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Homemade Chocolate Chip Cookie Dough Bars recipe photo

Chocolate Chip Cookie Dough Bars

Irresistibly chewy and packed with chocolate chips, these bars are a delightful treat that will satisfy any sweet tooth!
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough Base:
  • 1/2 cup Unsalted Butter softened
  • 3/4 cup Light Brown Sugar packed
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 can Sweetened Condensed Milk (14 oz.)
  • 2 cups Mini Chocolate Chips
For the Peanut Butter Layer:
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Milk Chocolate Chips

Equipment

  • 9x9 inch baking pan
  • Large mixing bowl
  • Small Mixing Bowl
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Microwave

Method
 

Instructions:
  1. Step 1: Prepare the Baking Pan: Grease your 9x9 inch baking pan with butter or line it with parchment paper.
  2. Step 2: Make the Cookie Dough Base: In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. Add the vanilla extract and mix until combined.
  3. Step 3: Add the Dry Ingredients: Gradually add in the all-purpose flour to the butter-sugar mixture, mixing until just combined.
  4. Step 4: Add the Sweetened Condensed Milk: Pour in the sweetened condensed milk and mix until thick and well-combined.
  5. Step 5: Fold in the Mini Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed.
  6. Step 6: Spread the Dough in the Pan: Transfer the mixture into the prepared pan and spread evenly.
  7. Step 7: Prepare the Peanut Butter Layer: In a separate bowl, combine creamy peanut butter and milk chocolate chips. Microwave for 30 seconds and stir until smooth.
  8. Step 8: Assemble the Bars: Pour the peanut butter mixture over the cookie dough base and spread evenly.
  9. Step 9: Chill and Set: Refrigerate for at least 2 hours until firm.
  10. Step 10: Cut and Serve: Remove from the pan using parchment paper, cut into squares, and serve.

Notes

  • For a dairy-free option, use coconut oil instead of unsalted butter.
  • Swap mini chocolate chips for dark chocolate chunks for a richer flavor.
  • Store in an airtight container in the refrigerator for up to one week.