Everyone knows the reason to make cookies is to eat the dough, right? Well, that's usually the reason I make cookies anyway! I guess a warm cookie straight out of the oven with melty chips are in pretty good competition with the dough....hmmm...
Just a simple mix of a few staple ingredients and you have yourself an acceptable way to eat a whole bowl of cookie dough! Spread the cookie into an 8x8 dish and it's even more acceptable. No one will question when they think it's just a cookie bar. Be careful when offering one up, though, because then you'll have to share ;)
Because I've gone through this many times before when baking and Tim is involved, I added some peanut butter chips to fit his needs and guarantee approval.
Chocolate Chip Cookie Dough Bars
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 cups flour (I used whole wheat white)
1 (14 oz.) can sweetened condensed milk
3/4 cup chocolate chips ( I used 1 block of chopped chocolate almond bark)
3/4 cup peanut butter chips
1/4 cup creamy peanut butter
1/4 cup milk chocolate chips (I used 1 1/2 blocks of chocolate almond bark)
Note: The topping measurements can be altered to your tastes. I wanted a really thin chocolate layer on top so my measurements are small and not exact.
- In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.
- With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.
- Line 8x8-inch pan with parchment paper. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
- Cover the bars with plastic wrap and refrigerate for 2 hours or overnight until firm.
- For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.