Cookie Dough Bars

Cookie Dough Bars are chocolate chip cookie batter made without flour or eggs that are no bake! You can also use for your favorite dessert as toppings.

You can make it from scratch or if you’ve recently made Edible Cookie Dough Balls, Eggless Cookie Dough or Eggless S’Mores Cookie Dough you can use any leftover batter to make a whole new dessert.

Cookie Dough Bars with Chocolate Chips

COOKIE DOUGH BARS

The best part of these chilled cookie bars is that you can steal all the tastes you want from the bowl without being scolded about the dangers of eating raw flour and eggs.

No bake cookie dough bars take all of the best parts of raw cookie dough and serves them up chilled and delicious. Cookie dough bars are also extremely shareable, which makes them perfect for get-togethers with friends or picnics with a cooler.

While you couldn’t put these bars into the oven and bake them like regular cookies, edible cookie dough is still delicious and tastes like traditional cookie dough, texture and all.

HOW TO MAKE COOKIE DOUGH BARS

  • Get out two baking sheets and line them with parchment paper. You should probably use larger baking pans for this recipe in order to get the right shape.
  • Use an electric mixer or a stand mixer to beat the unsalted butter, the brown sugar and the vanilla together until they are light and fluffy.
  • Mix in the graham crackers, the salt and the milk and then fold in the semi-sweet chocolate chips.
  • With a rubber spatula, smooth the batter out onto the baking sheets so that it is flat. You can press extra chocolate chips into the top to make it fancy.
  • Put the whole thing in the fridge and let it set. Then, cut it into bars and serve up with a side of Homemade Ice Cream.

Cookie Dough Bars in panVARIATIONS

Edible cookie dough is extremely customizable, and you can mix in ingredients from other edible cookie dough recipes to fit the occasion. Here are some fun ingredients that you can use to mix my no bake chocolate chip cookie dough bars up a bit.

  • Peanut butter: creamy peanut butter is great in everything from cheesecake to satay, including no bake cookie dough bars. Mix peanut butter into the batter for a rich, nutty flavor. If you don’t like peanut butter, or are allergic to it, you can also use almond butter to get a rich flavor. Don’t be afraid to try chunky peanut butter if you want to add some crunch without the extra step of stirring in chopped peanuts.
  • Chocolate: for this edible cookie dough recipe I used semi sweet chocolate chips, but you can use white, dark or milk chocolate chips if you want to change up the flavor.
  • Oreo: you can crush up Oreos to add in the batter if you’re tired of chocolate chips. Oreos taste amazing chilled and they add some crunch to the edible cookie dough.
  • Vegan: you can make my recipe into a vegan friendly version easily by replacing the butter and milk. I recommend using margarine and almond milk. Just know that you might need to mess with the quantities to get the right taste.
  • Condensed milk: if you want to sweeten up your cookie dough but don’t want to add more sugar, you can add a little condensed milk. Condensed milk also has the benefit of keeping the dough moist, but be careful that you don’t use too much and turn the dough into a runny mess.

Chocolate Chip Cookie Dough Bar on cutting board

HOW IS THIS DIFFERENT FROM REGULAR COOKIE DOUGH?

Edible cookie dough and cookie dough that’s intended for baking are very different.

This recipe is egg-free and flour-free, because eating raw eggs or raw all purpose flour can make you sick. Please don’t think you can go around eating packages of raw cookie dough because of my no bake version.

While some companies have started making edible cookie dough that you can get at the store, there’s something about making it yourself that makes it taste even better. Maybe it’s because most of us remember sneaking tastes of homemade cookies before they made it into the oven.

Plus their version is made using heat treated flour, this version is made using graham crackers which actually has more cookie flavors to it. The flavors here are WAY better, I promise. Try and compare. Then let me know in the comments below how you like it.

How to Store Cookie Dough Bars:

  • Serve: These contain dairy, so don’t leave your cookie dough bars at room temperature for more than 2 hours.
  • Store: Edible cookie dough is good in the fridge for about 1 week.
  • Freeze: You can freeze them for about 6 months if wrapped well in plastic wrap.

Edible cookie dough is absolutely delicious, and this easy recipe for chilled cookie dough bars is incredibly quick to make.

Chocolate Chip Cookie Dough Bars stacked on cutting board

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Cookie Dough Bars

Cookie Dough Bars are chocolate chip cookie batter made without flour or eggs that are no bake! You can also use for your favorite dessert as toppings.
Yield 16 servings
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 1/2 cups unsalted butter , softened
  • 1 1/2 cups brown sugar , packed
  • 1 tablespoon vanilla extract
  • 1/3 cup whole milk
  • 3 1/4 cups graham cracker crumbs
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet mini chocolate chips

Instructions

  • Add your butter, brown sugar, vanilla and milk to a stand mixer on medium speed for 1-2 minutes until light and fluffy.
  • Add in the graham crackers, salt and chocolate chips until combined.
  • Press the mixture into an 8x8 baking pan lined with parchment paper and refrigerate for 4 hours.

Nutrition

Calories: 437kcal | Carbohydrates: 45g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 198mg | Potassium: 195mg | Fiber: 2g | Sugar: 32g | Vitamin A: 550IU | Calcium: 55mg | Iron: 2.3mg
Keyword: Cookie Dough Bars, How to Make Cookie Dough Bars

Stacked Cookie Dough Bars

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Hi, I was wondering how much peanut or almond butter do I put in it and also do u use it instead of butter?
    Have u tried using other sugars in place of regular brown sugar like Spenda Blend?

    1. You would add peanut butter or almond butter for taste. Personally I love PB, I do a 1/2 cup. 🙂 You do not substitute them for butter, you need the regular butter in the recipe.

      I’ve not tried sugar substitutes but if you do, I would love to hear how it turns out!

  2. Only giving this recipe 1 star because the vanilla is completely overwhelming. States one TABLESPOON but I’m very sure it’s accidentally a typo and suppose to be a teaspoon.

    1. You can feel free to adjust to your own liking but I like using 1 tablespoon as I feel it adds to the cookie dough flavor and helps to hide the graham cracker flavor more.

  3. Who doesn’t love cookie dough? I am obsessed with it and love that I don’t have to worry since this doesn’t contain eggs. Such a yummy treat!

  4. Oh! Sure do like the looks of these bars especially that they are no bake, can’t wait to dig right in!