Ultimate Cookie Dough Recipe

When you’re out and about and craving something sweet, what do you go for? A muffin, a Kit Kat, a doughnut? These are all exceptional choices but for me, I’m the original Cookie Monster.

Due to my very obvious obsession it took me a long time to stick to a Cookie Dough recipe. I made my way through a lot of dough (the financial and confectionery kind) until I found the perfect one so I’d like to think you can trust me when I say this is the recipe for you!

Below is the basic recipe you will need. Once you’re happy with it, you can pimp it up how you like. I have previously taken my cookies out of the oven and then added a small Kinder Egg bar to the top to impress kids at parties. For the adults, I have added 100g of chopped Hazelnuts to the dough and then pressed a Forrero Rocher in the middle once they’re hot out of the oven (see my Instagram feed for details) and in the above, I have sandwiched a Peanut Butter Oreo into each ball of cookie dough.

Quantity: The large dough will makes around 20 medium sized biscuits. You can always freeze/refrigerate any leftover cookie dough when rolled up into a long sausage shape and tightly wrapped in cling film.

Tip: When frozen, bring back to room temperature before baking (can be kept in freezer for up to free months). When refrigerated, keep for up to two weeks, using before the dough dries up.

Keep a look out for my other tasty Cookie Dough recipes: Peanut Butter Oreo stuffed, S’Mores, Vice Versa, Creme Egg, Chocolate Orange and Salt Caramel Pretzel.

Ingredients (the below should make up to 16 large cookies and a lot more smaller ones – see tip above about storing raw cookie dough):

  • 230g unsalted butter, at room temp
  • 125g caster sugar
  • 220g soft brown sugar
  • 1 large egg
  • 1 tsp good quality Vanilla Extract
  • 350g Homepride plain flour
  • 1 tsp baking powder
  • 150g chopped good quality dark chocolate


  1. Preheat the oven to 180 degrees C and line a baking tray(s) with baking paper. In a free stand mixer or by hand (I have done both) beat the butter and both sugars together until smooth (like you would when you cream together for a cake). Then simply whisk together the egg and Vanilla and add to the sugar/butter mixture until combined
  2. Next add the dry ingredients (flour and baking powder) and mix again with your wooden spoon – the liquid mixture will become thicker and stiff and you start to have a dough like texture
  3. Add your chopped chocolate and mix with the spoon so it is equally dispersed into the dough. You can now roll out your cookie dough into a sausage shape and wrap tightly in cling film if using for another time (see tip above) or you can use to make cookies straight away by rolling a golf ball sized amount of dough in the palms of your hands and placing on a lined baking tray – ensure each ball of dough is about 3cms apart
  4. Place in the oven and cook for about 8-12 mins. The cookies will appear soft when you touch them but this is FINE, they will harden as they cool. Once cooled, keep in an air tight container for 3-5 days

Enjoy! Nic x


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