Wondering what to do with extra cookie dough whenever you've mixed up a tasty batch of cookies and don't want to let anything go to waste? Should you freeze it or make other desserts? This helpful guide covers all of the most delicious ways to transform leftover cookie dough!
Using Extra Cookie Dough
Have you ever had leftover cookie dough after making a batch of cookies and thought what can I do with it? Lucky for you, I've gathered all of my favorite ways to transform the extra cookie dough into delicious and creative desserts!
I will walk you through how to properly freeze cookie dough in case you want to enjoy cookies on a later day. Also, I've included a few ways to make different desserts with your leftover cookie dough!
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Best Leftover Cookie Dough Ideas
These cookie dough recipes are great for any time you have extra cookie dough or want to incorporate cookie dough as an addition to a tasty dessert! You can use any type of cookie dough for the suggestions I'm about to share with you.
Cookie Dough Pie Crust
Instead of using a store-bought pie crust, you could use your extra cookie dough to make a tasty cookie pie crust! There are two different ways to make a cookie crust using cookie dough, either you can leave the dough as is or go ahead and bake the cookies first.
Baked Cookie Pie Crust
If you have already baked your cookie dough and have extra cookies handy, you can make a pie crust using ground cookie crumbs! Simply place your cookies into a food processor or blender to pulverize the cookies into a fine crumb consistency.
You will need 2-3 cups of cookies and 4-6 tablespoons of butter to make the crust depending on what type of dessert you are making.
For pies and tarts, use 2 cups of cookies and 4 tablespoons of melted butter. When you are making cheesecakes and deep dish pies, use 3 cups of cookies and 6 tablespoons of melted butter.
Mix the crumbs and butter until well combined. Then press the mixture into the bottom and sides of a pie pan.
For more information and the entire process in detailed steps, check out my gingersnap cookie crust, and oreo cookie crust recipes!
Raw Cookie Dough Crust
If you are using unbaked cookie dough then all you will need to do is press the dough into a pie pan. Make sure that you are pressing the dough as flat as possible and in a uniform way so that the crust bakes evenly.
Cover the cookie dough crust with a piece of foil. Next, bake the crust using the same temperature and time that you would normally use to bake that type of cookie.
Cookie Ice Cream Topping
Who doesn't love a delicious scoop of ice cream with warm and gooey cookie pieces?! Cookies make an excellent topping for your favorite flavor of ice cream. You could even bake your extra cookie dough to make an ice cream sandwich!
Take your leftover cookie dough and roll it into one giant cookie. Bake the cookie at 350°F (175°C) for 10-12 minutes. Once the cookie is done, let it cool for a few minutes and crush it into small pieces to top your favorite ice cream! Store any leftover cookie pieces in an airtight container to enjoy whenever you'd like.
Cookie Dough Parfait
If you are in the mood for a tasty parfait, you can use your extra cookie dough as a base with yogurt and fresh fruit! I recommend using plain greek yogurt to offset the sweetness of the cookies. This would be delicious with fresh strawberries, blueberries, raspberries, or blackberries!
You will need to bake the cookie dough before assembling the parfait. You may bake your extra cookie dough as one giant cookie or multiple smaller cookies.
Preheat your oven to 350°F (175°C), then roll out your dough and place it on a cookie sheet. Bake for 10-12 minutes, then crumble the cookies after they cool for 3 minutes. Place the cookie crumbs in a jar or bowl, then top them off with the greek yogurt and your fruit of choice!
Cookie Dough Cups
Cookie dough cups make the ultimate dessert when you add a scoop of ice cream on top and some homemade toffee sauce! You will need a muffin tin, your extra cookie dough, butter, and your favorite flavor of ice cream.
Slightly grease a muffin tin with butter (or non-stick cooking oil) and preheat your oven to 350°F (175°C). Shape your cookie dough into cups that will cover the bottom and sides of the muffin tin.
Bake the dough cups for 15-20 minutes, then allow them to cool for 5 minutes. Use a butter knife to pry the cups out of the tin, then serve with a scoop of ice cream!
