Cookie Dough Bark
If you’re one of those people that can’t get enough cookie dough—and we have more than a few of them here at Everyday Dishes & DIY—you’ll want to try our cookie dough bark.
This recipe contains zero eggs, so you don’t have to worry about eating the uncooked dough. Mini chocolate chips work best in this case because the regular-sized ones will make the dessert too chocolate-y.
After all, cookie dough is all about the perfect balance between sweet and salty!
Want to really indulge that sweet-salty tooth? Use half chocolate chips, half peanut butter chips.
And if you can use high-quality chocolate candy melts, definitely do. They bring the best flavor.
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Cookie Dough Bark Recipe
Attention cookie dough lovers! Our recipe for egg-free cookie dough bark will be your new obsession.
Ingredients
Yield: 20 servings
- 1/2 cup unsalted butter, softened, 1 stick
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 3 Tbsp milk
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 1/3 cup all-purpose flour
- 1/4 cup mini chocolate chips
- 2 cups Ghirardelli chocolate dark melting wafers, about 12 oz
Instructions
- In a large bowl, or the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar for about 5 minutes until light and fluffy. Add milk, vanilla and salt and mix until completely combined.
- Stir in flour until well combined, then add mini chocolate chips and fold until evenly distributed. Set cookie dough aside while you prepare chocolate layer.
- Line a cookie sheet with parchment paper and make sure there is a spot in your freezer where it can lay flat. Melt chocolate coating according to the package directions. (It is usually easiest in the microwave.)
- Pour half of the melted chocolate into center of parchment paper and spread it out into a 9" x 12" rectangle, which should make the chocolate about 1/8" thick. Place cookie sheet in freezer to harden—it should only take about 5 minutes.
- Remove first layer of hardened chocolate from freezer and spread cookie dough in an even layer to cover entire surface of the chocolate. Spread remaining melted chocolate evenly over the top of the cookie dough.
- Return the pan to freezer until completely set. Break up the bark into pieces and serve or store in the refrigerator until ready to eat. Enjoy!
Notes
Sprinkling the cookie dough with a little sea salt adds big flavor!
Calories: 196kcal, Carbohydrates: 23g, Protein: 2g, Fat: 11g, Saturated Fat: 9g, Polyunsaturated Fat: 0.004g, Monounsaturated Fat: 0.3g, Cholesterol: 12mg, Sodium: 72mg, Potassium: 22mg, Fiber: 1g, Sugar: 16g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!
I’m rating solely on the whole cookie dough bark premise, since I went off rails and made an Oreo Protein Cookie Dough version with white chocolate bark and the deep dark Oreo Protein Cookie Dough from another creator I follow on Instagram.
My gym rat son who is always looking for protein snacks that incorporate his favorite oreos was wanting something different and this was an excellent option!
He loved it!
I want to try this version with the chocolate chips next – and he’ll probably want a protein version of that too.
Thanks for this great idea and instructions!
Uncooked flour is NEVER a good idea. Sorry…
I NEVER comment. But I see there is only 1 review. This cookie dough bark is absolutely amazing!! It’s perfect as a snack after a meal, or a late night treat when you’re craving something sweet! Heck, it’s amazing anytime of day that sweet tooth hits! It takes no time at all to throw together. The hardest part is waiting for it to chill and set up!
10/10 Would highly recommend!!
– Amanda
I was curious about this recipe but you really shouldn’t eat uncooked wheat flour… You can look up those details online but maybe heating the flour in the oven first would work. Then revise recipe … I haven’t tried it yet.