This edible cookie dough has been made and enjoyed by hundreds of people. It’s a favorite late night treat, and a great safe to eat solution when that craving strikes! This is the perfect single bowl serving so you don’t have to share!
Reader Richard commented “I couldn’t wait and had to try this last night. It was so good! Tasted just like cookie dough should taste. This is going to be a fun, easy treat that me and my daughter can enjoy. Thank you!” ★★★★★
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When that cookie dough craving strikes – I have the perfect treat for you!
This eggless cookie dough is SO EASY to throw together. It only takes like 2 minutes to gather the ingredients and mix them up and then you’re ready to eat delicious, irresistible cookie dough (that is totally egg free and edible!)
I love this Easy Edible Cookie Dough Recipe for one
- Quick and Easy – This cookie dough can be made in just a couple of minutes, all in one bowl.
- Perfect Late Night Treat – Making up a a bowlful of this edible cookie dough for one is the perfect late night treat after a long day of work, or a long day with kids, or just because you’re craving it.
- The Real Deal – This delicious cookie dough tastes just like the cookie dough you remember eating straight from the bowl as a kid, but now its safe to eat so you can eat as much as you want.
- Customizable – Change up the mix ins to your cookie dough bowl for different flavors and textures, try peanut butter chips, sprinkles, chopped nuts, candy bar pieces, etc.
Eggless Cookie Dough ingredients
This is an overview of the ingredients needed to make edible chocolate chip cookie dough. Find the full recipe with the ingredient amounts below in the recipe card.
- UNSALTED butter (softened) – keeps the dough rich, held together and with that cookie dough flavor
- brown sugar and granulated sugar – these sweeten the cookie dough
- vanilla extract – adds a nice flavor
- whole milk – this replaces any eggs in the cookie dough, to add extra liquid. You can use your favorite dairy free milk as well.
- salt – adds a nice flavor to balance out the sweetness. If you are using salted butter SKIP the extra salt
- all purpose flour – heat treat your flour by zapping it in the microwave in 30 second increments (1 minute total), or cooking it in the oven to reduce any risks
- chocolate chips – I love using mini chocolate chips so they are more spread throughout the dough
How to make Edible Cookie Dough
- Cream together the butter and sugars. Add your butter, brown sugar, and sugar to a small bowl and mix them together for a couple minutes. Add in the vanilla extract and milk and stir until combined.
- Add in the dry ingredients. Add in the salt, and flour, and mix until you have a nice soft cookie dough. If the dough is too soft, or thin add a little more flour. If it’s too dry, add a dash more of milk.
- Add in the chocolate chips. Stir in the chocolate chips and enjoy the bowl right away, or stick it in the fridge for 10 minutes, then enjoy. You can also roll the dough into balls and eat those, or pop them in the fridge or freezer for whenever you need a bite of cookie dough.
Tips and Tricks:
- Heat treat the flour. Microwave your flour in 30 second increments, stirring after each, until hot throughout (it only takes about 1 minute in my experience), or bake extra and store it until needed at 350 F on a rimmed cookie sheet for about 5 minutes, until the flour reaches an internal temperature of 160 F. Let the flour cool for about 10 minutes before using in the cookie dough
- Extra Mix Ins – Make the cookie dough with whatever add ins you enjoy, try pretzels, white chocolate chips, sprinkles, Oreo cookie pieces, or whatever you might enjoy.
- Cookie dough Truffles – Use this cookie dough, and roll it into balls. Refrigerate them until hardened slightly and chilled, then melt chocolate until creamy and dip the balls into the chocolate. Let the chocolate set and enjoy.
More Cookie Dough Flavors
If you want to make other flavors of cookie dough, there are simple changes and additions you can mix in to the dough to make more flavors. Here are some of my favorites:
- Sugar Cookie Dough – Replace the brown sugar with granulated sugar. Only use granulated sugar in the recipe. Add white chocolate chips or sprinkles instead of chocolate chips.
- Double Chocolate Cookie Dough – remove 2 TBS of flour, and add 2 TBS of cocoa powder instead.
- Peanut Butter Cookie Dough – Add 2 TBS of peanut butter when creaming the butter and sugars. Add 1 extra TBS of granulated sugar. Try adding Reeses Pieces, Peanut Butter Chips, or chopped Peanut Butter Cups if desired.
If the way I’ve written up the notes for these changes is confusing, here’s the fully written out recipe here too.
