20 Irresistible Chocolate Chip Cookie Dough Recipes You Must Try

There’s something undeniably magical about chocolate chip cookie dough—whether you’re sneaking a spoonful from the bowl or baking up a batch of warm, gooey cookies. From classic recipes to creative twists (hello, edible dough!), we’ve rounded up 20 irresistible versions that’ll satisfy every craving. Get ready to grab your mixing bowl—these recipes are about to become your new obsession!

Classic Chocolate Chip Cookie Dough

This foolproof cookie dough is buttery, sweet, and packed with melty chocolate chips—perfect for baking or sneaking a spoonful (we won’t tell!).

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2 cups semisweet chocolate chips

Instructions

1. In a large bowl, beat the softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar with a hand mixer until fluffy, about 2 minutes. Add the eggs one at a time, then mix in 2 tsp vanilla.
2. Whisk together the flour, 1 tsp baking soda, and 1 tsp salt in a separate bowl. Gradually stir the dry ingredients into the butter mixture until just combined. Fold in 2 cups chocolate chips.
3. For cookies: Scoop dough onto parchment-lined baking sheets and bake at 375°F for 9–11 minutes until edges are golden but centers are still soft.

The secret? Underbaking slightly for that irresistible chewy-middle, crisp-edge texture. For extra flair, sprinkle dough balls with flaky salt before baking.

Tip: Freeze unbaked dough balls for instant cookies anytime—just add 1–2 minutes to the bake time!

Vegan Chocolate Chip Cookie Dough

Who says you can’t enjoy raw cookie dough? This vegan version is safe to eat, packed with rich flavor, and ready in minutes—no baking required!

Ingredients:

• 1 ½ cups almond flour
• ¼ cup creamy almond butter
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup dairy-free chocolate chips
• 1-2 tbsp almond milk (if needed)

Instructions:

1. In a large bowl, mix the almond flour, almond butter, maple syrup, vanilla extract, and salt until a thick dough forms. If it’s too crumbly, add 1-2 tbsp almond milk, one at a time, until it holds together.
2. Fold in the dairy-free chocolate chips until evenly distributed.
3. Enjoy immediately as a snack or roll into small balls for bite-sized treats. Store leftovers in the fridge for up to 5 days.

The almond butter adds a nutty depth while keeping the dough irresistibly soft—no one will guess it’s egg-free! For extra fun, press the dough into a pan and chill for sliceable “cookie dough bars.”

Tip: Toast the almond flour in a dry skillet for 2-3 minutes first to enhance its nutty flavor.

Gluten-Free Chocolate Chip Cookie Dough

Who says gluten-free can’t taste indulgent? This edible cookie dough is rich, buttery, and packed with melty chocolate chips—no baking required!

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup melted coconut oil (cooled slightly)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup mini chocolate chips (ensure dairy-free if needed)

Instructions:

1. In a medium bowl, whisk together 1 cup almond flour, 2 tbsp coconut flour, and 1/4 tsp salt until no lumps remain.
2. Stir in 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 tsp vanilla extract until a thick dough forms.
3. Fold in 1/3 cup mini chocolate chips until evenly distributed.
4. Chill for 10 minutes to firm up (or enjoy immediately for a softer texture).

The magic here? Almond and coconut flours mimic classic cookie dough’s chew without raw flour worries—perfect for sneaking spoonfuls straight from the bowl.

Tip: For extra decadence, press the dough into a small pan and drizzle with melted chocolate before chilling to make cookie dough bars.

Edible Chocolate Chip Cookie Dough Bites

These no-bake bites taste just like the real deal—minus the raw egg worry—and come together in minutes for a quick sweet fix.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp milk (any kind)
• 1/2 cup mini chocolate chips

Instructions:

1. Heat-treat the flour: Spread flour on a baking sheet and bake at 350°F for 5 minutes to kill bacteria. Let cool completely.
2. Cream the butter and sugars: In a bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy (2–3 minutes). Mix in 1 tsp vanilla and 1/4 tsp salt.
3. Combine: Stir in cooled flour, then add 2 tbsp milk to bind. Fold in 1/2 cup mini chocolate chips.
4. Shape: Roll dough into 1-inch balls (about 20) and chill for 15 minutes to firm up.

The magic here? The toasted flour adds a subtle nutty depth that makes these taste even better than classic cookie dough. Store extras in the fridge for sneaky snacking!

Tip: For extra fun, roll chilled bites in melted chocolate or sprinkle with flaky sea salt before serving.

