Why You’ll Love This Cookie Bark Recipe
This cookie bark is simple, sweet, and easy to make. It tastes like a thin chocolate chip cookie with a glossy chocolate top. You get crunchy edges and soft pieces that break into bite-size treats. It looks nice on a plate and makes a good gift or snack. The whole pan bakes at once, so you save time and clean-up is small.
Why Make This Recipe
Make this recipe when you want a fast sweet treat for a party, snack, or holiday plate. The dough presses into a sheet pan, so you do not scoop many cookies. It uses common pantry items and a little chocolate on top for a nice finish. Kids can help press the dough and add sprinkles. It is a low-effort way to get a crowd-pleasing dessert.
What You Need for Cookie Bark Recipe
You need a few tools. Use a 12×17-inch (half sheet) baking pan and parchment paper. A large bowl and a whisk help mix dry ingredients. Use a silicone spatula to mix the dough and an offset spatula to press and spread. A knife or heavy spoon can help break the bark after it sets. A cooling rack and refrigerator space help the chocolate set faster.
How to Make Cookie Bark Recipe
The method is quick. First, mix dry ingredients. Then whisk melted butter, the sugars, egg yolk, and vanilla. Stir the wet mix into the dry mix and fold in mini chips. Press the soft dough into the prepared pan. Bake until a deep golden brown. Add chopped chocolate on top, let it melt, and spread it smooth. Chill until set, then break into pieces. The steps are simple and repeatable.
introduction
This introduction gives a quick view of what to expect. You will bake a thin cookie base, melt chocolate on top, and chill until it is firm. The result is a mix between a cookie and candy bark that breaks into small pieces. If you enjoy classic holiday sweets, you might also like the best gingerbread cookies recipe for another easy and festive treat. Read the full recipe sections below for ingredients and step-by-step directions.
Ingredients:
- 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted + slightly cooled
- 2/3 cup (133g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup (90g) mini chocolate chips
- 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce baking bars)
- optional: flaky sea salt or sprinkles, for topping
Directions:
- Preheat oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet (half sheet pan)* with parchment paper. Set aside.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract together until combined.
- Pour the wet mix into the dry ingredients and, using a silicone spatula, mix everything together until completely combined.
- Fold in the mini chocolate chips. The dough will be very soft and look greasy.
- Press the dough into the prepared pan to an even thickness—covering the entire parchment paper-lined baking sheet. Use your hands to press it down first, then switch to an offset spatula to push the dough to all edges of the pan. Take a few minutes to get it thin and even.
- Bake for 18–20 minutes, or until a deep golden brown on top. Start watching it closely after 15 minutes. If you use a dark baking sheet, the cookie may bake faster. Adjust time as needed.
- Remove from the oven and sprinkle the chopped chocolate all over the surface of the hot cookie.
- Return to the oven and bake for another 1–2 minutes to melt the chocolate.
- Place the pan on a cooling rack. With an offset spatula (or the back of a spoon), spread the melted chocolate in an even layer over the cookie layer. Top with flaky sea salt or sprinkles if you like.
- Allow to cool for 20 minutes at room temperature, then transfer the pan, still on the cooling rack, to the refrigerator. Chill for at least 30 minutes, until the chocolate is set.
- Break or cut the cookie bark into bite-size pieces and enjoy.
Store leftover cookie bark at room temperature in an airtight container with parchment paper between layers for up to 5 days. It may start to taste a bit stale around day 4 or 5.
Best Ways to Serve Cookie Bark Recipe
Serve the cookie bark on a small tray or in a bowl for guests. It pairs well with coffee, tea, or milk. For parties, arrange pieces on a platter with other cookies and candies. If you give it as a gift, wrap a few pieces in a clear bag and tie with a ribbon. For a dessert board, place it near fruit and nuts for a mix of textures. You can also melt a little extra chocolate and drizzle on top after it sets for a fancier look.
