Edible Cookie Dough

4.29 from 7 votes

Sharing my favorite edible cookie dough recipe today!  Whip up a bowl of eggless cookie dough that takes just minutes to prepare.  So good!

A spoon taking a scoop of edible cookie dough out of a bowl

An Easy Edible Cookie Dough Recipe

Have you ever made yourself a bowl of edible cookie dough?!  It is fantastic!  You see more and more cookie dough dessert shops opening up, they are so much fun.  I put together a recipe that could not be more simple and delicious.  No raw eggs here, so you are in for a treat!

Try my favorite Perfect M and M Cookies too!  Follow Picky Palate on Instagram for daily recipe inspiration.

small bowls filled with chocolate chips, brown sugar, butter, flour and vanilla

Recipe Ingredients

  • butter
  • light brown sugar
  • granulated sugar
  • pure vanilla extract
  • all-purpose flour
  • kosher salt
  • mini chocolate chips
  • heavy cream if needed to thin dough

How To Make Edible Cookie Dough

You’ll be amazed by how easy it is to make this recipe. Here’s how to do it:

1. Place softened butter into a medium mixing bowl.

Combining sugars and butter in small bowl

2. Cream sugars until well combined. Add vanilla stirring well.

3. Stir in flour, salt and chocolate chips until cookie dough forms.

Chocolate chips being added to a bowl of edible cookie dough

4. Cover tightly with plastic wrap or lid until ready to use. This cookie dough keeps best if NOT refrigerated.

A spoon scooping homemade cookie dough

Tips For Making The Best Cookie Dough

  • Don’t alter the recipe, use all ingredients as listed.
  • Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  • Don’t try to bake this cookie dough. This recipe is for edible cookie dough, not making cookies! The cookie dough itself is for eating & snacking.

What do I do if my cookie dough is too dry?

If the dough is a bit dry, add a good tablespoon of heavy cream or milk to the bowl.

Cream being poured over edible cookie dough

edible cookie dough
4.29 from 7 votes

Edible Cookie Dough

This Edible Eggless Cookie Dough recipe takes just minutes to prepare and is absolutely delicious!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 0 mins
Servings: 20
Calories: 110kcal
Author: Jenny
Cost: $5
Print Pin Rate

Equipment

  • mixing bowl

Ingredients

  • 1 stick unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose Flour
  • 1/4 teaspoon kosher salt
  • 1 cup chocolate chips I prefer mini
  • 1-2 tablespoons heavy cream if needed to bring together dry dough

Instructions

  • Place softened butter into a medium mixing bowl. Cream sugars until well combined. Add vanilla stirring well. Stir in flour, salt and chocolate chips until dough forms. If dough is dry, drizzle 1-2 tablespoons heavy cream in dough to bring together. Cover tightly with plastic wrap or lid until ready to use. Best if NOT refrigerated unless using the heavy cream.

Nutrition

Calories: 110kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 37mg | Potassium: 14mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.4mg
Keywords: best cookie dough, best edible cookie dough, cookie dough, cookie dough recipe, edible chocolate chip cookie dough, edible cookie dough for one, edible cookie dough recipe, edible raw cookie dough, edible sugar cookie dough, how to make edible cookie dough

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Collage of edible cookie dough images in white bowls

 

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97 Responses
  1. Domunique

    When not adding milk/cream- do you know how long this will keep if not refrigerated? I’m assuming it’s the same guidelines as butter storage?

  2. Kitty

    4 stars
    This seemed to be a little dry at first, and neither my whisk nor my spatula seemed to be able to incorporate all the flour, but when I went in with my hands, it came together smoothly. Would make again!

  3. caroline

    Hi, this recipe looks amazing, I have children with phenylketonuria, a low protein diet and they can’t eat eggs, I thought they would love this recipe and would try to make it for them. I was wondering what the unsalted butter was in grams because we buy it in blocks, I don’t think I’ve seen in sticks. I would be grateful if you could get back to me when you get time. thankyou. Caroline.

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  14. Emma

    Someone has already mentioned that it’s missing the 1/4 cup milk but I just made it as per recipe and it turned out like dust, just want whoever makes this next to know to add the milk and it fixes it!

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  17. Ali

    I just made this, but only made 1/4th the recipe. I ate it all in one sitting! So good! I love your website! Best cookie recipes ever!

  18. Casey

    This recipe looks delicious! I love cookie dough, so I am going to love trying this out and not worrying about getting sick! I have made this before and have refrigerated it, since I feel as it holds the shape longer and won’t melt too much. Here is another recipe, just as delicious, with refrigeration: https://omghow.com/articles/eggless-cookie-dough . Thanks so much for your insight!

    1. Windy

      I made this recipe just as is and it turned out wonderfully! We made it for friends and family for Christmas gifts and everyone raved about it, most eating gobs of it upon opening. Thanks!

  19. Karli

    This didn’t work well for me. I made a batch and it was super grainy and crumbly. I figured it had some something wrong so I made another batch carefully following the directions. Sadly, it turned out the same. I badly wanted my dough to taste as amazing as the picture looks but it didn’t happen 🙁 It’s like eating Moon Sand and isn’t very sweet. I love PP but wanted to share that this didn’t work.

  20. CookinLover

    I have a major sweet tooth and have been trying to find a “better for you” cookie dough recipe and this is SO GOOD even without the chips, not a big fan of chocolate.

  21. Julie

    I made this, didn’t have any brown sugar, so I subbed in white and added 1/2 t. molasses. It was kind of grainy, but tasted great. I immediately ate a quarter of it. 🙁

    1. Marina Walker

      My dad and I baked them at 375 f just to see if they would turn out nice. We didn’t time them, we just watched to see when they were golden brown.These cookies,when baked, are almost as good as they are unbaked!

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