When I was a kid, I ate chocolate chip cookie dough all the time. It’s that delicious salty sweet flavor that I love. As an adult, I now feel that if I’m going to eat cookie dough then somehow I need to justify this to myself. How might I do that? Well, I convince myself that I’ve outgrown the 80s by turning it into a bar (less messy this way you know?). Thus, the cookie dough bar is born.
These cookie dough bars are a trip back in time for me with their doughy deliciousness. I’ve added a super yummy peanut butter chocolate ganache on top. Not only does it class this treat up, but it’s how I sneak in an added peanut butter flavor. While optional, I would highly recommend you keep this bad boy on there. It’s amazing.
Also, no cookie dough is complete without options right? I add chocolate chips to mine for the great chocolate chip cookie dough flavor that I love, but I also add M&Ms. Feel free to throw whatever you like in here (sprinkles for the little ones, nuts, mini M&Ms etc.).
Easy Step-By-Step Instructions for No-Bake Cookie Dough Bars
When the dough is fully chilled, prepare the chocolate/peanut butter topping.
Free Printable Recipe for No-Bake Cookie Dough Bar
- ½ c. unsalted butter, softened (may use salted butter, but reduce sea salt to ¼ teaspoon)
- ¾ c. packed light brown sugar
- 1 tsp. vanilla extract
- 2 c. all purpose flour
- ¾ teaspoon sea salt
- 1 (14 oz.) can sweetened condensed milk
- ½ cup chocolate chips (semi-sweet or milk)
- 1 cup mini m&ms
- ½ cup creamy peanut butter
- ½ cup milk chocolate chips
- Directions For Cookie Dough Bar
- Line an 8 x 8 inch pan with parchment paper.
- Combine flour and sea salt in a small bowl, and whisk with a fork.
- Combine butter and brown sugar in a mixer bowl, and beat until light and fluffy (5 minutes).
- Add ½ flour mixture, and beat until fully incorporated. Now add all of the sweetened condensed milk, and beat in. Finish with the last half of the flour. Mix well.
- Add vanilla, and beat until combined.
- Stir in chocolate chips and m&ms.
- Pour dough into parchment-lined pan, and press down until smooth.
- Cover and refrigerate 2 hours or overnight.
- When you’re ready to top with chocolate, use parchment to lift from pan. Invert onto another piece of parchment, and return to pan.
- Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stirring every 30 seconds until smooth, microwave on high.
- Pour and spread over the chilled dough, and return to the fridge or freezer until firm. (at least 1 hour)
- Cut and serve.
- Store leftovers in an airtight container in the fridge.