Sugar Cookie Dough Bark

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Edible sugar cookie dough gets sandwiched between two layers of creamy white chocolate and chill until firm enough to break into pieces!

Why you’ll love this recipe:

Craving cookie dough but worried about the raw ingredients? Make this delicious edible sugar cookie dough bark in less than 10 minutes!

It’s no secret that I’m obsessed with no bake desserts and this edible sugar cookie dough bark is the best no-bake treat for whenever you need a quick and easy dessert or snack. Top with your favorite sprinkles and enjoy this safe to eat cookie dough treat!

Ingredients you’ll need:

• White chocolate chips
• Vegetable oil
• Softened butter
• Granulated sugar
• Milk
• Vanilla extract
• All-purpose flour
• Sprinkles (optional)

I must admit, I’m that person who is always sneaking a few bites of cookie dough while baking. I mean let’s face it, snacking on raw cookie dough is the best part of making cookies! There’s nothing like the soft, chewy texture of a homemade cookie dough.

You’ll be shocked by how similar this edible cookie dough is to the real deal! Sugar cookie dough bark is a combination of candy and cookie dough with the perfect combination of chewy from the cookie dough and crunchy from the chilled chocolate and sprinkles.

How to make the best sugar cookie dough bark:

• In a microwave safe bowl, combine white chocolate and vegetable oil. Microwave in 30 second intervals, stirring in-between until completely melted and smooth.
• Line a baking sheet with parchment paper or a silicone mat, then spread half the melted white chocolate onto the baking sheet. You’ll want the chocolate to be a rough 8×10 rectangle shape.
• Transfer the baking sheet to the freezer for 10 minutes to let the chocolate harden.
• In the meantime, cream together softened butter and granulated sugar. Add in milk and vanilla extract, then mix to combine.
• Add the flour to a microwave safe bowl and microwave for 60-90 seconds to get rid of any wanted bacteria.
• Sprinkle the heat-treated flour into the bowl of wet ingredients, then mix to form a dough.
• Evenly press the edible sugar cookie dough onto the sheet of chilled white chocolate. Pour remaining white chocolate on top and spread into an even layer.
• Immediately top with sprinkles, then return the baking sheet to the freezer for 10 minutes or until the bark is firm enough to break into pieces.

To make this sugar cookie dough bark completely safe to eat, you’ll always want to heat treat the flour before adding it to the edible sugar cookie dough. There’s a small chance the raw flour can contain salmonella, so we want to be extra careful.

Heat treating flour is easy, I recommend adding it to a microwave safe bowl and microwaving it for 60-90 seconds to kill any unwanted bacteria. You could also add the flour to a baking sheet and bake it at 350 degrees for 5-7 minutes. 

I love making sugar cookie dough bark for birthdays, parties, or weekday snacking! It stores well in the fridge and is super adaptable! In fact, the fun doesn’t stop at sprinkles! Here’s some other optional add-ins or toppings for cookie dough bark:

• Chopped nuts
• Dried fruit
• Mini chocolate chips or m&m’s
• Cookie chunks

My top tips:

• Be sure to line your baking sheet with parchment paper or a silicone mat to prevent sticking. This makes it much easier to lift the bark and break into pieces once it’s chilled too.
• It’s important to heat the white chocolate in 30 second intervals because white chocolate burns and clumps easily. It’s hard to reverse seized white chocolate, so I recommend watching it closely! You could also melt the chocolate over the stove if you prefer.
• I like adding vegetable oil to the white chocolate to thin it out a little and make it more spreadable. You could also use coconut oil for a similar result.
• If you’re finding it challenging to press the cookie dough into an even layer using your fingertips, I recommend adding a little water to your fingers to prevent any sticking. You can also use a silicone spatula to press the dough into an even layer.
• If you’re adding any toppings to your bark, be sure to add them before the top layer of white chocolate has set. The toppings will not stick to firm chocolate.
• I tend to chill my bark in the freezer because it speeds up the chilling process, but you can also place it in the fridge to firm up. Just be sure to account for a slightly longer chilling time.

Looking for more no bake recipes? Try these out!

• Key Lime Crack
• Caramel Apple Grapes
• Peanut Butter Funky Fritos
• Cookie Dough Bark
• Funfetti Puppy Chow

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