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Cookie Dough Bark is the perfect sweet treat for all the cookie dough lovers! This no bake cookie dough bark is easy to make with ready-to-use simple ingredients (only 5 ingredients!) – refrigerated cookie dough, chocolate chips, coconut oil, M&M’s, and the perfect finishing touch of flaky sea salt.
For more cookie dough favorites be sure and try Edible Cookie Dough Bites, Chocolate Chip Cookie Dough Dip, and Chocolate Chip Cookie Dough Lush.
Chocolate Chip Cookie Dough Bark
Traditional bark is a layered melted chocolate treat that usually has some sort of candy on top or chocolate drizzle. This TikTok viral cookie dough bark is a delicious twist to that – instead of a melted chocolate layer as the base, we are using ready-to-eat refrigerated cookie dough as the base of this delicious bark.
If you love eating cookie dough then I know you’re gonna love this one! Only 5 ingredients needed and about 1 hour of freezer time for this no bake cookie dough treat.
Only 5 Simple Ingredients Needed
- Store-Bough Refrigerated Chocolate Chip Cookie Dough : This is the cookie dough that comes in a roll/log shape and you will find it near the other refrigerated cookie doughs. I buy the Pillsbury brand but I am pretty sure there are also store brands of it as well. The cookie dough is the base of the cookie dough bark. Store-bough cookie dough is edible cookie dough.
- Milk Chocolate Chips
- Coconut Oil : This helps the chocolate melt into a silky smooth texture and makes it easier to slice or break later on. You can also use vegetable oil.
- M&M’s : Any kind of m&m’s work in this recipe – seasonal/holiday m&m’s, cookie crisp, peanut butter, dark chocolate, classic, minis, etc. I prefer using mini m&m’s so the larger size doesn’t overtake each bite. I like the softer texture of the minis.
- Flaky Sea Salt : This is optional but I highly recommend using it. It gives the bark that perfect sweet-salty balance. If you don’t have flaky sea salt, a small pinch of kosher salt will work, but avoid table salt – it’s too harsh.
How To Make Viral Cookie Dough Bark (Printable Full Recipe Card)
Prepare a cookie sheet/baking sheet by lining with parchment paper.
Slice the the roll of chocolate chip cookie dough into 1/4-inch thick rounds. Lay the cookie dough slices down on the parchment paper (in rows and columns to form a rectangle shape). Press each cookie dough slice down to flatten slightly and connect them together for form an even thickness layer.
Place the baking sheet in the freezer and let the dough chill for 20 minutes. We’re not baking the dough, but just freezing it.
Place the milk chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until it’s nice and smooth.
Once the cookie dough has firmed up in the freezer, pour the melted chocolate over top and use a silicone spatula or offset spatula to spread it out into an even layer over the cookie dough layer.
Sprinkle the m&m’s generously across the top and finish with a pinch or two of flaky sea salt.
Freeze the whole tray for at least 1 hour.
Once frozen solid, break or slice the cookie dough bark into pieces. Enjoy!
How To Store Cookie Dough Bark
Once the bark is completely frozen and broken into pieces, transfer the chunks to an airtight container. I like to layer mine with parchment paper between the pieces so they don’t stick together. Store them in the freezer for optimal results. Allow 5-10 minutes (at room temperature or fridge, depending on preference) to thaw slightly before serving.
Use seasonal M&M’s to make this cookie dough bark treat for any Holiday! Think red and green m&m’s for Christmas, or pastel for Easter, and red, white, & blue for 4th of July!
Recipe FAQ’s
Can I Make This Ahead of Time?
Yes you can! It holds up beautifully in the freezer for about 2 weeks. Just pull out a few pieces at a time when a sweet tooth craving hits. If you’re serving it at a party, be sure and let the cookie dough bark sit out for 5-10 minutes before serving so it’s not rock hard.
What Are Some Variations (Ingredient Swaps) Of Cookie Dough Bark?
- Cookie Dough : Use any flavor of rolled refrigerated cookie dough such as peanut butter, Reese’s, or funfetti. I like the classic chocolate chip cookie dough in this bark recipe.
- Chocolate Layer : Switch this up and use dark chocolate chips, mini chocolate chips, semi-sweet chocolate, or even peanut butter chips.
- M&M’s : Use chopped up Hershey’s cookies n’ cream bars, mini Reeses, any variety of M&M’s, or any other chopped chocolate bar that you love. Or try chopped pretzels or crushed plain potato chips for a crunch and salty component.
Cookie Dough Bark Recipe Tips
- When pressing the cookie dough into the pan, cover your hands with parchment paper or wax paper to keep the dough from sticking. It creates a clean barrier and helps you press the dough evenly, leaving no mess and no fuss.
- You can keep the bark stored in the fridge or freezer, depending on your preference for firmness.
- If the cookie dough roll is super soft, chill it for 10 minutes before slicing to get cleaner cuts and to make it easier to cut.
Cookie Dough Bark
Ingredients
- 1 roll (16.5 oz) refrigerated chocolate chip cookie dough (I use Pillsbury brand)
- 1½ cups milk chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup M&M's (any variety m&m's, I like minis)
- flaky sea salt to taste
Instructions
- Prepare a quarter sheet pan (9×13 pan) by lining with parchment paper.*If you don't have a quarter sheet pan you can use a rimmed cookie sheet (13"x18") but don't press the cookie dough out to cover the whole pan, but rather about in a 9"x13" rectangle shape.
- Slice the roll of chocolate chip cookie dough into 1/4-inch thick rounds. Lay the cookie dough slices down on the parchment paper (in rows and columns to form a rectangle shape). Press each cookie dough slice down to flatten slightly and connect them together to form an even thickness layer.1 roll (16.5 oz) refrigerated chocolate chip cookie dough
- Place the baking sheet in the freezer and let the dough chill for 20 minutes. We're not baking the dough, but just freezing it.
- Place the milk chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until it's nice and smooth.1½ cups milk chocolate chips, 1 tablespoon coconut oil
- Once the cookie dough has firmed up in the freezer, pour the melted chocolate over top and use a silicone spatula or offset spatula to spread it out into an even layer over the cookie dough layer.
- Sprinkle the m&m's generously across the top and finish with a pinch or two of flaky sea salt.1/2 cup M&M's, flaky sea salt
- Freeze the whole tray for at least 1 hour.
- Once frozen solid, break or slice the cookie dough bark into pieces. Enjoy!
Notes
-
- When pressing the cookie dough into the pan, cover your hands with parchment paper or wax paper to keep the dough from sticking. It creates a clean barrier and helps you press the dough evenly, leaving no mess and no fuss.
- You can keep the bark stored in the fridge or freezer, depending on your preference for firmness.
- If the cookie dough roll is super soft, chill it for 10 minutes before slicing to get cleaner cuts and to make it easier to cut.
- Use any chopped candy for the top of the cookie dough bark – chopped Reese’s, any variety of M&M’s, or chopped candy bars.
- Make this for any holiday by simply using the holiday M&M’s.
Nutrition
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