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!
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.
What's In This Article
Eggless Cookie Dough For One
It comes as no surprise that instead of craving a cookie or two after dinner, I want a scoop of edible cookie dough.
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.
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.
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.
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.)
How to Make Edible Cookie Dough
This sweet treat is so easy to make, you might make a batch every week!
- 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.
- 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.
- 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!
- 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.
- 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.
Edible 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
- Dark chocolate
- White chocolate chips
- Graham crackers
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.
- Butter– Butter 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.
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.
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.
Frequently Asked Questions
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.
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.
Freshly Baked Cookie Recipes
More Cookie Dough Recipes
- Edible Sugar Cookie Dough
- Edible Chocolate Cookie Dough
- Edible Peanut Butter Cookie Dough
- Edible Cherry Chocolate Cookie Dough
- Cookie Dough Dip
- Brownie Batter Dip
- Single Serve Rice Krispie Treat
More Favorites from Savory Experiments
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.
Edible Cookie Dough Recipe with Chocolate Chips
- 1 tablespoon sugar
- 1 heaping tablespoon brown sugar
- 1-1 1/2 tablespoon(s) butter softened
- 1-2 tablespoon(s) chocolate chips or other add-ins
- 1 tablespoon water or milk
- 1/8 teaspoon vanilla extract
- pinch of salt
- 3 tablespoons flour* more if your butter is melted
- Cream together white sugar, brown sugar and softened butter with a spoon.
- Add milk/water and vanilla extract.
- Mix in salt and flour with a spatula.
- Lastly, add chocolate chips or other desired add-ins.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
a’not have chocolate chips on hand”??? not in my universe! ;0
Good recipe, but I added the chocolate chips after I melted the butter so it ended up like chocolate cookie dough instead of chocolate chip cookie dough:-)
Chocolate cookie dough isn’t a bad thing. LOL.
I had the same problem, and mine also turned out very soupy (not at all doUghy texture). Any tips/ suggestions?
Hi Megan! Sorry to hear that! The number one issue people have is that they melt the butter instead of using softened butter or accidentally added a little too much water by not measuring. If you need to soften butter fast, check out some of these easy techniques, but whatever you do, don’t put it in the microwave! 🙂 https://www.savoryexperiments.com/how-to-soften-butter-quickly/
And if it is a little soupy, add just a pinch more flour to compensate.
This was so great! TotAlly hit the spot for leriod cravings and the perfect size To avoid binging which is so easy when you buy Cookie dough from the store and sooo easy took two minutes!! Thank you so much
And thank YOU For stopping by to let us know!!!!
my daughter has egg allergy and i want her to taste cookies without egg .how long do i have to bake these.never done cookies before so want to try small batch.
Hi Subhasri, this recipe is meant to be eaten raw. In fact, they probably wouldn’t bake since they don’t have a leavening agent in them. I found this recipe from Genius Kitchen, which is a reputable site. I hope it works for your daughter. Everyone needs a cookie sometimes 🙂 http://www.geniuskitchen.com/recipe/eggless-chocolate-chip-cookies-58919
I have tried many other edible cookie dough recipes and they were either to much or not good. But this recipe is AMAZING. It was so yummy and the texture and size was just right! thank you so much for this recipe! I will make sure to tell all of my friends about this recipe! thank you again!!!!!!!!!!!!!
Yay!! That is what I love to hear! We make it a lot… more often than I wish to admit. LOL.
I love this recipe, I normally eat raw cookie dough no matter what. I made a batch of this then I bought store made cookie dough and this on tastes so much more fresh
I’m so glad to hear that and happy you stopped by to let me know!
This recipe was awful. But thank you for it.
Sorry to hear you didn’t care for it. What was it that you didn’t like?
As a health inspector, I always encourage people not to consume raw cookie dough due to the possibility of salmonella and other bacterial contamination that could be present.
I loved your recipe- it was delicious, not too sweet, had a fantastic texture, and best of all was egg free! The one recommendation that I make (beg!) is to add a step to pasteurize the flour for those who may not think to do it otherwise. It is now known that certain strains of E. coli bacteria are ubiquitous in commercially prepared flours. E. Coli can lead to devastating infectious, and leave behind life long complications. Pasteurization of flour can occur through microwaving, using a frying pan, and baking on a tray in the oven (of the flour alone, not the dough).
Thanks for the feedback! I’ll add that to the recipe.
I microwaved the flour like it says in the recipe. There were a couple lumps in my flour and they actually started burning and smoking in just a minute in the microwave. I scooped out the burned bit and everything turned out great. I just wanted to let you know so people are aware that’s a possibility.
Thanks Jeanette! I’m glad you still enjoyed the cookie dough. I’ve never had this happen, but I would gather that a high wattage microwave could certianly make some sparks. Love the feedback!
This happened to me too which surprised me as my microwave is low (700w).After a full minute on high my flour came out burnt and sent smoke out of the microwave, creating a disgusting smell which spread throughout the house.
So sorry Jeanette! I’m guessing all microwaves are a little different.
I am a Registered Dietitian and viewed this recipe while preparing for a “cooking for one’ class. It’s a great idea and sounds like it would be delicious but the nutritional analysis is just plain not accurate. The butter and sugar alone would have more calories than 218 and 1 1/2 tablespoons of butter would have around 20 grams of fat. Of course there is also fat in the chocolate chips and small amounts in flour. I wish it did only have 218 calories but sadly it’s just not true. I may have to check it out though… I love cookie dough and always feel guilty when I eat it since I know the potential consequences 🙂
Hi ELlen, I use an app that calculates the nutritional info based on common ingredients, I don’t calculate it individually, so you may be 100% right. As in every recipe, the nutritional info can vary greatly based on the exact ingredients you use.
