Description
Rich, creamy cookie dough topped with smooth chocolate, these no-bake chocolate chip cookie dough bars are the ultimate indulgence without turning on the oven.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1–2 tablespoons fresh lemon juice or zest (optional)
- Optional: 1 tablespoon sour cream or Greek yogurt (for extra creaminess)
- 1 cup mini chocolate chips (for dough)
- 1 cup dark chocolate chips (for topping)
- 1 tablespoon coconut oil (for topping)
Instructions
- Preheat oven to 300°F (150°C) and bake the flour on a baking sheet for 5 minutes to heat-treat it, then allow it to cool.
- Mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into each mini muffin well. Bake for 5-7 minutes and let cool.
- Beat cream cheese with granulated sugar until smooth. Add vanilla, eggs (one at a time), and lemon juice/zest. Mix in the cooled, heat-treated flour and salt. Stir in mini chocolate chips.
- Press the dough into the cooled crust. Melt dark chocolate chips with coconut oil, pour over the dough, and spread evenly.
- Refrigerate for at least 2 hours, then slice into squares. Enjoy!
Notes
For a peanut butter twist, replace ½ cup of the butter with peanut butter. You can also top with melted white chocolate or sprinkle with sea salt.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 22g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg