I’ve never met a cookie dough I didn’t like. Raw eggs, raw flour and all. Don’t judge- you never licked a beater as a kid? It’s the best part of making cookies!
In fact, I might enjoy cookie dough more than actual baked cookies and I always judge a dessert on the deliciousness of the batter or dough long before the final version is complete. It is funny to me that some folks refer to it as “edible cookie dough”… isn’t it all raw dough?
While I like making actual cookies, sometimes I’m not in the mood to make a whole batch of cookies. More like I’m craving just a small amount of regular cookie dough as the perfect late night treat.
Edible Cookie Dough Ingredients
You don’t need much for this easy recipe, in fact most folks have all the simple ingredients in their pantry.
- White sugar – Otherwise known as granulated sugar, this is the best type to use.
- Brown sugar – This is what gives it that classic cookie dough flavor. Dark brown sugar or light brown sugar works fine. The images here are using a dark sugar which is higher in molasses and result in a darker color of the dough.
- Softened unsalted butter – some folks have swapped out coconut oil with good results. I prefer the flavor of butter. If you use a salted butter, omit the additional salt.
- Chocolate chips or mix-ins – These are optional but definitely recommended. Check the section below for our favorite ideas.
- Milk or water – Whole milk is best, but any type will do. You can also use water if you don’t have any milk.
- Vanilla Extract – Because there aren’t many ingredients in this recipe, I like to make sure to use a good quality vanilla.
- Fine salt – If you ended up using salted butter, omit the salt. You can always add a little at the end if needed.
- All-purpose flour – Just plain, old flour. See instructions below on how to heat treat flour if this is a concern for you. You can use self rising flour, but it contains a leavening agent and since you aren’t baking, you really don’t need that. If you do use it, omit the additional salt.
Variations
There are several ways that you can make this edible cookie dough recipe your own. And if you’re missing an ingredient, there are plenty of options!
- Flour– If you don’t have heat treated flour or have a flour or gluten sensitivity, feel free to use almond meal or almond flour, gluten free flour or some folks have even used pancake mix and buckwheat flour.
- Chocolate Cookie Dough– Readers have also substituted 1 tablespoon of flour with cocoa powder to make a chocolate cookie dough.
- Butter– Butter is best since it is the base. Margarine is acceptable and vegan butter can also be used. All of these will impact the flavor. Ghee is also an option. I like to use unsalted butter so I can control the salt levels. If you use salted butter, you might want to omit additional salt.
- Vanilla– Use any type of extract you’d like, but I do suggest using some extract for flavor. Omitting this ingredient will result in a near flavorless cookie dough. You can use homemade vanilla which will really blow your mind! Almond flavoring is my second favorite with lemon or rum extract trailing behind.
- Brown Sugar– You can use all white sugar, but brown sugar has molasses in it which is why it is softer and has more flavor. You can add a dab of molasses or even dark agave nectar. If you use all white sugar, it is fine, but it will be more like sugar cookie dough.
How to Make Cookie Dough Edible
This sweet treat is so easy to make, you might make a batch every week!
- Soften Butter. This step is the most commonly messed up step and I can no stress enough that your butter must be soft, but not melted. Here are a few ways to soften butter fast. This is also the number one reason you won’t achieve the desired cookie dough texture. After you melt it, it is hard to get back even if you chill the dough.
- Cream together brown sugar, butter and white sugar. I do this by hand, there really isn’t enough actual batter to require a stand mixer or electric mixer and if the butter is soft enough, it should be easy.
- Add wet ingredients. These include milk/water and the vanilla extract. I like to use milk, but don’t always have it, so water will do. You can also use almond milk or oat milk. Vanilla flavored milk gives you an added bonus!
- Add the flour. If your butter was soft and not melted, this should be plenty of flour. If your butter was runny, you might need to add a little more, but still, this depends on a lot of things. The main one being that everything was measured correctly. With such small volumes, even a little extra splash of milk can throw off how much flour you require.
- Add chocolate chips. Chips are totally optional. I would be lying if I said I hadn’t made just the cookie dough without chips before. Some prefer to use mini chocolate chips for a better dough to chip ratio.