Cookie Dough Waffle Sundae
If you're seeking a unique dessert to make for your family, you must try this waffle sundae recipe! To make a cookie dough waffle, you will need a waffle iron, cookie dough, and non-stick cooking oil.
Preheat the waffle iron to medium-high heat, then spray it with non-stick cooking oil. Use a generous amount of cookie dough to cover the waffle iron and cook the cookie for 5-7 minutes. The cookie waffle is done when the waffle iron opens easily and the cookie no longer sticks.
It is best to allow the cookie waffles to cool at room temperature on a cooling rack for 10 minutes before adding ice cream. This will allow the waffles to harden enough to hold the ice cream and your favorite sundae toppings!
Freezing Cookie Dough
If you simply want to save your extra cookie dough to bake on another day, I will be covering the easiest way to freeze cookie dough for later. This way you have less hassle when you need to bake a quick batch of cookies!
Start by scooping and shaping your cookie dough into individual cookie balls and place them on a baking sheet. Make sure that the edges of the cookies do not touch. Chill the cookie dough in the refrigerator for an hour.
Wrap your cookie dough balls in plastic wrap, then drop them in a Ziploc storage bag. Label the bag with the date that you are freezing them and any important recipe notes, if you'd like!
Bake within 3 months of storing them for best results. Add 2-3 minutes to the cooking time if you are baking the cookies straight from the freezer.
If you are planning on making Christmas cookies, check out my ultimate guide that covers how to properly freeze Christmas cookie dough!
🥡 Storing
Store any leftover cookie dough in an airtight container and place it in the fridge or freezer depending on when you want to bake it. Cookie dough will last up to 5 days in the fridge, just note that the longer you wait, the drier it will get.
Most frozen cookie dough will last up to 3 months in the freezer. It is best to wrap cookie dough with plastic wrap to prevent any freezer burn or odor absorption.
🍪 Tasty Cookie Recipes
- No-Bake Pumpkin Cookies - These no-bake pumpkin cookies are so quick and easy to make for your fall get-togethers!
- Oatmeal Raisinet Cookies - This recipe combines the classic flavors of chocolate chip and oatmeal raisin cookies!
- Vanilla Crinkle Cookies - This delicious dessert features a rich vanilla flavor that everyone will love!
- Peanut Butter Cookies - Soft, chewy, and tender peanut butter cookies make the best treat to share with large crowds!
- Pumpkin Chocolate Chip Cookies - These tasty autumn cookies are sure to be a new fall family favorite!
- Snickerdoodle Cookies - These snickerdoodle cookies not only taste delicious, but they also make the whole house smell amazing!
I hope that you enjoyed learning all of the ways to transform extra cookie dough! Leave me a comment down below to let me know which method you try!
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📖 Recipe Card
What To Do With Extra Cookie Dough: Peanut Butter Blossoms (+More Cookie Recipes!)
Ingredients
- ½ cup sugar (+ ⅓ cup additional sugar to roll the dough balls in)
- ½ cup light brown sugar (packed)
- ½ cup butter (softened, at room temperature)
- ½ cup creamy peanut butter
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups all-purpose flour
- 36 Hershey's Kisses (roughly 36 milk chocolate candies, unwrapped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or the bowl of your stand mixer, cream together the sugar, brown sugar, and butter. Add the peanut butter and mix it into the sugars.
- Mix in the egg and vanilla extract then add the baking soda and baking powder. Once the wet ingredients are fully combined, add the all-purpose flour and mix until your dough forms.
- Place the additional sugar in a shallow bowl or dish. Portion dough and roll it into 1-inch balls then roll through the granulated sugar to coat completely. Place onto your prepared baking sheet(s) with 2 inches of spacing between the cookies.
- Bake at 375°F (190°C) for 8-10 minutes or until the bottoms of the cookies are just beginning to turn light golden brown.
- Remove from the oven and immediately top with unwrapped Hershey's Kisses milk chocolate candies. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire cooling rack to cool completely.
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