This recipe was amazing! I love to bake, but don’t have the patience to make large batches, and because I’m twelve, I just love experimenting. My dad is very hesitant of these experiments and hates most cakes/cookies that have anything to do with mugs, but the (and all the rest of my family) just loved this recipe. I also found that if you add the baking soda and microwave for about 45-60 seconds, it gives it this heavenly gooey and almost caking/fudgy texture that I know I love. Thanks a million for sharing this recipe! It was truly the best recipe I have ever tried for edible and raw cookie dough.
I’m glad you loved it, Abby!
This recipe is amazing! Just be sure to add the step to brown the flour otherwise it can lead to salmonella. It’s dangerous to eat raw flour so either browning it over the pan or toasting it for 5 mins on 350 in the oven is imperative to make it edible~
This made my day.
I’m glad 🙂
I’ve tried out a bunch of edible cookie dough recipes but this one was by far my favorite! It’s delicious and so easy to make. Thank you!
Yay~ I love when I can spread my cookie dough love with others.
OMG I love this soo much i cant be more thankful that you made this thanks soo much
I’m a 10 year old girl who loves to bake. This was one of the easiest recipes I have made in a long time thanks you so much for sharing it.❤
I’m glad you enjoyed it Paige!
I’ve been wanting to try an edible cookie dough recipe but hesitant to make so much. . .felt I’d either love it and devour all of it in one day or hate it and have wasted the ingredients, neither of which is acceptable to me.
So when I came across your single serving option I was thrilled and had to try it immediately!
It was very easy to make and had good flavor. Thank you for sharing.
I’m glad you love it!
I’ve probably made this 15 times in the last two weeks. Thank you so much for this recipe.
Rachel, that is what I love to hear and thank you for taking the time to stop by and leave a note. It really made my day.
Please put a warning on this!! Raw cookie dough isn’t dangerous because of the egg, it’s dangerous because of the raw *flour*. Flour doesn’t undergo any processing, cleaning, or sterilization before you unpack it, and because unlike an egg it’s not made to fend off bacteria growth, it’s actually the perfect medium for the nasty infections that people like pregnant women should definitely not be eating, egg or no egg.
Yes uncooked flour is dangerous. To go around this problem, I used oat flour instead and it was awesome!
Any flour not treated is dangerous. Just because it is a different type of flour doesn’t mean it shouldn’t be browned or toasted before using! Otherwise it was a great recipe.
Yes raw flour can be dangerous but that is why they invented the sieve.
You see it’s original purpose was not just to avoid lumps in flour or refine it, it was designed to prevent bugs in flour therefore taking the danger out of it.
P.S Almond flour will work if you are still uncomfortable using normal flour
If I use almond flour do I still have to cook it like all purpose flour?
That is a great question! You do not need to cook almond flour, however it is made from nothing but ground almonds, so I am not sure how good it will taste in this recipe. If you try it, come back to let us know!
I saw this recipe and have made it twice today!
So delicious for a quick late night snack and perfect portion size. 🙂
Thanks for the great recipe!
I’m glad you love it and thank you for taking the time out of your day to leave me a note. It means the world!
Hi! I have now made this twice. Since I am watching my calories, any idea what the nutrition facts of this recipe is?
I recently added the nutritional info.
Hi there what should I do if it is too sweet??! Because I doubled it
I would omit just a little bit of the sugar.
Hmm… it is a little hard to reduce the sweet factor after you’ve already made it, but maybe add another pinch of salt or start over.
I’m on a diet but I would like to know how many calories this cookie dough has.
Hi Emily, I honestly don’t know. I don’t have a reliable nutrition calculator either. What I can say is that it is an indulgence and everything is okay in moderation 🙂
I saw this recipe and made it immediately. I had all ingredients on hand in cabinets. I love eating raw cookie dough and this recipe was amazingly delicious. I’m of average size but I have major sweet tooth and usually eat more than 1 serving so I was skeptical but tried recipe as exact and it made plenty for one! Cookie dough is pretty rich to me so I can’t eat it all day long. If you are reading this recipe it’s a must try. I already memorized it and will be making a lot when I want a smack but don’t want to make my recipe for chocolate chip cookies that makes huge batch. This is so cute and perfect and I’m raving amount it to everyone. My kids also loved.. I let them have a bite! Haha. Thanks so much. Only downside I have is I wished I had this recipe when I was pregnant and craving cookie dough and hubs did not want me eating raw eggs 🙁
Again thank you!’ Recipe is life changing
Sarah, Thank you SO much for taking the time to stop and write such a sweet comment. When I posted this recipe, it was on a whim and yet I’ve received such positive feedback. I’m so glad you enjoyed it and I hope to have more recipes you enjoy just as much. XOXO- Jessica
Soon as I seen this, I made it. Well, it is gone! It was delicious and I don’t have to have a whole tube of cookie dough calling my name.
Thankyou very much.
I just ate it plain…. nothing else added.
I’m glad you enjoyed!
I’m an 11 year old girl that loves to bake an cook on my free time! I also have sweet tooth a quite often and love cookie dough this was amazing and perfect for an after school snack(middle school gets hard?) or after volleyball! I recommend this to everyone it makes a perfect serving and I am definitely going to make this along with some of your other recipes because this was amazing!
I’m glad you loved it Faith!
LOVE this recipe, tastes delicious. I suggest adding a little more water or less flour if you dont melt te butter, because it came out a little floury for me.