Are no-bake cookie dough bars safe to eat?

Yes, these no-bake chocolate chip cookie dough bars are safe to eat because they’re made without raw eggs and use heat-treated flour to eliminate harmful bacteria. This makes them completely safe while still delivering that classic cookie dough taste.

How long do no-bake chocolate chip cookie dough bars last?

Properly stored in an airtight container in the refrigerator, these bars stay fresh for up to one week. If you need longer storage, freezing is a great option.

Can you freeze no-bake chocolate chip cookie dough bars?

Absolutely! These bars freeze very well. Place the bars between layers of parchment paper in a freezer-safe container and store for up to two months. Thaw overnight in the refrigerator before serving.

What makes cookie dough safe to eat raw?

The two main concerns in raw cookie dough are raw eggs and untreated flour. By leaving out eggs and heat-treating the flour, these no-bake chocolate chip cookie dough bars eliminate both risks, making them safe and delicious.

No-Bake Chocolate Chip Cookie Dough Bars: Easy & Delicious

No-Bake Chocolate Chip Cookie Dough Bars

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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.

Author: Dana
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 2 hours 30 minutes
Yield: 16 bars 1x
Category: Dessert
Method: No-Bake
Cuisine: American

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)

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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.

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

Find it online: https://www.cozyfamilyrecipes.com/no-bake-chocolate-chip-cookie-dough-bars/