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Chocolate Chip Cookie Dough Bark

With this egg-free, edible Chocolate Chip Cookie Dough Bark, you can eat cookie dough whenever you want something sweet to snack on!

If you ever find yourself wanting to take a bite of cookie dough when baking cookies, you’re not alone; it is so darn delicious! However, it’s not actually safe to consume because of the raw flour and eggs. Fortunately, with this yummy cookie dough bark, you don’t have to worry about that. This recipe omits the eggs and heat-treats the flour, making it safe for consumption even if you don’t actually bake the dough after making it.

Edible cookie dough is a dream come true, and this recipe is the best of the best. It has hints of vanilla extract, chocolate chips, and a secret ingredient: sweetened condensed milk! This ingredient supplies the cookie dough bark with the perfect texture. Although it sets in the freezer, it isn’t so hard that you can’t bite through it. The sweetened condensed milk also provides a warm, rich flavor.

This is such an easy recipe, and it makes 20 servings! It’s perfect for any type of gathering, whether it’s a game day, a brunch, or a celebration of some sort. Personally, though, I like stocking it up for myself so I can snack on it whenever I want. When frozen, it lasts a while. So, if you’re a fan of chocolate chip cookie dough, this recipe will surely win you over.

Plate of cookie dough bark

Recipe Overview

  • Serving Size: 1 piece (65 g)
  • Number of Servings: 20
  • Time to Make: 1 hour total (20 minutes prep, 40 minutes resting)

Ingredients in Easy Chocolate Chip Cookie Dough Bark

  • ½ cup Unsalted butter, softened
  • ½ cup Brown sugar
  • 2 tsp Vanilla extract
  • 1 ¾ cup All-purpose flour
  • ½ tsp Salt
  • 1 can (14 oz) Sweetened condensed milk
  • 1 bag dark chocolate chips, divided
Measured ingredients for no-bake bark

Instructions for making Chocolate Chip Cooke Dough Bark

  1. Heat-treat the flour so it is safe for consumption. Spread the flour on a parchment-lined sheet tray and bake in a 350F oven for 5 minutes. Stir and bake another 5 minutes or until it reaches 165F. Let cool.
  2. Meanwhile, start to make the cookie dough: use a paddle attachment to cream the softened butter with the brown sugar. Scrape the sides and add the vanilla extract; combine.
  3. Add the cooled flour, salt, and condensed milk. Mix until a dough forms, and there are no lumps. Add ⅓ cup of chocolate chips.
  4. Spread out the cookie dough ½ inch – ¾ inch thick onto a silpat, wax paper, or parchment-lined sheet tray. You likely need to hold down one side of the parchment because it will move around.
Raw cookie dough spread out on a pan

5. Once you spread the cookie dough to your liking, put the pan in the freezer while you melt the chocolate.

6. Melt the remaining chocolate chips in the microwave, stirring every 10 seconds until smooth. Spread it over the cookie dough and return the pan to the freezer for 30 minutes minimum before enjoying. It might need longer, depending on the freezer!

Raw cookie dough with melted chocolate on top

7. Break up the bark either by hand or with a knife into about 20 pieces.

Variations and Substitutions

I don’t suggest the substitution of any of the dough ingredients because it might not freeze correctly. However, you can surely make variations! Here are some ideas:

  • Sprinkles: Add some sprinkles to give the cookie dough a fun pop of color!
  • Chocolate Chips: You don’t have to use dark chocolate like I did. You can also use white or milk chocolate or a mixture of more than one kind! You can also use mini chips.
  • Nuts: Add nuts to the cookie dough! Just remember the dough will freeze, so you want tiny pieces of nuts.
  • Decorate Them: When you apply the chocolate, sprinkle on extra garnishes or some sea salt! You can also drizzle white chocolate lines over the dark chocolate for a pretty color contrast.
Cookie dough bark and chocolate chips on a cutting board

Tips and Tricks for Making the Best Cookie Dough Bark

  • Consuming raw flour can make you sick. Do not skip step number 1 in heat-treating the flour. Ensure you do it properly! The flour needs to reach 165F.
  • Do not over-mix the dough. Once the condensed milk and chocolate chips are incorporated and there are no lumps, you can stop mixing the dough. You don’t want to accidentally give it a funky texture.
  • Allow cookie dough to be partially set before applying the chocolate. This will make it much easier to get a nice even layer!
  • Once you break up the pieces, you can keep them in the freezer for up to one month. The chocolate will be hard, but the cookie dough will be slightly softer and bendy, so it isn’t too hard to chew through. If you want the cookie dough to be snappier, add 1/4 cup more flour.

Related Recipes

Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Salted Caramel Chocolate Chunk Cookies

Plate of cookie dough bark

Chocolate Chip Cookie Dough Bark

Edible cookie dough bark with a dark chocolate topping.
Prep Time 20 minutes
Resting Time 40 minutes
Course Dessert
Servings 20 people

Equipment

  • Electric mixer with paddle

Ingredients
  

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ tsp salt
  • 1 can 14 oz sweetened condensed milk
  • 1 bag dark chocolate chips, divided

Instructions
 

  • Heat-treat the flour so it is safe for consumption. Spread the flour on a parchment-lined sheet tray and bake in a 350F oven for 5 minutes. Stir and bake another 5 minutes or until it reaches 165F. Let cool.
  • Meanwhile, start to make the cookie dough: use a paddle attachment to cream the softened butter with the brown sugar. Scrape the sides and add the vanilla extract; mix to combine.
  • Add the cooled flour, salt, and condensed milk. Mix until a dough forms, and there are no lumps. Add ⅓ cup of chocolate chips.
  • Spread out the cookie dough ½ inch – ¾ inch thick onto a silpat, wax paper, or parchment-lined sheet tray. You likely need to hold down one side of the parchment because it will move around.
  • Once you spread the cookie dough to your liking, put the pan in the freezer while you melt the remaining chocolate chips.
  • Melt the remaining chocolate chips in the microwave, stirring every 10 seconds until smooth. Spread it over the cookie dough and return the pan to the freezer for 30 minutes minimum before enjoying. It might need longer, depending on the freezer!
  • Break up the bark either by hand or with a knife into about 20 pieces.

Notes

Nutrition Info:
  • calories: 254
  • portion size: 65g
  • total fat: 12g (saturated fat 7.1g)
  • cholesterol: 21 mg
  • sodium: 94 mg
  • total carbs: 37g
  • fiber: 4.8g
  • sugar: 21g
  • protein: 4.3g
  • calcium: 82mg
  • iron: 1.8mg
  • potassium: 109mg
Keyword cookie dough bark, edible cookie dough, no bake cookie
Tried this recipe?Let us know how it was!

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