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A Delicious Chocolatey Recipe for Two Individual Cookie Dough Desserts – just like the Pizza Hut one!

Now, I realise this is the recipe you have been waiting for, as you know.. even by the name you want it. I teased my Instagram followers with a picture of this last week and with many messages basically saying “WE NEED THE RECIPE” I thought I would stop teasing and let you have it all.

Also, with Valentines coming up, this dessert would be PERFECT for a night in with your loved on, or a friends if you’re not doing anything fancy! This recipe is super delicious and utterly addictive – serves well with ice cream and a drizzle of melted chocolate – utter chocolate overload but on the most loving day of the year, you’re allowed!

Honestly, I make these particularly gooey, but if you prefer it, you can bake it for longer. If you bake them and they cool too much, you can microwave them… either way, gooey is good.

I served them with some dollops of Clotted Cream Ice Cream as there is nothing better to be honest, unless you want chocolate overload, or anything really, so you can use whatever… but, I love simple.

I use a combination of all three chocolate types because I wanted it to be chocolatey and gooey and HEAVENLY which it was! I’ve ended up making these so so many times, I just want more chocolate.

If you wanted to serve more people, you can multiply the recipe up to get enough for four portions. But for date night for example, this is a showstopper. And, its guaranteed to be loved because who doesn’t love cookie dough?!

This recipe makes 2 delicious portions! 

Ingredients

– 60g Unsalted Butter/Stork
– 50g Light Brown Sugar
– 50g Granulated Sugar
– 1 Small Egg
– 1/2 tsp vanilla
– 125g Plain Flour
– 1/2 tsp Bicarbonate of Soda
– 1/4 tsp Salt
– 1/2 tbsp Cornflour
– 50g White Chocolate Chips
– 50g Milk Chocolate Chips
– 50g Dark Chocolate Chips

Method

1) Preheat the oven to 190C/170C Fan/400F

2) Melt your butter, and add in the two sugars. Whisk together for two minutes till the sugar has dissolved somewhat. Add the egg and the vanilla essence and mix well again.

3) Add the flour, bicarbonate, salt, cornflour and chocolate chips and mix well until it comes together to form a lovely thick cookie dough

4) Divide the mixture into 2 Creme Brûlée Dishes – but if you don’t have any then you can use small foil trays as well!

5) Place the cookie dough in the oven for 12-15 minutes or until golden on top and just cooked through in the middle – the gooier the better!

6) Remove from the oven and let it cool for a couple of minutes and then serve with a giant dollop of ice cream!

Tips and Ideas

For me and my Boyfriend, this is our favourite dessert to have at home, especially on Valentines as it is so gooey, so chocolatey, and so utterly scrumptious.

You could swap out the chocolate for all white chocolate, all milk chocolate etc – its whatever you want really!

I’m not sure about the rest of the world, but in the UK at Pizza Hut you can buy cookie dough desserts – this is very similar to that! And you can make it at home yourself!

ENJOY!

Find my other Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

J x

69 Comments

  1. Amy on June 20, 2021 at 10:17 pm

    Hi Jane.
    Every time I make this, it’s like soft runny cake batter not dough & then just cooks like a cake which is lovely, but I really want cookie dough.
    What am I doing wrong? I’ve been using an electric mixer, should I mix by hand instead?
    Thanks

    • Jane's Patisserie on June 28, 2021 at 3:32 pm

      Hiya, you can try mixing by hand and check your oven temperature x



  2. Vanessa donovan on March 30, 2021 at 9:56 pm

    If using foil trays (like you would get your rice in from a Chinese) do you have to grease them or can you flatten the mixture straight away and pop into the oven?

  3. Amy on March 24, 2021 at 5:32 pm

    How gooey is it supposed to be?? Very gooey? I’ve cooked and unsure of cooked lol

  4. Sophie on February 12, 2021 at 12:57 pm

    Sorry me again; when you say melt your butter do you mean whisk it with the sugar or actually melt it in the microwave? Might sound really stupid but I don’t want to mess it up!

    • Jane's Patisserie on February 12, 2021 at 1:58 pm

      You melt the butter to a liquid before using!



  5. Sophie on February 9, 2021 at 9:39 pm

    Can I use caster sugar instead of granulated?
    X

    • Jane's Patisserie on February 11, 2021 at 8:36 am

      You can but I much prefer to use granulated sugar in my cookies x



  6. Mollie on January 25, 2021 at 8:12 pm

    Hi Jane, do you have a printable recipe for this? Want to make it for Valentine’s Day

  7. Katie on January 25, 2021 at 6:11 pm

    Can you eat this as raw cookie dough or do you have to cook this? I’m thinking of using this in a geod heart. Thanks 🙂

  8. Nichola on January 14, 2021 at 2:04 pm

    I definitely need to make these! … If I wanted to make them milk choc and caramel like the skillet recipe how much caramel would u suggest please?

