Chocolate Chip Cookie Bars

This indulgent cookie dough treat satisfies all your chocolate chip cookie cravings without turning on the oven. Creamy, sweet, and studded with chocolate chips, these bars deliver the pure joy of eating cookie dough in a safe, sliceable form that's perfect for dessert platters or midnight snacking.

I created these bars for my daughter's sleepover party last summer, and they've become our most requested dessert. Something about the combination of that buttery cookie dough and the snap of chocolate coating creates pure dessert magic.

Ingredients

• Butter: Provides the rich, creamy base that gives authentic cookie dough flavor. Make sure it's properly softened but not melted for the best texture.
• Brown sugar: Adds that classic molasses undertone that makes cookie dough irresistible. Pack it firmly in your measuring cup for accuracy.
• Granulated sugar: Balances the brown sugar and creates the perfect sweetness level. It also helps create that signature cookie dough texture.
• Milk: Moistens the dough without eggs. Whole milk works best, but any type will do.
• Vanilla extract: Enhances all the flavors. Use pure vanilla extract if possible for the most authentic taste.
• All-purpose flour: Provides structure. For food safety, briefly toast it in the oven or microwave to eliminate any bacteria concerns.
• Salt: Balances the sweetness and enhances the chocolate flavor. Even this small amount makes a huge difference.
• Chocolate chips: Throughout the dough give you those perfect chocolate pockets in every bite. Mini or regular both work beautifully.
• Semi-sweet chocolate chips: For the coating create that satisfying shell. High-quality chips melt more smoothly.
• Coconut oil: Helps the chocolate coating set properly with a nice shine. Refined coconut oil has no coconut taste if that's a concern.

Step-by-Step Instructions

Cream the butter and sugars:

Beat the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffier in texture. This usually takes about 3 minutes with an electric mixer. This step incorporates air into the dough and helps dissolve the sugar crystals for a smoother texture.

Add wet ingredients:

Pour in the milk and vanilla extract and mix thoroughly until completely incorporated. The mixture may look slightly curdled at first but will come together. Scrape down the sides of the bowl to ensure everything blends evenly.

Incorporate the dry ingredients:

Add the flour and salt gradually, about half a cup at a time, mixing at low speed until just combined. Overmixing at this stage can make the dough tough. The finished dough should pull away from the sides of the bowl and feel similar to traditional cookie dough.

Fold in chocolate chips:

Add the chocolate chips and gently fold them in using a spatula until evenly distributed throughout the dough. This careful folding prevents breaking the chips and maintains their shape in the finished bars.

Press into pan:

Line an 8x8 or 9x9 inch baking dish with parchment paper, leaving overhang on the sides for easy removal later. Press the dough firmly and evenly into the pan, creating a smooth surface. Use the bottom of a measuring cup for a perfectly flat top.

Chill the dough:

Refrigerate the pressed dough for one full hour until firm to the touch. This chilling time helps the bars hold their shape when cut and creates the perfect texture.

Create the chocolate topping:

Melt the chocolate chips with coconut oil in 30-second microwave intervals, stirring thoroughly between each interval. Continue until completely smooth, usually taking about 1.5-2 minutes total. The oil gives the chocolate a beautiful shine and helps it cut cleanly without cracking.

Finish the bars:

Pour the melted chocolate over the chilled dough and quickly spread it into an even layer. If desired, sprinkle additional chips on top while the chocolate is still wet. Return to the refrigerator for 30 minutes until the chocolate layer is completely set.

Cut and serve:

Once fully chilled, lift the entire dessert out using the parchment paper overhang. Use a sharp knife heated under hot water and wiped dry between cuts for clean slices. Allow bars to sit at room temperature for 5-10 minutes before serving for the best texture.

The brown sugar is really the secret hero of this recipe. I once tried making these with all white sugar and the difference was remarkable. The molasses content in brown sugar creates that distinctive cookie dough flavor that transports me right back to childhood moments of sneaking dough from my mom's mixing bowl.

Storage Solutions

These cookie dough bars need to be refrigerated because of their dairy content. Store them in an airtight container with parchment paper between layers to prevent sticking. They'll maintain perfect texture and flavor for up to 5 days in the refrigerator. For longer storage, wrap individual bars tightly in plastic wrap, then place in a freezer bag. They freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before serving.

Creative Variations

The basic recipe serves as a perfect canvas for customization. Try swapping the regular chocolate chips for white chocolate, butterscotch, or peanut butter chips. Add 1/4 cup of sprinkles for a birthday cake version that kids absolutely adore. Mix in 1/2 cup of chopped nuts, toffee bits, or crushed Oreos for added texture. For a more sophisticated flavor profile, add 1 teaspoon of espresso powder to the chocolate coating or 1/2 teaspoon of almond extract to the dough.

Serving Suggestions

These bars make an impressive addition to dessert platters. For an elevated presentation, cut them into bite-sized squares and place in mini cupcake liners. They pair beautifully with a scoop of vanilla ice cream and hot fudge for a decadent dessert. For parties, create a cookie dough bar station with various toppings like caramel sauce, crushed candy, and whipped cream. These also make wonderful gifts when packaged in a decorative tin with parchment paper between layers.

Frequently Asked Questions

→ Can I substitute the chocolate chips?

Yes, you can use white chocolate chips, butterscotch chips, or even chopped nuts for variety.

→ How do I store the bars?

Keep the bars in an airtight container in the refrigerator for up to one week.

→ Can I make this dessert dairy-free?

Absolutely! Use a dairy-free butter alternative and non-dairy chocolate chips for a vegan version.

→ What can I use instead of coconut oil?

Butter or any neutral vegetable oil works great as a substitute for the coconut oil.

→ Can I freeze these bars?

Yes, individually wrap the bars in plastic wrap and store in an airtight container in the freezer for up to 3 months.