Cookie Dough Bark
Cookie Dough Bark is an easy no-bake dessert made with edible cookie dough, topped with melted chocolate, and finished with a sprinkle of sea salt. This quick treat comes together in minutes and is perfect for those cookie dough cravings without turning on the oven!
Ingredients
For the Cookie Dough:
- 1 cup all-purpose flour
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1-2 tablespoons milk (I used 2%)
- 1 cup milk chocolate chips
For the Topping:
- ½ cup Ghirardelli chocolate melting wafers (or chocolate chips)
- Sea salt for topping (if desired)
Instructions
To Heat Treat the Flour:
- Microwave method: to a medium microwave-safe bowl, add flour. Microwave at medium power in 30 second intervals, stirring after each interval, until temperature reaches 160℉. Stir thoroughly and do not use any clumpy flour or flour that looks like it burned. Transfer to another bowl and let cool completely before using.Oven method: Preheat oven to 350℉ and spread flour onto a large baking pan. Bake for 6-8 minutes, or until the temperature of the flour reaches 160℉. Stir thoroughly and allow to cool completely before using.*Alternatively, you can buy heat treated flour, though it can be hard to find. Just look for the label on the package.
To Make the Cookie Dough:
- In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes.
- Add salt and vanilla and beat well until combined.
- Add in heat-treated flour and mix until combined. Add milk, 1 tablespoon at a time, and mix. Add more milk, if needed, to reach a soft cookie dough consistency. Fold in chocolate chips.
- Place cookie dough onto a flat surface or pan lined with parchment paper. Place another sheet of parchment paper on top of dough and then use a rolling pin to flatten dough into a thin slab. Remove top layer of parchment paper.
- Add chocolate wafers or chocolate chips to a microwave safe bowl and microwave for 1-2 minutes or until chocolate is melted, stirring every 30 seconds so it doesn't burn.
- Pour melted chocolate over cookie dough and then use a spatula or knife to spread it evenly over dough. Top with sea salt while the chocolate is still wet.
- Refrigerate dough for at least 30 minutes to harden or let sit at room temperature. Once chocolate is hardened, use a knife to cut into pieces or break apart. Store in in an airtight container in the refrigerator.
Video
Notes
- Cookie dough bark will last in an air-tight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- See my tips and tricks for making this above the recipe box.