These process image were taken on a different date and used light brown sugar.
Favorite Cookie Dough Mix-Ins
Sure, you can use chocolate chips for this traditional cookie dough recipe, but there are plenty of other fun options to try.
- Crushed Twix
- Crushed Snickers
- Rolos
- Reeses Pieces
- M&Ms
- Butterscotch chips
- Peanut butter chips
- Chopped nuts
- Oreo cookies
- Dried cranberries or cherries
- Chopped nuts
- Raisins
- Oatmeal
- Dark chocolate
- White chocolate chips
- Graham crackers
- Chocolate chip cookies
- Peanut butter cookies
How to Heat Treat Flour
The first time I published this recipe it was just an eggless cookie dough recipe (years ago), nowadays we know how to treat the flour.
Uncooked flour has a small chance of containing some yucky things, so to prevent this, pasteurize it at home. Microwaving is the quickest way. Place raw flour into the microwave (flour alone, not the dough) and heat on high for 20- 45 seconds. Please be mindful that all microwaves are different. Watch the flour closely so it doesn’t burn.
The oven is another good option, simply place it in a thin layer on a baking sheet at 350°F for 5ish minutes. Just make sure it doesn’t burn. This should be plenty to kill off any harmful bacteria.
Storing and Freezing
This easy eggless cookie dough recipe is best consumed right after you make it, but can be made ahead or even stored for another bite later. I wouldn’t make it more than 24 hours in advance.
Storage: Refrigerate and store any leftovers in an airtight container or covered tightly with plastic wrap so it doesn’t dry out. It should stay good for about 2 days. Keep in mind that this version doesn’t have any preservatives or additives.
Freezing: You can freeze this cookie dough for up to 6 months. If you want to make them into little balls or add it to ice cream as a tasty treat, add an additional tablespoon of flour so it holds its shape.
Easy Edible Cookie Dough Recipe FAQs
I’m going out on a limb to say you melted the butter. Melted butter is the number one cause of yucky cookie dough. It changes the texture and consistency and forces you to add more flour to avoid cookie dough soup, only this makes the texture gritty and well, flour-y.
You can totally use this cookie dough recipe for ice cream. It is a good idea to add 1 tablespoon extra flour so it holds its shape better. Simply freeze little nuggets of the prepared cookie dough on a cookie sheet and fold them into your ice cream after they are set.
This recipe is meant to be a single serving edible cookie dough, not to be baked. Since it is eggless and contains no other leaveners, even if you tried to bake it, it wouldn’t amount to much. You can also try our Mug Brownie.
More Cookie Dough Recipes
Love this recipe like I do? Here are a few more cookie dough recipes you might enjoy.
Edible Cookie Dough Recipe
Equipment
Ingredients
- 1 tablespoon sugar
- 1 heaping tablespoon dark or light brown sugar
- 1-1 1/2 tablespoon(s) unsalted butter , softened
- 1-2 tablespoon(s) chocolate chips , or other add-ins
- 1 tablespoon water or milk
- 1/8 teaspoon vanilla extract
- pinch of fine salt
- 3 tablespoons flour* , more if your butter is melted
Instructions
- Cream together the white and brown sugars with the softened butter using the back of a spoon or a spatula.
- Add the milk/water and vanilla extract.
- Mix in the salt and flour.
- Lastly, add the chocolate chips or other desired add-ins. Dig in!
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Notes
Nutrition
I’ve tried out a bunch of edible cookie dough recipes but this one was by far my favorite! It’s delicious and so easy to make. Thank you!
Yay~ I love when I can spread my cookie dough love with others.
OMG I love this soo much i cant be more thankful that you made this thanks soo much
I’m a 10 year old girl who loves to bake. This was one of the easiest recipes I have made in a long time thanks you so much for sharing it.❤
I’m glad you enjoyed it Paige!
I’ve been wanting to try an edible cookie dough recipe but hesitant to make so much. . .felt I’d either love it and devour all of it in one day or hate it and have wasted the ingredients, neither of which is acceptable to me.
