This Cookie Dough Bark is an idea that's been hanging out in the back of my mind for quite awhile. With the connection between holidays and sugar cookies, how could I resist??
This Cookie Dough Bark is a classic dark chocolate bark covered with safe-to-eat sugar cookie dough cut-outs and festive sprinkles!
If you enjoy this recipe, check out the posts for my Hazelnut Espresso Truffles, Cookie Dough Cream Puffs, and Chocolate Covered Graham Crackers!
We aaaall love eating raw cookie dough, even though we know it's not really a good idea. This sugar cookie dough, though, is 100% safe to eat because it's eggless and the flour is heat treated! Measurements for each of the ingredients are included in the recipe card, below.
Sugar Cookie Dough Ingredients
- Flour - Provides structure to hold the cookie dough together. I used all purpose flour. We really don't think of it much, but flour is a raw ingredient! Make sure to follow the directions in the recipe card (below) to heat treat the flour to ensure it's safe to eat!
- Unsalted Butter - For moisture and richness. I used unsalted butter so that I'm in control of the amount of salt in the recipe. You want your butter to be at room temperature.
- Sugar - For sweetness. I used regular granulated sugar.
- Vanilla Bean Paste - For flavor. I wanted the sugar cookie dough to have a distinguishable flavor against all the chocolate of the bark, so vanilla bean paste was a must! I just love the punch of vanilla flavor in the cookie dough. If you prefer to substitute, you can use an equal measure of vanilla extract.
- Salt - To help balance and enhance the flavor of the cookie dough. It pairs much better with the chocolate with this bit of salt!
- Sprinkles (if desired) - To make the cookie dough festive. I've used nonpareils and coarse sugar for this. You want the sprinkles/sugar to be fairly small so they don't interfere with making cut-outs from the dough.
Chocolate Bark Ingredients
- Chocolate - I used dark chocolate (66-72% cacao) because I wanted the chocolate to be bittersweet to balance the sweet cookie dough.
- Candy Melts - I'm not usually big on candy melts (I feel like they're fake food), but for festive occasions I'll make an exception. I used them sparingly so they don't compete with the predominant flavors of the bark. I used three different colors of candy melts, but you can use whatever you like, or skip them entirely!
- Sprinkles, if desired - Just for fun! Use whatever kind of sprinkles or other toppings you like! I went with chocolate eggs for Easter and conversation hearts for Valentine's Day.
The sugar cookie dough comes together quickly and easily! I say to use a stand mixer in the recipe, but that's really just for convenience; you can definitely manage this by hand since it's such a small amount of dough. Additional, more detailed instructions are included in the recipe card, below.
Making Vanilla Sugar Cookie Dough
Beat the butter and sugar until light and fluffy. Add vanilla bean paste & salt and mix to combine.
Add flour gradually and mix until just incorporated.
Roll out the dough and add sprinkles, if desired. Chill dough slightly.
Cut out desired shapes. Store in the refrigerator until needed.
Hint: I wait until the dough is rolled out to add sprinkles (as opposed to adding them to the dough in the mixer) so that there's a smaller chance that the color(s) from the sprinkles will leach into the dough.
Never miss a recipe! Sign up as a Live to Sweet VIP and receive a weekly newsletter with recipes and tips--no spam ever! Sign up here
Making Chocolate Bark
- Melt chocolate & candy melts. Pour the melted chocolate onto lined pan and spread out into an even layer.
- Working quickly, drizzle the candy melts over the surface of the melted chocolate and swirl, if desired.
- Place the sugar cookie dough cut-outs over the top, then add sprinkles and/or other desired toppings. Once set, break the bark into pieces.
Hint: You'll need to have everything ready and work quickly once the chocolate is melted so that you complete the bark before the chocolate sets! Once the completed bark is set, none of the toppings will stick!
You don't really need anything special to make this bark, but I found a few things helpful:
Nonstick Parchment or Silpat - I prefer to line my pan with a silpat for this recipe, but nonstick parchment also works. I like that silpats can be used over and over again and there's no waste.
