Single Serve Edible Cookie Dough

I’ve never met a cookie dough I didn’t like. Raw eggs, raw flour and all. Don’t judge- you never licked a beater as a kid? It’s the best part of making cookies!

overhead of edible cookie dough in a white bowl with teal linens


 

In fact, I might enjoy cookie dough more than actual baked cookies and I always judge a dessert on the deliciousness of the batter or dough long before the final version is complete.

While I like making actual cookies, sometimes I’m not in the mood to make a whole batch of cookies. More like I’m craving just a small amount of regular cookie dough as the perfect late night treat.

It comes as no surprise that instead of craving a cookie or two after dinner, I want a scoop of edible cookie dough. If we are being honest, if my husband is out of town, this might actually be considered one of my dinner ideas LOL.

It is funny to me that some folks refer to it as “edible cookie dough”… isn’t it all raw dough?

This was the part of the baking process I most looked forward too. And total jackpot if my sister wasn’t around; I could sometimes talk her into letting me have both beaters! 

I know this isn’t popular, but I guess I have a raw cookie dough inferiority complex thinking it will never happen to me and luckily, it hasn’t.

angle view of a bowl of single serve cookie dough

How to Heat Treat Flour

The first time I published this recipe it was just an eggless cookie dough recipe (years ago), nowadays we know how to treat the flour. All the flavor with less e. coli, if you will. Good times.

Uncooked flour has a small chance of containing some yucky things, so 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.

The oven is another good option, simply place it in a thin layer on a baking sheet at 350°F for 5ish minutes. Just make sure it doesn’t burn. This should be plenty to kill off any harmful bacteria.

flour in a wood spoon

You don’t need much for this easy recipe, in fact most folks have all the simple ingredients in their pantry for edible chocolate chip cookie dough.

  • White sugar – Otherwise known as granulated sugar, this is the best type to use for this homemade edible cookie dough.
  • Brown sugar – This is what gives it that classic cookie dough flavor. I like to use light brown sugar, but you can use dark too.
  • Softened unsalted butter – some folks have swapped out coconut oil with good results. I prefer the flavor of butter.
  • Chocolate chips or mix-ins – These are optional but definitely recommended. Check the section below for other ideas.
  • Milk or water – Whole milk is best, but any type will do. You can also use water if you don’t have any milk.
  • Vanilla Extract – Because there aren’t many ingredients in this recipe, I like to make sure to use a good quality vanilla.
  • Fine salt – If you ended up using salted butter, omit the salt. You can always add a little at the end if needed.
  • All-purpose flour – (you can use self rising flour, but it contains a leavening agent and since you aren’t baking, you really don’t need that. If you do use it, omit the additional salt.)

There are several ways that you can make this edible cookie dough recipe your own. And if you’re missing an ingredient, there are plenty of options!

  • Flour– If you don’t have heat treated flour or have a flour or gluten sensitivity, feel free to use almond meal or almond flour, gluten free flour or some folks have even used pancake mix and buckwheat flour. Some folks have also substituted 1 tablespoon of flour with cocoa powder to make a chocolate cookie dough.
  • ButterButter is best since it is the base. Margarine is acceptable and vegan butter can also be used. All of these will impact the flavor. Ghee is also an option. I like to use unsalted butter so I can control the salt levels. If you use salted butter, you might want to omit additional salt.
  • Vanilla– Use any type of extract you’d like, but I do suggest using some extract. Omitting this ingredient will result in a near flavorless cookie dough. You can use homemade which will really blow your mind!
  • Brown Sugar– You can use all white sugar, but brown sugar has molasses in it which is why it is softer and has more flavor. You can add a dab of molasses or even dark agave nectar. If you use all white sugar, it is fine, but it will be more like sugar cookie dough.
close up of cookie dough on a spoon

This sweet treat is so easy to make, you might make a batch every week!

  1. Soften your butter. This step is the most commonly messed up step and I can no stress enough that your butter must be soft, but not melted. Here are a few ways to soften butter fast. This is also the number one reason you won’t achieve the desired cookie dough texture. After you melt it, it is hard to get back.
  2. Cream together brown sugar, butter and white sugar. I do this by hand, there really isn’t enough actual batter to require a stand mixer or electric mixer and if the butter is soft enough, it should be easy.
  3. Add wet ingredients. So milk or water and vanilla extract. I like to use milk, but don’t always have it, so water will do. You can also use almond milk or oat milk. Vanilla flavored milk gives you an added bonus! Some folks have also substituted the vanilla for other flavors of extract like almond, lemon or even rum. It is a fun way to make cookie dough variations!
  4. Add the flour. If your butter was soft and not melted, this should be plenty of flour. If your butter was liquidy, you might need to add a little more, but still, this depends on a lot of things. The main one being that everything was measured correctly. With such small volumes, even a little extra splash of milk can throw off how much flour you require.
  5. Add chocolate chips. Chips are totally optional. I would be lying if I said I hadn’t made just the cookie dough without chips before. Some prefer to use mini chocolate chips for a better dough to chip ratio.

