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.
I don’t have a microwave at home would it be possible if I could pasteurize the flour in the oven? If yes, for how long? Thanks
Sure! Bake at 350 in a shallow layer for about 3-5 minutes. Watch closely to make sure it doesn’t burn or turn brown, then your cookie dough will taste browned too.
So I calculated the actual calories for this chocolat chip cookie dough recipe and it’s more around 360 calories with 1 tbsp of chocolate chips and 430 calories with 2 tbsp of chocolat chip! The recipe says it’s only 252 calories which I feel is a serious misrepresentation. Apart from that, its delicious!
Hi Samantha! I use a tool that calculates it for me and of course, the nutrition will vary depending on the ingredients you use. There is a disclaimer that the nutrition is an estimate, but I figure if you are making and eating cookie dough, it is probably a cheat day! LOL.
Yummy. I was needing a serious chocolate fix so I made this recipe. I about doubled the chocolate chips and added a few walnuts. It was very quick, so easy and hit the spot! Delicious! Best of all there’s no leftovers calling my name! Thanks for the recipe.
Thank you for stopping by to let us know. Walnuts are a fabulous addition!
I prefer cookie dough made with egg beaters, as they are pasteurized, but didn’t want a whole batch or have the egg beaters on hand. This hit the spot. The salt and water are key imo to making it the right flavor and consistency—thanks!
I gave in! I had the urge for this after seeing it in my Facebook feed and so I switched Netflix on and made up a bowl! I love how easy it was to make and unashamedly, I ate it all before my film had even started! I’ll be trying out the other ones you listed too. Love it!
I was totally craving cookie dough – you know it’s so much better than cookies! I found this recipe and it’s perfect. Satisfied my sweet tooth and was just the right amount! Thanks for the recipe.
Amzaing flavor! A little runnier then i like it but fridge time helps with that
Thanks, Kirstin! Did you melt the butter? Just curious.
This recipe is yummy ! In your recipe you say to put flour in microwave for 20-45 seconds . I put mine in for 25 seconds is that long enough to kill the bacteria? Thank you
Alternative to butter – I’ve used coconut oil instead, and it was delicious. Just a slight coconutty flavor.
Great idea! Thanks!
Perfect recipe to satisfy my late night cookie dough cravings!
Yay! This is what we love to hear!
I love the recipe. A lighter version. I tried some other cookie dough recipes that almost put me in hyperglycemic overload. I’m not diabetic. Thank you. I made the dough without the chocolate chips and it was tasty.
Thanks for letting us know- this is what we like to hear!!
I used this recipe for a “guideline” and even with the minor tweaks, it was amazing! Here is what I did instead:
Melted 1 tbsp of butter
Added 1/2 tbsp of granulated Swerve (sugar substitute)
Added 1 tbsp of crunchy peanut butter
Added 4 tbsp of almond flour
Added 1/8 tsp of pure vanilla extract
Added 10 70% bittersweet chocolate chip morsels
It does come out a little more oily due to the PB so if you don’t like/want that, just add less PB but oh my goodness does it add that extra YUM!
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!
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 🙂