It is no secret that I love cookie dough. And while I was busy making five or six trial batches of my Cherry Chocolate Cookies, I went through a lot of dough.
Edible Cherry Chocolate Cookie Dough is a single serving eggless cookie dough made with chocolate chips and maraschino cherries that is safe to eat and super delicious!
And I happen to have eaten a lot of that dough. I know, I know. The eggs! Eating raw flour!
But I can’t help myself. I UNAPOLOGETICALLY LOVE TO EAT RAW COOKIE DOUGH.
So my quest to build the cookie dough recipe book continues with Cherry Chocolate Cookie Dough. All the deliciousness of the cookie, but in dough form.
The base is similar to my regular chocolate chip cookie dough, but with chopped maraschino cherries and cherry juice to sweeten and flavor. Not to mention the beautiful pink color!
I do use a small amount of cherry juice for flavor and part of the liquid. If you are using candied cherries instead of jarred maraschino cherries, substitute this with milk (probably whole milk) or water. You might only need 1/2 tablespoon since it is thinner than the juice.
Color of red will vary based on the brand of cherries you are using and how brightly colored the juice is. If you want a super pink dough, add a drop of red or pink food coloring.
While this recipe doesn’t contain raw eggs, it does have raw flour and flour should also be heat treated before being consumed.
Microwaving is the quickest way to do this. Place the raw all purpose flour into the microwave (flour alone, not the dough) and heat on high for 20- 45 seconds.
Please be mindful that all microwaves are different. Watch the flour closely so it doesn’t burn. You can also put it in the oven on 350 degrees for about 5ish minutes.
After you’ve treated the flour, combine it with the softened butter and sugars, chocolate chips, cherry juice, vanilla extract, cherries and pinch of salt.
Just mix well with a spatula and you’re done! And because there are no eggs, it’s safe to eat at room temperature!
Of course you can refrigerate it to save leftovers (if there are any) or just to make ahead. This edible cookie dough is meant to be consumed uncooked, so don’t heat it up!
Tools for making Edible Cherry Chocolate Cookie Dough:
Measuring Utensils– While I like to eyeball it, most folks prefer to measure. Suit yourself 🙂
If you liked this single serve cookie dough recipe, check out these other cookie dough for one recipes:
- Edible Eggless Chocolate Cookie Dough
- Single Serve Peanut Butter Cookie Dough
- Edible Sugar Cookie Dough
- Reese’s Peanut Butter Cookie Dough
Questions you might have about this Eggless Cookie Dough recipe:
Is raw cookie dough safe during pregnancy? I am not a medical physician, so this is not medical advice, however since this is cookie dough is egg free and if you treat the flour, it should be okay to eat.
I ate it while pregnant if that helps you out at all.
To treat your flour: Raw flour can contain E. Coli, to prevent this, pasteurize it at home. Microwaving is the quickest way. Place raw flour into the microwave (flour alone, not the dough) and heat on high for 20- 45 seconds.
Please be mindful that all microwaves are different. Watch the flour closely so it doesn’t burn. You can also put it in the oven on 350 for 5ish minutes.
Is edible cookie dough vegan? Some recipes for edible cookie dough may be, but since mine contains butter, it is not.
Can I use salted butter? I rarely use salted butter for baking, or even no-bake baking. I like to control my own salt. You can, however, use unsalted butter but I recommend either omitting the salt or tasting and adding slowly.
Is no-bake cookie dough healthy? I am going out on a limb here and telling you no, edible cookie dough is not healthy by any standard, however I beleive that you are fine eating anything in moderation.
Can edible cookie dough be baked? You can bake it all you want, but since there aren’t eggs or leviners, it won’t amount to much. And it won’t taste as good.
Does raw cookie dough need to be refrigerated? Yes, please refrigerate until ready to eat. Keep your cookie dough covered.
How long does edible cookie dough last? My cookie dough recipe doesn’t contain any preservatives or additives, so it doesn’t last long.
However, since it also doesn’t make much, I’m not sure how much will be left over. I’d say about 1-2 days, covered, in the fridge.
How to make edible cookie dough without butter? My edible cookie dough recipe calls for butter. I suppose you can use a vegan butter, but quite frankly, it is a pinnacle of the recipe and I am not sure how good it will be without it.
You can use margarine, but since this is made of vegetable oil, it will change the flavor slightly.
Can you freeze eggless cookie dough? This is more of a cookie dough truffle and the answer is yes, but you might need to add slightly more flour in order to roll them into balls.
Roll them into balls and then place them in an airtight plastic bag. They should be good for up to 6 months. Check out more information on how to freeze food properly HERE!
My cookie dough is soupy, why? I’m going out on a limb to say you melted the butter. Melted butter is the number one cause of yucky cookie dough.
It changes the texture and consistency and forces you to add more flour to avoid cookie dough soup, only this makes the texture gritty and well, flour-y.
What is the difference between vanilla extract and vanilla flavoring? Pure vanilla extract comes from pure vanilla beans whereas vanilla flavoring is just flavored water.
Vanilla extract is typically much more expensive because vanilla pods are pricey. You can use either in this recipe.
I don’t have brown sugar, what do I do? You can use all white sugar, but it will be more like a sugar cookie dough, not a bad thing, but not chocolate chip.
Can I use this eggless cookie dough for ice cream? You can totally use this single serve cookie dough recipe for ice cream. Simply freeze little nuggets of the prepare cookie dough and fold them into your ice cream after they are set.
Edible Cherry Chocolate Cookie Dough
- Heat Resistant Rubber Spatula
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1-1 1/2 tablespoon(s) butter , softened
- 1 tablespoon semi sweet chocolate chips
- 1 tablespoon maraschino cherries , drained and chopped
- 1 tablespoon maraschino cherry juice
- 1/8 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons flour* more if your butter is melted
- Combine sugar, brown sugar, softened butter, chocolate chips, water, vanilla extract, salt and flour in a small bowl and mix well with a spatula.
- If you’ve tried this recipe, come back and let us know how it was!