This Sugar Cookie Dough Bark is an idea that’s been hanging out in the back of my mind for quite awhile. With the connection between Christmastime and sugar cookies, how could I resist??
This Sugar Cookie Dough Bark is a classic dark chocolate bark covered with safe-to-eat sugar cookie dough cut-outs and festive sprinkles!
Safe to Eat Sugar Cookie Dough
We aaaall love eating 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!
We don’t really think of it as such, but flour is a raw ingredient! Toasting it in the oven prevents any potential harm from eating it raw, as the heat will kill off anything gross. (“Anything gross” = things like e.coli or salmonella. See? Gross.)
Directions to heat treat the flour is in the recipe. Don’t skip it–it only takes 5-7 minutes!
Making Vanilla Sugar Cookie Dough
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.
I wanted the sugar cookie dough to have a distinguishable flavor against all the dark chocolate of the bark, so I added my fave vanilla bean paste! I just love the punch of vanilla flavor in the cookie dough. If you’re interested in getting some for yourself, you can find it here. If you prefer to substitute, you can use an equal measure of vanilla extract.
The recipe as written does make a small amount, but you could totally double or triple the dough recipe and store short-term in the refrigerator or long-term in the freezer. Just let the dough warm up enough to be soft again before trying to roll it out (or, you know, just eating it with a spoon like a bowl of ice cream). I wait until the dough is rolled out to add sprinkles so that there’s no chance of the color(s) from the sprinkles leaching into the dough.
Dark Chocolate Bark
I chose dark chocolate (72% cacao) to balance the sweetness of the sugar cookie dough. I really love the combination!
You’ll need a parchment or silpat-lined baking sheet to make the bark. I prefer a silpat for this recipe, just because I don’t have to worry about the chocolate sticking which is a risk using parchment. I also like that they can be used over and over again and there’s no waste. If you’re interested in getting some for yourself, you can find them here.
You’ll need to have everything ready and work quickly so that you complete the bark before the chocolate sets! Once the completed bark is set, you just break it into smaller pieces and eat!
This Sugar Cookie Dough Bark is sooo simple, and still looks impressive and tastes delicious! I really love the combination of flavors and textures, and the candy melts add festive color for the season! If you try this recipe, I hope you love it, and I’d love to hear about it! <3
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Sugar Cookie Dough Bark
Sugar Cookie Dough:
- ½ cup flour
- ¼ cup unsalted butter, at room temperature
- ¼ cup sugar
- ½ tsp vanilla bean paste (see note)
- ⅛ tsp salt
- sprinkles, if desired (I used coarse colored sugar)
Dark Chocolate Bark:
- 8 oz dark chocolate, chopped (I used 72% cacao)
- 1 oz white candy melts
- 1 oz red candy melts
- 1 oz green candy melts
- sprinkles, 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 and 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.
- Remove the top piece of parchment and cut out the shapes that you desire (each of my cutters were 1-1.5" across). You may re-roll the scraps for additional cut-outs. If dough is too soft/sticky to work with, you can chill it for a few minutes to firm it up. Set cut-outs aside.
- 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 of the colors of candy melts. 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 white, red, and green 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.
- Continuing to work quickly, place the sugar cookie dough cut-outs over the top, then add sprinkles. 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. Bark can be stored in an airtight container on the counter for several days.Enjoy!