How to Store Cookie Bark Recipe
Keep cookie bark in an airtight container at room temperature for up to five days. Place parchment paper between layers so pieces do not stick. If you live in a warm place, store it in the fridge to keep the chocolate firm. For longer storage, freeze in a single layer for up to one month and thaw at room temperature before serving. Always keep the bark away from heat and direct sunlight to avoid melting.
Easy Tips to Make Cookie Bark Recipe
- Use a light-colored baking sheet. It helps you see the brown color and avoid overbaking.
- Measure flour correctly: spoon into the measuring cup and level off. Too much flour will make the bark dry.
- Melt the butter and let it cool a bit before mixing with egg yolk. Hot butter can cook the yolk.
- Press the dough thin and even. The thinner the dough, the crispier the edges.
- If the dough is hard to spread, dampen the spatula or your hands slightly to smooth it out.
- Chop the chocolate small so it melts quickly and spreads evenly.
- Chill until fully set before cutting. This makes clean pieces and less mess.
Try These Variations of Cookie Bark Recipe
- Peanut butter: Stir 1/3 cup creamy peanut butter into the wet mix before adding flour for a peanut butter twist.
- Nut crunch: Sprinkle chopped toasted pecans or almonds on the melted chocolate before chilling.
- White chocolate and cranberry: Use white chocolate on top and add dried cranberries for a bright, tart note.
- Salted caramel: Drizzle store-bought or homemade caramel over the melted chocolate and sprinkle with flaky sea salt.
- Mint chip: Add 1/4 teaspoon peppermint extract to the dough and use mint chocolate chips for a cool flavor.
Common Questions About Cookie Bark Recipe
Q: Can I make this with regular chocolate chips instead of chopped bars?
A: Yes. Use about 8 ounces of chocolate chips and sprinkle them on top the same way. Chips will melt, but chopped bars usually spread smoother.
Q: Can I make cookie bark without an egg yolk?
A: The egg yolk adds richness and helps bind the dough. You can try a substitute like 2 tablespoons of milk or a vegan egg replacer, but texture may change.
Q: What if my top chocolate does not set?
A: Chill the pan longer in the refrigerator. If the room is warm, place the pan in the fridge until the chocolate hardens. You can also use a thinner layer of chocolate so it cools faster.
Q: Can I make this gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly different, but it should still work.
Final Thoughts
This cookie bark is an easy and rewarding treat. It uses simple ingredients and basic steps. You get a crunchy, chocolate-topped snack that looks good and tastes great. It works for gifts, parties, or a quick homemade dessert.
Ready to Give It a Try?
Take out a sheet pan and try this recipe today. Follow the steps, add a topping you like, and chill until the chocolate sets. Enjoy the bite-size pieces and share with friends or family.
Print
Cookie Bark
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A simple and sweet cookie bark that tastes like a thin chocolate chip cookie topped with melted chocolate.
Ingredients
- 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted + slightly cooled
- 2/3 cup (133g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup (90g) mini chocolate chips
- 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce baking bars)
- Optional: flaky sea salt or sprinkles, for topping
Instructions
- Preheat oven to 375°F (191°C). Line a light-colored 12×17-inch baking sheet with parchment paper.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract together until combined.
- Pour the wet mix into the dry ingredients and mix together with a silicone spatula until completely combined.
- Fold in the mini chocolate chips. The dough will be very soft.
- Press the dough into the prepared pan evenly.
- Bake for 18–20 minutes, or until golden brown. Start checking at 15 minutes.
- Remove from oven and sprinkle the chopped chocolate over the hot cookie.
- Return to oven for 1–2 more minutes to melt the chocolate.
- Spread the melted chocolate in an even layer and top with flaky sea salt or sprinkles if desired.
- Allow to cool for 20 minutes before chilling in the refrigerator for at least 30 minutes.
- Break or cut the cookie bark into bite-size pieces and enjoy.
Notes
Store leftovers in an airtight container with parchment paper between layers for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg