Edible Cookie Dough Recipe {for two} (2024)

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Raise your hand if you lovecookie dough!

Raise your hand if you love cookie dough! Why yes, I am raising BOTH of my hands. I am one of those people who would much prefer to eat the cookie dough than the actual cookie. My girls just happen to be the same way.

As we all know eating raw cookie dough is a no-no. Thankfully thisEdible Cookie Dough Recipe is egg free, so you and your family can chow down without a worry.

I have made a similar recipe for my Chocolate Chip Cookie Dough Cupcakes, but that recipe makes a ton. So what if you want a quick treat for just you and your honey?ThisEdible Cookie Dough Recipe makes enough for two…..or one if you are having a really bad day 🙂

Tools to used for Edible Cookie Dough Recipe

Chocolate Chips: Here are some of our favorite types of chips to use!
Spatulas: Hands down these have to be the best spatulas every. { I have them in every color 🙂 }

Edible Cookie Dough Recipe {for two}

Printable ingredients list and directions at bottom of page.
Directions:

Start by mixing/mashing your softened butter, brown sugar, salt and vanilla together until well combined.
Next mix in your 1 Tablespoon of milk. Slowly add in flour, 1 Tablespoon at a time until you have a cookie dough texture….like this. To eliminating any bacteria risks, toast your flour at 350 degrees F for 5 minutes we kill off any harmful bacteria.
Finally, add in chocolate chips. Mix until well combined. Voila! You have some scrumptious cookie dough ready to enjoy!

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4.55 from 203 votes

Edible Cookie Dough Recipe {for two}

What if you want a quick treat for just you and your honey? This Edible Cookie Dough Recipe makes enough for two, or one if you are having a really bad day.

Prep Time: 5 minutes minutes

Cook Time: 1 minute minute

Total Time: 6 minutes minutes

Serves:2

Hover over "serves" value to reveal recipe scaler

Calories:370

Author:Corey Valley

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Ingredients

1/4 cup packed brown sugar
2 Tablespoons butter, softened
1/8 teaspoon of salt
1/8 teaspoon vanilla
1 Tablespoon milk
5 Tablespoons flour - To eliminating any bacteria risks, toast your flour at 350 degrees F for 5 minutes we kill off any harmful bacteria.
2 Tablespoons chocolate chips

Instructions

Start by mixing/mashing your softened butter, brown sugar, salt and vanilla together until well combined.
To eliminating any bacteria risks, toast your flour at 350 degrees F for 5 minutes we kill off any harmful bacteria.
Next mix in your 1 Tablespoon of milk. Slowly add in flour, 1 Tablespoon at a time until you have a cookie dough texture.
Finally, add in chocolate chips. Mix until well combined. Voila! You have some scrumptious cookie dough ready to enjoy!

Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!

Nutrition Information:

Calories: 370kcal (19%)Carbohydrates: 65g (22%)Protein: 4g (8%)Fat: 15g (23%)Saturated Fat: 9g (45%)Cholesterol: 33mg (11%)Sodium: 267mg (11%)Potassium: 76mg (2%)Fiber: 1g (4%)Sugar: 36g (40%)Vitamin A: 385IU (8%)Calcium: 54mg (5%)Iron: 2.1mg (12%)

Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Dessert

Cuisine:American

Keyword:Edible Cookie Dough Recipe

Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a below.

Need more cookie dough in your life? Check out these recipes!

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Edible Sugar Cookie Dough
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273 Comments

LauraB says
April 8, 2014 at 6:15 am

Oh my goodness! Did you say ( for two)? …… I think it is just the perfect amount for one cookie lover like me!!!! ……….Besides, my hubby doesn’t eat sweets. Yay!!! 🙂
Reply
- Corey says
  April 8, 2014 at 11:21 am
  
  YES! If I’m having “one of those days”, this is totally a one serving batch. Hahaha!
  Reply
  - Sasha says
    May 15, 2017 at 5:29 pm
    
    Bahahahaha 2 servings, everyday is one of those days
    Reply
    - Elena says
      February 20, 2018 at 10:28 pm
      
      PREACH
      Reply
- Hailey says
  December 3, 2016 at 8:19 pm
  
  Omg so good
  Reply
  - Joslyn says
    January 20, 2023 at 11:15 pm
    
    Love this recipe! A little too brown surgery so I added more salt and flour which made it the best recipe I’ve tried!
    Reply
- Aimee Thomas says
  December 8, 2016 at 8:28 am
  
  Thank you so much! I love them! The recipe doesn’t make many but I think it makes enough! These are so good and I will definitely make them again! ?
  Reply
  - Sam says
    August 28, 2018 at 3:37 pm
    
    You can always double the batch.
    Reply
    - Alison says
      August 17, 2019 at 12:41 am
      
