Delicious no-bake chocolate chip cookie dough bars that are safe to eat raw and perfect as a sweet treat. These bars combine the classic flavor of chocolate chip cookie dough with a creamy, soft texture, making them irresistible for cookie dough lovers.
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons milk
1 cup mini semisweet chocolate chips
Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
Add the vanilla extract and milk to the butter and sugar mixture and beat until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until fully incorporated and a dough forms. Do not overmix.
Fold in the mini semisweet chocolate chips evenly throughout the dough.
Press the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula or your hands.
Refrigerate the cookie dough bars for at least 2 hours or until firm.
Once firm, lift the bars out of the pan using the parchment paper overhang and cut into 12 equal-sized bars.
Store the bars in an airtight container in the refrigerator for up to 1 week.