Chocolate Chip Cookie Dough Ice Cream

Skip the store-bought tub—this homemade version is packed with chunks of edible cookie dough and rich vanilla cream for the ultimate nostalgic treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 cup edible cookie dough chunks (store-bought or homemade)
• 1/2 cup mini chocolate chips

Instructions:

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and sea salt until the sugar dissolves completely, about 2 minutes.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
3. Gently fold in the edible cookie dough chunks and mini chocolate chips until evenly distributed.
4. Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 4 hours or until firm.

The magic here? The cookie dough stays irresistibly soft even after freezing, so every spoonful tastes like sneaking a bite straight from the mixing bowl.

Tip: For extra decadence, drizzle melted chocolate over the top before serving.

Chocolate Chip Cookie Dough Brownies

These Chocolate Chip Cookie Dough Brownies are the ultimate indulgence—fudgy brownies topped with a layer of edible cookie dough that’s safe to eat raw. Trust us, you won’t be able to stop at one square!

• For the brownies: 1 box (18.3 oz) fudge brownie mix (plus ingredients listed on the box: eggs, oil, water)
• For the cookie dough: 1/2 cup unsalted butter, softened; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 2 tbsp milk; 1 tsp vanilla extract; 3/4 cup all-purpose flour, heat-treated*; 1/4 tsp salt; 1/2 cup mini chocolate chips

1. Preheat oven to 350°F. Prepare the brownie batter according to package instructions and bake in a lined 8×8″ pan for 25–30 minutes, until a toothpick comes out with moist crumbs. Let cool completely.
2. Meanwhile, make the cookie dough: In a bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy. Mix in 2 tbsp milk and 1 tsp vanilla.
3. Stir in 3/4 cup heat-treated flour and 1/4 tsp salt until combined, then fold in 1/2 cup mini chocolate chips.
4. Spread the cookie dough evenly over the cooled brownies. Chill for 1 hour before slicing.

The magic here? The cookie dough layer stays soft and creamy against the dense brownie base—no baking required! *To heat-treat flour: Microwave in 30-second intervals, stirring between, until it reaches 160°F.

Tip: For extra decadence, drizzle melted chocolate over the top before chilling.

Peanut Butter Chocolate Chip Cookie Dough

This no-bake peanut butter chocolate chip cookie dough is dangerously addictive—smooth, creamy, and packed with melty chocolate chunks. Perfect for sneaking spoonfuls straight from the bowl!

Ingredients:

• 1/2 cup creamy peanut butter (not natural style)
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tbsp milk (any kind)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 3/4 cup all-purpose flour, heat-treated*
• 1/2 cup mini chocolate chips

Instructions:

1. In a large bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar with a hand mixer until fluffy (about 2 minutes).
2. Mix in the milk, vanilla extract, and sea salt until smooth.
3. Gently fold in the heat-treated flour until just combined, then stir in the mini chocolate chips.
4. Enjoy immediately (or chill 15 minutes for firmer texture). Store leftovers in the fridge for up to 3 days.

The magic here? The dough stays ultra-soft thanks to the peanut butter, while those mini chocolate chips ensure a melt-in-your-mouth bite every time.

Tip: To heat-treat flour, microwave it in 30-second intervals until it reaches 165°F (stir between intervals), or bake at 350°F for 5 minutes on a sheet pan.

Double Chocolate Chip Cookie Dough

This indulgent, no-bake cookie dough is packed with double the chocolate—perfect for sneaking spoonfuls straight from the bowl or folding into ice cream.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 1/4 cup cocoa powder

Instructions

1. Heat-treat the flour: Spread 1 cup all-purpose flour on a baking sheet and bake at 350°F for 5 minutes to kill bacteria. Let cool completely.
2. In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy (about 2 minutes). Mix in 2 tbsp milk and 1 tsp vanilla extract.
3. Stir in the cooled flour, 1/4 tsp salt, and 1/4 cup cocoa powder until just combined. Fold in 1/2 cup mini chocolate chips.
4. Chill for 30 minutes to firm up, then enjoy immediately or roll into bite-sized balls for freezing.

The cocoa powder adds a rich depth to the classic cookie dough, while the mini chips ensure melty pockets in every bite—no baking required!

Tip: For extra decadence, drizzle melted chocolate over chilled dough balls before serving.

