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! But now you don’t have to make a whole batch with my single serving edible cookie dough recipe!
What You Need
You don’t need much for this easy edible cookie dough recipe, in fact most folks have all the simple ingredients in their pantry. For a printable list and amounts, see the printable recipe card below.
- All-purpose flour – Just plain, old all-purpose flour. See instructions below on how to heat treat flour if this is a concern for you.
- White sugar
- Brown sugar
- Softened unsalted butter
- Chocolate chips or mix-ins
- Milk or water
- Vanilla extract
- Fine salt
How to Make Edible Cookie Dough (Step-by-Step)
- Heat treat flour + cool– If you are heat treating the flour, do it with enough time to allow it to cool.
- Cream butter + sugars– Blend together the softened butter and sugars, the more you stir, the more they will dissolve so you don’t have a grainy texture.
- Add vanilla + salt– Mix these in so they are evenly distributed.
- Add flour and milk/water– Finally, add the flour flour, milk/water 1 teaspoon at a time (very sparingly) until it is the right texture.
- Fold in mix-ins– If you are adding mix-ins, this is the time do it! I like a higher chocolate to dough ratio, but if you like the dough more than the chocolate, use mini chocolate chips.
Chef’s Tips
Softened butter, not melted. If it is shiny, then the butter is too soft.
Cool your flour completely after heat treating or it’ll melt the butter.
Add liquid slowly (½ tsp–1 tsp at a time). You can always add more; but after you go soupy, it’s hard to come back again.
Pinch of salt matters even in dessert—it makes the vanilla taste more vanilla-y and balances the sugars.
Want it thicker for ice cream mix-ins? Add 1 extra tablespoon flour and freeze as nuggets first.
Variations & Swaps & Serving Ideas
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. This will dramatically change the texture!!!
- Chocolate Cookie Dough– Readers 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 for flavor. Omitting this ingredient will result in a near flavorless cookie dough. You can use homemade vanilla which will really blow your mind! Almond flavoring is my second favorite with lemon or rum extract trailing behind.
- 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.
- Dippers– While this is a little thick to use it as a dip, you can certainly try. Strawberries, apple slices, graham crackers, pretzels, vanilla wafers, biscotti, animal crackers.
Favorite Mix-Ins
Sure, you can use chocolate chips for a traditional cookie dough taste, but there are plenty of other fun options to try.
- Crushed Twix
- Crushed Snickers
- Rolos
- Reeses Pieces
- M&Ms
- Butterscotch chips
- Raisins
- Peanut butter chips
- Chopped nuts
- Oreo cookies
- Sprinkles
- Dried cranberries
- Dried cherries
- Chopped nuts
- Oatmeal
- Dark chocolate
- White chocolate chips
- Graham crackers
- Chocolate chip cookies
- Peanut butter cookies
How to Heat Treat Flour
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. Heat treat flour until it reaches 165°F (74°C) with a thermometer.
The oven is another good option to heat-treat, 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, but just be sure, check it with a thermometer until it reaches 165°F (74°C) with a thermometer.
How ever you choose to heat treat the flour, make sure it cools fully before using it or it will melt the butter making for a soupy bowl of cookie dough.
Storing and Freezing
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.
Easy Edible Cookie Dough Recipe FAQs
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.
More Cookie Dough Recipes
Love this recipe like I do? Here are a few more cookie dough recipes you might enjoy.
Edible Cookie Dough Recipe
Equipment
Ingredients
- 1 tablespoon white sugar
- 1 heaping tablespoon dark or light brown sugar
- 1-1 1/2 tablespoon(s) unsalted butter , softened
- 1 tablespoon water or milk
- 1/8 teaspoon vanilla extract
- pinch of fine salt
- 3 tablespoons flour* , see instructions below for heat treating
- 1-2 tablespoon(s) chocolate chips , or other add-ins
Instructions
- Cream together the 1 tablespoon white sugar and 1 heaping tablespoon dark or light brown sugar with the softened 1-1 1/2 tablespoon(s) unsalted butter using the back of a spoon or a spatula.
- Add the 1 tablespoon water or milk and 1/8 teaspoon vanilla extract.
- Mix in the pinch of fine salt and 3 tablespoons flour*.
- Lastly, add the 1-2 tablespoon(s) chocolate chips or other desired add-ins. Dig in!
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Notes
Nutrition
I’ve tried countless recipes over the years and this is by far the best! Thank you for satisfying my cravings
WOW ???? delicious !!!
Thanks for letting us know!
Trying to get back towards keto diet after getting sick and having to go on the BRAT diet. I don’t eat many sweets anyway, but was craving something. This was perfect, no chocolate chips because I like it plain. I always love half baked cookies so I microwaved for 15-20 seconds. Yum!
Glad you loved it and “hit the spot”! I am also glad you are feeling better.
Highly recommend, “half baking” it. Pop it in for 15 sec and it’s MUCH better!
Good call!
How to get the most out of this recipe:
Cream Butter and Sugar First
Use Milk instead of Water (It has a richer taste and is a bit thicker)
Add chocolate chips last and then add a dash of flour
Refrigerate 10 minutes before eating
Really good recipe, highly recommend, the balance is perfect for a one person recipe.
Thanks for the feedback!
Fantastic recipe, I use this all the time when I need a little pick-me-up!
I couldn’t agree more… thanks for letting us know, Abby!
This is so good !!
Thanks! We love it too!
I was so disappointed when made this! 🙁 I didn’t even know it was possible to dislike cookie dough, but this cookie dough… I actually had to throw out the last few bites because I couldn’t eat it.
Hi Emily, I am so sorry to hear that! I’m not sure what went wrong, generally people love it.
Had to add about another tablespoon of flour, PROBABLY because our butter is super soft.
That does happen- especially if you melt it in the microwave 🙂
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.