I have seen, many times, chocolate ‘party spoons’ on Pinterest and elsewhere on the net. They always look gorgeous, and seem a great idea! How cute to have a little treat spoon of chocolate: essentially a little chocolate lollipop.
But whilst pondering the genius that is ‘party spoons’, I dreamed up a wonderful idea. How about individual portions of raw choc chip cookie dough (which we all know is divine) that you could just eat right off the spoon? What cool and delicious morsels they would make for kids’ birthday parties or for a Christmas party, or even for a wedding reception dessert table?
I wanted to try to make some, but was held back by never finding the Right Spoons. Then one day – in Asda, of all places, I found the Right Spoons. They are PINK. They are study enough to take an adult size portion of raw cookie dough. They were cheap as chips. YUSS.
But then I realised that I was pricing myself out of the cookie dough spoon market. So yes, these are brilliant party sweets. But I can confirm they’re also just great as regular old dessert after dinner, or with a cup of coffee in the afternoon, or however/whenever you’d like to eat them. I’ve eaten quite a lot of them in all of these circumstances. Just to be sure, you understand.
(Also occurs to me that I should paint my nails.^^)
These spoons are ridiculously easy to make. They are no-bake, and you can mix up the dough in a few minutes. The dough recipe is the same one I used for these Deep Fried Choc Chip Cookie Dough Balls, with a couple of tiny modifications. One teaspoon less of vanilla, and a different ratio of white to brown sugar. But basically, it is cookie dough minus any baking powder (we’re not cooking it, so don’t need it to rise) and minus any egg.
The chances of getting Salmonella poisoning from egg in the UK is very very low (if the eggs are Lion marked) but hey. No need to take the risk. So this cookie dough is egg-free and can be eaten safely by pregnant ladies, kids, old people or immune-suppressed people. Or people who can’t eat egg. Hurrah, cookie dough for all! It actually tastes exactly the same as cookie dough with egg in it. So don’t even worry about it.
Cookie dough is a beautiful and versatile thing. Use plain, milk or white choc chips, or chopped orange chocolate; use edible glitter on them; stir through chopped peanut butter cups; spray them gold! They are adaptable to whatever occasion you want to make them for.
Also, I don’t see why these wouldn’t work with a gluten free flour blend, though I haven’t tried it myself.
The sprinkles on here are a mixture of a few non-pareils I had in the cupboard, and a Sweetapolita blend. Aren’t they so pretty? 💕 I’m not sure you can buy the exact Sweetapolita mix I used, because I actually won them a little while back in a competition run by Rosie of Sweetapolita (yay!). But she has loads of gorgeous blends in her Etsy shop.
These cookie dough spoons couldn’t be simpler but kids and adults alike will adore you for them. There’s something naughty (and delicious) about eating raw cookie dough (even when it’s been designed for just that!).
Chocolate Chip Cookie Dough Spoons
Safe-to-eat raw chocolate chip cookie dough, individually portioned in spoons to make perfect party food (or anytime food!)
- 120 grams Light Brown Sugar
- 55 grams Caster (superfine) sugar
- 65 grams Very soft unsalted butter
- 75 grams Plain flour
- Pinch Salt
- 1 tsp Vanilla extract
- 1.5 tbsp Milk
- 100 grams Chocolate chips
- Sprinkles Optional
- 20 Sturdy plastic dessert spoons
In a large bowl, mix together the sugars and the butter with a wooden spoon (or mix in a mixer) until the butter is fully incorporated and the mixture looks like wet sand, about 2 minutes.
Add the flour and salt, and mix in thoroughly, about 1 minute. The mixture will still look like wet sand, but will begin to form larger clumps.
Add the vanilla extract and the milk and beat to combine, about another minute. The mixture should now be a thick, soft dough. Stir in the chocolate chips until they are distributed throughout the dough.
Using a metal dessert spoon, take a spoonful of the dough and transfer it to one of your plastic spoons. The easiest way to do this is to scrape the dough from the metal spoon using the edge of the plastic spoon. Be gentle so that you don't break the plastic spoon. (Alternatively, you could roll a ball of dough in your hands and press it into the plastic spoon.) Smooth the top of the dough, if you like. Repeat until all the dough is used up - it should make 20 dessert spoons' worth.
Add the sprinkles, if you're using them.
Chill the cookie dough spoons in the fridge for at least 20 minutes, or up to 3 days, before serving.
This dough will freeze well - you could assemble the cookie dough spoons and then freeze them for up to a month. (Don't use any sprinkles until the spoons are defrosted.)
Make sure you use unsalted butter and a pinch of salt, rather than salted butter which may be too salty.