Print

Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars
Print Recipe

Chocolate Chip Cookie Dough Bars offer a perfect blend of chewy cookie dough texture and gooey melted mini chocolate chips in a convenient bar form. Easy to prepare with simple pantry ingredients, these bars can be baked or enjoyed as a no-bake treat, making them perfect for snacks, desserts, or gifting.

Ingredients

Scale

Main Ingredients

  • 1 cup All-Purpose Flour
  • 1/2 cup Unsalted Butter, softened to room temperature
  • 1/2 cup Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 3/4 cup Mini Chocolate Chips

Optional Ingredients

  • 1–2 tablespoons Milk (if dough is too thick or dry)
  • Egg Substitute (e.g., 1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water)

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients. Soften the butter to room temperature and break apart any brown sugar clumps to ensure even mixing.
  2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light, fluffy, and incorporates air, giving the bars a soft texture.
  3. Add Vanilla and Mix In Dry Ingredients: Stir in the vanilla extract. Gradually add the all-purpose flour and salt, mixing just until combined to avoid overworking the dough, which can lead to tough bars.
  4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed but remain intact to create pockets of melted chocolate.
  5. Press Dough into Pan: Line a square baking pan with parchment paper. Press the cookie dough evenly into the bottom of the pan, smoothing the surface with a spatula or your hands to create uniform thickness.
  6. Chill or Bake According to Preference: For a no-bake version, chill the pan in the refrigerator for at least two hours until firm. To bake, preheat oven to 350°F (175°C) and bake for about 20 minutes or until the edges turn golden brown.
  7. Cool and Cut: Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.

Notes

  • Use room temperature butter for smooth mixing and fluffy texture.
  • Do not overmix the dough to keep bars tender and avoid density.
  • Mini chocolate chips melt evenly and disperse better than larger chips.
  • Chill bars before cutting to prevent crumbling and sticking.
  • Line your baking pan with parchment paper for easy cleanup and to remove bars intact.

Nutrition

Keywords: chocolate chip cookie dough bars, no bake cookie dough bars, chewy cookie bars, easy dessert bars, gluten free cookie bars

Find it online: https://cherrycooks.com/chocolate-chip-cookie-dough-bars/