Cookie Dough Chocolate Bar
The Cookie Dough stuffed Chocolate Bar is basically a dream come true for anyone who loves chocolate and cookie dough. The best part about this recipe is that it is super easy and completely no-bake. The Dubai chocolate bar craze inspired us to experiment with our own stuffed versions, and honeslty we were stocked at how simple it was to make. If you’re looking for a quick, no-bake dessert that feels a little fancy but takes almost no effect, this is it. Cookie dough lovers, get ready to swoon, these are gooey, sweet, and chocolatey, and not only do they taste magnificent, but they are also fun to make, even more fun to eat, and guaranteed to impress anyone lucky enough to try them!
Easy Bar Hack
To make these cookie dough stuffed chocolate bars, we used a chocolate bar mold, which is what gives them that perfect professional look. You can find molds like these at Walmart, Amazon, Dollar Stores, or pretty much anywhere kitchen supplies are sold. But don’t worry if you don’t have one on hand. A simple pan lined with parchment paper works just as well, and you can still get thick, delicious bars that are easy to slice and share!
These cookie dough stuffed chocolate bars bring back so many memories for me and my sister. We’d come home from school, whip up a batch of edible cookie dough in less than five minutes, and snack on it straight from the bowl, no baking required! Making these bars feels just like that, capturing all the simple, sweet joy of our after-school cookie dough rituals, but with a grown-up twist of chocolatey goodness that makes them even more fun to share!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are sweet, yet salty, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for cookie dough chocolate bar success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the most delicious chocolate bar possible!
Cookie Dough Chocolate Bar
Ingredients
- 1 cup chocolate your choice of milk, semi-sweet, dark, or a mix!
- 1/2 cup butter
- 1 1/4 cup sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour heat treated
- 1/2 cup chocolate chips
- 2 tbsp milk until desired texture
Method
- Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth.
- Pour about half of the melted chocolate into a chocolate bar mold. Tilt and spread the chocolate so it evenly coats the bottom and sides of the mold.
- Place the mold in the freezer for about 20 minutes, or until the chocolate is firm.
- While the chocolate chills, mix the butter and sugar in a bowl for 1–2 minutes, until light and off-white. Stir in the vanilla extract.
- Add the heat-treated all-purpose flour and mix until a thick, slightly dry dough forms.
- Mix in the milk and chocolate chips until the dough reaches a classic cookie-dough consistency.
- Remove the mold from the freezer and spread the cookie dough evenly over the hardened chocolate layer.
- Pour the remaining melted chocolate over the dough, smoothing the top. Return the mold to the freezer until fully set.
- Once completely firm, carefully remove the chocolate bar from the mold.
- Enjoy immediately, or store in a chilled environment for up to 14 days.
