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A white plate piled high with irregular pieces of Cookie Dough Bark topped with chocolate chunks and flaky sea salt.
Linda

Cookie Dough Bark

Crispy chocolate bark studded with chunks of edible cookie dough for the ultimate no-bake dessert mashup.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Edible Cookie Dough
  • 0.75 cup all-purpose flour heat-treated (see notes)
  • 4 tbsp unsalted butter softened
  • 0.25 cup light brown sugar packed
  • 2 tbsp granulated sugar
  • 1 tbsp whole milk
  • 0.5 tsp vanilla extract
  • 0.25 cup mini semisweet chocolate chips divided
For the Chocolate Bark
  • 2 cups semisweet chocolate chips
  • 1 tsp coconut oil optional, for shine
  • 0.5 tsp coarse sea salt for topping

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Rubber spatula

Method
 

Make the Edible Cookie Dough
  1. Spread flour on a plate and microwave in 30-second intervals, stirring between, until it reaches 165F throughout, about 1 to 1.5 minutes total. This kills any bacteria. Let cool completely.
  2. Beat softened butter with both sugars until creamy, about 2 minutes. Mix in milk and vanilla. Add cooled flour and stir until a stiff dough forms. Fold in 2 tablespoons mini chocolate chips. Roll dough into 16 small marble-sized balls and place on a plate. Freeze while you make the bark.
Make the Chocolate Bark
  1. Line a baking sheet with parchment paper. In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second bursts at 50% power, stirring between each, until smooth and glossy, about 2 minutes total.
  2. Pour melted chocolate onto the parchment and spread into an even 10x8-inch rectangle, about 1/4 inch thick. Working quickly, press frozen cookie dough balls into the chocolate, spacing them apart. Scatter remaining 2 tablespoons mini chips and coarse sea salt over the top.
  3. Refrigerate bark until completely firm, about 45 minutes to 1 hour. Break or cut into 16 irregular pieces. Store refrigerated in an airtight container for up to 5 days.

Notes

To heat-treat flour without a microwave, spread on a baking sheet and bake at 350F for 5 minutes. For a cleaner cut instead of rustic bark, use a sharp knife dipped in hot water and wiped dry between cuts. Swap semisweet chocolate for dark or white chocolate, or use a mix of both swirled together.