Offset Spatula - Not a necessity, but an offset spatula makes the job of spreading the melted chocolate (and keeping your hands out of it) much easier.
Once the chocolate is set completely and broke into pieces, store in an airtight container in a cool, dry place for up to three days.
I used dark chocolate (60-72% cacao) for this bark so that the bittersweet chocolate would balance the sweet cookie dough. That said, you can use whatever kind(s) of chocolate you prefer!
Click here to see my gift ideas for the baker in your life (even if that baker is you)! From kitchenware to novelty items to ingredients, there's something for everyone!
This Cookie Dough Bark is sooo simple, and still looks impressive and tastes delicious! If you try this recipe, I hope you love it, and I'd love to hear about it! <3
Other Recipes You May Like:
Cookie Dough Bark
Sugar Cookie Dough
- ½ cup flour
- 5 Tablespoons unsalted butter, at room temperature
- ¼ cup sugar
- ½ teaspoon vanilla bean paste (see note)
- ⅛ teaspoon salt
- sprinkles, if desired (I used nonpareils or colored coarse sugar)
Dark Chocolate Bark
- 8 oz chocolate, chopped (I used 60-72% cacao)
- 3 oz candy melts (see note)
- sprinkles and/or other toppings, if desired
For Cookie Dough
- Preheat oven to 350° F. Spread the flour out on a baking sheet in an even layer. Toast 5-7 minutes. Remove from the oven and cool completely (see note).
- In the bowl of a stand mixer, combine the butter and sugar. Using the paddle attachment, beat until light and fluffy.
- Add vanilla bean paste (see note) and salt and mix to incorporate. Add flour gradually and mix until just incorporated.
- Form the cookie dough into a disc between two layers of parchment. Roll the dough out to about ¼" thick. If you'd like to add sprinkles: remove the top piece of parchment and scatter sprinkles over the top of the dough. Replace top parchment and gently roll over with the rolling pin to push the sprinkles into the dough a bit.
- Chill the dough for 10-15 minutes, just until the dough is easier to cut and handle.
- Remove the top piece of parchment and cut out the shapes that you desire (each of my cutters were 1-2" across). You may re-roll the scraps for additional cut-outs. If dough breaks when you try to cut shapes, let it warm a bit. If dough is too soft/sticky to work with, you can chill it for a few minutes to firm it up. Place cut-outs in the refrigerator until you need them (just so they're easier to handle).
- Line a baking sheet (I used a half sheet pan) with parchment or a silpat (see note). Set aside.
- Place the chopped chocolate in a heatproof bowl and microwave on 30-second intervals, stirring after each, until chocolate is smooth. Set the chocolate aside, and repeat the process for each color of candy melts you'd like to use. If candy melts are too thick after melting, you can add a few drops of vegetable oil to thin them out (add too much and it won't harden!).
- **Be prepared to work quickly with the next steps so that you can finish them before the chocolate starts to set!**
- Pour the melted chocolate out onto the prepared pan. Spread the chocolate out into one even layer approximately 8"x12" in size. An offset spatlua works well for this.
- Working quickly, drizzle the melted candy melts over the surface of the melted chocolate. I did this with small piping bags, but a spoon will work, too. Swirl the candy melts with the chocolate with a toothpick or chopstick, if desired.
- Continuing to work quickly, place the sugar cookie dough cut-outs over the top, then add sprinkles and/or other desired toppings. Allow chocolate to set (putting the bark in the refrigerator will speed this process up, but may cloud the chocolate if you leave it in there too long).
- Once set, break the bark into pieces. If your pieces are approximately 2"x3" you'll get 16 pieces in all.
- Once the chocolate is set completely and broke into pieces, store in an airtight container in a cool, dry place for up to three days.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.
This is so easy, but the cookie dough makes it so special! Love how you can customize it for holidays/occasions, too!
Yes, I love that! Thanks so much for your review!
My kids helped and it was delicious!
Aw, I love that! So glad that you enjoyed the recipe, and thanks so much for your review!