Cookie Dough Bark

Cookie Dough Bark
(c) 2013 Elizabeth LaBau
  • Total: 41 mins
  • Prep: 15 mins
  • Cook: 26 mins
  • Servings: 20 servings
Nutritional Guidelines (per serving)
273 Calories
18g Fat
26g Carbs
3g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 273
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 52%
Cholesterol 14mg 5%
Sodium 140mg 6%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Protein 3g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cookie Dough Bark features real chocolate chip cookie dough, sandwiched between two slabs of rich chocolate. The dough is egg-free, so it's perfectly safe to consume raw. Heat treating the flour will also ensure safe consumption. This is a great way to get your cookie dough candy fix, if you don't want to take the time to roll and dip Cookie Dough Truffles.


  • 4 ounces or 1/2 cup unsalted butter, room temperature
  • 2/3 cup packed light brown sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 2/3 cup mini chocolate chips
  • 1 lb. chocolate candy coating
  • Optional: 2 oz. white chocolate candy coating

Steps to Make It

  1. Gather the ingredients.

  2. In the bowl of a large stand mixer, combine the softened butter and the brown sugar. Beat them together on medium speed using a paddle attachment until they're light and fluffy, about 2-3 minutes.

  3. With the mixer running on low, add the milk and vanilla and beat until they're incorporated.

  4. Stop the mixer and add the flour and salt, and mix everything on low until the flour streaks have almost disappeared. Add the miniature chocolate chips, and stir them in by hand, scraping down the bottom and sides of the bowl to make sure all of the flour is incorporated. Set aside for a moment. 

  5. Line a baking sheet with foil. Melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating.

  6. Pour approximately half of the chocolate onto the baking sheet, and spread it into a thin, even layer, less than 1/4-inch thick. It doesn't need to cover the entire pan. Place the tray in the refrigerator to quickly cool down and set the chocolate.

  7. Once set, gently spread the cookie dough over the chocolate so that it covers the entire surface of chocolate.

  8. If the remaining coating has started to set, warm it up so that it's fluid again. Pour it over the cookie dough, and spread it into an even layer across the top. If desired, melt the white chocolate candy coating and drizzle it all over the top while the coating is still wet. Refrigerate the tray until the chocolate is completely set.

  9. Cut the bark into small pieces, or break it into small irregular pieces by hand. Store Cookie Dough Bark in an airtight container in the refrigerator for up to two weeks.

How To Heat Treat Flour

Consuming raw flour creates a risk of food-borne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30 second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.