Chocolate Chip Cookie Dough Bark

Edible cookie dough bark with a dark chocolate topping.

Prep Time 10

Cook Time 10

Resting Time 40

Course Dessert

Servings people

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.

Nutrition Info:

Keyword cookie dough bark, edible cookie dough, no bake cookie

Tried this recipe?Let us know how it was!