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
Phoenix S says
This was delicious! I even added some sundae fudge and caramel that’s normally meant for ice cream and it made the cookie dough even better!
Aimee says
That sounds delicious!
Avie says
It was alright. It tasted a little too flour-y to me, so I added some peanut butter to try and mask it. Overall, not too bad. Gets the job done.
Jay Crumbine says
I loved the cookie dough, i was just wondering if there was a way to make it more thick as shown in your photos because no matter how much flour i add, it still is wet for some reason.
Aimee says
I’d just add less (or no milk) if your cookie dough isn’t thick with it. Mine is made exactly as the recipe says, so I’m not sure why yours would be thinner.
Altitude Cannabis Club says
This recipe looks good. I love Eggless Cookie Dough. Can’t wait to try making this at home.
Aimee says
Hope you love it!
Royal Leaf Club Dispensary says
Thank you for sharing your recipe on how to make an Edible Cookie Dough for One. This sure tastes like heavenly.
New York Dispensary says
Now I have learned that the Eggless Cookie Dough for one is an edible chocolate chip cookie dough that you can whip up in minutes for a perfectly safe cookie dough treat! I would try this one for sure!
Fuschia says
We have not tried it yet, but we think it will taste good in our hearts even if it does not we will not be rude like that other person Bethy M. I hope that the author of this recipe likes our review and gives us a million dollars for writing a good review. It really hurt my fingers to type this much so I thinnk anyone after this that likes the recipe you should pay me 200 dollars for each person. I really think I should get a lot of credit for this! You are a very sweet person!!
Grace says
I have made this and loved it! If I have no brown sugar could I replace it with White sugar?
Aimee says
It might taste more like a sugar cookie dough, but it will still work 🙂
Sarena says
Made this recipe twice, both times very happy with the results!!
Poop says
Too rich and sweet still amazing though
Kristen says
Did 1 less tablespoon of flour and added 2 table spoons of old fashion, oats since I’m breast-feeding to hopefully help with milk production. Didn’t even need the chocolate chips and was that incredible! Great recipe! thank you!
Aimee says
That’s such a great idea! So glad you loved it
Cookie lover says
Loved the taste and texture of the cookie dough definitely make it again but probably won’t use the chocolate chips as I prefer it without. Amazing recipe would recommend
Aimee says
Great idea! I love less chocolate chips too, actually
Cake Moonstier says
Hi I really liked this recipe and I’m going to make it again today! But just for me, I would make this with out the chocolate chips just because I dont really like chocolate. But if I would rate this out of 100 it would be 100.
Aimee says
Of course you can leave out the chocolate chips. Sometimes I prefer that as well 🙂
Cookie monster says
This was amazing! usualy I don’t leave coments but that was great.
Aimee says
Yay! I’m so glad 🙂
Kaylee Powell says
I really liked your cookie dough I like how soft and just the way it felt in my mouth.
Kim says
These proportions were perfect for me. Thank you!
Aimee says
Yay! I’m so glad 🙂
Jane Doe says
Delicious. I am the type of person to eat cookie dough for hours without getting sick. I would recomend chilling it for 5 minutes for better results though. Love this and thank you for making the recipe!!
Aimee says
Yay! I’m so glad you love it. I like it chilled too.
Dawn Mansour says
The absolute best cookie dough we’ve ever had – homemade or store bought. Thank you so much for this recipe!
Ryan says
I mean, great in theory, just please, pasteurize your flour. Salmonella from raw eggs sucks, but Shiga toxin E. Coli is on a whole different level. And yeah, it’s rare, but minor food poisoning from raw flour is likely much less rare than you might think. My grandpa used to work on a farm when he was a kid, and the one thing he’ll absolutely never eat as a result is raw flour. Apparently it’s not at all uncommon for rats and rat droppings to make it into the grain silo. They apparently drown in the flour like quicksand. And it’s probably one of the most contaminated things on a farm. For God’s sake, take the extra minute to microwave your flour (or, better yet, the extra 7ish minutes to bake it at a high enough temperature (think like 350 degrees F) to kill everything on it. If you’re taking the time to figure out how to omit the eggs, take the time to figure out how to render the flour safe as well. Admittedly, disease from either source in developed nations is quite rare, but if you’re God’s take the time to lower your risk from an objectively lower risk organism (Salmonella), why on earth would you then take the risk with the more dangerous E. Coli as well?
Aimee says
Our recipe says to microwave the flour, which should kill any risk of e-coli, so hopefully that’s what you’re also saying is a good idea for this recipe
Bethy M. says
This is an excellent idea, and I’m not discrediting the author of this recipe, because clearly a lot of people like this recipe, but I did have a few complaints. I won’t be making this again. I’ve always been really good at following recipes for new ideas, and I followed this one to the point, but the cookie dough came out tasting like flour and milk. I absolutely hate cows milk, but I thought that it would be okay because I mean, come on, it’s cookie dough, but I was really disappointed. The cookie dough itself made me feel silk. One of the best things about cookie dough is the salty-sweet flavor you get, and I didn’t get that from this (which was no big deal because why not just add salt??) and I ended up adding a lot of pink salt and still not getting a good flavor. As for the flour, I saw in the reviews that a few people had the problem that it tasted like flour or that there was too much flour, and I’m one of those people. Like I said, it tasted like flour and milk with chocolate. Again, I’m not discrediting the author, I just wouldn’t recommend this recipe to anyone, and I won’t be making it again. It was an amazing idea though! I’m glad I at least tried it so I could know.
Gina Herak says
Hi!
Would I be able to put this cookie dough into a pop tart and bake it?
Aimee says
I haven’t tried it, but I think it should work. Let me know if you try it!
Lilly carnel says
Wow i trued it and it tasted amazing
Kristen T says
This was just what I needed! I was craving cookie dough before bed after a light dinner :). I subbed almond milk because that is all we have. It was delicious but stopped half way through because of the sweetness. Very rich but amazing, thank you!
Lauren M says
Simply amazing.
Melinda says
This is sooooo yummy. Thank you!!
I made it a tad healthier by using monkfruit instead of white sugar and only half the amount of chocolate chips – which was plenty. Next time, I’ll attempt to make it even healthier – full monkfruit rather than any sugars, and almond milk or low fat milk.
Suki Mirza says
This tasted like heaven, I didn’t have that many chocolate chips so I halved the recipe and it still came out tasting absolutely amazing. It’s perfect, and is the perfect amount of sweetness, dryness, and just everything.