So we all love cookie dough , wether it’s comfort eating , movie night or a birthday treat table, this is so easy to make and customise.
You can change the flavours and add in just about anything. From changing your sprinkles , add marshmallows , matleasers, sauce , just anything.
You can keep your dough in a bag or sealed box in the fridge for around a week , so it’s great to make in advance.
So lets get going
- 125g Unsalted Butter (soft)
- 125g Caster Sugar
- Pinch of Salt
- 1 Teaspoon Vanilla Bean Paste or Extract
- 150g Plain Flour
- 3 Tablespoons Milk
- 100g Choc Chips OR 4 Tablespoons sprinkles ( or other addition )
- Preheat your oven to 170C/34oF.
- Line a large baking tray with a piece of baking or parchment paper. Fold a crease in the centre of your baking/parchment paper by folding it in half and pressing down on the middle crease and then laying back out on your tray flat – this will allow you to tip your flour out easily after baking.
- Weigh your flour into a mixing bowl and then tip your flour onto the tray, spreading it all out on your tray.
- Bake your flour in the oven for 8 minutes, then leave to cool completely.
- Sieve your flour back into a mixing bowl and set aside.
- Cream together your butter, salt, vanilla and sugar either using a stand mixer or in a mixing bowl with an electric hand whisk, whisking for a few minutes until paler and fluffy.
- For your Vanilla Choc Chip Dough: Add your flour, chocolate chips and milk and mix for 30 second until all combined.
- For your Sprinkle Dough: Add your flour, sprinkles and milk and mix until all combined.
I like to scoop mine into shapes before boxing to store but can just flatten it into a box and use an icecream scoop to get that nice round shape. Save a pinch of sprinkles to add to the top for something extra .
Please tag me in your makes and share them on instagram.
Ice cream tubs – Hema
Sprinkles – Iced jems shop & Sainsburys
