• STEP 1

    Heat the oven to 180C/160C fan/gas 4. Spread the flour out over a baking sheet and cook for 5 mins until the flour reaches 60-70C.

  • STEP 2

    Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the cooked flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is, or try one of these flavourings:

    Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.

    S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.

    Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).

    Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

This recipe for cookie dough is safe to eat as it doesn’t contain egg, so the risk of salmonella food poisoning is reduced. In the recipe, we've compensated for the lack of eggs by using milk and more butter. Due to the fact flour is not usually treated to kill pathogens, you could heat-sterilise it yourself at home. Simply spread it over a baking sheet and cook it at 175C for 5 mins until the flour reaches 60-70C.

The best thing about this cookie dough is that it’s easy to alter the flavour to suit your tastes. For a salted caramel cookie dough, simply add 1 tbsp dulce de leche and ½ tsp salt along with a handful of chopped dark chocolate to the dough. For a s’mores cookie dough, add 1 tbsp hazelnut spread, some crumbled biscuits and mini marshmallows. Apple and cinnamon is also a delicious flavour combination for cookie dough. We'd also suggest making chocolate cookie dough by added 1 tbsp cocoa powder to the mix.

Due to the high sugar content in the dough, it will last for up to four days.

Yes. Simply roll the cookie dough into balls the size you’d like and arrange on a baking tray lined with baking parchment, well spaced apart. Cover freeze until completely solid. Once they’ve frozen, tip into a freezer bag and return to the freezer for up to three months.

We couldn’t recommend baking this dough, although it is safe to do so. As it doesn’t have any eggs or leavening agent, the dough will spread. If you are looking for a baked cookie recipe, we recommend trying these basic cookies. If you were to bake off this cookie dough, we would suggest either crumbling it over ice cream or poached fruit as it may spread too much for cookies.

Yes. We'd suggest freezing the cookie dough first and chopping it into small pieces or shaping into tiny balls and freezing those. Then, mix the dough pieces through your crème anglaise before churning it. Make sure your ice cream base mixture is cold, as it will melt the butter in the cookie dough otherwise – you’ll lose the shape of the dough and the chocolate will melt. Adding slightly less milk to the cookie dough mixture will also make it easier to shape into balls that will hold their shape while in the ice cream.

The cookie dough is also delicious in other desserts. You could put it into the base of a chocolate trifle or use it in an ice cream terrine.

Recipe from Good Food magazine, March 2016

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