Cookie Dough Billionaire Bars

Cookie Dough Billionaire Bar on a white plate

Remember the Cookie Dough-lympics I told you about last week? I made this no-bake cheesecake using Lindsay’s eggless cookie dough from her new book, The Cookie Dough Lover’s Cookbook.

I also couldn’t resist making one of the recipes from the book. These bars, with their shortbread crust and caramel and cookie dough and chocolate just called to me. It wasn’t subtle. They were practically begging to be made.

close-up view of a Cookie Dough Billionaire Bar

Now, be warned that there are several steps involved here. None of them are difficult, but you’ll want to make sure all of your mixing bowls and measuring cups are clean before you get started.

As you might imagine, these bars are quite rich. I recommend cutting them into small squares. You may also want to leave them at room temperature for a few minutes before serving them to allow the caramel layer to soften a bit.

Yield: 16 2-inch squares

Cookie Dough Billionaire Bars

Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes

Cookie Dough Billionaire Bars feature delicious layers of crust, caramel, cookie dough, and chocolate. Incredible!

Cookie Dough Billionaire Bar on a white plate


For the shortbread:

  • 1/3 cup (75g) unsalted butter, softened
  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour

For the caramel:

  • 7 ounces (198g) soft caramel candies
  • 2 tablespoons heavy cream

For the cookie dough:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour, toasted in a 350°F oven for 5-7 minutes
  • 1/8 teaspoon salt
  • 1/2 cup (88g) mini semisweet chocolate chips

For the chocolate glaze:

  • 4 ounces (113g) semisweet chocolate
  • 1 tablespoon unsalted butter


To make the shortbread:

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on 2 sides.
  2. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the vanilla and salt, beating until combined. Add the flour and mix until combined. (Dough may be crumbly.)
  3. Press the dough into the bottom of the prepared pan. Using a fork, poke shallow holes into the dough. Bake 18-22 minutes, or until edges are golden. Cool on a wire rack.

To make the caramel:

  1. Place the caramel and cream in a small saucepan over medium heat. Cook, stirring constantly, until melted.
  2. Pour over the shortbread and spread evenly. Refrigerate about an hour, or until set.

To make the cookie dough:

  1. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the cream and vanilla, and mix well. Reduce mixer speed to low and add the flour and salt, mixing until combined. Stir in the chocolate chips.
  2. Using a spatula, spread the cookie dough evenly on top of caramel layer. Place in the refrigerator while making the glaze.

To make the chocolate glaze:

  1. Place the chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until the chocolate melts when stirred. Spread evenly over the cookie dough layer. Chill about 30 minutes, or until set.
  2. Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares.
  3. Keep the bars refrigerated in an airtight container.


Recipe slightly adapted from The Cookie Dough Lover’s Cookbook.

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