Sugar Cookie Bark

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This sugar cookie bark is a combination candy and cookie dough – and will curb your sweet craving for sure!

Sugar Cookie Dough Bark - this easy, no-bake, eggless sugar cookie dough is sandwiched between layers of white chocolate to create a candy bark! Everyone LOVES this candy!

I bet that, if you’re a blogger, I could say the name of an ingredient and you could immediately spout at least five things to make with it.

Like, if I shouted “REESE’S PEANUT BUTTER CUPS!” in a room at a food blogger conference I would immediately get responses like:

Stuffed Cupcakes!

Stuffed Cookies!




Ice Cream!

Rice Krispie Treats!


Am I right?

Sugar Cookie Dough Bark - this easy, no-bake, eggless sugar cookie dough is sandwiched between layers of white chocolate to create a candy bark! Everyone LOVES this candy!

It would be like brainstorming gone mad.

But what about when the ingredient is the dessert? Makes it a little harder.

Like, for example, sugar cookies.

When I think “sugar cookie,” I think cute designs and royal icing. I think about Christmas.

{I mean, sure I think about pie crust too, doesn’t everyone?}

But if you want a treat that actually tastes like a sugar cookie, it’s a little harder.

My step-father-in-law (that’s a mouthful, let’s call him M), loves sugar cookies.

Like, really loves them.

So, every year for his birthday and Christmas I make him some.

But really, I can’t just make sugar cookies anymore.

{Except at Christmas. Not making them then would be sacrilege.}

In blog-land-life, when you make stuff like carrot cake cinnamon rolls and ICEE cupcakes, you can’t just make a sugar cookie a second time (says the little voice in my head). Besides, I did that last year. But I made it a bar cookie.

So this year, when M’s birthday rolled around I was stumped. And then I remembered Shelly’s Brownie Batter Bark. And I realized how I’d create another good sugar rush for the man who can eat an entire batch of cookies without gaining an ounce.

Enter sugar cookie dough and white candy melts. Add some sprinkles and you’ve got a super sweet sugar cookie dessert. That’s not a sugar cookie. But it kinda is.

Sugar Cookie Dough Bark - this easy, no-bake, eggless sugar cookie dough is sandwiched between layers of white chocolate to create a candy bark! Everyone LOVES this candy!

I can’t wait to try the other options for this.

I’m sure it involves Reese’s Peanut Butter Cups.

And, maybe, pie.

Recipe note: you can use a pouch/box of sugar cookie mix to make this bark, or you can make it homemade. I give instructions for both in the recipe below. You can use white chocolate chips if you want, but I prefer candy melts, like Candiquik (my favorite of the three, it tastes the best), Almond Bark, or Wilton Candy Melts. They melt smoother and much easier than white chocolate chips do. Also, sprinkles are not optional. 🙂

Did you make this recipe?

Sugar Cookie Dough Bark

Make a from scratch (or take a semi-homemade step) and make a no-bake sugar cookie bark! Leave out the eggs and you've got an edible cookie dough sandwiched between white chocolate - the perfect sugar cookie for summer!


  • 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 version:

  • 1/2 cup unsalted butter

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon milk

  • 1 1/3 cups all-purpose flour

  • 1/4 teaspoon salt

  • 16 ounces white chocolate candy melts (such as Candiquik)

  • Sprinkles


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 8x10 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.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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(see how far I’ve come: original photos 2012; new ones 2016)

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