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This cookie dough bark made with my favorite chocolate cutout cookie dough and topped with white chocolate and peanut butter chips in Jackson Pollock swirls and sprinkles tastes stupid good–like a chocolate covered Oreo cookie, but homemade.

Stupid good is what you need sometimes, especially after a Holiday season of baking all the Christmas cookies or making Christmas morning breakfast breads, or rolling up some proper rugelach. There’s a time for fancy.

This is not that. This is the recipe you pull out when you want something to bake but you’re all pooped out mentally. I don’t make mug cakes as I think that cake is something you share with people, but I imagine the energy is the same.

Cookie bark is not meant to be fancy or fussy. It’s EASY, and it tastes insanely good. If you want to put together hostess gifts or an easy teacher appreciation gift, you’re literally a few minutes away from packing this stuff up. It will be universally loved.

It probably took you longer to read this far than this cookie bark takes to make. Let us waste no more time!

Chocolate Cookie Dough Bark

Why cookie bark is baking for tired minds

Crazy easy: Pretty much all you need to do here is make the dough and roll it out. If you can melt chocolate in the microwave, you can handle the rest. If you want to eat cutout cookies but you don’t want to make cutout cookies, make cookie bark instead.
Fun to make: Drizzling on the white chocolate and melted peanut butter chips is fun. Get your kids in here and grab forks and drizzle to your hearts’ content. Cracking the bark into pieces once the chocolate sets is equally satisfying.
Wow, this is good: You don’t always get crazy easy and delicious in the same package, but here we are. If you love Oreos (who doesn’t?!), this bark is like the buttery better tasting version elevated with some extra flavor. This would be the first thing to go on a dessert charcuterie board.
Maybe the easiest homemade gift ever: Right up there with peppermint bark, all you need to do to make this into a high end bakery looking gift is slide a few pieces in some cellophane bags and tie it up with a piece of pretty ribbon and a sticker.

Ingredients for Chocolate Cookie Bark

Butter
Powdered sugar
Vanilla extract or vanilla paste
All-purpose flour
Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)
Salt
White chocolate bar or chips
Peanut butter chips
Rainbow sprinkles

Other cookie dough recipes that will make incredible cookie bark

Virtually any cutout cookie dough recipe will work for making cookie bark. You can even (I’ll look away) use the premade stuff at the store.

Chocolate Cookie dough bark

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Author: Elizabeth Farr
Total Time: about an hour
Yield: About 1 pound of cookie bark 1x

Print Recipe

Description

Make cookie bark when you want to bake but you’re too tired to think. The crisp Oreo tasting edges covered with white chocolate will be balm for your mind.

Ingredients

Scale

1 stick butter, at room temperature (113 grams)
1/2 cup powdered sugar (60 g)
1/2 tsp vanilla paste or vanilla extract
11 tablespoons all-purpose flour (90 g)
10 tablespoons Dutch process cocoa powder (such as Droste or Hershey’s Special Dark), (50 g)
pinch of salt
3 oz bar of white chocolate (85 g)
1/2 cup peanut butter chips (85 g)
1 tablespoon Rainbow sprinkles

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Instructions

Make the dough

1. Beat the butter and powdered sugar with a hand mixer or in a stand mixer briefly to soften it.
2. Add in the vanilla and mix for a few seconds.
3. Sift together the flour, cocoa powder, and salt in a small bowl. It’s important to sift the cocoa as the fat in it tends to make the cocoa lumpy.
4. Beat the dry ingredients into the butter for a few seconds until the flour disappears. The dough should look crumbly at this point.
5. Set a piece of plastic wrap on your counter, then press the dough together into one uniform mass. Pat the dough into a flat round, then cover with the plastic wrap.

Roll the bark

1. Chill the dough for 15 minutes.
2. Get 2 pieces of out and have 2 sheet trays at hand.
3. Lightly sprinkle one of the sheets of with flour, then sprinkle flour on the top of your dough flat.
4. Place the dough unfloured side down on top the floured parchment, then cover with the second piece of parchment.
5. Bring the edge of the parchment to the edge of the counter and hold it in place with your hip.
6. Roll the dough between the two sheets of parchment into a sheet about 1/8″ thick.

1. Slide the parchment onto a baking sheet and chill for 15 minutes in the fridge or 10 minutes in the freezer.

Bake the bark

Preheat the oven to 350 degrees F (180 C).
After the dough has chilled, peel off the top piece of parchment. If the parchment sticks at all, chill it for another 5 minutes.
Bake the cookie bark for 10 minutes, stopping to rotate the sheet tray 180 degrees halfway through baking. Be careful not to overbake; because of the dark cocoa, it can be hard to see how baked the dough really is. You’ll know it’s done when the top of the dough is set to the touch and your finger no longer makes a dent if you press in the middle of the cookie.
Set the sheet of baked bark on a wire rack to cool for 10 minutes.

Decorate the cookie bark

Chop the white chocolate into pieces and then place in a small bowl. Microwave the chocolate for about 15 seconds and then stir it. Keep melting it, 15 seconds at a time, stirring after each round. It should take between 45 seconds and 60 depending on your microwave.
Melt the peanut butter chips the same way you did the white chocolate.
Dip a fork into the white chocolate and drizzle swirls and stripes all across the surface. It does not need to be perfect here.
Do the same with the peanut butter bark. When you’re done with your Jackson Pollock time with the cookie bark, scatter on the rainbow sprinkles.
Set the bark in the freezer for about 15 minutes or until the chocolate is set.
When the chocolate is no longer tacky to the touch, lift the baked dough off the parchment and break it into random sized pieces. You can drop it from the parchment right back into the pan for easy breaking, or break it one piece at a time. It’s up to you!
Store the cookie bark in an airtight container at room temperature for up to a week or freeze it up to 2 months.