A fun take on cookies! Chocolate chip recipes are great, but this cookie bark is really fun!
What was I thinking? That summer would be less busy than the school year?!
Yeah, I honestly thought that with less homework and less school activities, the summer would be this lovely quiet thing, full of time with friends, and activities around town, and backyard s’mores. I even made a mental list of fun free activities we could do together.
The reality is something different. My kids have filled their days with new extracurriculars, and jobs, and obscene amounts of sleep, and I find myself spending my days fighting with them to do their chores pick up their own stuff. And all of this is nothing compared to the chauffering.
The Fruitarian is taking summer drivers ed, which means every day for 4 weeks he spends at least 2 hours at the school. Before his bicycle was working, I was getting up early to drive him there by 7, then pick him up at 9, take him back for a range drive at 11, pick him up at 1, then he has swimming at 4, pick him up at 5:30, karate at 6:30, then I stomp and scream and jump up and down, and demand someone else bring him home at 9.
Needless to say, we have done zero of our fun free activities. But, as I’d rather have busy kids than idle kids, I’m trying not to complain.
My summer baking plans have been thwarted, too. My romantic ideas about fancy cookies and fresh fruit ice creams and homemade popsicles are going nowhere fast. (Although, thankfully, summer has only begun, so I can still hold out hope.)
I like the idea of this cookie bark for two reasons. First, since there’s no eggs and no leavening agent, they are flat and crispy, making them easy to transport to whatever crazy activity might come up. I can even stash them in the back of the pantry to make them last more than one afternoon. And, I can put them in a baggie and throw them in the car, and it doesn’t matter if they break into pieces because they are supposed to do that!
The second reason is that these can be made into a second recipe. It’s like a two-fer… make it once, eat it twice! And when summer schedules get this crazy, everyone needs a two-fer.
If I’m really lucky, maybe I’ll even be able to turn this into three recipes. Imagine the glorious time saving possibilities!!
As soon as the other recipe(s) are made, I’ll link to them here —> COMING SOON <— but in the meantime, know that cookie bark is an awesome snack to eat all by its fabulous self.
Want more? Check out these chocolate chip recipes!
Cookie Dough Dip
- 1 cup butter, softened
- 1 cup sugar
- 1 tablespoon water
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups flour
- ½ cup mini chocolate chips
- Cream butter and sugar. And water and vanilla and mix well.
- Add salt and flour and mix well. Fold in chocolate chips.
- Press dough into a jelly roll pan or other baking sheet. (Mine used about ¾ of the jelly roll pan.)
- Bake at 350F for 35-30 minutes, until top is brown throughout.
- Let cool completely, then use a large knife to cut into triangles.