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This sugar cookie dough bark is a combination of candy and cookie dough! Sugar cookie dough is transformed into a delicious white chocolate cookie bark with sprinkles – it’s the ultimate sugar rush!
Table of Contents
This white chocolate cookie dough bark happens when you take a sugar cookie and transform it into no-bake cookie dough bark. Like a traditional candy bark recipe, it has lots of white chocolate but with a layer of edible sugar cookie dough!
I was inspired to make this recipe after I started running low on sugar cookie recipe ideas. You see, my step-father-in-law is the biggest sugar cookie fan, so every year for Christmas and his birthday, I make him a treat.
Of course, me being me, I hate making the same things twice, so that’s when I came up with this sugar cookie bark. He has a serious sweet tooth, and I knew this would be the perfect treat to cure it. And – spoiler alert! – it did. He loved it!
Why You’ll Love Cookie Dough Bark
- It’s an edible cookie dough meets no-bake cookie bar meets candy bark situation.
- It’s a great way to get a cookie fix without actually making cookies. It really does taste like sugar cookies but reimagined.
- You can make it totally from scratch or use a sugar cookie mix to make it semi-homemade. I include instructions for both!
- This is for serious sugar fans – it’s a super sweet sugar cookie dessert. That’s not a sugar cookie. But it kinda is – think of it like sugar cookie candy!
- If you’re looking for a fun and creative dessert, you have to try it! It’s easy to switch up the sprinkles to match any holiday or event so that you can make them any time of year.
Ingredients
Butter: I start with unsalted butter (softened) but if you use salted butter, omit the salt in the recipe.
Sugar: Granulated sugar is the usual sugar we use for sugar cookies.
Vanilla Extract: For flavor – you can use almond extract too!
Milk: This is what we use in place of the egg.
All-Purpose Flour: If you’re worried about raw flour, you can pasteurize your flour easily.
Chocolate: White chocolate candy melts are perfect for this. Use Ghiradelli, Candiquik or Almond Bark.
Sprinkles: Any color or type!
Semi-homemade version: Use a boxed sugar cookie mix or pouch to make this even easier. Use the kind that calls for a ½ cup of butter and replace the egg with one tablespoon of milk. Then just follow the instructions on the package to make the dough.
How to Make Cookie Dough Bark
- Cream butter and sugar, then mix in vanilla, milk salt, and flour in a large bowl using a hand mixer, or you can use a stand mixer. Mix until a cookie dough forms. If you use a mix, skip this part and follow the instructions on the box. Don’t forget to sub the egg for a tablespoon of milk.
- Melt the white chocolate candy melts following the package instructions. I usually melt mine in 30-second increments at 50% power in the microwave.
- Line a cookie sheet with wax paper or parchment paper. Spread half the melted chocolate to make an 8×10” rectangle on the cookie sheet.
- Scoop the cookie dough with your hands and flatten it between your hands. Place the pieces of dough on the melted chocolate. The dough should cover the chocolate but leave a small border.
- Spread the rest of the melted white chocolate over the top of the dough, and then add the sprinkles.
- Chill the sugar cookie bark until it’s firm, and then slice it into pieces.
Tips and Variations
- I like to serve this sugar cookie dough bark at room temperature, but you should keep it in the refrigerator for storage. It will keep well for several days.
- I don’t recommend using white chocolate chips for this recipe. They don’t always melt well, so definitely use candy melts. I like to use Candiquik, almond bark, or Wilton candy melts.
- Let me reassure you: you don’t need to bake these bars! The cookie dough is eggless, so it’s safe to eat.
- Are the wheels turning yet? Because there are many ways to put a spin on this recipe. Try chocolate instead of white chocolate. Or sprinkle crushed candy, nuts, or every kind of sprinkle you can think of over the top.
If you’re ready for a sweet spin on sugar cookies, you need to give this edible cookie dough bark recipe a try!
Other Favorite Candy Recipes
- Peppermint Sugar Cookie Dough Bark
- Peanut Butter Cookie Dough Bark
- Chocolate Chip Cookie Dough Ritz Crackers
- Oreo Peppermint Bark
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Sugar Cookie Dough Bark
Recipe Video
Ingredients
Semi-Homemade Version
- Semi-homemade version: use a pouch or box sugar cookie mix the kind that calls for 1/2 cup butter and make as directed, substituting 1 tablespoon milk for the egg.
Homemade Cookie Dough:
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 ⅓ cups all-purpose flour
- ¼ teaspoon salt
For Making Bark:
- 16 ounces white chocolate candy melts such as Ghiradelli
- Sprinkles
Instructions
- Cream butter and sugar, then mix in vanilla, milk salt, and flour using a hand or a stand mixer. Mix until a cookie dough forms.
- Melt white chocolate in the microwave on 50% power in 30 second increments, stirring between each, until melted and smooth. (Or follow the package directions.)
- Line a cookie sheet with wax or parchment paper. Spread half the chocolate into an approximately 8×10 rectangle on the cookie sheet.
- Scoop handfuls of the cookie dough and flatten them between the palms of your hand, then place onto the melted chocolate. Cover the entire rectangle, leaving a small border around the edges. Spread remaining white chocolate over the top and sprinkle with sprinkles, as desired.
- Chill until firm. Use a knife to cut into pieces. Store in the refrigerator, serve room temperature.
Recipe Nutrition
This easy, no bake Sugar Cookie Bark recipe is an edible cookie dough recipe with white chocolate and sprinkles on top!
I followed the recipe exactly using the Semi Homemade version and the dough wouldn’t hold together and was a crumbly mess, it went in the trash
My family loved it! And it’s so easy!
Do these have to be baked in oven?? Or is this an uncooked cookie?
It’s an uncooked dough. It’s eggless cookie dough – so no need to worry about getting sick from it! 🙂
Please make sure to heat treat (cook) the flour first – either by microwaving or heating on a cookie sheet to 160°. Spread into a thin layer on a cookie sheet and bake at 350° for about 7 mins or microwave at 30 second intervals until 160° is reached.
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