20 Delicious Cookie Dough Recipes for Sweet Lovers

Calling all sweet tooths! If you’re someone who can’t resist sneaking a spoonful of cookie dough before it hits the oven, you’re in for a treat. We’ve rounded up 20 Delicious Cookie Dough Recipes that are perfect for indulging your cravings. From classic chocolate chip to innovative vegan options, there’s something for every cookie dough lover. Dive in and discover your next favorite recipe!

Classic Chocolate Chip Cookie Dough

Oh, the joy of biting into a warm, gooey chocolate chip cookie straight from the oven! It’s a memory that takes me back to my childhood, standing on a stool next to my grandma, eagerly waiting to lick the spoon. Today, I’m sharing my foolproof recipe for Classic Chocolate Chip Cookie Dough that never fails to bring smiles.

Ingredients

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

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Softening butter to room temperature ensures a smoother mix.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one helps them incorporate evenly.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually blend the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to tough cookies, so mix until you no longer see flour streaks.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

Absolutely divine, these cookies boast a perfect balance of crispy edges and chewy centers, packed with melty chocolate chips. Try serving them slightly warm with a scoop of vanilla ice cream for an irresistible treat.

Peanut Butter Cookie Dough

Zesty mornings call for something sweet and satisfying, and nothing hits the spot quite like peanut butter cookie dough. I remember sneaking spoonfuls as a kid, and now, as an adult, I’ve perfected a recipe that’s just as indulgent but safe to eat raw. It’s the perfect treat for those days when you need a little comfort.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt

Instructions

1. In a large bowl, cream together 1 cup creamy peanut butter and 1/2 cup unsalted butter until smooth.
2. Add 1/2 cup granulated sugar and 1/2 cup light brown sugar to the bowl, mixing until fully incorporated.
3. Stir in 2 tbsp milk and 1 tsp vanilla extract, ensuring the mixture is evenly combined.
4. Gradually add 1 1/4 cups all-purpose flour and 1/2 tsp salt to the wet ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.
5. Once the dough comes together, cover the bowl with plastic wrap and refrigerate for 30 minutes. Tip: Chilling the dough makes it easier to handle and enhances the flavors.
6. After chilling, the dough is ready to be enjoyed as is or shaped into small balls for serving. Tip: For an extra treat, roll the dough balls in crushed graham crackers or mini chocolate chips before serving.

Lusciously creamy with a rich peanut butter flavor, this cookie dough is a dream to eat straight from the bowl. Try spreading it between layers of chocolate cake for an unexpected twist, or simply savor it by the spoonful when the craving strikes.

Oatmeal Raisin Cookie Dough

Zesty mornings call for a comforting treat, and nothing beats the wholesome goodness of Oatmeal Raisin Cookie Dough. I remember sneaking spoonfuls as a kid, and now, I’ve perfected a recipe that’s just as delicious raw as it is baked.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy. Tip: Room temperature butter blends more smoothly.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in 3 cups old-fashioned oats and 1 cup raisins until evenly distributed.
7. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake.

Rich with cinnamon and packed with chewy raisins, this cookie dough bakes into treats that are crispy on the outside and tender inside. Enjoy them warm with a glass of milk, or get creative by sandwiching a scoop of vanilla ice cream between two cookies for an indulgent dessert.

Double Chocolate Cookie Dough

Yesterday, I found myself craving something irresistibly chocolatey and remembered this Double Chocolate Cookie Dough recipe that never fails to hit the spot. It’s the perfect blend of rich cocoa and sweet chocolate chips, making it a dream for any chocolate lover. I love whipping this up when I need a quick dessert fix or when friends drop by unexpectedly.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 large egg
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Tip: Sifting the cocoa powder can prevent lumps in your dough.
3. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy, about 3 minutes.
4. Beat in 1 tsp vanilla extract and 1 large egg until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For evenly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Every bite of these cookies is a heavenly mix of chewy and crispy, with the double chocolate flavor shining through. Serve them warm with a glass of cold milk for the ultimate indulgence, or crumble them over vanilla ice cream for a decadent dessert.

