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Edible Cookie Dough Sundae Stack – 4 Easy Flavors to Try at Home

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This Edible Cookie Dough Sundae Stack features four safe-to-eat cookie dough flavors—chocolate chip, brownie batter, funfetti, and peanut butter—layered with toppings for a nostalgic, no-bake dessert. Perfect for parties, movie nights, or whenever you need a fun and comforting treat.

Ingredients

Scale
  • 2 cups all-purpose flour, heat-treated
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 4–6 tbsp milk
  • 2 tsp pure vanilla extract
  • Pinch of salt
  • 1/2 cup semi-sweet chocolate chips (for chocolate chip dough)
  • 1/4 cup cocoa powder (for brownie batter dough)
  • 1/4 cup mini chocolate chips (for brownie batter dough)
  • 1/3 cup rainbow sprinkles (for funfetti dough)
  • 1/4 tsp almond extract, optional (for funfetti dough)
  • 1/3 cup creamy peanut butter (for peanut butter dough)
  • 2 tbsp chopped roasted peanuts, optional (for peanut butter dough)
  • Whipped cream (for topping)
  • Chocolate or caramel sauce (for topping)
  • Extra sprinkles, mini chocolate chips, chopped peanuts (for topping)
  • Berries or banana slices, optional (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Spread flour on a rimmed baking sheet and bake for 5–7 minutes, stirring halfway, until it reaches 165°F throughout. Cool completely before using. (Alternatively, microwave flour in a bowl for 1–2 minutes in 30-second intervals, stirring in between.)
  2. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed until light and fluffy (2–3 minutes).
  3. Mix in 4 tbsp milk, vanilla extract, and a pinch of salt. Beat until smooth. Add more milk, 1 tbsp at a time, if the dough feels too stiff.
  4. Gradually add cooled, heat-treated flour to the bowl. Mix on low speed until fully combined and a soft dough forms. Do not overmix.
  5. Divide the dough evenly into four bowls (about 1 cup each).
  6. For Chocolate Chip: Stir in semi-sweet chocolate chips.
  7. For Brownie Batter: Mix in cocoa powder and mini chocolate chips.
  8. For Funfetti: Fold in rainbow sprinkles and almond extract (if using).
  9. For Peanut Butter: Blend in creamy peanut butter and chopped peanuts (if using).
  10. Using an ice cream scoop or spoon, layer scoops of each cookie dough flavor in a tall glass or bowl, alternating colors and flavors.
  11. Top with whipped cream, a drizzle of chocolate or caramel sauce, and extra sprinkles, chips, or nuts. Add berries or banana slices if desired.
  12. Serve immediately and enjoy! Store leftovers in airtight containers in the fridge for up to 5 days or freeze for up to 2 months.

Notes

Always heat-treat your flour for safety. For clean layers, chill each dough flavor before scooping. Customize with your favorite add-ins or toppings. Easily adapted for gluten-free, dairy-free, or nut-free diets. Store leftovers in the fridge or freezer.

Nutrition

Keywords: edible cookie dough, sundae stack, no bake dessert, egg free, party dessert, cookie dough flavors, funfetti, brownie batter, peanut butter, chocolate chip, easy dessert, kid friendly, summer dessert

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