Cookie dough’s popularity has remained prevalent in ice cream shops for years. But restaurants taking a stab at the sweet trend have surged recently—with cookie dough seeing 9% year-over-year growth, according to Technomic’s MenuMonitor.
Operationally, the treat's appeal is obvious: It's quick to make, requires minimal equipment and common ingredients, and can be crafted in large batches in advance. To appease potential food safety concerns, operators are finding a number of ways to make the no-cook product safely. Here’s a look at recent cookie dough launches making waves.