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!
Servings: 16 servings
Calories: 177kcal
Cost: $8
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 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.
Video
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 15mg | Fiber: 1g | Sugar: 14g | Vitamin A: 179IU | Calcium: 4mg | Iron: 1mg