Cookie dough sauce

This wonderful ice cream sauce resembles caramel but tastes just like cookie dough!

cookie dough sauce

I’ve recently been re-inspired by my Cookie Dough Lover’s cookbook. The photos are fun to browse through, and obviously the treats are fun to eat. I had about half a cup of heavy cream left in the refrigerator and wanted to use it up before one of my marathon work trips across the country.

As I flipped through the cookbook, I came across a cookie dough sauce that sounded really tempting. It only made 1 cup and used ingredients that I already had in my pantry. As an added bonus, it only required half a cup of heavy cream. Perfect!

cookie dough sauce

It was really, really hard not to dive my face right into this sauce. I taste-tested a little sample of it as I was cleaning out the saucepan. And yes, it really does taste like liquid cookie dough. Something about the golden syrup gives it an extra cookie-like flavor.

Feel free to drizzle this on top of your ice cream, sundaes, brownies and other desserts. Or be like me and just enjoy it with a spoon!

cookie dough sauce

cookie dough sauce
Print Recipe
4 from 1 vote

Cookie dough sauce

This caramel-like sauce tastes like liquid cookie dough!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Other
Servings: 1 cup
Author: Eva Bakes

Ingredients

  • ½ cup light brown sugar packed
  • ¼ cup (½stick) unsalted butter
  • ½ cup heavy cream
  • 2 Tablespoons golden syrup can substitute with dark corn syrup if needed
  • Pinch salt
  • 1 teaspoon vanilla extract

Instructions

  • In a medium saucepan set over medium heat, mix together the brown sugar, butter, heavy cream, golden syrup and salt. Keep stirring until the mixture comes to a low boil.
  • Turn the heat down to low and continue to stir until the sauce thickens, about another 3-5 minutes.
  • Take the pan off the heat and stir in the vanilla. Allow to cool almost to room temperature before serving. You can store this in an airtight container and keep it in the refrigerator. You may want to microwave or heat it up before serving.

Notes

Source: The Cookie Dough Lover's Cookbook by Lindsay Landis

6 Comments

  1. Jennifer
    April 6, 2021 / 1:51 pm

    Did I miss where the butter gets added?

    • evabakes
      Author
      April 8, 2021 / 9:07 am

      Omg – I completely left it out of the instructions! Melt the butter with the brown sugar in the first step. Sorry about that!

  2. Hannah
    December 18, 2023 / 4:13 am

    Hi, kept in a bottle in the fridge, how long will this last for? I want to make it as a present for someone.

    • evabakes
      Author
      December 18, 2023 / 7:35 am

      Hi Hannah – since the process is similar to making caramel, I’d think it would last about 3 weeks stored in the refrigerator.

  3. a cookie baker
    December 24, 2023 / 8:31 am

    4 stars
    where are the chocolate chips???

    • evabakes
      Author
      December 27, 2023 / 8:29 am

      The chocolate chips aren’t actually in the sauce itself. You can sprinkle it on top of the sauce if you like. Or, you could try adding them into the sauce after it’s fully cooled so they don’t melt. I haven’t tried this myself, so if you do, please let me know how it turns out.

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