      I’ve made this nearly 10 times now. It’s awesome! I do not fear raw egg but I like this recipe because it gives you just the right amount of dough to satisfy you without having to make cookies as well! I am out of brown sugar so tonight I tried it with pure cane sugar (not bleached). Plus a little extra, cause I wasn’t sure if brown sugar is denser in flavor or what. It is grainy this way and not as good but still good enough! Thanks for the adorable, easy, and small recipe.
      Reply
      - Saffron Lawson says
        July 7, 2023 at 5:32 pm
        
        it’s not so much the raw egg that makes you sick, it’s the flour. if you don’t heat-treat the flour like what it says to do, that’s what’s going to make you sick, not the egg. you can also treat the flower faster by putting it in the microwave for a minute and 30 stirring every 15 seconds
- Danni says
  May 26, 2017 at 6:01 pm
  
  Hey sorry for replying so late..I came across your amazing page ..I keep trying to make edible cookie dough and i use Tate and lyle soft brown sugar and it keeps tasting so grainy 🙁 i even tried putting the sugar in a blender and it still tastes grainy. Do you or anyone have any ideas how to stop the grainy texture. Thank you
  Reply
  - Tayla says
    June 11, 2017 at 6:36 am
    
    Use unrefined brown sugar, or possibly use a spice grinder. The powdery or soft texture is the only one that will leave the dough smooth, because in this recipe the granules can not dissolve
    Reply
  - Harvey Rhodes says
    October 12, 2017 at 4:46 pm
    
    Use dark brown sugar I just made it with dark brown sugar and it tasted great no grainy texture smooth
    Reply
  - Victoria says
    November 13, 2017 at 8:04 pm
    
    Personally I love the grainy texture in edible cookie dough. It makes it taste like I really am eating it right out of the bowl!
    Reply
  - Victoria says
    March 22, 2019 at 7:56 pm
    
    Part of the reason I love raw cookie dough is BECAUSE of the grainy texture! Awesome recipe!
    Reply
  - Faith Holcombe says
    August 20, 2019 at 5:08 am
    
    I used caster sugar and it tasted delicious so I would recommend this alternative
    Reply
  - Kendell says
    June 14, 2020 at 10:03 pm
    
    Ya. I would use C & H brown sugar that really works for me!
    Reply
  - Robin says
    September 15, 2020 at 8:07 pm
    
    I made this with Krusteaz Gluten Free Flour. Aaaahmazing! Thank you for the best treat I’ve had in a long time!
    Reply
- Jessica says
  May 29, 2017 at 3:59 pm
  
  Normally when i search up cookie dough recipes they are hard to follow and so/so, but making this recipe was very easy and it was sooo good! The only thing that I wish was different was how many servings it makes, could you make a recipe where it makes as much as boxed cookie dough, that would be perfect!
  Reply
  - Elena says
    February 20, 2018 at 10:16 pm
    
    You could just multiply the amount by two. That would keep it the same recipe, just bigger.
    Reply
- Jake says
  June 20, 2017 at 3:29 pm
  
  OMG This is amazing! Best egg free cookie dough ever!
  Reply
  - Emily Rock says
    September 28, 2017 at 3:49 pm
    
    i agree!!!!!!!
    Reply
- Lulu says
  June 28, 2017 at 8:52 pm
  
  Family won’t be happy I doubled it still not enough I ate it all oops sorry not sorry #hatemykids
  Reply
- Eric says
  February 14, 2018 at 3:27 pm
  
  My girl is pregnant so she misses out on cookie dough. Then I found this and she has been in taste bud heaven since. Although it’s hard for this recipe to be for 2 ?
  Reply
- Georgia says
  March 24, 2018 at 4:44 pm
  
  Omg it taste sooo good thanks for the recipe
  Reply
- Taylor says
  April 25, 2018 at 7:30 pm
  
  I totally agree it says for two but I ended up eating it by myself?????????
  Reply
  - Madison Reed says
    October 15, 2018 at 5:11 pm
    
    It was soooo goood thank you ❤️?
    Reply
  - Olivia Forrest says
    May 9, 2020 at 3:58 pm
    
    Amazing!! I did a vegan version and it tasted great! Thanks
    Reply
- Gracie Goff says
  August 10, 2018 at 6:34 pm
  
  I used evaporated milk and white sugar worked just as good
  Reply
- Kayla says
  March 23, 2019 at 6:44 pm
  
  What type of flour do we use? It is specified as ‘flour’. Any type of flour?? Orrr
  Reply
Jeanne says
April 9, 2014 at 10:56 am

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!
Reply
Jen says
April 9, 2014 at 11:11 am

Awesome idea, thanks for sharing. I do love me some cookie dough, as do my boys….this will be a great treat for all of us. Thanks you!
Reply
MEL says
April 12, 2014 at 10:28 am

Hello! I just want to comment: It’s not only the raw egg, but raw flour that was historically a source of microorganisms. Nowadays, 99% of the eggs we eat are pasteurized, so it’s actually the raw flour in cookie dough that would be the most likely to have something bad in it, because flour isn’t/can’t be pasteurized.
But you know what, that has never stopped me eating cookie dough!! The risk is the same one we take when eating at a restaurant where someone else is preparing the food. There’s a small chance you’ll get sick, but it’s most likely you won’t and many people never do. Also, store-bought cookie dough has bacteria-killing preservatives in it — not that I’m recommending it over homemade, but it does make it much less likely to have live germs in it!
Reply
- Mark says
  February 4, 2017 at 1:12 am
  
