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Cookie Bark is a fun twist on a chocolate bark recipe with a crispy chocolate chip cookie layer topped with chocolate and crushed cookies! It’s an easy treat you can make ahead for holidays, parties, or just to have on hand for snacks!
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What is Cookie Bark?
Today we’re combining two of my favorite things: chocolate bark and chocolate chip cookies! You all know how I love a sweet mash-up, and this cookie bark is one of the best.
Cookie bark is a variation of chocolate bark! But instead of just all chocolate, cookie bark (or chocolate chip cookie brittle as it’s sometimes called) has a crispy chocolate chip cookie layer on the bottom.
Top that cookie layer with chocolate and crushed cookies, and you get cookie bark. It’s so easy to make and one of my favorite bark recipes.
I love this recipe because it makes a big batch (20 servings!), so it’s great for gifting, parties, potlucks, holidays, or any other event where you need sweets for a crowd.
If you’re new to cookie bark, I think you’re really going to love it!
Ingredients in Cookie Bark
Butter: Just like my favorite chocolate chip cookie recipe, this one starts with melted unsalted butter.
Granulated Sugar: I’m just using granulated sugar for this because I want them to stay crunchy.
Vanilla extract: Only use PURE vanilla!
All-purpose flour: Be sure to measure it correctly!
Salt: Needed to cut the sweetness of the recipe.
Mini chocolate chips: I love how mini chips are in every bite!
Baking Chocolate: Use semi-sweet and either Baker’s or Guiradelli or you can use candy melts.
Broken chocolate chip cookies: Like Chips Ahoy – crunchy ones from the store, for garnish on top.
That’s right: NO egg or leavening (baking soda) in this recipe – we don’t want the cookies to rise or be chewy, we want them to stay flat and crunchy!
How to Make Chocolate Bark with Cookies
- Beat the butter, sugar, and vanilla in a large bowl until combined. Beat in the flour and salt just until the flour is absorbed. Don’t overmix. Stir in the chocolate chips.
- Press the cookie dough evenly into a lined baking sheet. It should completely cover the pan to the edges.
- Bake the cookie dough for 20 to 25 minutes at 375°F or until the edges are lightly golden. Cool the cookie crust to room temperature before adding the chocolate.
- Melt the chocolate squares in the microwave at 50% power. Do this in 30-second increments and stir between each one until the chocolate is melted and smooth.
- Spread the chocolate on the cooled cookie crust. Sprinkle the broken cookie pieces over the top while it’s still wet. Lightly press them into the chocolate, so they stick.
- Chill the cookie brittle for 30 minutes or until the chocolate hardens. Use a sharp knife to cut the cookie bark into pieces.
- Mixing Tip: Be careful not to overmix the dough when adding the flour. Mix just until combined.
- Baking Tip: The dough does not puff up a lot while it’s baking, but if you are worried it will overflow in the oven, place another baking sheet on the rack below it to catch any drips.
- Chocolate Tip: Once you’ve melted the chocolate, work quickly to spread it on the crust before it starts to cool and thicken.
This can be frozen for up to two months, but it may dry out in the freezer. Also, chocolate can get a white coating on it when frozen. It’s still safe to eat, just not as pretty. If you do freeze it, be sure to store it in a freezer-safe bag or container.
Yes, semi-sweet chocolate chips can be substituted, but chocolate chips don’t melt as smoothly as Baker’s chocolate does. If using chocolate chips, add ¼ teaspoon of vegetable shortening, vegetable oil, or coconut oil to the chocolate chips before placing them in the microwave.
It’s likely the butter wasn’t melted enough, or the flour was mismeasured. If you scoop the flour out of the container with the measuring cup, you’re likely to add too much flour. The proper way to measure flour is the spoon and level method, where you use a spoon to scoop flour and then drop it into the measuring cup. It takes longer to measure, but the flour isn’t packed down into the cup.
For this recipe, yes! This isn’t a typical chewy cookie recipe. This is meant to be a crispy cookie bark, so the cookie will have a texture similar to a crisp sugar cookie rather than a chewy chocolate chip cookie.
This is intentional, so the cookies don’t rise – the goal is a crunchy compact cookie, not one that is soft or fluffy. Same with why there are no eggs!
Store this in an airtight container for up to 3 days or freeze for up to a few months.
More Dessert Mashups We Love
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Cookie Bark Recipe
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 3 cups (372g) all-purpose flour
- ½ teaspoon salt
- 1 ½ cups (255g) mini chocolate chips
- 8 ounces (225g) semi sweet Baker’s chocolate, broken into squares
- 2 cups (150g) broken chocolate chip cookies
- Preheat oven to 375°F.
- Line a 10” x 15” baking sheet with parchment paper. Spray well with non-stick cooking spray. Set aside for now.
- In a large bowl, beat together butter, granulated sugar and vanilla. Beat until well mixed (a minute or two).
- Beat in flour and salt just until fully combined (do not overmix).
- Stir in mini chocolate chips until well mixed.
- Press cookie dough evenly into the lined baking sheet. Cookie dough can be pressed right up to the edges of the baking sheet.
- Place baking sheet in oven and bake for 20 to 22 minutes or until edges are very lightly browned. This cookie doesn’t grow much during baking but if you’re worried about it overflowing off the cookie sheet, place a second larger baking sheet underneath it in the oven to catch any spills.
- Let cool at room temperature for 30 minutes before topping with chocolate.
- In a small microwave safe bowl, heat chocolate for 1 minute on 50% power. Remove from microwave and stir well. If chocolate is not all melted, remove from microwave and continue to heat in 30-second intervals (stirring well after each 30 seconds) until fully melted.
- Use a spatula to spread melted chocolate evenly over baked cookie. Sprinkle broken cookie pieces over top and press them lightly into the melted chocolate.
- Place baking tray in fridge for 30 minutes to chill so chocolate can harden.
- Remove from fridge and use a sharp knife to cut bark into pieces.
- Store cookie bark in a sealed food safe container at room temperature for up to 5 days.
That chocolate chip cookie base topped with chocolate is so good! Everyone will love a taste of this cookie bark – I hope you make a batch soon.