Today I’m sharing another treat that I made during the holidays for my family. As usual, they requested chocolate chip cookies but I ALWAYS make those cookies. Sure, the cookies I make are amazing but I wanted to make something different. I figured I would include something with cookie dough to keep them happy though. Who doesn’t like chocolate chip cookie dough, right?!? Well, my stepmom doesn’t but she is probably the only one.

When I saw these Chocolate Chip Cookie Dough Billionaire Bars on Pinterest, I knew this one was a winner! Lindsey Landis of Love & Olive Oil first introduced the world to this modification of the popular Millionaire Bars in her book The Cookie Dough Lover’s Cookbook. Yep, a whole book dedicated to cookie dough. Love.

It takes a little bit to make these bars because you have to put the pan in the freezer a few times, but let me tell you, it’s worth it. Completely worth it!

Billionaire Bars

Chocolate Chip Cookie Dough Billionaire Bars

*While this recipe only makes an 8×8 pan of bars, you can easily double all the ingredients and make a 13×9 pan. I have done this and it turns out just as good but with twice the amount of bars.

Chocolate Chip Cookie Dough Billionaire Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
For the Shortbread:
  • ⅓ cup unsalted butter, at room temperature
  • ⅓ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
For the Caramel:
  • 7 ounces soft caramel candies (about 25 candies), unwrapped
  • 2 tablespoons heavy cream
For the Cookie Dough:
  • ½ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • Pinch of salt
  • ½ cup mini semisweet chocolate chips
For the Chocolate Glaze:
  • 4 ounces semisweet or dark chocolate (I used semi-sweet chocolate chips)
  • 1 tablespoon unsalted butter
  1. Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper.
  2. Make the Shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated; dough may appear slightly crumbly. Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake 18 to 22 minutes, or until the edges are lightly golden. Remove pan from oven and set on a wire rack.
  3. Make the Caramel Layer: Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.
  4. Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla; mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the glaze.
  5. Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.
  6. To remove the bars from the pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Stored in an airtight container, bars will keep for up to 3 days.

Billionaire Bars

Billionaire Bars

Bilionaire Bars

Billionaire Bars

*If you like what you see, why not PIN it?!? 🙂 It’s as easy as hovering over the photo and hitting the pin button.


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