Chocolate Chip Cookie Dough Truffles

These no-bake truffles taste just like edible cookie dough—creamy, sweet, and packed with chocolate chips—but safe to eat thanks to heat-treated flour!

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 1/4 cups heat-treated all-purpose flour*
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 8 oz semisweet chocolate, chopped (for coating)
• 1 tsp coconut oil (optional, for smoother coating)

Instructions:

1. In a bowl, beat 1/2 cup softened butter, 1/4 cup granulated sugar, and 1/2 cup brown sugar until fluffy. Mix in 2 tbsp milk and 1 tsp vanilla extract.
2. Stir in 1 1/4 cups heat-treated flour and 1/4 tsp salt until combined, then fold in 1/2 cup mini chocolate chips.
3. Roll dough into 1-inch balls (about 24) and freeze for 15 minutes.
4. Melt 8 oz chopped chocolate with 1 tsp coconut oil (if using) in 30-second microwave intervals, stirring until smooth. Dip each chilled ball into chocolate, letting excess drip off. Place on parchment paper and refrigerate until set (20 minutes).

The magic here? The truffles stay irresistibly soft inside while the chocolate shell adds a satisfying crunch—perfect for gifting or sneaking straight from the fridge!

Tip: Heat-treat flour by microwaving it in 30-second intervals until it reaches 165°F (stir between intervals), or bake at 350°F for 5 minutes on a tray.

Chocolate Chip Cookie Dough Cheesecake

This decadent dessert combines two all-time favorites—cheesecake and edible cookie dough—into one irresistible treat that’s perfect for special occasions (or just because!).

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 2 (8 oz) packages cream cheese, softened
• ½ cup sour cream
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heat-treated all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• ½ cup mini chocolate chips

Instructions:

1. Prep crust: Mix graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar. Press into a 9-inch springform pan. Chill 15 minutes.
2. Make filling: Beat cream cheese, sour cream, ¾ cup powdered sugar, and 1 tsp vanilla until smooth. Spread over crust; refrigerate 1 hour.
3. Cookie dough: Beat ½ cup softened butter, brown sugar, and ¼ cup granulated sugar until fluffy. Mix in 2 tbsp milk and 1 tsp vanilla. Fold in heat-treated flour and mini chocolate chips.
4. Assemble: Drop cookie dough in small scoops over cheesecake layer. Chill 4 hours or overnight before serving.

The contrast of creamy cheesecake and chunky cookie dough makes every bite a delight—plus, no baking required! Tip: Heat-treat flour by microwaving it in 30-second intervals until it reaches 160°F to ensure safety.

Chocolate Chip Cookie Dough Dip

This creamy, no-bake dip tastes just like edible cookie dough—minus the raw eggs—and comes together in minutes for a crowd-pleasing treat.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup mini chocolate chips
• 1/2 cup powdered sugar

Instructions:

1. In a large bowl, beat the cream cheese and butter with a hand mixer on medium speed until smooth (about 2 minutes).
2. Add the brown sugar, granulated sugar, vanilla extract, and salt. Beat for another 1–2 minutes until fully combined and fluffy.
3. Sift in the powdered sugar and mix on low until just incorporated (don’t overmix).
4. Fold in the mini chocolate chips with a spatula.
5. Chill for 30 minutes to firm up slightly before serving with graham crackers, pretzels, or apple slices.

The genius part? The powdered sugar thickens the dip just enough to hold its shape while keeping that melt-in-your-mouth cookie dough texture.

Tip: For extra richness, swap half the butter with 1/4 cup creamy peanut butter.

Chocolate Chip Cookie Dough Cupcakes

These decadent cupcakes combine two classics—fluffy vanilla cake and edible cookie dough—for a treat that’ll have everyone sneaking seconds.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup mini chocolate chips
• 1 cup edible cookie dough (store-bought or homemade)
• 1 cup vanilla frosting

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then 2 tsp vanilla.
4. Alternately mix in dry ingredients and 1/2 cup milk until just combined. Fold in mini chocolate chips.
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
6. Use a spoon to carve a small well in each cupcake. Fill with edible cookie dough, then frost with vanilla frosting.

The surprise cookie dough center makes these cupcakes extra fun—perfect for birthdays or when you’re craving nostalgia in every bite.

Tip: Freeze the cookie dough for 15 minutes first so it holds its shape when stuffing the cupcakes!