Snickerdoodle Cookie Dough

Oh, the joy of finding a recipe that feels like a warm hug on a chilly afternoon! That’s exactly how I felt when I first whipped up this Snickerdoodle Cookie Dough. It’s a no-bake treat that’s perfect for those moments when you’re craving something sweet but don’t want to turn on the oven.

Ingredients

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

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour and 1/4 tsp salt until well combined.
2. In a separate large bowl, cream together 1/2 cup unsalted butter, softened, 1/2 cup granulated sugar, and 1/4 cup brown sugar, packed, until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Mix in 1 tsp vanilla extract and 2 tbsp milk to the butter mixture until smooth.
4. Gradually add the flour mixture to the wet ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour; if too dry, add a splash more milk.
5. Fold in 1/2 tsp cinnamon until evenly distributed throughout the dough. Tip: For an extra cinnamon kick, sprinkle a little more on top before serving.
6. Chill the dough in the refrigerator for 30 minutes to firm up before enjoying.

This Snickerdoodle Cookie Dough is irresistibly soft with a perfect balance of sweetness and spice. Try rolling it into small balls and dipping them in melted chocolate for an extra indulgent treat!

White Chocolate Macadamia Nut Cookie Dough

Kicking off the weekend with a batch of White Chocolate Macadamia Nut Cookie Dough is my idea of a perfect start. There’s something irresistibly comforting about the creamy white chocolate paired with the crunchy macadamia nuts, and today, I’m sharing my go-to recipe that never fails to delight.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 cups white chocolate chips
• 1 cup macadamia nuts, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Ensure your eggs are at room temperature for a smoother dough.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out when they’re just set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Velvety smooth with pockets of molten white chocolate and the satisfying crunch of macadamia nuts, these cookies are a dream. Serve them slightly warm with a glass of cold milk for the ultimate indulgence, or crumble them over vanilla ice cream for a decadent dessert twist.

Sugar Cookie Dough

Kneading together memories and flavors, I often find myself returning to the simplicity and joy of making sugar cookie dough. It’s a recipe that reminds me of snowy afternoons spent baking with my grandmother, where the sweet aroma filled the house with warmth. Today, I’m sharing my go-to sugar cookie dough recipe that’s perfect for any occasion, from holiday gatherings to a quiet evening treat.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder. Tip: Sifting the dry ingredients can prevent lumps in your dough.
3. In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups white sugar until light and fluffy. Tip: Room temperature butter mixes more evenly.
4. Beat in 1 egg and 1 tsp vanilla extract into the butter mixture until well combined.
5. Gradually blend in the dry ingredients into the wet mixture until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets.
7. Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.

Delightfully soft with a slight crunch at the edges, these sugar cookies are a canvas for your creativity. Try dipping them in melted chocolate or decorating with royal icing for a festive touch.

Gingerbread Cookie Dough

Very few things bring back childhood memories like the smell of gingerbread baking in the oven. I remember sneaking bites of the dough when my grandma wasn’t looking, and now, I’ve perfected a recipe that’s just as irresistible. This gingerbread cookie dough is not only perfect for baking but also safe to eat raw, thanks to a few clever swaps.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 1/4 cup molasses
• 1 tbsp milk
• 1 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1/4 tsp ground cloves until well combined.
2. In a large bowl, cream together 1/4 cup unsalted butter and 1/4 cup brown sugar until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Add 1/4 cup molasses, 1 tbsp milk, and 1 tsp vanilla extract to the butter mixture, beating until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. Tip: Chilling the dough makes it easier to handle and enhances the flavors.

Gingerbread cookie dough is wonderfully spicy and sweet, with a texture that’s perfect for rolling out or eating by the spoonful. Try shaping it into small balls and dipping them in melted white chocolate for a festive treat.

