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 flour. See instructions below on how to heat treat flour if this is a concern for you. 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.
- White sugar
- Brown sugar
- Softened unsalted butter
- Chocolate chips or mix-ins
- Milk or water
- Vanilla extract
- Fine salt
Make it Your Own!
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.
- 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.
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.
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.
Edible Cookie Dough Recipe
Equipment
Ingredients
- 1 tablespoon 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* , more if your butter is melted
- 1-2 tablespoon(s) chocolate chips , or other add-ins
Instructions
- Cream together the 1 tablespoon 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
Storing and Freezing
Easy Edible Cookie Dough Recipe FAQs
More Cookie Dough Recipes
Love this recipe like I do? Here are a few more cookie dough recipes you might enjoy.
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
Yep!
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!