Sugar Cookie Dough Recipe
- 2 TBS unsalted butter
- 3 TBS granulated sugar
- 1 TBS whole milk
- 1/8 tsp vanilla extract
- 6 TBS all purpose flour
- 1/8 tsp salt
- 1 TBS sprinkles
Double Chocolate Cookie Dough Recipe
- 2 TBS unsalted butter
- 2 TBS brown sugar
- 1 TBS granulated sugar
- 1 TBS whole milk
- 1/8 tsp vanilla extract
- 4 TBS all purpose flour
- 1/8 tsp salt
- 2 TBS cocoa powder
- 1/4 cup chocolate chips
Peanut Butter Cookie Dough Recipe
- 2 TBS unsalted butter
- 2 TBS peanut butter
- 2 TBS brown sugar
- 2 TBS granulated sugar
- 1 TBS whole milk
- 1/8 tsp vanilla extract
- 6 TBS all purpose flour
- 1/8 tsp salt
- 1/4 cup mix ins (chocolate chips, peanut butter chips, etc)
Storage Instructions:
The eggless cookie dough should stay good in the fridge for about 1 week in an airtight container. Or it can be stored in the freezer for 3 to 6 months.
How to make a Bigger Batch of Cookie Dough?
If you want a bigger batch of cookie dough, because you have more people to share with, want a bigger bowlful, or want to store some in the fridge or freezer for longer, here are the amounts you’ll want to use:
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 1/2 tsp salt
- 1 1/2 cups all purpose flour (heat treated)
- 1 cup chocolate chips
Edible Cookie Dough Recipe FAQs
No, you cannot bake this cookie dough. It is missing eggs, and leavening agents which are key ingredients to allow the cookie to rise and lift when baked. You will end up with a hard cookie, not a soft and chewy cookie.
Yes, this is a great recipe to add to store bought or homemade ice cream to turn it into cookie dough ice cream. I like to flatten the dough out on parchment paper, and chill it in the freezer for a few hours. Then I cut it into small pieces and mix them into the ice cream as desired.
Yes, you can use all granulated sugar if needed, but you’ll lose a bit of the classic chocolate chip cookie dough and your batter will taste more like sugar cookie dough. If you’re fine with that – then go for it!
Yes, you can make the dough without an electric mixer. I usually mix it with a fork or spoon since its such a small batch recipe, it doesn’t take much arm strength to mix.
Looking for more recipes using our edible cookie dough:
Eggless Cookie Dough
Ingredients
- 6 TBS all purpose flour
- 2 TBS UNSALTED butter softened
- 2 TBS brown sugar
- 1 TBS granulated sugar
- 1 TBS whole milk
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup chocolate chips
Instructions
- **Microwave your flour in 15 second intervals, (30 seconds to 1 minute total) until it reaches an internal temperature of 160 degrees, to eliminate any risk of e. coli or salmonella. Set it aside to cool for a few minutes.
- In a small bowl, cream together your butter and your sugars until mixed.
- Add in the milk and vanilla and stir to combine.
- Add in the flour and salt and mix until all combined. (Add a little more flour if mixture is too wet).
- Dump in the chocolate chips and stir them into the cookie dough.
For Sugar Cookie Dough:
- Replace the brown sugar with additional granulated sugar. Make the rest of the recipe the same.
For Double Chocolate Cookie Dough:
- Remove 2 TBS of the flour with 2 TBS of cocoa powder. Mix the cocoa powder into the dough when adding the flour. Make the rest of the recipe the same.
For Peanut Butter Cookie Dough:
- Add 2 TBS of peanut butter to the butter when creaming it with the sugars. Add 1 extra TBS of granulated sugar. Make the rest of the recipe the same.
Video
Notes
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
- 1 cup chocolate chips
Nutrition
Recipe Originally Posted on April 04, 2014. The Photos and text were updated for clarity on April 12, 2024.
Enjoy this delicious cookie dough without the worry of eating raw eggs.
Save time and buy online:
You might also like these other cookie dough recipes:
Peanut Butter Chocolate Chip Cookie Dough for One
Chocolate Chip Cookie Dough Ice Cream
Angela says
Very Delish! All I had was salted butter so I left out the salt! Perfect amount, and can make it anytime I crave!, which is ALWAYS!! Also for those worried about eating raw flour, you can spread flour out on cookie sheet and put in 350° oven for about 6 min. To kill any bacteria in it. ENJOY! I did! 😉
Abeer Rizvi says
This will be perfect for my midnight cravings 😉
Nellie says
SUCH a dangerous (but wonderfully delicious) recipe to share – I have no control when it comes to cookie dough!