So when I came across your single serving option I was thrilled and had to try it immediately!
It was very easy to make and had good flavor. Thank you for sharing.
I’m glad you love it!
I’ve probably made this 15 times in the last two weeks. Thank you so much for this recipe.
Rachel, that is what I love to hear and thank you for taking the time to stop by and leave a note. It really made my day.
Please put a warning on this!! Raw cookie dough isn’t dangerous because of the egg, it’s dangerous because of the raw *flour*. Flour doesn’t undergo any processing, cleaning, or sterilization before you unpack it, and because unlike an egg it’s not made to fend off bacteria growth, it’s actually the perfect medium for the nasty infections that people like pregnant women should definitely not be eating, egg or no egg.
Yes uncooked flour is dangerous. To go around this problem, I used oat flour instead and it was awesome!
Great substitute!
Any flour not treated is dangerous. Just because it is a different type of flour doesn’t mean it shouldn’t be browned or toasted before using! Otherwise it was a great recipe.
Hi Elizabeth!
Yes raw flour can be dangerous but that is why they invented the sieve.
You see it’s original purpose was not just to avoid lumps in flour or refine it, it was designed to prevent bugs in flour therefore taking the danger out of it.
Thanks, Hanna
P.S Almond flour will work if you are still uncomfortable using normal flour
If I use almond flour do I still have to cook it like all purpose flour?
That is a great question! You do not need to cook almond flour, however it is made from nothing but ground almonds, so I am not sure how good it will taste in this recipe. If you try it, come back to let us know!
I saw this recipe and have made it twice today!
So delicious for a quick late night snack and perfect portion size. 🙂
Thanks for the great recipe!
I’m glad you love it and thank you for taking the time out of your day to leave me a note. It means the world!
Hi! I have now made this twice. Since I am watching my calories, any idea what the nutrition facts of this recipe is?
Hi Angela,
I recently added the nutritional info.
Hi there what should I do if it is too sweet??! Because I doubled it
I would omit just a little bit of the sugar.
Hmm… it is a little hard to reduce the sweet factor after you’ve already made it, but maybe add another pinch of salt or start over.
I’m on a diet but I would like to know how many calories this cookie dough has.
Hi Emily, I honestly don’t know. I don’t have a reliable nutrition calculator either. What I can say is that it is an indulgence and everything is okay in moderation 🙂
I saw this recipe and made it immediately. I had all ingredients on hand in cabinets. I love eating raw cookie dough and this recipe was amazingly delicious. I’m of average size but I have major sweet tooth and usually eat more than 1 serving so I was skeptical but tried recipe as exact and it made plenty for one! Cookie dough is pretty rich to me so I can’t eat it all day long. If you are reading this recipe it’s a must try. I already memorized it and will be making a lot when I want a smack but don’t want to make my recipe for chocolate chip cookies that makes huge batch. This is so cute and perfect and I’m raving amount it to everyone. My kids also loved.. I let them have a bite! Haha. Thanks so much. Only downside I have is I wished I had this recipe when I was pregnant and craving cookie dough and hubs did not want me eating raw eggs 🙁
Again thank you!’ Recipe is life changing
Sarah, Thank you SO much for taking the time to stop and write such a sweet comment. When I posted this recipe, it was on a whim and yet I’ve received such positive feedback. I’m so glad you enjoyed it and I hope to have more recipes you enjoy just as much. XOXO- Jessica
Soon as I seen this, I made it. Well, it is gone! It was delicious and I don’t have to have a whole tube of cookie dough calling my name.
Thankyou very much.
I just ate it plain…. nothing else added.
I’m glad you enjoyed!
I’m an 11 year old girl that loves to bake an cook on my free time! I also have sweet tooth a quite often and love cookie dough this was amazing and perfect for an after school snack(middle school gets hard?) or after volleyball! I recommend this to everyone it makes a perfect serving and I am definitely going to make this along with some of your other recipes because this was amazing!
I’m glad you loved it Faith!
LOVE this recipe, tastes delicious. I suggest adding a little more water or less flour if you dont melt te butter, because it came out a little floury for me.