Red Velvet Cookie Dough

Delightfully rich and irresistibly creamy, this Red Velvet Cookie Dough is a dream come true for anyone who loves sneaking a spoonful of cookie dough. I remember the first time I whipped up this batch; it was a rainy afternoon, and the vibrant red hue just made the day so much brighter. Now, it’s my go-to treat for movie nights, and I bet it’ll become yours too.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup semi-sweet chocolate chips
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) to toast the flour for safety, spreading it on a baking sheet for 5 minutes. Tip: Toasting flour kills any bacteria, making the dough safe to eat.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the perfect consistency.
3. Mix in the vanilla extract and red food coloring until fully incorporated, creating a vibrant red mixture.
4. Gradually add the toasted flour and salt to the wet ingredients, mixing until just combined. Overmixing can lead to tough dough.
5. Fold in the semi-sweet chocolate chips evenly throughout the dough.
6. Chill the dough in the refrigerator for 30 minutes to firm up, making it easier to handle. Tip: Chilling also enhances the flavors.

So velvety and rich, this cookie dough is a treat on its own or rolled into balls for a fun twist. The deep red color paired with the chocolate chips makes it as visually appealing as it is delicious. Try serving it with a side of vanilla ice cream for an extra indulgent dessert.

Lemon Poppy Seed Cookie Dough

Oh my, have you ever had one of those days where you just crave something sweet, tangy, and a little bit crunchy? That’s exactly how I felt this morning, and it led me to whip up this delightful Lemon Poppy Seed Cookie Dough. It’s the perfect blend of zesty lemon and the subtle crunch of poppy seeds, all wrapped up in a soft, chewy dough that’s just begging to be baked—or eaten as is, no judgment here!

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the best consistency.
3. Beat in the lemon zest, lemon juice, and vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, poppy seeds, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet, so it’s okay if they seem a bit underdone in the center.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden edges with a soft, chewy center make these cookies irresistible. The lemon adds a bright freshness, while the poppy seeds give a delightful little crunch. Try serving them with a dollop of lemon curd on top for an extra zing!

Almond Joy Cookie Dough

Goodness, do I have a treat for you today! Imagine the creamy, dreamy texture of cookie dough combined with the tropical flavors of Almond Joy candy bars. That’s right, we’re making Almond Joy Cookie Dough, and trust me, it’s as heavenly as it sounds. I stumbled upon this idea during a late-night craving session, and now it’s my go-to for impressing guests or treating myself.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/4 cup mini chocolate chips
• 1/4 cup sliced almonds

Instructions

1. In a large mixing bowl, combine 1 cup almond flour and 1/4 cup coconut flour until well mixed.
2. Add 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract to the bowl. Mix until a dough forms. Tip: If the dough is too sticky, add a little more almond flour until it reaches the desired consistency.
3. Fold in 1/2 cup shredded coconut, 1/4 cup mini chocolate chips, and 1/4 cup sliced almonds until evenly distributed throughout the dough.
4. Using your hands, roll the dough into small balls, about 1 inch in diameter. Tip: For easier handling, chill the dough in the refrigerator for 30 minutes before rolling.
5. Place the dough balls on a parchment-lined baking sheet and freeze for at least 1 hour before serving. Tip: Freezing not only makes them easier to eat but also enhances the flavors.

Kindly note how the texture is perfectly chewy with a slight crunch from the almonds, while the flavors meld together beautifully for a taste that’s reminiscent of your favorite candy bar. Serve these straight from the freezer for a cool treat, or crumble them over your morning yogurt for a decadent breakfast twist.

Mint Chocolate Chip Cookie Dough

Believe it or not, my love for mint chocolate chip cookie dough started on a whim during a late-night grocery run. There was something about the cool mint and rich chocolate that called to me, and I’ve been hooked ever since. Now, I’m sharing my go-to recipe that’s perfect for those moments when you need a sweet, refreshing treat.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup finely chopped fresh mint leaves

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Tip: For an extra minty flavor, add an additional 1/4 tsp of peppermint extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the chocolate chips and chopped mint leaves until evenly distributed throughout the dough. Tip: If the dough is too sticky, chill it in the refrigerator for 30 minutes to make it easier to handle.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are a delightful mix of chewy and crisp, with bursts of cool mint and melty chocolate. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an extra indulgent dessert.

