February 8, 2015
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 all already love it.
I teased my Instagram followers with a picture of these beauties last week and with many messages basically saying “WE NEED THE RECIPE” I thought I would stop teasing and let you all finally have it!
Just for two
Also, with Valentines coming up, this dessert would be PERFECT for a night in with your loved one – or a friend if you’re not doing anything fancy, or even two for yourself!
This recipe is super delicious and utterly addictive. Served 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!
The cookie recipe is adapted compared to a normal cookie recipe as it does only serve two; you don’t need a 16 batch cookie recipe for two dishes!
I use a bowl with a beater and beat the cookie dough, but if you have a bowl and a spatula you can probably beat it enough yourself without having to use an electric mixer.
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 reckon.
I use a combination of all three chocolate types because I wanted it to be chocolatey, gooey and HEAVENLY which it was! I’ve ended up making these sooo so many times, and I cant get enough!
If you want to make a more chocolatey version you can use my triple chocolate cookie dough desserts recipe which is just as delicious and heavenly I promise.
It’s best to use a dish that is about 12cm in size – I bought mine many years ago so can’t find them online – but any ceramic dish will work!
I served them with some dollops of 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.
Tips & Tricks
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?!
If you want easier versions, you can also find my microwave cookies here – and they’re super easy as well!
Individual Chocolate Chip Cookie Dough Desserts
- 60 g unsalted butter
- 50 g light brown sugar
- 50 g granulated sugar
- 1 small egg
- 1/2 tsp vanilla extract
- 125 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp sea salt
- 1/2 tbsp cornflour
- 50 g white chocolate chips
- 50 g milk chocolate chips
- 50 g dark chocolate chips
- Preheat the oven to 190ºC/170ºC fan.
- Melt your unsalted butter and add in both the light brown and granulated sugars.
- Whisk together for two minutes until the sugar has dissolved.
- Add the egg and the vanilla extract and mix well again.
- Add the plain flour, bicarbonate of soda, sea salt, cornflour, all chocolate chips and mix well until it comes together to form a lovely thick cookie dough.
- Divide the mixture evenly into 2 creme brûlée dishes - but if you don't have any then you can use small foil trays instead!
- 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!
- Remove from the oven and let it cool for a couple of minutes and then serve with a giant dollop of ice cream!
- You could swap out the chocolate for all white chocolate, all milk chocolate etc - whatever you fancy!
- 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!
- I use this white chocolate
- I use this milk chocolate
- I use this dark chocolate
- I use this vanilla extract
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Love all of your recipes I have tried so far! I am planning to try making these and I wondered if I prepped them earlier in the day such as the morning am I better leaving them out at room temperature before baking or storing in the fridge until i bake. Would that make any difference to how they turn out?
Hiya! This should be fine – cookie dough lasts for up to 48 hours in the fridge! Hope this helps! x
Do you have any advice on making these in individual ramekins?
Thanks in advance.
Hiya! Id recommend baking for around the same time, but the amount of cookie dough may be slightly too much for two ramekins! Hope this helps! x
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?
Hiya, you can try mixing by hand and check your oven temperature x
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?
How gooey is it supposed to be?? Very gooey? I’ve cooked and unsure of cooked lol
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!
You melt the butter to a liquid before using!
Can I use caster sugar instead of granulated?
You can but I much prefer to use granulated sugar in my cookies x
Hi Jane, do you have a printable recipe for this? Want to make it for Valentine’s Day
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 🙂
This needs cooking!
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?
Maybe 1-2 tbsp in the middle? x
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
It really depends on the microwave I am afraid but just start at 30 seconds maybe! X
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
You flatten it down, as you do for the recipe in the two dishes.
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!!
I posted this review on the wrong recipe it was meant for the caramel cookie dough version 🤣
If I wanted to make a banoffee version of this can I just add mashed banana and toffee sauce in to the wet Ingredients?
I’m not sure how it’ll bake but it should be tasty! The banana can replace the egg x
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!
I would use 1 large x
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!
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
I would freeze it just so that it stays as cold as it can for as long as possible!
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!
Yes you can, and yes you should bake from frozen! Just add 1-2 minutes onto the time! And thank you! xx
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
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?
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
Ah yes, that’s too much egg – next time try using half an egg if you only have larger sized ones x
Do you think this would work as a vegan recipe, like the cookies have? If so, how would I adapt it please. Thankyou
Yes! I would just substitute with the milk x
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?
Yes you can! X
Hi Jane could I make these and reheat them?
Yes! Or you can keep the raw dough in the fridge/freezer!
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?
Hiya – these are designed to be be baked into dishes – I would look at my other cookie recipes for a tray bake version!
Where did you get your dishes from for this please? Xx
Honestly I don’t know – I’ve had them for years and years! Sorry!
Can I substitute corn flour for any other flour? And caster sugar for brown sugar?
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!
Do you have any recommendations for a chocolate sauce that would go well with this please
Hey! So this recipe is basically a great chocolate sauce and would be lush – https://www.janespatisserie.com/2018/02/22/chocolate-dippy-eggs/
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? 🙂
I believe these were about 10cm ish?!
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.
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!
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
Hi Jane do I flatten the mixture into my glass dishes or put it in the dishes in a ball
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?
Yes! You could make it and freeze the dough in discs, unwrap them and bake for about 2 minutes longer.
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?
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
They’d be far too big, creme brûlée dishes are only about 4 inches in size and are ideal for this.
Hi. Great recipe. I wanted to cook this in 1 dish. What size would you recommend & how long should I cook it for? Thanks.
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.
Looks great! We love the Cookie Dough.. Lovely Pictures!
Can I substitute the egg for something else?
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!
That’s okay; thanks for letting me know.
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 🙂
Yayy I truly recommend them! They are so yummy! Such an indulgent dessert! 🙂
GOOOD Grief!! Now we have to make this! Thank you so much for the sweet inspiration 🙂
Hahaha it’s okay, I like to inspire in such a tasty way!!
WHOA!! Looks fantastic, great pics!
Hehe thank you so much!! 🙂