Mummy Chocolate Chip Cookie Bark
This easy chocolate chip cookie bark is a thin chocolate chip cookie that’s buttery and crisp. It’s topped with melted chocolate and decorated with white chocolate and candy eyes for an easy Halloween dessert.
Mummy Chocolate Chip Cookie Bark
Every year I’m shocked by how quickly the holiday season arrives. This year, more than ever, I cannot believe that we have already entered the end of October.
When I was younger, as with most kids, Halloween was always such a fun day. There truly was nothing more exciting than getting to fill a basket with candy. I was never much one for anything too graphic or spooky for Halloween, but I was always a sucker for something really, really cute.
As an adult, I’m still the same way. If something is cute, it’s pretty much a guarantee I’ll be influenced. In the past, these pumpkin rice krispie treats, these pumpkin cookie truffles, and these chocolate chip ghost cookies were my top Halloween treats. But I have to admit, I think this Mummy Chocolate Chip Cookie Bark has squarely become my first and favorite Halloween dessert.
The chocolate chip cookie bark is slightly crisp and so buttery, and the melted chocolate just adds so much decadence. It’s cute, it’s easy, and it’s so, so good.
Four Reasons I Love This Cookie Bark:
- Easy: My favorite chocolate chip cookie recipe is one of the easiest (and best, in my opinion) chocolate chip cookies ever. But this version that’s turned into bark? It might be the easiest recipe ever. Everything is mixed in one bowl (you don’t even need a mixer) and then spread into a pan and baked.
- Texture: Personally, I do love a thin and crispy chocolate chip cookie. They’re usually a little buttery on the edges with a caramelized brown sugar flavor. This cookie bark is the perfect blend of a thin and crisp chocolate chip cookie and a candy bark. The amount of butter to flour ratio is what makes this bark thin and buttery and perfect.
- Mini Chocolate Chips: The bark has mini chocolate chips, which is key to imparting the perfect amount of chocolate crunch in each bite. Because the chocolate chip cookie bark is so thin, regular chocolate chips would be too big, and the bark wouldn’t cook evenly.
- Cute: As I mentioned earlier, I’m a sucker for cute desserts. These little mummy cookies are just way too adorable (but not so adorable that you can’t eat them 😆).
Some other chocolate chip dessert favorites are these Butterscotch Chocolate Chip Cookie Bars, this Peanut Butter Chocolate Chip Cookie Pie, and this Pumpkin Chocolate Chip Bread.
Ingredients:
- Unsalted Butter
- Granulated Sugar and Brown Sugar
- Egg Yolk
- Vanilla Extract
- All Purpose Flour
- Baking Soda and salt
- Mini Chocolate Chips
- Chocolate Chips: This is for the chocolate topping, so you can use chocolate chips or chopped chocolate.
- White Chocolate or Almond Bark: Melting white chocolate can be a little tricky, so you are welcome to use vanilla almond bark for the mummy drizzle.
- Candy Eyes: These monster eyes make the cutest mummy eyes!
How To Make This Mummy Chocolate Chip Cookie Bark:
- Cookie Dough: In a bowl, mix together melted butter, granulated sugar, and brown sugar. Then add in the egg yolk and vanilla. Whisk until combined. Add in all dry ingredients and mix. Lastly, add in mini chocolate chips.
- Bake: In a parchment lined half-sheet pan, spread the dough evenly on the pan. It will be a very, very thin layer of cookie dough, but it will fit in the pan. Bake for about 18-20 minutes. Keep an eye on it, as you want it to be golden brown but it can burn very quickly.
- Assembly: Once it comes out of the oven, melt the chopped chocolate in the microwave. Then, spread on top of the warm cookie bark and allow it to set. I like to refrigerate it for 30-60 minutes so the chocolate topping hardens quickly.
- Decor: Once the bark is cool, cut into thin pieces. Drizzle with melted white chocolate (or vanilla almond bark) and dot with candy eyes. Once the white chocolate has hardened, you can serve the mummy cookie bark.
Storage Tips:
This mummy chocolate chip cookie bark can be stored in an airtight container at room temperature, but I do prefer to store it in the fridge. I like the crispiness of the cookie bark when it’s cold.
Variations:
- Shape: Instead of cutting the cookie bark into strips, you can also just break the bark up with your hands. You can either drizzle the bark with the melted white chocolate and candy eyes before breaking it up, or you can do it after.
- Chocolate: For the melted chocolate on top, you can use chocolate chips or chopped chocolate, and you can use semi-sweet chocolate, milk chocolate, or dark chocolate.
- White Chocolate: White chocolate can be a little tricky to melt, as it has ingredients that can cause it to seize. I prefer to use vanilla almond bark, as it melts so easily.
Final Tips For Making This Mummy Chocolate Chip Bark:
- Melted Chocolate: Melting the chocolate topping first (as opposed to sprinkling the chopped chocolate on top of the cookie dough and letting it melt itself) just makes sure the chocolate doesn’t seize when it’s spread on top.
- Half Sheet Pan: This recipe is for the size of a standard cookie sheet, which is a half sheet pan (13×18).
- Mummy Eyes: I used candy googly eyes for the mummy eyes, but you can also use mini chocolate chips as the eyes as well (as I did in these mummy cookie truffles).
Mummy Chocolate Chip Cookie Bark
Ingredients
Cookie Dough
- 1 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg yolk
- 2 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup mini chocolate chips
Topping:
- 8 oz semi-sweet chocolate, chopped (or chocolate chips)
- 6 oz vanilla almond bark or white chocolate
- candy googly/monster eyes
Instructions
- Preheat the oven to 375 degrees and line a half sheet pan with parchment paper. Set aside.
- In a bowl, mix melted butter, granulated sugar, and brown sugar together.
- Once mixed, add in the egg yolk and mix.
- Next, add in vanilla extract, baking soda, salt, and flour. Mix until combined.
- Lastly, add in the mini chocolate chips.
- Spread the dough in an even layer on the parchment lined baking sheet. The dough will fit in the pan, you just have to spread/press it in a very thin layer.
- Bake for about 18-20 minutes, or until the cookie bark is golden brown.
- While the cookie bark is cooling, melt the semi-sweet chocolate in the microwave until smooth. Spread it in an even layer on top of the baked cookie bark. Allow the chocolate chip cookie bark and chocolate topping to harden entirely. You can refrigerate it for 30-60 minutes, to speed the cooling process up.
- Remove the cookie bark from the pan. With a sharp knife, cut the bark into thin pieces. I like to cut the bark horizontally in thirds, then cut each third in 5 thin pieces. However, you can cut it any size you like (or just break it up in jagged pieces, if you prefer).
- Then, melt the almond bark. Pour the melted almond bark in a ziplock bag and cut off a small piece of the corner. Drizzle the almond bark all over the bark to make each piece look like a mummy.
- Before the almond bark hardens, add eyes to each piece. Once set, serve the chocolate chip cookie bark.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
