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+ servings
cookie dough bar stacked

No Bake Cookie Dough Bars

Gabby
Get ready for the best cookie dough bar ever. These no bake cookie dough bars are easy to make, are layered on top of edible brownie dough, and freezer friendly!
5 from 2 votes
Prep Time 15 mins
Chill Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 24 slices
Calories 215 kcal

Equipment

Ingredients
  

Brownie Batter Dough

  • ½ cup butter, melted (regular or vegan)*
  • ½ cup light brown sugar (105 g)
  • ½ cup granulated sugar (100 g)
  • 1 tsp vanilla extract
  • ½ cup unsweetened cocoa powder (50 g)
  • ½ cup + 2 tbsp all-purpose flour (80 g)

Cookie Dough

  • 1 cup butter, softened (regular or vegan)
  • cup +2 tbsp granulated sugar (97 g)
  • ¾ cup light brown sugar (150 g)
  • 3 tbsp milk (regular or non-dairy)
  • ¾ tbsp vanilla extract
  • 3 cups all-purpose flour (375 g)
  • ¾ tsp salt
  • ½ cup semisweet chocolate chips (regular or vegan), or mini chocolate chips*

Instructions
 

  • Heat treat your flour by microwaving it in a bowl for around 1 minute and 30 seconds or pouring it on a baking sheet and baking it in a preheated oven (350°F) for 5 minutes*
  • Prepare an 8x8 square pan by lining it with parchment paper, leaving some hanging over the sides.

Brownie Layer

  • Melt the butter in the microwave or over the stove. Whisk in the sugars until the mixture is combined and looks like a paste. Add in the vanilla extract.
  • Mix in the flour and cocoa powder, then pour the batter into your prepared pan. Spread it around to cover the bottom of the pan. Use the bottom of a cup (or measuring cup) to press down the batter into an even layer. Place the pan in the fridge while you make the cookie dough.

Cookie Dough Layer

  • In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugars together until combined. Mix in the milk and vanilla extract.
  • Add in the flour and salt, then stir in the chocolate chips. If the dough is too crumbly, add ½ tbsp more milk to soften it.
  • Scoop the cookie dough into the baking pan, layering it over top of the brownie layer. Once again, use the bottom of a cup to press the dough into the pan in an even layer.
  • Cover the pan with plastic wrap or tinfoil and refrigerate for at least 90 minutes, ideally 2-3 hours or overnight.
  • Slice and enjoy!

Notes

HEAT TREATING FLOUR: Flour is technically not completely safe to eat until it has been heat treated. This step is optional but recommended. 
MIX INS: You can use milk chocolate chips, dark chocolate chips, mini chocolate chips, or other mix-ins like sprinkles, peanut butter cups, or your favorite chocolate candies!
 
DOUBLING: To make in a 9x13 pan, double all ingredients.

Storage and Freezing Instructions: The bars get really soft at room temperature, so store them covered in the fridge until ready to eat. Let them soften for 10-15 minutes after taking them out of the fridge for a perfect soft texture.
You can also freeze them for up to 2-3 months in a ziploc bag, then let them thaw in the fridge when you're ready to eat them.

Nutrition

Calories: 215kcal
Keyword Cookies, Dairy Free, No Bake
Tried this recipe?Let us know how it was!