If you love cookie dough and chocolate, these Chocolate-Dipped Cookie Dough Bars are the perfect treat. They offer a rich, buttery, and chewy texture with a delicious chocolate coating, making them a delightful no-bake dessert.
Why You’ll Love This Recipe
- No baking required, making it quick and easy to prepare
- Perfect balance of sweet and chocolatey flavors
- Safe to eat raw since it’s egg-free
- Great for parties, snacks, or dessert cravings
- Can be customized with mix-ins like nuts or sprinkles
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour (heat-treated for safety)
- Salt
- Milk
- Chocolate chips
- Semi-sweet or dark chocolate (for dipping)
Directions
- Prepare the Dough: In a bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Add Flavoring: Mix in vanilla extract and salt.
- Incorporate Flour: Gradually add heat-treated flour and mix until combined.
- Add Liquid & Chocolate Chips: Stir in milk to reach a smooth consistency, then fold in chocolate chips.
- Shape the Bars: Press the cookie dough into a lined baking pan and smooth the top. Refrigerate until firm.
- Melt the Chocolate: Melt semi-sweet or dark chocolate in a microwave or double boiler.
- Dip & Set: Cut the chilled dough into bars and dip each piece into the melted chocolate. Let them set on a parchment-lined tray.
- Chill & Enjoy: Refrigerate until the chocolate hardens, then serve.
Servings and Timing
- Servings: Makes about 12 bars
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- Nutty Twist: Add chopped walnuts or pecans for a crunchy texture.
- Peanut Butter: Replace some butter with peanut butter for extra flavor.
- Oreo Mix: Crush Oreos and mix them into the dough for an extra chocolatey kick.
- White Chocolate Coating: Swap dark chocolate with white chocolate for a different taste.
- Sprinkle Fun: Decorate the chocolate coating with sprinkles or sea salt for added texture.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze for up to 3 months; let thaw for a few minutes before eating.
- Reheating: Not needed, but if preferred slightly softened, let sit at room temperature for a few minutes.
FAQs
How do I heat-treat flour?
Spread flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in 30-second intervals until it reaches 165°F.
Can I use gluten-free flour?
Yes, substitute with a gluten-free flour blend for a gluten-free version.
Can I make these bars vegan?
Yes! Use plant-based butter, dairy-free milk, and vegan chocolate chips.
How do I prevent the chocolate from cracking?
Let the bars come to room temperature for a few minutes before dipping.
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate adds a richer, slightly bitter contrast.
Do I have to dip them in chocolate?
No, you can drizzle chocolate on top or leave them plain.
How long do these last at room temperature?
They can sit out for up to 2 hours, but it’s best to store them in the fridge.
Can I add protein powder?
Yes, mix in a scoop of vanilla or chocolate protein powder for an extra boost.
What’s the best way to cut the bars neatly?
Use a sharp knife and wipe it clean between cuts for smooth edges.
Can I use coconut flour instead of all-purpose?
Coconut flour absorbs more moisture, so use a smaller amount and add extra milk.
Conclusion
Chocolate-Dipped Cookie Dough Bars are a delicious, easy-to-make treat perfect for satisfying sweet cravings. With no baking required and endless customization options, these bars are a must-try for cookie dough and chocolate lovers alike!
PrintChocolate-Dipped Cookie Dough Bars
These no-bake cookie dough bars are a dream come true! They’re made with an egg-free cookie dough, packed with chocolate chips, and dipped in rich melted chocolate for the perfect treat. Soft, chewy, and indulgent, these bars are great for parties, gifts, or whenever you need a sweet fix.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup milk (or heavy cream)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (heat-treated*)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the Chocolate Coating:
- 12 oz semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or vegetable shortening
Instructions
Prepare the Flour:
To make raw flour safe, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool before using.
Make the Cookie Dough:
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy and smooth.
Add the milk and vanilla extract, mixing until well combined.
Gradually stir in the heat-treated flour and salt until a soft dough forms.
Fold in the mini chocolate chips.
Shape the Bars:
Line an 8×8-inch baking dish with parchment paper.
Press the cookie dough evenly into the dish and smooth the top.
Freeze for 30–45 minutes until firm.
Melt the Chocolate:
In a microwave-safe bowl, combine the chopped chocolate and coconut oil.
Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
Dip the Bars:
Remove the cookie dough from the freezer and cut into bars or squares.
Using a fork, dip each bar into the melted chocolate, allowing excess to drip off.
Place dipped bars on a parchment-lined baking sheet.
Chill and Serve:
Refrigerate for 15–20 minutes until the chocolate is set.
Enjoy straight from the fridge or at room temperature!
Notes
Heat-treating flour is essential to kill any bacteria and make the cookie dough safe to eat raw.
If the dough is too soft to handle, chill it longer before dipping.
Store bars in an airtight container in the fridge for up to 1 week or freeze for up to 3 months