Our favorite Cookie Dough Mix Ins

We prefer chocolate chips for this traditional cookie dough recipe, there are plenty of other fun options to try.

  • Crushed candy bar pieces like Twix or Snickers
  • Whole Candy like Reeses Pieces or M&Ms
  • Butterscotch or peanut butter chips
  • Chopped nuts
  • Crushed cookies like Oreos or chocolate chip cookies
  • Dried fruit like cranberries or raisins
  • Oatmeal
  • Dark chocolate
  • White chocolate chips
  • Graham crackers
spoon digging into cookie dough

This easy edible cookie dough recipe is best consumed right after you make it, but can be made ahead or even stored for another bite later. I wouldn’t make it more than 24 hours in advance.

Storage: Refrigerate and store any leftovers in an airtight container or covered tightly with plastic wrap so it doesn’t dry out. It should stay good for about 2 days. Keep in mind that this version doesn’t have any preservatives or additives.

Freezing: You can freeze this cookie dough for up to 6 months. If you want to make them into little balls or add it to ice cream as a tasty treat, add an additional tablespoon of flour so it holds its shape.

overhead of edible cookie dough
Why is my cookie dough soupy?

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.

Can I use this cookie dough for ice cream?

You can totally use this cookie dough recipe for ice cream. It is a good idea to add 1 tablespoon extra flour so it holds its shape better. Simply freeze little nuggets of the prepared cookie dough on a cookie sheet and fold them into your ice cream after they are set. 

Can I bake this cookie dough?

This recipe is meant to be a single serving edible cookie dough, not to be baked. Since it is eggless and contains no other leaveners, even if you tried to bake it, it wouldn’t amount to much. You can also try our Mug Brownie.

edible cookie dough for pinterest

Freshly Baked Cookie Recipes

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Chocolate Chip Cheese Ball

With soft flavored cream cheese, this Chocolate Chip Cheese Ball is so delicious, you’d think it was actual cookie dough!
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Cookie Dough Stuffed Cupcakes

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close up of edible cookie dough

Edible Cookie Dough is quite the treat. While some still might think you are crazy, we all know it is delicious and they secretly make a bowl at night too.

overhead of edible cookie dough

Edible Cookie Dough Recipe

4.41 from 626 votes
Edible Cookie Dough is the perfect single serving cookie dough to satisfy your cravings without using eggs.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1

Ingredients

Instructions

  • Cream together white sugar, brown sugar and softened butter with a spoon. 
    butter and sugars in a bowl
  • Add milk/water and vanilla extract.
    add milk and vanilla to butters and sugar
  • Mix in salt and flour with a spatula.
    add dry ingredients
  • Lastly, add chocolate chips or other desired add-ins.
    add mix-ins
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Video

Notes

* Pasteurize your raw flour! Microwaving is the quickest way. Place raw flour into the microwave (flour alone, not the dough) and heat on high for 20- 45 seconds.  Microwaves are different and this is a small amount of flour. Watch carefully to make sure it doesn’t burn. 

Nutrition

Calories: 252 kcal, Carbohydrates: 18 g, Protein: 2 g, Fat: 12 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 12 mg, Sugar: 1 g, Iron: 1 mg
Author: Jessica Formicola
Calories: 252
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie dough, edible cookie dough, eggless cookie dough, single serving cookie dough
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.41 from 626 votes (505 ratings without comment)

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Questions and Reviews

  1. Yyyeeesss. Thank you for this. There have been SO many times I wished there was a recipe for just a little bit of cookie dough. Yum!

  2. What a great idea! Unfortunately, you have a higher chance of bad things like e. coli from the uncooked flour than you would if it did have egg in it. That has never stopped me, though. 🙂

    1. You can negate this by heating the flour itself to 160F. Microwave for 1:00-1:30, stir every 15 seconds.

  3. I use to love to eat the cookie dough when my mom would make cookies. Thanks for the recipe I can’t wait to make some.

  4. I love the idea of single-serving cookie dough. My cousin and I used to eat so much of this growing up. Now, I can indulge without having too much of the good stuff!

  5. What a great idea! I’ll have to show this one to my daughter so she won’t have to buy tubes of cookie dough from the store to eat 🙂 Thank you!

  6. That looks so good (minus the chocolate chips). Yep, I’m one of those people that doesn’t like chocolate, but I love plain cookie dough.

  7. Bwahahaha – you’re single servings are so little and cute. Quadruple that and that is what I consider to be a single serving 😉