Let’s be real some days call for stretchy pants, a good rom-com, and a plate (or let’s not kid ourselves a whole tray) of White Chocolate Cookie Dough Bars. Whether you’re juggling a career, wrangling kiddos, or just need a sweet pick-me-up, these bars are your golden ticket. They’re soft, gooey, and bursting with melty white chocolate basically, the hug your taste buds have been waiting for.
Why You’ll Love These White Chocolate Cookie Dough Bars
Here’s the magic: these Cookie Dough Bars give you all the joy of a fresh-out-the-oven cookie without the hassle. No chilling. No rolling. No drama. Just stir, bake, and try not to eat them all before they’ve cooled (we’ve all been there, no judgment).
Plus, they’re easy enough for a weeknight bake but impressive enough to serve at your next girls’ night or family gathering. A win-win, right?
Ingredients for the Dreamiest Cookie Dough Bars
Before we jump in, grab your ingredients trust me, you probably have most of these on hand already:
- 225g unsalted butter, softened
- 150g light brown sugar
- 75g granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 270g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 200g white chocolate chunks + 50g for the top
- 100g white chocolate chips + 20g for the top
Equipment you’ll need:
An 8×10″ baking tin and a little patience while they cool (this might be the hardest part).
Step-by-Step: How to Make White Chocolate Cookie Dough Bars
- Preheat & Prep: Set your oven to 170°C (150°C fan) about 340°F and line your 8×10″ tin with parchment paper.
- Cream & Mix: In a big bowl (the one you usually use for cookie emergencies), cream together the softened butter, brown sugar, and granulated sugar until fluffy. Amelia always says, “Your arms get a little workout here, and that’s balance, right?”
- Eggs & Vanilla: Add in the eggs one at a time, mixing well, then stir in that heavenly vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together the flour, bicarbonate of soda, and salt. Slowly incorporate this into the wet mixture don’t worry if it looks a little thick, you’re on the right track.
- White Chocolate Heaven: Fold in 200g of white chocolate chunks and 100g of white chocolate chips. Yes, this is when you start nibbling, and that’s perfectly normal.
- Into the Tin: Spread the dough evenly into your prepared tin. Sprinkle the remaining 50g of white chocolate chunks and 20g of chips on top for that bakery-style finish.
- Bake & Wait: Bake for 30–35 minutes, or until the top is crisp and the center only wobbles slightly (like a soft cheesecake). Let them cool completely in the tin. For neat, clean cuts, refrigerate first or just embrace the gooey, warm mess. Both are equally fabulous.
Tips from Amelia’s Kitchen
- If the middle wobbles a little too much? No panic! Just give it 5 more minutes and check again.
- Swap in dark chocolate chips if you want a grown-up twist (but honestly, white chocolate is the star here).
- Need a gluten-free version? Try using your favorite 1:1 gluten-free flour blend.
- These Cookie Dough Bars freeze beautifully if they last that long. (Mine rarely make it past day two!)
Amelia’s Little Story
Amelia swears these bars saved her when prepping for one of her first Healthi Recipes workshops. “I needed a dessert that felt indulgent but wasn’t fussy. These Cookie Dough Bars had everyone asking for the recipe before they even finished their second bite,” she laughs. It’s been a go-to ever since, whether for potlucks, birthday treats, or just because.
FAQs About White Chocolate Cookie Dough Bars
Can I swap the white chocolate for something else?
Absolutely! Dark or milk chocolate chips will work, but you’ll lose that signature creamy sweetness. You do you!
How do I store these Cookie Dough Bars?
Store them in an airtight container at room temp for up to 3 days, or pop them in the fridge for a week. They also freeze like a dream slice and freeze individually.
Do I really have to let them cool fully?
Technically yes… emotionally, we get it if you can’t resist cutting in early. Just know they might be a bit gooier (which, let’s be honest, is kind of the point).
If you’re a fan of these, you’ll probably swoon over our Biscoff & White Chocolate Cookie Dough Bars for a little twist highly recommend bookmarking that one too!
And while you’re here, check out Amelia’s other comforting treats like Easy Oatmeal Chocolate Chip Bars or Gooey Chocolate Brownie Cookies. Perfect for those days when you just need a little extra sweetness.
With these White Chocolate Cookie Dough Bars in your baking lineup, you’re officially prepared for everything from last-minute guests to late-night cravings. Go ahead bake, share, and savor every bite. Your kitchen (and probably your family) will thank you.
White Chocolate Cookie Dough Bars
Equipment
- 8×10 baking tin
- Mixing Bowl
Ingredients
Cookie Dough
- 225 g unsalted butter softened
- 150 g light brown sugar
- 75 g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 270 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 200 g white chocolate chunks
- 50 g white chocolate chunks for the top
- 100 g white chocolate chips
- 20 g white chocolate chips for the top
Instructions
- Preheat oven to 170°C (150°C fan) / 340°F. Line an 8×10″ baking tin with parchment paper.
- Cream together butter, light brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, mix flour, bicarbonate of soda, and salt. Gradually fold into the wet mixture.
- Fold in 200g white chocolate chunks and 100g white chocolate chips.
- Spread the mixture into the prepared tin and sprinkle the remaining 50g white chocolate chunks and 20g white chocolate chips on top.
- Bake for 30-35 minutes until the top is crisp and the center wobbles slightly.
- Allow to cool fully in the tin. Refrigerate for a firmer cut if desired.