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This delicious no-bake treat gives you all the chocolate chip cookie flavor without any oven time. Smooth, rich, and packed with chocolate chips, these squares bring the fun of eating raw cookie dough in a safe, easy-to-slice form that's great for parties or late-night cravings.
I whipped these up for my kid's overnight party last year, and now everyone asks for them constantly. There's just something magical about that buttery dough combined with the crisp chocolate layer on top.
Ingredients
- Butter: Creates the smooth, buttery foundation that makes the dough taste authentic. Let it soften naturally at room temp for the right consistency.
- Brown sugar: Gives that deep, caramel-like flavor that makes cookie dough so tempting. Press it down when you measure for best results.
- Granulated sugar: Works with the brown sugar to hit the perfect sweetness. It also helps create the right dough texture.
- Milk: Adds moisture without using eggs. Full-fat works best but any kind will do fine.
- Vanilla extract: Boosts all other flavors. Try to use real vanilla for the best taste possible.
- All-purpose flour: Forms the base of the dough. Heat it briefly to make sure it's safe to eat raw.
- Salt: Cuts through sweetness and makes the chocolate taste better. Don't skip this tiny but crucial addition.
- Chocolate chips: Mixed into the dough for bursts of chocolate in every bite. Both tiny and standard sizes work great.
- Semi-sweet chocolate chips: Used for the top layer that adds a nice snap. Better quality chips will melt more evenly.
- Coconut oil: Helps the top chocolate layer set up with a pretty shine. The refined type won't taste like coconut if that bothers you.
Step-by-Step Instructions
- Cream the butter and sugars:
- Mix the soft butter with both types of sugar until it gets fluffy and turns lighter in color. This usually takes around 3 minutes using an electric mixer. This process adds air to your dough and helps break down sugar crystals for better texture.
- Add wet ingredients:
- Mix in the milk and vanilla until they're completely blended in. The mix might look a bit separated at first but will come together. Don't forget to scrape the bowl so everything mixes evenly.
- Incorporate the dry ingredients:
- Slowly add flour and salt, about half a cup at a time, mixing on low just until combined. Don't mix too much or the dough can get tough. When done, the dough should pull away from the bowl sides and feel like regular cookie dough.
- Fold in chocolate chips:
- Stir in the chocolate chips gently with a spatula until they're spread throughout the dough. Careful folding keeps the chips whole and makes them look better in the finished bars.
- Press into pan:
- Put parchment paper in an 8x8 or 9x9 inch dish, leaving extra paper hanging over the sides so you can lift it out later. Push the dough firmly into the pan, making the top flat and even. A measuring cup makes a great tool for flattening the surface.
- Chill the dough:
- Put the pan in the fridge for an hour until the dough feels firm when touched. This cooling time helps the bars keep their shape when cut and gives them the right texture.
- Create the chocolate topping:
- Melt chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth, which takes about 1-2 minutes total. The oil makes the chocolate look shiny and helps it cut cleanly.
- Finish the bars:
- Pour melted chocolate over the cold dough and quickly spread it evenly. You can sprinkle extra chips on top while it's still wet if you want. Put it back in the fridge for 30 minutes until the chocolate gets hard.
- Cut and serve:
- After everything is cold, lift the whole thing out using the parchment paper. Cut with a sharp knife that you've run under hot water and dried between cuts. Let the bars warm up for 5-10 minutes before eating for the best taste.
Brown sugar really makes all the difference in this recipe. I tried making these once with just white sugar and they weren't nearly as good. The tiny bit of molasses in brown sugar creates that real cookie dough taste that reminds me of stealing bites from my mom's mixing bowl as a kid.
Storage Solutions
You'll need to keep these bars in the fridge since they contain dairy. Put them in an airtight container with parchment paper between layers so they don't stick together. They'll stay fresh and tasty for up to 5 days in the refrigerator. If you want to keep them longer, wrap each bar in plastic wrap and put them in a freezer bag. They freeze really well for up to 3 months. Just move them to the fridge overnight before you want to eat them.
Creative Variations
This basic recipe works great as a starting point for lots of changes. Try using white chocolate, butterscotch, or peanut butter chips instead of regular chocolate chips. Add some sprinkles (about 1/4 cup) to make a fun birthday cake version kids will love. Mix in 1/2 cup of chopped nuts, toffee pieces, or crushed Oreos for extra crunch. For a fancier flavor, try adding a teaspoon of espresso powder to the chocolate topping or half a teaspoon of almond extract to the dough.
Serving Suggestions
These squares look great on dessert trays. For a fancy touch, cut them into tiny pieces and put them in mini cupcake papers. They taste amazing with a scoop of vanilla ice cream and some hot fudge sauce. At parties, you can set up a topping station with things like caramel sauce, crushed candy, and whipped cream. They also make wonderful gifts when packed in a pretty tin with parchment paper between the layers.
Frequently Asked Questions
- → Can I use something other than chocolate chips?
Sure! Try white chocolate, nuts, or butterscotch chips to change it up.
- → What’s the best way to store them?
Pop them in an airtight container in your fridge, and they’ll stay fresh up to a week.
- → How do I make these vegan?
Swap in non-dairy butter and chocolate chips, and you're good to go!
- → Is there a substitute for coconut oil?
Of course! Butter or another mild cooking oil works well instead.
- → Can I freeze these bars for later?
Yes! Wrap each one up and put them in a sealed container, then freeze for up to 3 months.