Millionaire's Cookie Dough Recipe

Prepare dry ingredient safety note

If you plan to serve the cookie dough raw, heat-treat the flour by spreading 1.25 cups of all-purpose flour on a baking sheet and baking at 350°F (175°C) for 5 minutes, or microwave in 30-second bursts until it reaches 165°F (74°C). Let cool before using.

In a medium bowl, cream together 0.5 cup softened unsalted butter, 0.5 cup packed light brown sugar and 0.25 cup granulated sugar until light and fluffy using a hand mixer or stand mixer (about 2–3 minutes).

Add 1 tsp vanilla extract and 1 large egg yolk to the butter-sugar mixture and beat until incorporated, scraping down the bowl as needed.

Whisk together the heat-treated 1.25 cups all-purpose flour, 0.25 tsp salt and 0.125 tsp baking powder in a separate bowl. Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined; do not overmix.

Fold in 0.5 cup mini semisweet chocolate chips with a spatula. Taste and adjust salt if desired (add a pinch more salt for contrast). Chill the cookie dough in the refrigerator for at least 30 minutes to firm slightly for scooping.

Preheat the oven to 350°F (175°C). Line an 8x8 or small baking dish with parchment and lightly grease, or use a mini muffin tin for bite-size brownies and grease the cavities.

In a small heatproof bowl set over barely simmering water (double-boiler) or in short bursts in the microwave, melt 2 tbsp unsalted butter with 2 oz semisweet chocolate until smooth. Stir and let cool slightly.

Whisk 0.33 cup granulated sugar into the melted chocolate mixture. Add 1 large egg and 0.5 tsp vanilla extract and whisk until glossy and combined.

Sift in 0.25 cup all-purpose flour, 1 tbsp unsweetened cocoa powder and 0.125 tsp salt. Fold gently until just combined; batter will be thick.

Spread batter into the prepared pan to about 1/2-inch thickness (or fill mini muffin tin). Bake in preheated oven: about 12–15 minutes for an 8x8 thin brownie (edges set, center slightly gooey) or 10–12 minutes for mini muffins. Do not overbake. Let cool completely, then cut into small mini-brownie pieces (~1-inch squares) if needed.

While brownies cool, warm the chocolate butterscotch sauce (0.25 cup) gently in a small saucepan over low heat or in the microwave in 10–15 second bursts until pourable. Stir frequently to prevent scorching. Keep warm.

Roughly chop or break 0.25 cup fudge pieces into bite-size chunks. Crush 0.25 cup honeycomb candy into coarse crumbs (use a resealable bag and a rolling pin or the back of a spoon).

Scoop 2 scoops of vanilla ice cream shortly before assembly so it remains firm. If using store-bought scoops, allow 1–2 minutes at room temperature so they are scoopable but not melting.

Prepare serving bowl or shallow dish. If desired, lightly brush the bowl with 1 tsp vegetable oil or spray with nonstick spray to make cleanup easier.

Scoop approximately 1/2 cup (single large scoop) of chilled cookie dough into the center of the bowl. Flatten slightly to create a base layer.

Top the cookie dough with several mini brownie pieces (about 3–5 pieces depending on size), distributing evenly.

Place 2 scoops of vanilla ice cream on top or beside the brownie-cookie dough stack.

Scatter 0.25 cup chopped fudge pieces and the crushed honeycomb candy over the ice cream and dough for texture and crunch.

Drizzle warm 0.25 cup chocolate butterscotch sauce generously over the entire assembly so some pools on the cookie dough and ice cream.

Finish with an optional light pinch (0.125 tsp) of coarse sea salt for contrast and a dusting of 1 tsp powdered sugar if desired.

Serve immediately with a spoon. To keep nutritional profile similar to the menu item, this recipe is sized to be an indulgent single dessert portion.