These Chocolate Chip and m&m Cookie Edible Cookie Dough Bars are to DIE for and make way more than you’d think! Just a bite will satisfy your sweet tooth with the doughy, m&m cookie bars and the crunch of the cold chocolate chips and m&m’s in your mouth.
Edible Cookie Dough Bars
This world has officially been changed. You see, when this edible cookie dough dessert hit my countertop… planet Earth became a better place.
If you’ve ever been one to not eat the raw cookie dough because of the pending risk of raw eggs making you sick … yet longed for the sweet, sugary, and crunch of the cold chocolate chips that raw cookie dough brings to your tastebuds and tongue, you’re in luck.
This edible cookie dough recipe is fantastic. Just absolutely fantastic, and since it’s an eggless cookie dough, you’re not going to get sick from it .
I do however recommend removing all risk by baking your flour before adding it to the recipe. You can find out how to bake flour to kill bacteria here. Or, another trick is to microwave the flour until it reaches 160°F, effectively killing off all bacteria.
If you don’t have a thermometer, a good rule of thumb is to microwave for 1 minute and 15 seconds on high, stirring every 15 seconds or so. Then go on with the recipe without worry!
And, I must say too that, much like fudge, one piece goes a long ways. An 8×8 dish lasted awhile around here because even a half by half inch piece was so amazing and rich that you only need a couple pieces to last you awhile, so rest assured, you’ll have plenty to enjoy.
In fact, out of an eight inch by eight inch dish you really could make about 30-40 bite size pieces. Don’t miss this dessert – it will be the talk of your night.
See the full Edible Cookie Dough ingredient list here.
And, here’s how you whip this amazing dessert up:
Line an 8×8 inch pan or dish with parchment paper and set aside.
In a large mixing bowl, mix together the softened butter and brown sugar until fluffy for about 2-3 minutes. Next, add your vanilla until combined with the sugar mixture. Alternate your flour and sweetened condensed milk until combined.
Using a spatula, mix in chocolate chips and m&m’s.
Press the cookie dough into the bottom of a parchment paper lined 8×8 pan with a spatula or your hands.
Cover your bars with foil and refrigerate for 3 hours or until firm. If you’re in a hurry you can use the freezer. Next, flip the cookie dough over into the pan, taking it off of the parchment paper.
See how to make edible cookie dough here.
Once cookie dough has set up and hardened, you’re ready to make your topping. Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl, stirring every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill again at least for 1 hour until firm in the refrigerator or freezer.
Next, cut into pieces and enjoy! 🙂
See the full Edible Cookie Dough ingredient list here.
See the full Edible Cookie Dough ingredient list here.
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Wow ,these must br rich
They are, but they’re so good Kathy!
Why is there not a “print recipe” so we can print it without all the pictures?
Chocolate Chip and M&M Cookie Dough Bars
This world has officially been changed. You see, when this dessert hit my countertop… planet Earth became a better place.
In fact, out of an eight inch by eight inch dish you really could make about 60-70 bite size pieces. Don’t miss this dessert – it will be the talk of your night.
Gather your ingredients:
½ c. (1 stick) butter, softened (salted or unsalted is fine)
¾ c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
1 c. chocolate chips
1/2 cup mini m&m’s
½ cup creamy peanut butter
½ cup milk chocolate chips
And, here’s how you whip this amazing dessert up:
Line an 8×8 inch pan or dish with parchment paper and set aside.
In a large mixing bowl, mix together the softened butter and brown sugar until fluffy for about 2-3 minutes.
Next, add your vanilla until combined with the sugar mixture. Alternate your flour and sweetened condensed milk until combined.
Using a spatula, mix in chocolate chips and M&M’s.
Press the cookie dough into the bottom of a parchment paper lined 8×8 pan with a spatula or your hands.
Cover your bars with foil and refrigerate for 3 hours or until firm. If you’re in a hurry you can use the freezer. Next, flip the cookie dough over into the pan, taking it off of the parchment paper.
Once cookie dough has set up and hardened, you’re ready to make your topping. Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl, stirring every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill again at least for 1 hour until firm in the refrigerator or freezer.
Next, cut into pieces and enjoy!
can you make it without peanut butter?
You can, just hit Ctrl & P……Print it all or just the pages you want….Example 1-1, or 2-2 or 3-3 etc….
they r realy good
Hi this looks delicious but how would I do it without peanut butter? We have an allergy in the house? ?
http://wowbutter.com/
use Hershey’s chocolate chips, tiny bit oil. Voila!
I wonder if Sunbutter would work. It is made from sunflower seeds.
You absolutely can, just leave the peanut butter out of the chocolate when you go to make the topping.
Enjoy!
Kate
Do these need to be refrigerated to hold up? We go to the lake every weekend & I’d like to take these but I’m afraid they’ll turn gooey.
They look amazing!! I can’t wait to make them with my boys this weekend! Thank you for sharing!
Does this need to be refrigerated after it made?
Do these need to b refrigerated???? N can I use something else besides peanut butter
Hi Marie,
You can definitely leave the peanut butter out, and yes, they would likely become too messy if not refrigerated.
Would u be able to bake the biscuit and add choc/peanut butter topping after?
I am just not sure, please let me know if you do try, though!
Enjoy!
Kate
Will these work with gf flour?
Yes, GF flour will work in this recipe. The GF flour I used was a bit gritty, so the texture wasn’t as smooth, but it didn’t stop me from eating them. 🙂
Instead of making bars I scooped the dough out with my cookie scooper onto a cookie sheet lined with parchment paper. After they were chilled I dipped them in melted chocolate. I haven’t tasted the finished product yet but I’m so excited to!