  9. Sammy Danchon on January 13, 2021 at 9:50 pm

    Just to let you know we made this today and it was delicious! I didn’t finish it though, if I want to reheat in the microwave tomorrow how long do I pop it in for?! X

    • Jane's Patisserie on January 14, 2021 at 12:38 pm

      It really depends on the microwave I am afraid but just start at 30 seconds maybe! X



  10. Sammy Danchon on January 8, 2021 at 8:53 pm

    Hi Jane

    If I’m making this in one 8” tin foil dish, do I roll the dough in to a ball and bake it or flatten it down? Can’t wait to try! X

    • Jane's Patisserie on January 10, 2021 at 2:13 pm

      You flatten it down, as you do for the recipe in the two dishes.



  11. Aleeza on January 1, 2021 at 5:31 pm

    These were AMAZING!! I will never go to a dessert place again for a cookie dough! I didn’t have the pots you used so i divided the mixture between the 2 individual lasagne style dishes that i had (from poundland!) And they worked perfectly. Cooked 18-20 mins for extra gooeyness OMG in love!!

    • Aleeza on January 1, 2021 at 5:33 pm

      I posted this review on the wrong recipe it was meant for the caramel cookie dough version 🤣



  12. Chelsea Whitmore on January 1, 2021 at 4:07 pm

    If I wanted to make a banoffee version of this can I just add mashed banana and toffee sauce in to the wet Ingredients?

    • Jane's Patisserie on January 1, 2021 at 5:40 pm

      I’m not sure how it’ll bake but it should be tasty! The banana can replace the egg x



  13. Katie on December 24, 2020 at 2:26 pm

    Hi Jane, if I were to make 4 portions of cookie dough, I’d just double the ingredients but should I use a medium or large egg for this? Thanks in advance!

    • Jane's Patisserie on December 26, 2020 at 9:31 pm

      I would use 1 large x



    • Tricia on August 27, 2021 at 6:47 pm

      Just made this for my son who requested cookie dough for dessert. Very tasty, but like the previous person, they came out very cakey rather than gooey dough. Mixed by hand too! Regardless, it has made a lovely pudding with lots too spare!



  14. Becky on December 5, 2020 at 3:16 pm

    Hi Jane,

    If I were to make up some cookie dough to take on a 2 hour drive with me, what’s the best way to do it?

    Should I freeze it the day before, or just keep it in the fridge? xx

    • Jane's Patisserie on December 5, 2020 at 5:15 pm

      I would freeze it just so that it stays as cold as it can for as long as possible!



  15. Charlotte on December 2, 2020 at 12:37 pm

    Hi Jane!

    I was just wondering if I prepare the cookie dough now and freeze it (to bake Friday morning) do I bake it straight from frozen?these are soooo delicious BTW love all your recipes, you’re the best!

    • Jane's Patisserie on December 2, 2020 at 3:25 pm

      Yes you can, and yes you should bake from frozen! Just add 1-2 minutes onto the time! And thank you! xx



  16. Ruby on November 9, 2020 at 6:15 pm

    Hi Jane, is this supposed to look like cake batter as that’s what mine looks like! I’ve followed the recipe exactly but I just wanted to confirm

    • Jane's Patisserie on November 9, 2020 at 6:53 pm

      It’s more like cookie dough – It shouldn’t be that soft at all. It sounds like too much liquid was added, or something was too soft?



    • Ruby on November 11, 2020 at 12:02 am

      The egg I used weighed around 52g, could that have been the issue? I did manage to salvage the dough by adding more flour though x



    • Jane's Patisserie on November 11, 2020 at 12:10 pm

      Ah yes, that’s too much egg – next time try using half an egg if you only have larger sized ones x



  17. Lisa on October 27, 2020 at 7:23 am

    Hi Jane,
    Do you think this would work as a vegan recipe, like the cookies have? If so, how would I adapt it please. Thankyou

    • Jane's Patisserie on October 27, 2020 at 8:37 am

      Yes! I would just substitute with the milk x



  18. Kim on July 2, 2020 at 7:11 am

    Hi Jane, I was wondering if you can cook them and then reheat them as i would like to send them out to a friend in a tin foil tray is that possible?

  19. Char on June 30, 2020 at 9:29 pm

    Hi Jane could I make these and reheat them?

    • Jane's Patisserie on July 1, 2020 at 2:00 pm

      Yes! Or you can keep the raw dough in the fridge/freezer!



  20. Aishah on June 17, 2020 at 4:07 pm

    Can I use a baking tray or cake tray to bake and also how can i make the cookie dough thinner gooey and soft on the edges?

