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
😜 says
Also, I use salted butter, does it still taste the same?
Aimee says
Salted butter just has more salt, so with that and added salt in a recipe sometimes you have too much. But if you like it, then you should be fine 🙂
No name says
I use this recipe all the time! It is great for me to eat since people are always bugging me about eating the raw eggs in regular cookie dough. This is a great recipe and always gets rid of my cravings.
payton says
how many calories does this have?
Aimee says
I edited it to show the calories, if you eat the whole thing its about 744 calories if you eat the whole bowl.
Kim says
PLEASE READ Hey! My daughter loved the first ball of cookie dough we used nutella for the butter instead and caramel Russell Steven chocolates broken into smaller parts. Her stomache started to hurt afterwards what does that mean?
Aimee says
Hi Kim! I’m not sure, did she continue to have stomach problems? Sometimes when I eat a lot of sugar at once I get a stomach ache, maybe the extra sugar from the nutella and the candy bar did her in, or maybe it just was from something else?
Jenny K says
i don’t like very sweet things so i can only have a bite or two before my stomach hurts but otherwise it’s so good!
Rach says
Shits good man
Lucy says
hell yeah
Tammy Weisman says
Has anyone tried this with gluten free flour?
Aimee says
I haven’t, but it should work exactly the same.
Ella Henry says
Favorite after school snack, I usually make a double batch
Dakota fisher says
im sick and desperately wanted cookie dough but didnt want to contaminate a batch so made these. so good!! i rolled my dough into balls and covered them in brown sugar. highly recommend doing so!
Aimee says
That sounds so good, rolled in the brown sugar! <3
Amanda says
Super good other than mine ended up tasting like coffee somehow lol it may just be because I burned my flour by accident lol
KaeLeigh says
Currently 7 months pregnant and this is my new favorite recipe!! I wish I had found it when I was pregnant the first time! Although maybe it’s best I didn’t. 😂
Mikaela says
So yummy, I cooked my flour in a pan (almost burnt it lol)
And i softened my butter in the oven so my cookie dough was warm and so good. I left out the chocolate chips aswel.
Alexis says
Deli ships I loved it! Perfect amount for one person
Helen says
I have been testing edible cookie dough recipes, and this one is by far the best that I’ve come across! Thanks
Aimee says
Thank you so much Helen! That means so much to me, I’m so glad you loved it!
Cheryl says
Can this be stored at room temp and for how many days? Are there any changes I could make to make it last at room temp?
Aimee says
I’ve never tried keeping it on the counter top. I can’t imagine it would stay good for very long, maybe 24 hours – but I’m not sure since there is milk and butter in it. It’s such a small batch though, that I’m sure you won’t have it around for long either. 😉
Leila says
Can we use coconut flour and would we have to heat it?
Aimee says
I’ve never used coconut flour, so I’m not sure! It shouldn’t have the same risks as regular flour so you shouldn’t have to heat it.
Joy says
Just made this because I had a major pregnancy craving but I didn’t want to go through the whole process and mess of baking a full recipe of cookies, nor use up all the butter in the house.
This hit the spot along with a tall glass of milk to help cut the sweetness that I was after. I didn’t change one thing in the recipe. It was still warm from heating up the flour and from softening the butter but I didn’t feel like waiting for it to chill before eating it, lol. That made the dough more reminiscent of a warm, gooey cookie because the chocolate chips got soft (which is great because I don’t like hard chunks of chocolate). Baby and I thank you.
Aimee says
Joy! I’m so glad you loved it and that it totally hit the spot. Best of luck with the rest of your pregnancy! When are you due?
Tinaxoxo says
Great! I used with dark chocolate and unsweetened shedded coconut, AMAZING! Could not get enough, soooooo DANGEROUS! Although, had to multiply recipe by 4 for it to be enough for two. Bless your soul, Aimee <3
Aimee says
That sounds amazing with coconut and dark chocolate! Yum! (I’ve since altered the recipe to say it’s cookie dough for one, even though the url still says otherwise 😉 ) Glad you liked it though!
Mayble says
I love this so much I have had it 8-9 times and I just absolutely love it and it is so easy to make so good😋
Melanie says
Hey, so this is delicious! I have made it twice. First time I made it as is. Second time I made it as is and added 2 strawberries that I had diced. I put it in the freezer for a few minutes and then enjoyed. The strawberry mix was by far my favorite. The first one was too sweet but the s strawberries cut the tooth achingly sweetness down to the perfect deliciousness. Yum!!!
Aimee says
That sounds so good with strawberries!!
Nathalie Baez says
Hey, I would like to know what type or brand of butter do you use for make the cookie dough.
Thanks for sharing!!!
Aimee says
I usually buy unsalted butter/sweet cream from Costco. But any butter should work! Definitely unsalted though!
Nathalie says
Thanks!
I had a doubt, the taste it’s more buttery, right?
Is my first time tasting! 😊
🦔 says
Berry yummy 😋🤤
Pearl says
I don’t have brown sugar will this still work? -Pearl
Aimee says
Brown sugar is what really gives the taste of cookie dough. If you use only extra white sugar it will taste like sugar cookie dough instead, still delicious but not the same 🙂
Mia says
Thanks really needed that I don’t have brown sugar
Hend says
I put 3 tbs of white sugar then put some molasses it substituted the brown sugar really well!
Nancy | The Bitter Side of Sweet says
My teenage just made this and it is SO good!
Lallie says
Oh wow!
So happy to come across your recipes
They are easy n magical to make
Thanks for sharing!
s says
This recipe is appropriate for my children to bring as a snack to school, they will like it too much to vary the snack.