Peanut Butter Chocolate Chip Cookie Dough Bark


Be prepared to surrender yourself to a new addiction when you make this Peanut Butter Chocolate Chip Cookie Dough Bark.

Ever since I made the bark last weekend, I’ve been eating it like vitamins. Plus, I’m pretty sure my boyfriend has integrated the bark into all three meals of every day. And yet, I was horrified when I stuck my head in the container this morning (yes, you read that right – I went for a piece in the morning), and I found that it was nearly gone.

All that Peanut Butter Chocolate Chip Cookie Dough Bark – nearly a full batch except for the few pieces I gave to a friend – was depleted. Surely there have been some Chocolate Goblins sneaking into my fridge while I sleep and snatching pieces of bark, right? Yep, that’s got to be it.


Anyway, I love bark because it’s the lazy person’s dessert. On one hand, it’s like, “Wow, you made your own candy!?” But on the other hand it’s like…we piled everything into a pan, chilled it, then broke it into pieces. Call it deceptive, if you must; I call it cooking smarter, not harder.

Now, don’t you worry about all those “Do Not Eat Raw Cookie Dough” propaganda labels you’ve seen from Tollhouse & Pillsbury; our cookie dough is egg-free and safe to eat. To keep it from being too sweet after sandwiching it between two layers of chocolate, I added that salty peanut butter swirl on top. It’s the perfect balance.

Go forth and create this beautiful piece of chocolate art. Then be ready to sign up for CBLA (Chocolate Bark Lovers Anonymous), the recovery group I’m starting.


A Few Tips Before You Get Cooking:

  1. Chocolate melting isn’t hard, but it does require patience. If you try to melt it in one shot by going for a longer cooking time, you’ll probably burn it, and hence, ruin it. Be safe and go for the short intervals, with stirring in between.
  2. The wax paper will be your best friend in helping you get the chocolate out of the pan without sticking.
  3. Don’t try to actually bake this cookie dough; that won’t turn out well for you. If you want a great chocolate chip cookie recipe, try this one.
  4. If you want to feed your chocolate bark addiction more, try my S’mores Bark.


Peanut Butter Chocolate Chip Cookie Dough Bark
By The Smart Cookie Cook


  • 3 4.4-oz. milk chocolate bars, finely chopped
  • 2 4-oz. semisweet chocolate bars like Ghiradelli, finely chopped
  • 1 cup + 2 tbsp. all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 7 tbsp. unsalted butter, softened
  • 1/4 tsp. salt
  • 1/4 cup mini chocolate chips
  • 3/4 cup creamy peanut butter
  • optional: rainbow sprinkles


  1. Cover a cookie sheet with waxed paper so that the paper hangs over the edges slightly. Set aside.
  2. Place HALF of the milk chocolate and half of the semisweet chocolate in a microwave-safe bowl. Microwave on high for 25-second intervals, stirring well in between until completely melted. This should take 3-4 intervals.
  3. Immediately pour the melted chocolate on top of the prepared pan and spread out to the edges in an even layer. Place in fridge to chill until completely firm.
  4. Meanwhile, make the cookie dough. In a large mixing bowl, use a hand mixer to beat together flour, *4 tbsp.* of the butter, brown sugar, granulated sugar, salt, and water until well-combined. It should be about the consistency of play-doh. If it seems too thick or dry, add more water, 1 tbsp. at a time. Fold in the chocolate chips.
  5. Drop chunks of cookie dough onto the completely chilled and firmed chocolate layer. Gently use your fingers to press and knead the dough down together into one even layer. Return to the fridge.
  6. Place peanut butter and remaining 3 tbsp. of butter in a microwave safe bowl and microwave on high for 30-40 seconds, or until melty. Stir together to combine. Set aside.
  7. Melt the remaining half of the chocolate by repeating Step 2.
  8. Pour the melted chocolate onto the cookie dough layer and spread out to the edges in an even layer. Immediately drizzle the peanut butter over top and use a butter knife to gently swirl into the chocolate. Add sprinkles, if desired.
  9. Return to fridge (or freezer, if you’re impatient like me) and chill until completely firm. For fridge, about 2 hours. For freezer, about 45 minutes.
  10. Use the wax paper to gently lift the chocolate out of the pan (use it like a sling) and transfer to cutting board. Chop or break into differently sized chunks. Store in fridge in air-tight container.


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Colleen Bierstine

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