Individual Chocolate Chip Cookie Dough Desserts!

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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! 


– 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


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!


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

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Kim
    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?

  • Char
    June 30, 2020 at 9:29 pm

    Hi Jane could I make these and reheat them?

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

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

  • Aishah
    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
      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!

  • Holly
    June 11, 2020 at 11:03 pm

    Hey 🙂

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

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

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

  • Emma
    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
      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!

  • Amy
    May 27, 2020 at 11:58 am

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

  • Lucy A
    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? 🙂

  • James
    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
      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!

  • Dimple
    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

  • DImple
    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

  • Bryony Barnley
    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
      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.

  • Dimple
    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?

  • Dimple
    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
      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.

  • Reba
    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
      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.

  • Riya
    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
      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
      June 30, 2015 at 5:20 pm

      That’s okay; thanks for letting me know.

  • Jo Blogs
    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
      April 26, 2015 at 5:34 pm

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

  • TheBigDreamFactory
    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
      February 17, 2015 at 8:50 am

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

  • cynthiamvoss
    February 8, 2015 at 8:23 pm

    WHOA!! Looks fantastic, great pics!


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