Cookie Dough Bark

Cookie Dough Bark

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 26 mins
Total: 41 mins
Servings: 20 servings
Nutrition Facts (per serving)
249 Calories
13g Fat
30g Carbs
3g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 249
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 17mg 6%
Sodium 80mg 3%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 3g
Vitamin C 0mg 0%
Calcium 55mg 4%
Iron 1mg 7%
Potassium 128mg 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.


  • 1/2 cup (4 ounces) unsalted butter, room temperature

  • 2/3 cup light brown sugar, packed

  • 2 tablespoons milk

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups all-purpose flour, heat treated, see note at below recipe

  • 1/2 teaspoon salt

  • 2/3 cup mini chocolate chips

  • 1 pound chocolate candy coating

  • 2 ounces white chocolate candy coating, optional

Steps to Make It

  1. Gather the ingredients.

    Cookie Dough Bark ingredients

    The Spruce / Eric Kleinberg

  2. Combine the softened butter and the brown sugar in the bowl of a large stand mixer. Beat together on medium speed using a paddle attachment until light and fluffy, about 2 to 3 minutes.

    softened butter and the brown sugar in the bowl

    The Spruce / Eric Kleinberg

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

    vanilla and milk added to the sugar mixture in the bowl

    The Spruce / Eric Kleinberg

  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 with a rubber spatula to make sure all of the flour is incorporated. Set aside for a moment. 

    chocolate chips added to the dough in the bowl

    The Spruce / Eric Kleinberg

  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.

    melted chocolate in a bowl

    The Spruce / Eric Kleinberg

  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.

    chocolate on an aluminum foil lined baking sheet

    The Spruce / Eric Kleinberg

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

    dough on top of the chocolate on a baking sheet

    The Spruce / Eric Kleinberg

  8. Warm up remaining coating if it has started to set 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.

    Cookie Dough Bark on a baking sheet

    The Spruce / Eric Kleinberg

  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.

    Cookie Dough Bark broken up into pieces on a baking sheet

    The Spruce / Eric Kleinberg

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.