Nate says
Yeah, I am going to eat all of them.
Suzanne says
So perfect! <3 Best when chilled at least a half hour or so, if you can wait that long 😀
Love that this is a small recipe size too, I kept trying to scale down other recipes with guesswork and it just never quite worked, this is exactly what I was looking for.
Aimee says
I’m never patient enough 😉
Dana DeVolk says
I just had to come here a week after I started my diet! LOL. Definitely making this on my first cheat day!!!
Aimee Berrett says
You will not regret it 😉
Bib says
Girl, we doubled the recipe and it still wasn’t enough for two. What the Heck?
Aimee says
HAHA! 😀
Dini @ The Flavor Bender says
This is so dangerous! I know I’m going to find an excuse to have this everyday!
Kelli says
I love this! I have made it like 6 times since I’ve been pregnant. 🙂 but since I’m
Having twins, it’s cookie dough for three! Ha!
Aimee Berrett says
Aww I’m so glad its been the perfect solution for you!! Was my favorite while pregnant too 🙂
Taylor says
Can you still bake these? I have a fiend that can’t do eggs! If you can what temperature and how long?
Aimee Berrett says
Hi Taylor, unfortunately eggs help make the dough rise, so I’m not sure if the cookies will be really flat or not. Most recipes require egg replacer. If you give it a try though, let me know how they turn out!
Molly says
This was great, thank you! I left out the chocolate chips and added some oats (maybe 1-2T) and it was delicious! A little sweet, I might reduce the sugar next time, but definitely hit the spot 🙂
Aimee Berrett says
Oh I bet its so yummy with the oats! I’m glad you liked it!
Kat says
You can always make your cake, cookie and brownie batters with Egg Beaters, or any of the carton egg substitutes. They are real eggs, with no cholesterol, and have been pasteurized, so there is no salmonella risk! I use them all the time, and all four of my children, (the oldest is now 28!) have enjoyed the bliss of “licking the spoon” or bowl. The flipped a coin for who got which!
jaladd85 says
This was spot on! Tasted just perfect! Used country crock light and omitted the salt. My husband loved it too.
Leslie says
No, no don’t be sorry!! I thought in the back of my mind that I should use unsalted butter but then I thought well maybe it will be alright :/ Lol…I am not a big “baker”, I love cooking, but having to use unsalted butter for things is still a little new to me. It’s an awesome recipe and I will definitely be trying it again with unsalted butter, my kids will be thrilled that they can actually eat cookie dough!! Thank you!
Aimee Berrett says
You could still use salted butter if that is what you have, I would just leave the salt out if you do 😉
Leslie says
Way too salty tasting for me and not sure why :/ I’m thinking it was possibly the butter and may try unsalted butter next time
Aimee Berrett says
So sorry Leslie, I ALWAYS use unsalted butter so that I can choose how much salt is in each of my recipes. Maybe I’ll edit the recipe to say that because a few people have had that problem, and I never realized why! Thanks!
Lynn Jacoway says
I am wondering how many calories are in this recipe please ?
Aimee Berrett says
I’m sorry I don’t have the calorie count, you can plug the ingredients into a calorie tracker if you are interested.
Cayla Pitts says
Very good, and I can share with my boys, who love to help me bake!
Libby says
All purpose flour or self-rising?
Aimee Berrett says
Since you aren’t actually cooking the dough it doesn’t really matter, though I don’t know if self rising has a different flavor. I used all purpose.
Katlyn Wilson says
tastes awesome, just a little grainy in texture for me so I added about a TBS of Nutella and it worked perfectly.
thekitchensanctuary says
this looks great! any excuse to indulge in cookie dough
triedandtasty says
You are the queen of those desserts for two – this look SOOOO good!!
Natalie @ Life Made Simple says
Mmm! Cookie dough is my favorite!
Elise Hunter says
Ya, I’m gonna make this today (with gluten free flour for me).
jamie@kreyv says
Oh my gosh, yum. I LOVE cookie dough…and I’m not going to share it, either!
Rachael says
My friend made brownies with yogurt instead of eggs in it when she was pregnant so she could eat the batter.
Aimee Berrett says
Genius idea Rachael. I’ll definitely have to try that. Thanks!
Becky @ lovetobeinthekitchen says
Yum! This looks so good! I love eggless cookie dough. Pinned!