How To: 5 Unconventional Uses for Leftover Cookie Dough

While I frown upon any form of uneaten cookie, sometimes we overestimate our late-night cravings for baked goods leaving us with extra cookie dough at 4 a.m. If you're in the privileged dilemma of not having enough excess dough to make another batch of cookies but just enough left over that you can't justify tossing it, don't fret. Here are five effortless and unexpected ways to salvage it.

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While you can use any type of cookie dough—snickerdoodles, oatmeal, you name it—we went with Trader Joe's Chunky Chocolate Chip Cookie Dough for most of these recipes.

1. Cookie 'Sprinkles'

This is a quick fix to upgrade a scoop of ice cream on a hot summer day. If you like the contrast of warm cookie and a cold treat, just wait a few minutes for the cooked dough to firm up before chopping it into bits.

You'll Need:

• Cookie dough

How to Make It:

1. Combine all the leftover cookie dough into one giant cookie. Make sure to level it so the cookie bakes evenly.
2. Bake for 10 to 12 minutes at 350°F.
3. Let it cool for three minutes.
4. Chop into tiny pieces.
5. Sprinkle warm cookie bits on top of ice cream of choice.

2. Cookie Parfait

I went with Greek yogurt as opposed to regular, since it's more tart than sweet and helps balance the sugar load from the cookie. The strawberries bring a light flavor to the combination, but feel free to mix it up with blueberries, mango, and other fresh fruits.

You'll Need:

• Cookie dough
• Greek yogurt
• Chopped strawberries

How to Make It:

1. Combine all the leftover cookie dough into one giant cookie. Make sure to level it so the cookie bakes evenly.
2. Bake for 10 to 12 minutes at 350°F.
3. Let it cool for three minutes.
4. Chop into tiny pieces.
5. Place cookie bits at the bottom of a small jar or cup.
6. Add a layer of Greek yogurt.
7. Top off with strawberries. Dig in.

3. Cookie Waffle

For this, all you need is cookie dough, cooking spray, a waffle iron, and your appetite. If you want to make it a waffle sundae (hint: yes, you do), add ice cream.

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4. Cookie Cup

This one is a bit tricky. You'll need to roll out the dough evenly first and not make it too thick. The latter results in something that looks more like a muffin (guilty) than an edible cup for your ice cream.

You'll Need:

• Cookie dough
• Ice cream
• Muffin tin
• Butter

How to Make It:

1. Grease up each muffin cup with butter.
2. Roll out a small ball of dough into a flat disc. (Should be enough to cover an entire muffin tin cup.)
3. Gently press dough into the bottom and up the sides of muffin cup. Remove any dough spilling over the sides.
4. Bake for 15 to 20 minutes at 350°F.
5. Let cool for 5 minutes.
6. Gently pry out of the tin with a small spatula or butter knife. Place on a dish.
7. Add a few scoops of ice cream inside the cookie cup. Grub.

5. Cookie 'Cheese'

A simple way to introduce cookies into every dessert. Top off muffins, cakes, fudge, or what have you with shaved cookie dough before they go into the oven.

You'll Need:

• Cookie dough
• Plastic wrap or a ziplock bag
• Cheese grater

How to Make It:

1. Roll all leftover cookie dough into one large ball.
2. Cover in plastic wrap or seal in a ziplock bag. Freeze for at least three hours.
3. When needed, take out cookie dough and use a cheese grater to shave frozen dough.
4. Sprinkle cookie dough shavings onto dessert of choice. Make sure to bake before eating, because salmonella is zero chill.

More Cookie Hacks

Need an excuse to eat cookies for breakfast? We got you. Also, if you're ambitious, it's time you made chocolate chip cookie shot glasses.