Chocolate Chip Cookie Dough Pancakes

Who says you have to choose between pancakes and cookie dough? These fluffy, buttery stacks are stuffed with edible cookie dough for the ultimate breakfast indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup brown sugar (packed)
• 2 tbsp softened butter
• 1 tbsp milk

Instructions:

1. Make cookie dough filling: Mix 1/4 cup brown sugar, 2 tbsp softened butter, 1 tbsp milk, and 1/4 cup mini chocolate chips in a bowl until creamy. Roll into 12 small balls; freeze 10 minutes.
2. Whisk dry ingredients: Combine 1 1/2 cups flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. Mix wet ingredients: In another bowl, whisk 1 1/4 cups buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla. Pour into dry ingredients; stir until just combined (small lumps are fine). Fold in remaining 1/4 cup chocolate chips.
4. Cook pancakes: Heat a griddle over medium-low (325°F). Melt a pat of butter, then pour 1/4 cup batter per pancake. Immediately press 1 cookie dough ball into the center of each. Cook 2-3 minutes until bubbles form, flip, and cook 1-2 more minutes.

The magic happens when the cookie dough melts slightly inside the pancake, creating gooey pockets that taste like dessert for breakfast.

Tip: Keep pancakes warm in a 200°F oven while cooking batches – the melted middles stay extra luscious!

Chocolate Chip Cookie Dough Bars

These no-bake bars taste just like edible cookie dough—creamy, sweet, and packed with melty chocolate chips. Perfect for sneaking a spoonful (or three) straight from the pan!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups all-purpose flour (heat-treated* for safety)
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups mini chocolate chips

Instructions

1. Line an 8×8″ baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until fluffy (about 2 minutes). Mix in the vanilla extract and salt.
3. Gradually add the heat-treated flour, mixing on low until just combined. Pour in the sweetened condensed milk and fold with a spatula until smooth.
4. Stir in 1 cup of the mini chocolate chips, then press the dough evenly into the prepared pan. Sprinkle the remaining 1/2 cup chocolate chips on top, gently pressing them in.
5. Chill for at least 3 hours (or overnight) until firm. Lift out using the parchment, then cut into squares.

The magic here? Sweetened condensed milk gives these bars an ultra-creamy texture without raw eggs—so you can lick the bowl worry-free!

Tip: *To heat-treat flour, spread it on a baking sheet and bake at 350°F for 5 minutes. Cool completely before using.

Chocolate Chip Cookie Dough Pie

This dreamy dessert combines the best of both worlds—creamy no-bake cookie dough and a buttery graham cracker crust—for a pie that’s impossible to resist.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp milk
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup mini chocolate chips
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Make the crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until combined. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
2. Prepare the dough: Beat 1 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until fluffy. Mix in 2 tbsp milk and 2 tsp vanilla. Gradually add 1 1/2 cups flour and 1/2 tsp salt, then fold in 1 cup mini chocolate chips.
3. Assemble: Spread cookie dough evenly into the cooled crust.
4. Top with whipped cream: Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over the pie or pipe decoratively.
5. Chill for at least 2 hours before slicing.

The magic here? The cookie dough stays luxuriously soft thanks to the whipped cream layer, making each bite taste like a spoonful of unbaked happiness.

Tip: For extra decadence, drizzle melted chocolate over the whipped cream before serving.

Chocolate Chip Cookie Dough Fudge

This dreamy fudge combines the best of both worlds—creamy fudge and edible cookie dough—for a treat that’s impossible to resist.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 2 cups semi-sweet chocolate chips
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup mini chocolate chips

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
2. In a microwave-safe bowl, combine sweetened condensed milk and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted (about 2 minutes total).
3. In a separate bowl, beat butter and brown sugar until creamy. Mix in flour, vanilla extract, and salt until just combined.
4. Fold the cookie dough mixture into the melted chocolate until swirled (don’t overmix!). Gently stir in mini chocolate chips.
5. Spread into the prepared dish and refrigerate for 2 hours, or until firm. Slice into squares and serve chilled.

The magic here? The cookie dough stays soft and chewy against the fudge’s silky texture—no baking required!

Tip: For extra flair, sprinkle flaky sea salt on top before chilling.

Chocolate Chip Cookie Dough Milkshake

This dreamy milkshake tastes like sneaking spoonfuls of cookie dough straight from the bowl—but without the guilt (or raw eggs!).

