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
Lindsey says
I have a terrible, terrible sweet tooth. If I make a whole batch of cookie dough, I WILL eat almost the whole thing. I was looking for a single serve recipe of edible cookie dough (though I’m not opposed to eating normal dough with raw egg) and this has become my go-to. If I want a sweet treat at the end of the night, it’s just the right amount. It’s really good if you add a little less flour but mix in some cocoa powder to make it a chocolatey base. This is my most used recipe on Pinterest for sure!
Aimee says
This makes me so happy Lindsey!! So glad you love it as much as I do!
Taylor says
Sounds delicious! Curious if this would be okay to freeze & save some for another day?!
Aimee says
I’ve frozen it in little balls, just wrap or cover tightly, so yes! 🙂
Marsha says
I make this regularly, it’s SO good! I like to throw in different add-ins to change it up.
Nellie Tracy says
Love the ide of making this into truffles. I have a pregnant friend who will be very grateful for your recipe!
Evergreen says
This article on edible cookie dough for one is a delicious revelation!
Jonothan says
Could have less chocolate and more dough but a good, quick, easy recipe
Allie says
I made this evening as a snack for my son and I. Proportions were a bit off when I first made it. Had to add more butter as it came out to crumbly/dry. Once I did that it was great. Delicious, indulgent, yum
Sky Club says
This recipe looks enticing. I’m especially drawn to the Eggless Cookie Dough. Can’t wait to give it a try in my own kitchen.
Detroit Herbal Center says
This recipe seems promising. The Eggless Cookie Dough really appeals to me. Looking forward to trying it out in my kitchen.
Genevieve says
I love this so much!!!! I have made it so so many times! I usually double it because I love it so much! It’s good with the normal chocolate chips! I like to put pecans and old fashioned oats or just the oats, but the pecans add a really good flavor to it! It’s so good!!!!
Aimee says
I love the idea of oats and pecans too, what a great flavor and texture!
Strider says
Last time I made this I didn’t have butter in my fridge so used oil. It was good, but a little greasy. Today I made it again, but this time I was low on oil and didn’t have any butter, so I used honey. I replaced the white sugar 1:1 with honey, did not use any butter and unsweetened almond milk. Perfection (I think I put a little more honey later on, but not a significant amount, just enough for sticking purposes). For those of you who may be wondering why I’m not following the recipe exactly or why I don’t have butter in my fridge, I am currently living on an island and some things are really hard to come by and/or are very very very expensive when I don’t eat or use them regularly. Almond milk is cheaper than regular milk, honey I got on sale. But I also realized that this might knock down some of the calories, so if you want a sweet treat with less (but still some) guilt, this is one way to do it.