Close-up of Cookie Dough Bars, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Cookie Dough Bars

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  • Level: Easy
  • Total: 1 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 24 bars
Store-bought edible cookie dough is sandwiched between chocolate to make these hassle-free and very decadent treats—no oven needed.



  1. Line a quarter baking sheet with foil or wax paper and place in the freezer for 7 to 10 minutes.
  2. Add half of the chocolate chips and half of the coconut oil to a microwave-safe bowl. Microwave for 30 seconds, stir and return to the microwave for another 30 seconds. Stir until smooth. (Alternatively, add them to a bowl over a pan of simmering water and heat until melted, 7 to 10 minutes.)
  3. Pour the melted chocolate mixture onto the chilled baking sheet, spreading it into a thin layer. Place back in the freezer to set, about 5 minutes.
  4. While the chocolate sets, repeat the melting process with the remaining chocolate and coconut oil, then set aside.
  5. Add the chocolate chip cookie dough to one half of the baking sheet and use a spatula or clean hands to press it into an even layer, leaving the other half of the baking sheet open. Repeat with the peanut butter cookie dough on the other side.
  6. Pour the second batch of melted chocolate over the top, then spread it to cover the cookie doughs. Immediately top with the sprinkles. Transfer to the freezer until completely set, about 45 minutes. This will allow you to get very clean squares when cutting.
  7. Lift out the chocolate and cookie dough slab using the wax paper or foil to help. Slice into 24 squares and serve. Store leftovers in the fridge for up to 5 days in an airtight container. The bars are best served chilled.

Cook’s Note

Make sure your store-bought cookie dough is labeled as safe to eat without baking. Consumption of raw or undercooked flour may increase the risk of foodborne illness.