be sticky so lightly flour your hands if needed.
- Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
- To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.
Other Recipes to Try
Slow Cooker Sweet Garlic Chicken
Perfect Pot Roast If you’ve tried this Chocolate Chip Cookie Dough Bars or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo.
Ingredients
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Chocolate Chip Cookie Dough Bars
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Ingredients
- ½ c. unsalted butter, softened
- ¾ c. packed light brown sugar
- 1 tsp. vanilla extract
- 2 c. all purpose flour
- 1 (14 oz.) can sweetened condensed milk
- 2 c. mini chocolate chips
- ½ cup creamy peanut butter
- ½ cup milk chocolate chips
Instructions
- Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
- In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and bet until combined.
- Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
- Press the cookie dough into the bottom of the 8×8 pan. It will be sticky so lightly flour your hands if needed.
- Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
- To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.
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