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Chocolate-Dipped Cookie Dough Bars

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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.

Ingredients

Scale

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

Find it online: https://recipe.newsvks.com/chocolate-dipped-cookie-dough-bars/