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Pioneer Woman Cookie Dough Bars

Pioneer Woman Cookie Dough Bars - recipe card
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These cookie dough bars combine a buttery shortbread crust with a rich, egg-free cookie dough layer and a smooth chocolate ganache topping. Each bite offers a crisp base, a soft, scoopable center, and a glossy chocolate finish.

Ingredients

Scale
  • For the shortbread crust:
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon kosher salt
  • 3 tablespoons unsalted butter, cold and cut into small cubes
  • 1 tablespoon whole milk
  • For the cookie dough layer:
  • 3/4 cup all-purpose flour
  • 1/4 cup unsalted butter, softened to room temperature (57g)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 tablespoons whole milk
  • 1/4 cup semi-sweet chocolate chips
  • For the chocolate ganache:
  • 1/4 cup heavy cream
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F / 177°C. Line a 4×4-inch baking dish (or similar small pan) with parchment paper, leaving overhang on two opposite sides for easy removal. This pan size is critical: using a larger pan will make bars too thin; a smaller pan may cause uneven baking.
  2. Make the shortbread crust: In a medium bowl, whisk together 1/2 cup flour, 2 tablespoons granulated sugar, and 1/8 teaspoon kosher salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized butter bits. The cold butter creates a flaky, tender crust.
  3. Drizzle 1 tablespoon milk over the flour-butter mixture and stir with a fork just until the dough clumps together. Press the dough evenly into the bottom of the prepared pan, using your fingers or the flat bottom of a measuring cup. Bake at 350°F / 177°C for 18-20 minutes, until the edges are lightly golden and the center is set. Let cool completely on a wire rack, about 20 minutes. The crust must be fully cool before adding the dough layer or it will become greasy.
  4. While the crust cools, make the cookie dough layer: In a medium bowl, beat together 1/4 cup softened butter, 1/4 cup brown sugar, and 2 tablespoons granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape the bowl down. Creaming the butter and sugar thoroughly creates a smooth, tender dough.
  5. Add 1/2 teaspoon vanilla extract, 1/8 teaspoon kosher salt, and 2 tablespoons milk. Beat on low until combined. The milk replaces eggs, keeping the dough safe to eat raw and maintaining a soft texture.
  6. Gradually add 3/4 cup flour on low speed, mixing just until no dry streaks remain. Overmixing develops gluten and makes the dough tough. Fold in 1/4 cup chocolate chips with a rubber spatula.
  7. Spread the cookie dough evenly over the cooled crust. Use an offset spatula or your hands (lightly dusted with flour) to press it into an even layer. Refrigerate for 15 minutes while you prepare the ganache, to firm up the dough and prevent it from mixing with the warm ganache.
  8. Make the chocolate ganache: Place 1/3 cup chocolate chips in a small heatproof bowl. In a small saucepan over medium heat, bring 1/4 cup heavy cream to a gentle simmer—just until small bubbles form around the edge. Do not boil, or the cream may separate.
  9. Pour the hot cream over the chocolate chips and let stand for 1 minute without stirring. Then whisk gently in concentric circles until the mixture is smooth and glossy. If any lumps remain, microwave in 5-second bursts, stirring between each, until fully smooth.
  10. Pour the ganache over the chilled cookie dough layer, tilting the pan to spread it evenly to all edges. Refrigerate the bars for at least 1 hour, until the ganache is firm to the touch. This allows clean slicing.
  11. Using the parchment overhang, lift the entire block onto a cutting board. Use a sharp chef’s knife to cut into 4 even bars, wiping the blade clean between cuts for neat edges. For the best texture, let the bars sit at room temperature for 5 minutes before serving—the cookie dough softens slightly while the ganache stays firm.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze bars in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and let come to room temperature for 10 minutes before serving. To reheat, if desired, microwave a single bar for 10-15 seconds—this softens the dough but keeps the crust crisp. Do not leave bars at room temperature for more than 2 hours due to the dairy in the ganache.

Nutrition

Keywords: cookie dough bars, no-bake cookie dough, chocolate chip cookie bars, shortbread crust, chocolate ganache, easy dessert, bake sale recipe, kid-friendly dessert, egg-free cookie dough, Pioneer Woman recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cookie-dough-bars-recipe/