Cookie dough bark candy might just be my favorite dessert mashup to date. This recipe marries two dessert greats, resulting in a sweet and crispy delight.
If you also love chocolate chip cookie dough, be sure to add this recipe to your list pronto!
Cookie Dough Bark Candy Recipe
There are so many ways to enjoy cookie dough that I can barely remember the last time that I baked cookies. Have fun with this bark candy and feel free to experiment with different flavors.
There’s a whole section of raw cookie dough recipes on this blog. Combine them with different melting chocolates for all kinds of flavor combo possibilities.
Chocolate Chip Cookie Dough Bark Ingredients
Here’s what you need to make this candy recipe. The exact measurements are in the recipe card below.
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Heat-treated all-purpose flour *
- Semi sweet mini chocolate chips
- Semi sweet baker’s chocolate
How to Make Cookie Dough Bark Candy
Prepare a 9.5″ x 13″ baking sheet with parchment paper and set aside.
Heat treat your flour by placing all-purpose flour into a large microwave-safe bowl. Cook on high in the microwave for two minutes. Stir well and check using a kitchen thermometer to check the temperature. You want the flour to be 175 degrees F or higher. Place the flour back into the microwave and heat again until it reaches that temperature. This process makes the flour a bit chunky, so keep stirring it well. Once you’re ready to use the flour, pour it into a strainer and sift it into a new bowl. Use a spoon to push any chunks through the strainer. Throw out any hardened pieces that remain in the strainer. DO NOT SKIP THIS STEP.
Beat the butter, brown sugar, granulated sugar, and vanilla together in a bowl.
Add in the heat-treated flour and salt and beat just until mixed. If the mixture looks too dry and crumbly, beat in an additional tablespoon of melted butter. You want the mixture to look soft and like it’s a good consistency to press into the baking sheet.
Stir in the mini chocolate chips.
Press the cookie dough into the lined baking sheet. Leave about 1/3 cup for the topping.
Place the baking sheet full of cookie dough into the freezer for about 5 minutes.
Melt the chocolate by heating it in the microwave for one minute on high. Remove and stir well. Continue to heat in 30-second intervals until the chocolate is fully melted.
Use a spatula to spread the melted chocolate evenly over the chilled cookie dough. Immediately sprinkle the top with the leftover cookie dough.
Do this quickly because the chocolate will start to harden right away on the chilled dough. Press the topping into the chocolate so that it sticks.
Place the baking tray into the refrigerator for at least 30 minutes to let the chocolate chill and harden.
Remove the candy from the fridge and use a sharp knife to cut the bark into pieces.
Store the candy in an airtight container for about three days. If you live in a warmer climate, keep it cool in the fridge.
Cooke Dough Bark Recipe Notes and FAQ
* It is important to heat treat the flour to cook bacteria like E. Coli out of raw flour. This makes the cookie dough safe to eat raw.
What will I need to make this cookie dough bark?
To make this cookie dough bark, you will need the following ingredients:
- unsalted butter
- light brown sugar
- granulated sugar
- vanilla extract
- all-purpose flour
- mini semi sweet chocolate chips
- semi sweet Baker’s chocolate
To make this cookie dough bark, you will need the following supplies:
- 9.5” x 13” baking sheet
- parchment paper
- mixing bowls and spoons of various sizes
- kitchen / meat thermometer
- electric mixer
Can I freeze this cookie dough bark?
Yes, this can be frozen for up to two months. Keep in mind that chocolate often gets a white film on it after being chilled for too long. It’s still safe to eat, just not as pretty!
Can I use semi-sweet chocolate chips instead of Baker’s chocolate?
Yes, chocolate chips can be substituted, but chocolate chips don’t melt as smoothly as Baker’s chocolate does. If using chocolate chips, add ¼ teaspoon of vegetable shortening, vegetable oil, or coconut oil to the chocolate chips before placing them in the microwave.
The cookie dough mixture is very dry and crumbly. Why?
It sounds like the butter wasn’t melted enough when you mixed everything together. Either that or too much flour was added. If you’re just scooping 2 cups of flour and not measuring it on a food scale, you likely have more than 280 grams. Don’t worry – we can fix this! Simply add a tablespoon or two of melted butter to the mixture and that should be enough to get it to the right consistency.
- 1 cup (226 grams) unsalted butter, slightly melted
- 1 cup (200 grams) light brown sugar, packed
- ½ cup (100 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 cups (280 grams) heat-treated all-purpose flour*
- ¼ teaspoon salt
- 1 cup semi sweet mini chocolate chips
- 8 ounces (225 grams) semi sweet Baker’s chocolate, broken into squares
- Line a 9.5” x 13” baking sheet with parchment paper.
- Place flour in a large microwave safe bowl. Cook on high in microwave for 2 minutes. Remove bowl from microwave, stir well and check temperature using a meat thermometer. Temperature of flour should be higher than 175 degrees F. If that temperature is not yet reached, place flour back in microwave for another minute on high heat then check again. Heat-treated flour will be a bit chunky and stuck together after coming out of the microwave. Stir it well then pour all flour into a strainer and sift into a new clean bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer when done - throw those little pieces out. Set the flour aside for now.
- In a large bowl, beat together butter, brown sugar, granulated sugar, and vanilla. Beat until well mixed (a minute or two).
- Add in flour and salt and beat just until mixed (do not over mix). If the mixture looks too dry and crumbly, beat in an additional tablespoon of melted butter until the mixture looks soft enough to press into the baking sheet.
- Stir in mini chocolate chips until well mixed.
- Press cookie dough mixture (leaving 1/3 cup aside to use later for topping) into the lined baking sheet.
- Place baking sheet of cookie dough into the freezer for 5 minutes.
- In a small microwave-safe bowl, heat chocolate for 1 minute on high heat. Remove from microwave and stir well. If chocolate is not all melted, remove from microwave and continue to heat in 30-second intervals (stirring well after each 30 seconds) until fully melted.
- Use a spatula to spread melted chocolate evenly over chilled cookie dough, then immediately top with the leftover 1/3 cup of cookie dough. You’ll need to do this step quickly as the chocolate will start to harden quickly on the chilled cookie dough. Press cookie dough into the melted chocolate so that it sticks and doesn’t fall off later.
- Place baking tray in fridge for 30 minutes to chill, so chocolate can harden.
- Remove from fridge and use a sharp knife to cut bark into pieces.
- Store chocolate bark in a sealed food-safe container at room temperature for up to 3 days. If it is warm in the house, store in fridge so chocolate doesn’t melt.
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Amount Per Serving: Calories: 133Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 36mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
Nutrition facts are an estimate only.
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Let me know if you try this cookie dough bark. I’d love to hear how it turned out for you.