Single Serve Edible Cookie Dough

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  • 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?

    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.

    It comes as no surprise that instead of craving a cookie or two after dinner, I want a scoop of edible cookie dough.

    close up of cookie dough on a spoon

    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! 

    angle view of a bowl of single serve cookie dough

    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.

    Heat Treated 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.

    flour in a wood spoon

    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.

    Ingredients

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

    • White Sugar
    • Brown Sugar
    • Softened Unsalted Butter- some folks have swapped out coconut oil with good results.
    • Chocolate Chips or Mix-Ins (Optional)
    • Milk or water- Whole milk is best, any type will do.
    • Vanilla Extract
    • Fine salt- If you use salted butter omit the salt.
    • 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.)
    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.
    butter, brown sugar and white sugar in a bowl
    1. 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!
    2. 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.
    dry ingredients for edible cookie dough recipe
    1. 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.

    If you don’t have chocolate chips or want another variation, try using these:

    • 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
    adding chocolate chips to cookie dough
    1. Sit back and enjoy!
    spoon digging into cookie dough

    Common Substitutions

    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.

    chocolate chips on burlap

    Storage and Freezing

    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.

    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.

    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

    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.

    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. 

    edible cookie dough for pinterest

    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.

    But if you want some freshly baked cookies you can use one of these cookie recipes!

    Chewy Chocolate Chip Cookies
    stack of soft chocolate chip cookies
    These Chewy Chocolate Chip Cookies are the ultimate homemade chocolate chip cookie recipe. With no chilling time, they are ready in a jiffy! 
    Lemon White Chocolate Chip Cookies
    lemon white chocolate chip cookies on a wire rack
    These Lemon White Chocolate Chip Cookies are a cross between a chocolate chip cookie & a lemon sugar cookie! A perfectly fluffy & mouth watering combination! 
    Skillet Cookie
    close up of skillet cookie with ice cream, sauce and m&ms
    This rich and gooey Skillet Cookie recipe takes it to the next level by baking in a cast iron skillet! Top with vanilla ice cream and your favorite toppings for the ultimate dessert.
    Cream Cheese Chocolate Chunk Cookies
    pile of cookies on a blue plate
    Cream Cheese Chocolate Chunk Cookies are a soft chocolate chip cookie recipe using rich cream cheese and rustic chunky chocolate.
    Chocolate Chip Cheese Ball
    A close up of cookie dough cheese ball with nilla wafers
    With soft flavored cream cheese, this Chocolate Chip Cheese Ball is so delicious, you’d think it was actual cookie dough!
    Cookie Dough Stuffed Cupcakes
    Cookie dough stuffed cupcake cut in half
    Cookie Dough Stuffed Cupcakes are vanilla cupcakes stuffed with edible cookie dough and topped with whipped chocolate frosting. You won’t beleive how easy these are to make! 
    close up of edible cookie dough

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    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
    Print Recipe
    4.67 from 268 votes

    Edible Cookie Dough Recipe with Chocolate Chips

    Edible Cookie Dough is the perfect single serving cookie dough to satisfy your cravings without using eggs.
    Prep Time5 mins
    Total Time5 mins
    Course: Dessert
    Cuisine: American
    Keyword: chocolate chip cookie dough, edible cookie dough, eggless cookie dough, single serving cookie dough
    Servings: 1
    Calories: 252kcal
    Author: Jessica Formicola

    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: 252kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 12mg | Sugar: 1g | Iron: 1mg


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