Delicious AND adorable, this Cookie Monster Bark is stuffed with sweet chocolate chip cookie dough and topped with Oreos, Chips Ahoy cookies, and chocolate chips!
As far as kid shows go, I’d have to say that two of my favorite timeless shows to watch as a child were Mister Roger’s Neighborhood and Sesame Street.PBS was pretty much my jam during the early hours of the day. At age 4, watching Mister Roger’s hypnotic introof taking off his cardigan sweaters and untying his shoes was one of the highlights of my day. Seriously, who would have thought that simple routinewould be so satisfying to watch? But I digress…
The second highlight of my day? Finding out what the letter AND number of the day was on Sesame Street. Of all the puppetson that show (there’s probably a million now), it should come as no surprise to you that Cookie Monster was my favorite. Whilemost kids my age were going mentalover their “Tickle Me Elmo” dolls, I was ALL about the Cookster. He might not have had the most extensive of vocabularies, but boy was he great at “gobbling” up those chocolate chip cookies. Tell me, how is it that afurry puppetcan make a cookie look so appetizing??
I know I’m late to the trend, but with all the Cookie Monster-themed recipes I’ve seen on Pinterest, I just had to jumpon the bandwagon. After all, he is my favorite monster so it would make perfect sense to create a treat inspired by his diabetic tendencies.And I can’t think of a more fitting treat thanthis Cookie Monster Bark.
Not only is it bright and blue like Cookie Monster himself, but it’s stuffed with chocolate chip cookie dough.As you can tellby the photos, there’s definitely no shortage of chocolate chips in this cookie dough. I wanted every bite to be exploding with that chocolate chip goodness, so I used the mini chips. Smaller chips equals better chocolate distributionthroughout the dough, which means more chocolate in every bite.
The dough is basically your standard chocolate chip cookie dough recipe, but without the baking soda/powder and eggs, obviously. However,knock-on-wooden spoons, I’ve never gotten sick from eating raw dough or batter made with eggs. Hm, maybe I’ve just built up a tolerance for it over the many, many, MANY years of licking the bowl and spatulas clean 😉
Aside from the softcookie dough center, the Cookie Monster faces on top are probably my favorite part of this bark. They look like little baby Cookie Monsters!
To make the faces, I just separated a mini Oreo, cut it in half for the mouth, then placed two little candy eyes above it. And because Cookie Monster is all about hischocolate chip cookies, I surrounded him with Chips Ahoy chocolate chip cookies andeven MORE chocolate chips. Just look at how happy the baby Cookie Monsters look surrounded by all the sweetness.
If you loved this Cookie Monster Bark, head on over to my Sugar Cookie Dough Unicorn Bark or my Peanut Butter Cookie Dough Bark!
Cookie Monster Bark
Delicious AND adorable, this Cookie Monster Bark is stuffed with sweet chocolate chip cookie dough and topped with Oreos, Chips Ahoy cookies, and chocolate chips!
Print Recipe Pin Recipe
Prep Time 1 hour hr
Chilling Time 22 minutes mins
Total Time 1 hour hr 22 minutes mins
Course Dessert
Cuisine American
Servings 8 Servings
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- 2-3 Tablespoons milk or cream
- ⅓ cup mini chocolate chips plus more for topping
- 1 (12 oz) package blue candy melts
- 2 ounces white chocolate
- Toppings: Chips Ahoy! cookies, Mini Oreos, Candy Eyes
Instructions
In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the vanilla, flour, salt, and milk, beatinguntil combined. Stir in the chocolate chips; set aside.
Line a baking sheet with wax paper. In a microwave-safe bowl, combinethe blue candy melts and the white chocolate. Heat in the microwave until smooth and glossy*, then spread half of themelted chocolate onto the lined baking sheet into a rectangle that’s roughly 8″ by 11″. Transfer to the refrigerator until set, about 2 minutes.
Once set, scoop cookie dough evenly over the chocolate and use a rubber spatula or your fingers to gently press the filling into an even layer.
If needed, reheat the remaining chocolate for another 15 seconds, or until smooth and pourable again. Drizzleon top of the cookie dough, using an offset spatula or knife to spread evenly and ensuring that all cookie dough is covered. Immediately add the toppings. Chill until set, about 20 minutes. Break/Cut into pieces and serve.
Notes
*If your candy melt mixture is still too thick, stir in about a teaspoon of coconut/vegetable oil until smooth and glossy.
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