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.
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You might also like these other cookie dough recipes:
Peanut Butter Chocolate Chip Cookie Dough for One
Chocolate Chip Cookie Dough Ice Cream
T Carson says
Easy to make. I had to add a bit more sugar because the flour somewhat took away the sweetness, but otherwise great recipe.
Alyson Bucharsky says
Horrible consistency, too much milk, not enough flour. I took one bite and had to throw the rest away. Made me feel sick. Would not recommend
Aimee says
Sorry you didn’t like it, the recipe says to add more flour if the dough is too wet.
Greta Leliugaite says
me too. i made it and it was absolutely terrible and made me nauseous too.
Ruthie says
Totally disagree. It was so delicious with just the right consistency. You probably did something wrong if it was too watery. It also said you could’ve added more flour if there was too much liquid. So…
Aimee says
Thanks so much Ruthie, thanks for sticking up for us/it
Brylee says
This is really good. It would help if I actully had not stuck together chocolate chips but it still works, for crying out loud its like 70 degrees at 12 am. I would definetly use this recipe again.
Ellen says
Whoa that is warm!Too bad about the chocolate chips. So glad you enjoyed the recipe.
Brooke lovett says
If I wanted to cook this and make it into cookies what temperature would I cook it on (uk temperature)
Aimee says
You’ll need an egg to bake it into cookies, here’s my cookie for two recipe https://lmld.org/chocolate-chip-cookies-for-two/
Rachel says
Very good, but I always use less flour than the recipe says.
Jeni says
Made this tonight and loved it! Question about the nutrition – is the 372kcal per 1 serving or 2? Not that I ate both servings ( or maybe I did…)
Aimee says
It’s about 372 calories if you split it into two servings 😘
Emma White says
this recipe is SO DELICIOUS! will definitely be my new go-to sweet snack
kenzie says
my whole family loves it!
Rachel says
I love it! it has a great taste and everything balances. i didn’t have chocolate chips so i used chopped chocolate but it’s just as fine. short quick delicious snack bc it’s currently 12:25 am😂
Aimee says
That’s the perfect time to eat cookie dough 😘
Jenna says
I loved this recipe, but is heating flour for 5 mins at 250 c ok?
Aimee says
It’s such a small amount that you probably don’t need to heat it very long, but technically raw flour can cause salmonella or e coli, so it’s better to be safe than sorry, at least in my recipes.
Maddie says
It said It was for one but the actual serving size is 2 why make it say 1 when it’s actually 2.??!!
Aimee says
I’ve had a hard time deciding if the recipe should be for one or two. Originally I had it as cookie dough for two, because it’s enough cookie dough to make 4 large cookies if eggs were used instead of milk. But enough people told me they thought it wasn’t enough for two people and some that it was hardly even enough for one, so I updated the recipe title to be cookie dough for one. You’re welcome to eat it all for one at once, or split it with someone, or save some for another time.
Annabeth says
im supposed to be doing work rn and its already past the due date, but i made the wise decision to make this recipe instead. it was really good and the perfect amount for one person. i actually didn’t cream the butter and sugar bc i didn’t feel like it, but it still turned out good and had a nice texture.
Man says
Only problem is the size is much too small for one person, if you are a sane person I would recommend doubling the recipe
Aimee says
Haha, I always want more too 😉 But its the equivalent to 4 large cookies worth, so I try and limit myself, sometimes!
Katherine says
This was the PERFECT mid-day treat! I’ve been craving cookie dough like crazy lately but am unwilling to pay $5+ for a tiny little tub.I’m so glad I found this one! I ate half the bowl before it went in the fridge and am hoping the portion in the fridge stays soft (I’ve had issues with cookie dough like that before).
Thanks again for the amazing recipe!
Aimee says
If it’s hard in the fridge, just let it thaw at room temperature for a few minutes before enjoying 🙂
Cindy says
I made this today as a special treat for my daughters 12th birthday tomorrow (2020 pandemic birthday celebration). I tried the dough before placing into a mason jar to store for tomorrow’s birthday celebration, and I was pleasantly surprised! This was absolutely amazing and so easy to make. I increased the recipe to make a bigger batch and am sure glad I did. Will definitely be making this again and again and can’t wait to try the other recipes offered on this site. Thank you so much! 🍪❤️
Aimee says
Yay! I hope your daughter loves it and has a very special birthday tomorrow!!
Leonor Coles says
This recipe is amazing. I made it twice but the second time I didn’t have brown sugar. Instead I added 2 tbs of white sugar and some maple syrup. It wasn’t as good but it worked and it was still delicious
mimi says
I recommend mixing molasses with sugar instead- about 1 tbsp for every 2 tbsp of sugar:) the flavour is practically the same as brown sugar!
Aimee says
Yes, I love making homemade brown sugar like this when I run out!
Nicole says
I tripled the recipe to make more, tasted great!
Emma says
I love the edible cookie dough almost as much as the one with raw egg. It tastes pretty much the same. I recommend this recipe for people who are craving cookie dough, it is not bad for you. I wish I could eat this every week. Thank you for this amazing recipe.
Aimee says
Yay thanks so much for letting me know Emma! I’m glad you like it as much as I do 🙂
Mira says
This is really good and is a great size to eat by yourself or to share
Katelyn says
It was pretty good. I might use a different recipe next time using salted butter. I was not a fan of the unsalted.
Aimee says
The only difference between salted and unsalted butter is the amount of salt, so you’re welcome to add more salt to the recipe or to use salted butter and less added salt instead.
Mira says
I didn’t use unsalted butter for the same recipe and it taste fine
Ariana says
Super good recipe! I had to reduce the amount of salt due to personal preference but over all very good:)
Elizabeth says
Super good! Only thing is I would add maybe a half a tbsp more of brown sugar. It’s not very sweet.
Ava + Annie says
Its super good and easy to make
Jan says
This recipe is AMAZING!!!! I’ve made this for the second night in a row… can’t get enough!
Ellen says
We are so glad. Thanks for letting us know.
V says
this recipe is the bomb dot com! have treated myself to it a few times now and made some for my dad who loves cookie dough and he says it’s great!
Ellen says
Wonderful! So glad both you and your dad like it. Cookie dough is certainly a treat.
Hope says
okay, I just made this and am currently eating it now. I had no vanilla, so I used creamer lol and I had no brown sugar so I used more sugar. it’s really good! thanks so much for the recipe!
Ellen says
So fun with your changes, I am glad you are enjoying it.
Lisa says
Love this recipe! I’ve made this recipe twice. One like the recipe above, and one with cocoa powder added. I also recommend putting it in the freezer for a few minutes before eating. Will have to share it with the boyfriend next time. I will try to mix it with ice cream next time. I think that would be amazing.
Aimee says
Yay! I’m so glad you love it so much, it’s my favorite! For ice cream I usually press it kind of flat, stick it in the fridge or freezer to get it a little harder then chop it into little bite sized pieces to throw in, or on top. It’s a lot easier than rolling it into a ton of tiny balls 🙂
Jayden says
Ended up a little grainy but I still loved it. It was amazing.
Aimee says
Glad you still loved it! You can try stirring the sugar with the butter or getting ultra fine sugar if the graininess bothered you, for next time. It can be hard to get rid of it all the way since there is no cooking 🙂