    • Jane's Patisserie on June 17, 2020 at 6:49 pm

      Hiya – these are designed to be be baked into dishes – I would look at my other cookie recipes for a tray bake version!



  21. Holly on June 11, 2020 at 11:03 pm

    Hey 🙂

    Where did you get your dishes from for this please? Xx

    • Jane's Patisserie on June 12, 2020 at 10:07 am

      Honestly I don’t know – I’ve had them for years and years! Sorry!



  22. Emma on June 9, 2020 at 4:49 pm

    Hi Jane,

    Can I substitute corn flour for any other flour? And caster sugar for brown sugar?

    Thank you!

    • Jane's Patisserie on June 10, 2020 at 9:09 am

      For the best cookie dough, you would use the cornflour as it creates the best texture. Without, you’d want to use more flour, but the texture is still different. And yes you can swap the sugars!



  23. Amy on May 27, 2020 at 11:58 am

    Do you have any recommendations for a chocolate sauce that would go well with this please

  24. Lucy A on April 19, 2020 at 9:48 am

    Hi Jane! These look AMAZING I’m going to try them out soon I was just wondering what sizes are your crème brûlée dishes as I have different options? 🙂

    • Jane's Patisserie on April 19, 2020 at 10:43 am

      I believe these were about 10cm ish?!



  25. James on September 22, 2019 at 2:08 pm

    Hi, the recipe asks for a small egg. I can only find medium and large eggs to buy. how would a medium effect the recipe or any suggestions for finding a small egg.

    • Jane's Patisserie on September 22, 2019 at 3:10 pm

      I tend to buy the varied boxes of 15 these days, and use the one that weighs the least. A small egg can be 43-53g, a medium 53-63, and a large is 63-73g, so they can vary quite considerably. It really is best to use a small one, as it’s such a small quantity of cookie dough, so it’s probably best to use a medium, but not use all of the egg white!



  26. Dimple on April 5, 2018 at 8:55 pm

    HI JANe I have made the cookie dough before but wondered have you changed the receipe because your pics are different? If so do you still have the old receipe please as I want to make again

  27. DImple on August 31, 2017 at 9:17 pm

    Hi Jane do I flatten the mixture into my glass dishes or put it in the dishes in a ball

  28. Bryony Barnley on August 30, 2017 at 10:44 am

    These look yum. I’m having the girls for dinner and would love to make this. However I don’t want to be in the kitchen baking, could I make the mixture in advance and bake when we are ready for them?

    • Jane's Patisserie on August 30, 2017 at 3:00 pm

      Yes! You could make it and freeze the dough in discs, unwrap them and bake for about 2 minutes longer.



  29. Dimple on August 18, 2017 at 6:00 pm

    Hi Jane if I want to make 5 or 6 individual ones in 5 inch pie dishes how would I add more ingredients would I have to make the mixture twice?

  30. Dimple on August 15, 2017 at 4:11 pm

    Hi I’ve ordered 4 oval glass dishes 10″/ 25cm are they ok for the 4 individual cookie dough desserts or are they to big

    • Jane's Patisserie on August 15, 2017 at 4:19 pm

      They’d be far too big, creme brûlée dishes are only about 4 inches in size and are ideal for this.



  31. Reba on November 15, 2016 at 9:49 pm

    Hi. Great recipe. I wanted to cook this in 1 dish. What size would you recommend & how long should I cook it for? Thanks.

    • Jane's Patisserie on November 15, 2016 at 9:54 pm

      I wouldn’t know I’m afraid on cooking times as I have never tried it, but it would probably be best in an 8″ tin.



  32. Riya on June 30, 2015 at 1:04 pm

    Looks great! We love the Cookie Dough.. Lovely Pictures!
    Can I substitute the egg for something else?

    • Jane's Patisserie on June 30, 2015 at 3:48 pm

      I’m afraid I’m not 100% sure on egg substitutes but there’s some good information on google about it 🙂 sorry I couldn’t help!



    • Riya on June 30, 2015 at 5:20 pm

      That’s okay; thanks for letting me know.



  33. Jo Blogs on April 26, 2015 at 5:21 pm

    I’m definitely going to make these! I have the perfect little dishes to cook them in which I’ve had for ages but never really used 🙂

    • Jane's Patisserie on April 26, 2015 at 5:34 pm

      Yayy I truly recommend them! They are so yummy! Such an indulgent dessert! 🙂



  34. TheBigDreamFactory on February 17, 2015 at 1:02 am

    GOOOD Grief!! Now we have to make this! Thank you so much for the sweet inspiration 🙂

    • Jane's Patisserie on February 17, 2015 at 8:50 am

      Hahaha it’s okay, I like to inspire in such a tasty way!!



  35. cynthiamvoss on February 8, 2015 at 8:23 pm

    WHOA!! Looks fantastic, great pics!

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