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
Sage says
Love this recipe! I mixed it with ice cream!
Lily says
Comes out good ever time I have made it,I use it in my cakesicles with vanilla cake😛.Also love freezing them into little balls for quick late night snacks.
Melinda says
This was delicious! Thank you! Definitely keeping this recipe saved 🙂
Mikkel says
Thank you for this great recipe!
I doubled the recipe so I made 2 servings with these small adjustments/additions:
– I used brown caster sugar instead of granulated sugar
– Added 1/4 teaspoon of baking soda
– Added a few drops (abt 1/8 teaspoon) of lemon juice (just taste/try if you want more or less)
– Rolled the dough out to 3/16 inches (5mm) and made my cookies about 3 inches (8cm) in diameter
– Chilled the douch for 30 mins in the fridge before baking @ 350F for 15mins
And they turned out great! Will definitely make these again!
Aimee says
I’m glad you made it work for you
Bekah says
5 stars!
B says
Too sweet. Very very wet.
Emily C says
Looks just as good as pictured, and tastes even better!
Ellen says
Ha, love that it tastes even better. Thanks for the review.
Finley says
It would’ve been good it’s didn’t have to almost double the flour to make it dough instead of paste. It was fine once I fixed it, it just wasn’t to the recipes specifications.
kellin says
i’ve made this a couple times the first time i made it, i added almond milk and it was a bit too runny for me. this time i omitted the milk and the texture was to my tastes. it is very sweet, so i’d recommend eating with a glass of your milk of choice.
Kainat says
I just made this and they turned out GREAT I didnt have brown sugar so I subsituted using granulated and they taste DELICIOUS!
would recommend!
Ellen says
That’s wonderful, thanks for letting us know.
Regan says
I loved this recipe. It’s came out great! The only thing I did different was use oatmilk and add some cinnamon. Perfect for my rando cookie dough cravings.
Aimee says
Love the idea of adding cinnamon! Yum
V. Sparling says
It’s a pretty great recipe. I find it works best to melt the butter and then refrigerate it……..or just eat it. 🙂
JustDoodleArt says
I tried this recipe and I absolutely loved it! I had it as a midnight snack and it was awesome.
Aimee says
Yay! It’s the perfect late night snack!
penelope 💫 says
Amazing cookie dough! It was really fun to make and tasted delicious. I made 3x the recipe since i was serving 3ppl.
Aimee says
What a fun treat for everyone! So glad you liked it!
Jessica says
Perfect and simple. I make a half batch whenever I just want a little bite.
Thank you!!
Sal says
It think I used the wrong flour but it tasted like string beans and made me sick
Aimee says
So sorry yours tasted that way, that definitely shouldn’t happen and my guess is it was something to do with your ingredients!
Lindsay says
I tried the recipe and followed all the correct measurements, and the consistency of the cookie dough wasn’t right; it was too runny even after adding plenty of extra flour to make it more to the consistency that cookie dough should be.
Ellen says
Interesting. Sorry you had a challenge with the cookie dough. We love it.
Alicia says
I’d recommend using less milk then. I followed it to a tee (halved) but with oat milk. Agree with the slightly runnier than expected, but still very tasty! Good ratios otherwise! Yumptious.
Bekah says
The best edible cookie dough! Perfect consistency and flavor. Love it for a late snack and super quick to make!
Aimee says
So glad you love it!!
Pam says
Ves cookie dough
Neelam Jahan Esmail says
BAD!!!!! Who let me make this recipe?? It tastes like straight sugar?? Catfish recipe !!
Aimee says
So sorry you didn’t like it! The recipe has 4.8 stars with over 300 reviews so some people must like it 😉
Abi says
Love it so quick and easy for teens like who want to learn ! Would highly recommend!!
chairs says
The best cookie-dough recipe I’ve ever found!! This eggless recipe taste just like it’s store bought and taste amazing in homemade ice cream!!
Aimee says
That makes me so happy to hear! So glad you love it!
Julie says
OMG THIS IS AMAZING !
I added choc chips and sprinkles to mine it was delicious
I also recommend putting in 1/2 a tbsp of milk as I had to add more flour but other than that definitely recommend.
Linds says
It is really good but the only thing for me is it is to floury but it still is awesome
Aimee says
Glad you liked it! If you make it again, just add a TBS or so less flour 🙂
grace says
what do i do if its a little bit too sweet for me?
Aimee says
Honestly I can usually only eat a couple spoonfuls at a time, hence why it used to be called cookie dough for two. But you could try adding more milk, butter and flour to tone down the sugar.
Olivia Muir says
Yes, yes, and yes. Best egg free cookie dough I have ever made. I’m only 13 years old and getting into the cooking stuff and I have never made something successful so thank you!😁
Anishka Kanjilal says
this was a great recipe! it came pretty close to raw cookie dough. I added an extra tablespoon of flour and a pinch of course sea salt and it was delicious 🙂