Holiday Cookie Dough Pasta Dessert

This festive cookie dough pasta dessert is pure playful holiday magic in a bowl. Sweet homemade pasta ribbons cradle fudgy edible cookie dough bites while silky white chocolate sauce settles into all the little nooks. It is one part showstopper one part conversation starter and it never fails to bring out the smiles around the holiday table or when you want to completely wow your guests with something unexpected.

The best part is watching everyone’s surprise when you announce it is pasta for dessert. The first time I served this at our annual cookie exchange my friends could not believe their forks and it became the most talked about dish of the night.

Ingredients

• All-purpose flour: for pasta and cookie dough look for unbleached flour for best texture
• Eggs: give pasta richness and structure go for large eggs at room temperature
• Granulated sugar: brings sweetness to the pasta and dough use fresh sugar for optimal flavor
• Whole milk: softens both doughs and enriches the white chocolate sauce whole milk yields the best creamy result
• Vanilla extract: infuses both doughs with warm holiday aroma pure extract adds deeper flavor
• Salt: brightens and balances every bite opt for fine sea salt
• Unsalted butter: gives cookie dough its classic base use high quality European style for a richer taste
• Brown sugar: for deep molasses notes in the cookie dough packed tightly for accuracy
• Mini chocolate chips: melt just slightly in the warm pasta for perfect pockets of chocolate
• White chocolate: use real white chocolate with cocoa butter for the smoothest sauce
• Heavy cream: transforms white chocolate into a lush pourable sauce
• Festive toppings: try adding sprinkles or fresh berries for color and flavor
• Tip: always heat treat your flour for safe edible cookie dough spread on a baking sheet and bake briefly at 300F

Instructions

Make the Sweet Pasta:

In a mixing bowl combine flour sugar and salt thoroughly. Create a well in the center and add eggs milk and vanilla extract. Mix from center out until a shaggy dough forms. Turn out onto a lightly floured surface. Knead gently with the heel of your hand for five to seven minutes until dough feels smooth and elastic. Wrap the dough in plastic wrap and let it rest for fifteen minutes at room temperature. This rest ensures the dough is easy to roll and tender once cooked.

Mix the Edible Cookie Dough:

In another bowl cream softened butter with brown sugar and granulated sugar until mixture looks fluffy and pale. Stir in milk and vanilla until fully incorporated. Add heat-treated all-purpose flour and salt and mix just until no streaks of flour remain. Fold in mini chocolate chips using a spatula. With clean hands or a teaspoon scoop and roll cookie dough into marble sized balls. Place on a plate and refrigerate until ready to use. Chilling keeps the dough firm so it holds up when scattered over warm pasta later.

Roll and Cook the Sweet Pasta:

After the pasta dough has rested dust a work surface lightly with flour. Roll out dough to a thin sheet about one sixteenth inch thick. Using a sharp knife or a pasta cutter slice into ribbons about as wide as fettuccine. Bring a large pot of water to a gentle boil. Salt the water lightly then drop in the pasta ribbons. Cook for two to three minutes just until the noodles float and are tender to the bite. Drain and let cool for a couple minutes. This quick cooking helps the pasta keep a delicate bite suitable for dessert.

Make the White Chocolate Sauce:

Chop white chocolate finely so it melts evenly. In a small saucepan heat heavy cream over low until steaming but not simmering. Remove from heat instantly and add the chopped white chocolate. Let it sit for a minute to soften then whisk until smooth and glossy. If needed return the pan briefly to low heat while stirring. The sauce should be just thick enough to coat the back of a spoon and pour easily.

Assemble and Serve:

In a large serving bowl or platter gently toss warm pasta ribbons with half of the white chocolate sauce. Divide among serving plates. Scatter chilled cookie dough balls over the pasta for big contrast in texture. Drizzle with remaining white chocolate sauce. Garnish with festive sprinkles or berries if desired for a burst of color and brightness. Serve immediately to enjoy the warm and cool components together.

I absolutely love the edible cookie dough bites here. Sometimes I swap in extra holiday candies or dried cranberries for a fun twist and my family gets super hands on rolling them together in the kitchen.

Storage Tips

If you want to make the elements ahead keep pasta tossed lightly in oil and chilled for up to two days. Store cookie dough balls in an airtight container in the fridge for up to four days. Sauce keeps well in a sealed jar in the refrigerator for three days gently rewarm before serving.

Ingredient Swaps

It is so easy to play with flavors here. Try using dark or milk chocolate in the sauce for a richer finish. Nut butters or nut free spreads can replace butter in the cookie dough. Use spelt or gluten free flour blends for a different twist. Add orange zest or cinnamon for extra holiday zing.

Serving Ideas

This dessert really shines at parties or holiday brunches set up a build your own bar with different toppings and sauces. Portion it in small bowls for a sweet ending to a heavy feast. For a winter touch add warm spiced pears or cherries as a topping.

Cultural Note

This dish playfully riffs on Italian sweet pasta traditions that pair ribbons with honeyed toppings for carnival season. Swapping in cookie dough and white chocolate gives it a holiday cookie swap flair and it is always a conversation starter for guests familiar with neither tradition.

Seasonal Adaptations

Add crushed peppermint candies instead of chocolate chips for a wintry touch. Make red and green pasta by coloring dough with beet and spinach powder. Use dried cranberries or candied ginger when berries are out of season.

Success Stories

Friends and family both adore the way this dessert combines comfort food nostalgia with fancy presentation. One holiday my niece insisted on eating the cookie dough pasta with chopsticks and declared it better than ice cream. Kids love to roll the dough balls with you too.

Freezer Meal

While this is best fresh the cookie dough balls freeze beautifully for up to three months just thaw before using. You can also freeze uncooked pasta ribbons in a sealed bag and boil from frozen for a few extra minutes.

This dessert brings together nostalgia and joyful surprise in every bite. Serve right away for the best contrast of warm silky pasta and cool cookie dough bites.

Common Recipe Questions

→ Can I prepare the sweet pasta dough ahead of time?

Yes, you can make the pasta dough in advance and refrigerate it, wrapped in plastic, for up to 24 hours before rolling and cooking.

→ Is heat-treating flour for the cookie dough necessary?

Absolutely—heat-treating flour eliminates potential bacteria, making the cookie dough safe to enjoy raw with the finished dish.

→ Can I use store-bought pasta instead of homemade?

While homemade provides a unique texture, you can substitute fresh store-bought fettuccine tossed with sugar and vanilla for convenience.

→ How do I keep the white chocolate sauce smooth?

Ensure the cream is heated gently before adding chocolate and stir continuously until fully melted and glossy.

→ What are some recommended garnishes for this dessert?

Top with festive sprinkles, chopped nuts, dried cranberries, or fresh berries to enhance both flavor and presentation.