Mary Berry Cookie Dough – Buttery, Safe-to-Eat, and Utterly Scoopable

Let’s be honest: I didn’t set out to eat cookie dough by the spoonful. But one evening, after a long day and with nothing but half a block of butter and fading ambition in my fridge, this happened. And I have no regrets.

The first time I made this, I forgot to heat-treat the flour—rookie move. Thankfully, I caught it before serving, but it reminded me: this treat is only carefree if you prep smart. Since then, I’ve nailed a batch that’s soft, safe, rich with that nostalgic just-mixed flavour, and loaded with chocolate.

I’ll show you how to get it right—and how to avoid that weird gritty sugar texture or dough that refuses to come together.

---

What Makes This Recipe Special

• Heat-treated flour + no eggs = safe snacking
• The texture stays soft for days in the fridge
• Customise it to your cravings – nuts, sprinkles, dark chocolate, whatever you fancy
• Mary Berry-style simplicity – minimal fuss, maximum reward

---

INGREDIENTS + WHY THEY MATTER

• Unsalted butter (110g) – Softened to cream easily; gives that rich base
• Brown sugar (100g) + Caster sugar (50g) – The mix gives depth + texture
• Vanilla extract (1 tsp) – Absolutely non-negotiable for proper cookie dough aroma
• Milk or cream (2 tbsp) – Binds the dough without making it too sticky
• Plain flour (150g) – Must be heat-treated if you’re eating raw
• Pinch of salt – Brings everything into balance
• Chocolate chips (100g) – Use whatever mood you’re in: milk, dark, white

---

Ingredient Swaps That Hold Up

• Dairy-free: Use plant butter + oat milk. Texture stays spot on.
• Gluten-free: Use a 1:1 GF flour blend. It works, but chill before scooping.
• Mix-ins: Swap chips for chopped walnuts, mini marshmallows, or even bits of fudge.
• Flavour twist: Add almond or coconut extract. Go lightly—they’re strong.

---

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Flour tasted raw	Didn’t heat-treat it	Bake at 160°C for 5–7 mins, cool completely
Dough too crumbly	Not enough liquid	Add milk a teaspoon at a time
Gritty sugar texture	Didn’t cream butter + sugar enough	Beat until really fluffy—at least 2–3 minutes

---

HOW TO MAKE MARY BERRY’S COOKIE DOUGH

1. Heat-treat flour (if eating raw):
   • Spread 150g plain flour on a tray and bake at 160°C (325°F) for 5–7 mins.
   • Cool fully.
2. Cream butter and sugars:
   • In a large bowl, beat 110g softened butter with 100g brown sugar + 50g caster sugar until light and fluffy.
3. Add vanilla + milk:
   • Stir in 1 tsp vanilla and 2 tbsp milk. Mix until smooth.
4. Add dry ingredients:
   • Mix in the cooled flour and a pinch of salt. Dough should be soft but hold its shape.
5. Fold in chips:
   • Add 100g chocolate chips and stir to distribute.
6. Chill or eat:
   • Eat immediately or chill 20–30 mins for a firmer scoop.

---

TIPS FROM MY KITCHEN

• I use an old metal tray for heat-treating flour—it cools faster.
• My hand mixer does a better job fluffing the butter than my stand mixer.
• I keep a stash in the freezer for surprise cravings.
• If it’s too soft to scoop, a 10-minute fridge rest sorts it.

---

STORAGE + SERVING

• Fridge: 5 days in an airtight container.
• Freezer: 3 months. Portion before freezing.
• Serve with: Ice cream, brownies, milkshakes, or just a spoon and no judgement.

---

FAQs

Q: Do I have to heat the flour?
A: Yes, if eating raw. It kills off potential bacteria. Don’t skip it.

Q: Can I bake cookies with this?
A: Not really. It lacks eggs and leavening. For baking, use proper cookie dough.

Q: My dough is dry. Now what?
A: Add milk 1 tsp at a time until smooth. Don’t overdo it—go slow.

Q: Can I freeze this?
A: Yep! It freezes beautifully. Thaw in the fridge for best texture.

---

Other Similar Recipes

• Mary Berry Chocolate Chip Oat Cookies
• Mary Berry Peanut Butter Cookies
• Mary Berry No-Churn Ice Cream – Creamy, Dreamy, and Utterly Effortless

---