Single Serve Edible Cookie Dough

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.

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.

Ingredients

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!

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.
3. 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!
4. 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.
5. 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
• Oatmeal
• Dark chocolate
• White chocolate chips
• Graham crackers

Variations

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.

Frequently Asked Questions

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.