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Baking With Chronic Pain: No-Bake Chocolate Chip Cookie Dough Bars

Not my photo or recipe, belongs to Tbsp


Cookie Dough Base:

- 1/2 cup Unsalted Softened Butter

- 1 cup Packed Light Brown Sugar

- 1 tsp Vanilla Extract

- 1/3 cup Milk ( I use 2%, non-dairy is fine)

- 1/2 tsp Salt ( Can cut in half for a less saltier cookie)

- 2 1/3 cups Oak Flour ( I use regular flour)

- 1 cup Mini Chocolate Chips

Chocolate Ganache Topping:

- 1 1/2 cups Semisweet Chocolate Chips

- 1/4 cup Heavy Cream


1. For the base layer: In a large mixing bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until well combined.

2, Add in the vanilla extract, milk, salt and flour. Mix together until smooth.

3. Fold in the mini chocolate chips until well distributed.

4. Line an 8x8 inch baking pan with parchment or wax paper. Spread the dough out evenly, make sure it gets all the way into the corners of the pan. Refrigerate for at least two hours or until very solid.

5. Once the base layer is solid, make the top layer by melting the remaining chocolate chips with heavy cream in a small saucepan over low heat.

6. Once smooth, pour over the base layer and spread evenly. Return pan to fridge to solidify the chocolate layer, about 15 minutes.

7. Slice into 2 inch squares. Serve immediately or keep refrigerated in an airtight container for up to a week.

**Bars will hold their shape at room temperature for about two hours. If you want to serve them at an outdoor party on a warm day, freeze the bars solid first, and then bring out about 15 minutes before serving. © 2017 ®/TM General Mills All Rights Reserved**

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