Mary Berry Cookie Dough

This Mary Berry Cookie Dough recipe is the perfect treat for cookie lovers who want to enjoy the rich, buttery taste of classic cookie dough—whether baked or eaten as-is. With a soft, creamy texture and the nostalgic flavor of homemade cookies, it’s ideal for quick desserts, cookie bars, or even a fun edible dough option. It’s simple, safe, and ready in minutes.

What is Mary Berry Cookie Dough?

Mary Berry Cookie Dough is a classic combination of butter, sugar, flour, and vanilla, designed to be used as a base for cookies or enjoyed raw when prepared safely. It has a soft, scoopable consistency, filled with chocolate chips or other add-ins, and offers all the comfort of a freshly mixed cookie batter without raw egg or untreated flour.

Other Popular Recipes

• Mary Berry Banana Pudding
• Jamie Oliver Lemon Chicken
• Jamie Oliver Kimchi
• Jamie Oliver’s Pesto

Why You Should Try This Recipe

• Safe to eat raw – Heat-treated flour and no eggs
• Versatile dessert base – Use in bars, milkshakes, or ice cream
• Quick and simple – Ready in under 15 minutes
• Perfect for parties or kids – No baking required
• Customizable mix-ins – Add nuts, candies, or flavored chips
• Classic Mary Berry flavor – Rich, buttery, and perfectly sweet

Ingredients Needed to Make Mary Berry Cookie Dough

• 110g (½ cup) unsalted butter, softened
• 100g (½ cup) brown sugar
• 50g (¼ cup) caster sugar
• 1 tsp vanilla extract
• 2 tbsp milk (or cream)
• 150g (1¼ cups) plain flour (heat-treated if eating raw)
• 100g (½ cup) chocolate chips
• Pinch of salt

Ingredient Notes:

• Butter: Softened for easy creaming
• Sugar: A mix of brown and white gives texture and depth
• Flour: Must be heat-treated if you’re eating it raw
• Milk: Helps bind and soften the dough
• Chocolate chips: Choose milk, dark, or white depending on preference

Equipment Needed

• Mixing bowl
• An electric hand mixer or a spoon
• Measuring cups or a kitchen scale
• Sifter (optional, for flour)
• Spoon or spatula

Instructions to Make Mary Berry Cookie Dough

Step 1: Heat-treat the flour (if eating raw)

• Spread flour on a baking tray and bake at 160°C (325°F) for 5–7 minutes. Cool completely before using.

Step 2: Cream the butter and sugars

• In a large bowl, beat the softened butter with brown and caster sugar until light and fluffy.

Step 3: Add wet ingredients

• Mix in the vanilla extract and milk until smooth and well combined.

Step 4: Mix in dry ingredients

• Add the heat-treated flour and a pinch of salt. Stir until a soft dough forms.

Step 5: Add chocolate chips

• Fold in the chocolate chips evenly throughout the dough.

Step 6: Chill or serve

• Serve immediately or chill for 20–30 minutes for a firmer texture.

What Goes Well With Mary Berry Cookie Dough

• Vanilla ice cream – Swirl into sundaes
• Chocolate drizzle – Melts beautifully over chilled dough
• Fresh berries – Adds a tart contrast to sweetness
• Milkshakes – Blend into a thick and creamy treat
• Brownie batter – Layer into brownies before baking
• Mini tart shells – Use as a no-bake filling
• Whipped cream topping – Simple and indulgent pairing

Expert Tips for Making the Best Mary Berry Cookie Dough

• Heat-treat your flour – Makes it safe to eat raw
• Chill if too soft – Firms up the texture for scooping
• Use room temperature butter – Easier to blend smoothly
• Sift flour for a smoother finish – Avoids lumps in raw dough
• Add mix-ins last – Prevents overmixing the dough
• Store airtight – Prevents drying out
• Double the batch – Freezes well for later use

Easy Variations of Mary Berry Cookie Dough

• Swap chips for chopped nuts – Walnuts or pecans work well
• Add sprinkles – Great for birthdays or themed parties
• Mix in white chocolate and raspberries – Tart and sweet combo
• Stir in crushed biscuits – Adds crunch and flavor
• Use almond or coconut extract – A new twist on flavor
• Try gluten-free flour – Makes it allergy-friendly

Best Practices to Store Mary Berry Cookie Dough

• Refrigerate in a sealed container – Keeps fresh for up to 5 days
• Label and date – Ideal for fridge or freezer storage
• Do not leave at room temperature – Especially if using milk
• Freeze for up to 3 months – Portion before freezing for ease
• Thaw in fridge overnight – Returns to perfect texture

Best Practices to Reheat Mary Berry Cookie Dough

• Not recommended for reheating – Best eaten cold or at room temp
• To warm gently, microwave 5–8 seconds – Just enough to soften
• Avoid overheating – Can separate the butter

How Can I Make Mary Berry Cookie Dough Healthier?

• Use low-fat butter alternatives – Reduces saturated fat
• Reduce sugar slightly – Maintains flavor with less sweetness
• Add oat flour or almond flour – A fiber-rich swap
• Include dark chocolate chips – More antioxidants
• Skip milk and use plant-based alternatives – Dairy-free option
• Try stevia or coconut sugar – For natural sweetening

Nutrition Value (per serving – approx. 2 tbsp)

• Calories: 210
• Fat: 11g
• Carbohydrates: 25g
• Sugar: 16g
• Protein: 2g
• Fiber: 0.8g
• Sodium: 80mg

FAQs

Do I need to cook the flour for edible cookie dough?

Yes, if you’re eating cookie dough raw, the flour should be heat-treated. Bake it in the oven at 160°C (325°F) for 5–7 minutes to kill any bacteria and make it safe to consume.

Can I bake cookies from this Mary Berry cookie dough?

This dough is designed for eating raw, so it lacks leavening agents like baking soda or eggs. For baking, use a proper cookie dough recipe intended for the oven.

How do I fix dry cookie dough that won’t come together?

Add 1–2 teaspoons of milk at a time and mix until the dough becomes smooth and pliable. Avoid adding too much liquid at once to keep the texture right.

Can I freeze this cookie dough for later use?

Yes, you can freeze Mary Berry cookie dough in an airtight container for up to 3 months. Thaw it in the refrigerator before serving or scooping.

Final Words

This Mary Berry Cookie Dough delivers comfort in every spoonful. Whether you scoop it straight from the bowl, layer it in desserts, or roll it into truffles, it’s a no-fuss favorite you’ll keep making again and again.

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