Funfetti Cookie Dough

Remember those carefree days of licking the spoon after mixing up a batch of cookie dough? That’s exactly the vibe we’re bringing back with this Funfetti Cookie Dough recipe—safe to eat and packed with nostalgia. I can’t help but sneak a bite every time I make it, and trust me, you’ll want to do the same.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 2 tbsp milk
• 1/2 cup rainbow sprinkles
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and spread the flour on a baking sheet. Bake for 5 minutes to heat-treat it, ensuring it’s safe to eat raw. Tip: This step is crucial for eliminating any bacteria in the flour.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Room temperature butter blends more smoothly, creating a better texture.
3. Mix in the vanilla extract and milk until fully incorporated.
4. Gradually add the heat-treated flour and salt to the wet ingredients, mixing until just combined. Overmixing can make the dough tough.
5. Fold in the rainbow sprinkles evenly throughout the dough. Tip: For extra color, add a few more sprinkles on top before serving.
6. Enjoy immediately or chill in the refrigerator for 30 minutes for a firmer texture.

Every bite of this Funfetti Cookie Dough is a burst of sweetness and color, with a texture that’s perfectly creamy yet slightly crumbly. Serve it with a side of vanilla ice cream for an indulgent treat, or roll it into small balls for a fun, bite-sized dessert.

Salted Caramel Cookie Dough

Goodness, have I got a treat for you today! There’s something about the combination of sweet and salty that just hits the spot, and this Salted Caramel Cookie Dough is no exception. I remember the first time I whipped this up; it was a lazy Sunday afternoon, and the craving for something indulgent but easy to make was real. This recipe is my go-to when I need a quick fix that feels a bit fancy.

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt to ensure even distribution.
3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for the best consistency.
4. Stir in the milk and vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Overmixing can lead to tough dough, so stop as soon as the flour is incorporated.
6. Fold in the salted caramel chips evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a measuring tablespoon.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet after removed from the oven, so it’s okay if they look a bit underdone in the center.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just like that, you’ve got yourself a batch of Salted Caramel Cookie Dough cookies that are irresistibly chewy with a perfect balance of sweet and salty. I love serving these with a drizzle of extra caramel on top for that extra decadent touch.

Pumpkin Spice Cookie Dough

Perfect for those cozy autumn afternoons or when you’re just in the mood for something sweet and spicy, this Pumpkin Spice Cookie Dough recipe is a game-changer. I remember the first time I whipped this up; my kitchen smelled like a pumpkin pie factory, and honestly, I wasn’t mad about it.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Tip: Sifting the flour can prevent lumps in your dough.
3. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy.
4. Beat in 1 tsp vanilla extract, 1/4 cup pumpkin puree, and 1 tsp pumpkin pie spice until well combined.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in 1/2 cup white chocolate chips. Tip: For extra flavor, toast the white chocolate chips lightly before adding them to the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will set as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are soft, chewy, and packed with the warm flavors of pumpkin spice. Try serving them with a dollop of whipped cream for an extra indulgent treat.

Banana Bread Cookie Dough

There’s something incredibly comforting about the smell of banana bread wafting through the house, but have you ever thought about turning that beloved flavor into cookie dough? I stumbled upon this idea one lazy Sunday when my bananas were too ripe for my usual loaf but just perfect for something a bit more indulgent. This Banana Bread Cookie Dough is a game-changer for anyone who loves to sneak a taste of dough before it hits the oven.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) if you plan to bake the dough into cookies.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
3. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for the best consistency.
4. Mix in 1 tsp vanilla extract and 1/2 cup mashed ripe banana until well combined. Tip: The riper the banana, the sweeter and more flavorful your dough will be.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the dough.
7. If baking, drop tablespoon-sized balls of dough onto a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are golden but the centers are still soft.

So, whether you enjoy this dough raw (we won’t tell!) or baked into cookies, the result is a soft, chewy treat with the nostalgic flavor of banana bread. Try rolling the dough into balls and freezing them for a quick, sweet snack anytime.