Ingredients:

• 2 cups vanilla ice cream
• 1/2 cup milk (whole or 2%)
• 1/4 cup edible cookie dough (store-bought or homemade)
• 2 tbsp mini chocolate chips
• 1 tbsp brown sugar
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Whipped cream and extra cookie dough for topping (optional)

Instructions:

1. In a blender, combine vanilla ice cream, milk, cookie dough, mini chocolate chips, brown sugar, vanilla extract, and sea salt.
2. Blend on high for 30–45 seconds until smooth but still thick. Add 1 extra tbsp of milk if needed to blend.
3. Pour into a tall glass and top with whipped cream and crumbled cookie dough if using.

The magic here? The edible cookie dough stays slightly chunky, giving every sip that irresistible doughy texture.

Tip: Freeze your glass for 10 minutes beforehand to keep the shake extra frosty.

Chocolate Chip Cookie Dough Waffles

Who says you have to choose between cookies and breakfast? These waffles bring the best of both worlds with pockets of melty chocolate and a doughy, vanilla-kissed batter.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter, cooled slightly
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay). Fold in the mini chocolate chips.
5. Pour 1/2 cup batter onto the hot waffle iron and cook for 3–4 minutes until golden and crisp. Repeat with remaining batter.

The magic here? The edges get crispy like a waffle, but the centers stay soft and cookie-dough tender—especially when you hit a gooey chocolate pocket. Serve with a drizzle of maple syrup for the ultimate sweet-salty contrast.

Tip: For extra indulgence, press a few extra chocolate chips onto the batter right after pouring it onto the iron—they’ll melt into pools of goodness.

Chocolate Chip Cookie Dough Parfait

This no-bake dessert layers edible cookie dough with fluffy whipped cream and chocolatey goodness—perfect for satisfying those late-night cravings without turning on the oven.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour, heat-treated*
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 1 1/2 cups heavy whipping cream
• 2 tbsp powdered sugar
• Chocolate syrup, for drizzling

Instructions

1. In a bowl, beat the butter, granulated sugar, and brown sugar until creamy. Mix in the milk and vanilla extract.
2. Stir in the heat-treated flour and salt until just combined, then fold in the mini chocolate chips. Set aside.
3. In another bowl, whip the heavy cream and powdered sugar to stiff peaks (about 3–4 minutes).
4. Layer parfait glasses with spoonfuls of cookie dough, whipped cream, and a drizzle of chocolate syrup. Repeat layers.
5. Chill for at least 30 minutes before serving to let flavors meld.

The magic here? That scoopable cookie dough stays soft thanks to the whipped cream, creating dreamy, cloud-like bites.

Tip: *Heat-treat flour by microwaving it in 30-second intervals until it reaches 160°F (kills bacteria while keeping it raw-friendly!).

Chocolate Chip Cookie Dough Stuffed Donuts

Imagine biting into a fluffy donut only to find a creamy, egg-free cookie dough surprise inside—these treats are next-level indulgent!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup brown sugar
• 2 tbsp softened butter
• 1/4 cup heat-treated all-purpose flour
• 1-2 tbsp milk (for dough consistency)
• Oil for frying (about 2 cups)

Instructions:

1. Make the cookie dough filling: In a bowl, mix 1/4 cup heat-treated flour, 1/4 cup brown sugar, 2 tbsp softened butter, 1/2 tsp vanilla extract, and 1-2 tbsp milk until smooth. Fold in 1/4 cup mini chocolate chips. Roll into 8 small balls; freeze for 15 minutes.
2. Prepare donut batter: Whisk together 1 cup flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt. Add 1/2 cup milk, 1 egg, 2 tbsp melted butter, and 1/2 tsp vanilla; mix until just combined.
3. Fry the donuts: Heat oil to 350°F in a deep pot. Fill a piping bag with batter and pipe 3-inch rings onto parchment squares. Gently lower into oil; fry 2 minutes per side until golden. Drain on paper towels.
4. Stuff & finish: Use a skewer to poke a hole in each donut’s side. Insert a cookie dough ball, then roll in remaining mini chocolate chips while warm.

The magic here? The cookie dough stays soft and scoopable inside the warm donut, creating a gooey contrast to the crisp exterior.

Tip: Heat-treat flour by microwaving it in 30-second intervals until it reaches 160°F—this makes the dough safe to eat raw!

Conclusion

With 20 delicious chocolate chip cookie dough recipes to choose from, there’s something here for every craving! Whether you’re a classic lover or an adventurous baker, these treats are sure to delight. Don’t forget to whip up your favorites, share your thoughts in the comments, and pin this roundup for later. Happy baking!