Coconut Lime Cookie Dough

Have you ever stumbled upon a recipe that instantly transports you to a tropical paradise? That’s exactly how I felt when I first tried making Coconut Lime Cookie Dough. The combination of zesty lime and sweet coconut is a match made in heaven, perfect for those days when you’re craving something sweet yet refreshing.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tbsp lime zest
• 1 tbsp lime juice
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the egg, lime zest, lime juice, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop once the flour is incorporated.
6. Fold in the shredded coconut until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to cook on the baking sheet after removed from the oven, so it’s okay if they seem slightly underdone.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these cookies is a delightful crunch followed by the soft, chewy center, bursting with tropical flavors. Serve them alongside a glass of cold milk or crumble over vanilla ice cream for an extra special treat.

Espresso Chocolate Chip Cookie Dough

Zesty mornings call for a pick-me-up, and what better way to start your day than with a batch of Espresso Chocolate Chip Cookie Dough? I stumbled upon this recipe during a late-night baking spree, and it’s been a game-changer for my coffee-loving heart. The rich espresso paired with sweet chocolate chips is a match made in heaven, perfect for those who like their treats with a little buzz.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp finely ground espresso
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in 2 large eggs one at a time, then stir in 2 tsp vanilla extract.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tbsp finely ground espresso.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in 2 cups semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft with a slight crunch on the edges, these cookies are a coffee lover’s dream. Serve them warm with a glass of cold milk for the ultimate comfort snack, or crumble them over vanilla ice cream for an indulgent dessert.

Maple Bacon Cookie Dough

Craving something sweet with a twist of savory? I stumbled upon this Maple Bacon Cookie Dough recipe during a lazy Sunday brunch experiment, and it’s been a game-changer for my dessert table. The combination of smoky bacon and sweet maple syrup in a no-bake cookie dough is unexpectedly delightful.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup cooked bacon, finely chopped
• 1/4 cup mini chocolate chips

Instructions

1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes to kill any bacteria. Let it cool completely.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Mix in the maple syrup and vanilla extract until well combined.
4. Gradually add the heat-treated flour and salt to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough dough, so stir until the flour is just incorporated.
5. Fold in the finely chopped bacon and mini chocolate chips until evenly distributed throughout the dough. Tip: For extra crispy bacon, cook it until it’s just shy of being burnt before chopping.
6. Chill the dough in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Velvety smooth with pockets of salty bacon and sweet chocolate, this cookie dough is a dream to scoop straight from the bowl. Try rolling it into small balls and dipping them in melted chocolate for an indulgent treat that’s sure to impress.

Black Forest Cookie Dough

Oh, the joy of discovering a recipe that feels like a hug in dessert form! That’s exactly how I felt when I first whipped up this Black Forest Cookie Dough. It’s a playful twist on the classic Black Forest flavors, combining the richness of chocolate with the tartness of cherries, all in a no-bake cookie dough that’s dangerously easy to eat by the spoonful.

Ingredients

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

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 tsp salt until well combined.
2. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy, about 3 minutes.
3. Add 2 tbsp milk and 1 tsp vanilla extract to the butter mixture, mixing until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Fold in 1/2 cup dried cherries and 1/2 cup dark chocolate chips until evenly distributed throughout the dough.
6. Chill the dough in the refrigerator for at least 30 minutes to firm up, making it easier to handle.
7. Once chilled, scoop the dough into small balls or enjoy straight from the bowl with a spoon.

Kind of magical how this dough captures the essence of a Black Forest cake, isn’t it? The texture is wonderfully chewy from the cherries, with little bursts of chocolate in every bite. For an extra indulgent treat, try rolling the dough balls in powdered sugar or serving them alongside a scoop of vanilla ice cream.

Conclusion

We hope this roundup of 20 delicious cookie dough recipes inspires your next baking adventure! Whether you’re a classic chocolate chip fan or eager to try something new, there’s a recipe here for every sweet lover. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy baking!