  Yeah I was about to say, it’s not the egg that’s the problem with eating raw cookie dough, or at least not in recent years.
  Reply
  - Abigail Goodyear says
    January 5, 2018 at 7:14 pm
    
    This was delicious! But, since I have an extremely sensitive stomach……My stomach did not enjoy it…. But I love the recipe and will make it for my kiddos and hubbie.
    Reply
- Allison says
  February 13, 2017 at 4:52 pm
  
  Microwave or put the flour in the oven at 375 for a few minutes before using – as long as the temperature reaches about 160 degrees it will kill any microorganisms that might be present in the flour, making it safe to eat.
  Reply
  - Nick says
    November 4, 2018 at 2:42 am
    
    How long in a microwave for it to kill the microorganisms?
    Reply
- Via says
  August 6, 2019 at 4:51 pm
  
  I- that’s why you bake the flour first-
  Reply
Kelly K. says
April 14, 2014 at 5:13 pm

This is a great recipe, so good. Another alternative is to add about a half cup of steel cut oats and switch the chocolate chips out for Butterscotch chips, oh my goodness, the sweetness is crazy 🙂
Reply
- Corey says
  April 16, 2014 at 10:48 am
  
  YUM!
  Reply
  - Barbara says
    March 26, 2017 at 8:18 pm
    
    That is also what I did! I can’t have chocolate or nuts so I also put in some of my soy nut butter ( made with roasted soy nuts) along with caramel chips and regular oats. Oh my word, this stuff is awesome! ! Better than the edible sugar come recipe I tried early this week! ! This is definitely one recipe to pin! Again, totally awesome! !!
    Reply
Danielle @ Blessedly Busy says
April 20, 2014 at 12:34 am

For the Gluten free people out there I used almond flour and it tasted pretty good. It was a little grainy though. Then you don’t have to worry about the raw flour. Yummy, thanks for sharing!
Reply
- Gemma says
  February 3, 2017 at 2:06 pm
  
  I know so yummy
  I made this last night and they turned perfect
  Just how a cookie dough should be ge
  Reply
Olivia says
December 3, 2014 at 6:46 pm

I was looking for something quick and sweet, this definitely hits the spot!
Reply
Renee Maxfield says
December 9, 2014 at 10:48 pm

First off let me say this turned out delicious. I used almond milk and vegan chocolate and voila dairy free 🙂 I was having one of those days and this was a perfect little sweet for me and much better than a Twinkie or mountain dew or whatever.
Secondly, to add on to what Mel was saying: the reason eggs were ever dangerous in the first place was because of how dirty the factories were and how unhealthy the chickens were. Local, organic eggs unpasteurized (as long as the farmer takes good care of them) are not only safe raw but a super healthy probiotic food. Raw butter is even better.
If you used raw butter in this recipe and were a generally healthy person it would outway any bad bacteria in this recipe from the flour. The alcohol content in your vanilla extract helps there too.
Reply
jessica says
December 26, 2014 at 3:38 pm

I’m not the best at baking but this was so easy and fast I was pretty proud of myself .. My family loved the cookie dough they asked me to make more tonight
Reply
sarah says
January 10, 2015 at 8:44 pm

gross really did not like it, and I love cookie dough
Reply
- Corey says
  January 11, 2015 at 7:12 am
  
  I am so sorry to hear you didn’t like it Sarah, because we sure to love it over here 🙂
  Reply
- Kyra says
  June 22, 2017 at 8:56 pm
  
  I agree. I did not like it and I have found better edible cookie dough recipes before.
  Reply
  - Regina Joplin says
    July 5, 2018 at 1:50 pm
    
    I found that it was salty and I remade it to see if I did something wrong and it came out as the same result
    Reply

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Edible Cookie Dough Recipe {for two} (2024)

FAQs

How long to microwave flour for edible cookie dough? ›

Place the flour in a bowl and microwave on high for 25-30 seconds at a time, stirring well between each interval to make sure it doesn't burn. This should take 60-90 seconds in total. If possible, use an instant-read thermometer to make sure it has reached 165°F/74°C throughout. Let flour cool completely before using.

Learn More Now ›

How to make cookie dough safe to eat? ›

The key is to use an edible cookie dough recipe that does not have eggs and does heat-treat the flour before making the dough. Both of these steps will eliminate the majority of the risk for foodborne illness.

Discover More Details ›

Why can't I bake edible cookie dough? ›

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Learn More Now ›

How much dough for one cookie? ›

The medium cookie scoop is 1.25 ounces of dough and yields a 3-inch cookie. And that behemoth cookie scoop and it's 2.25 ounces of dough is going to give you a very hearty 4-inch cookie.

Read The Full Story ›

What happens if you don t heat treat flour for edible cookie dough? ›

What many people don't know, however, is that raw eggs are not the only threat in raw cookie dough. Raw flour can contain bacteria like E.coli, which is not something to mess around with! Heat treating the flour beforehand kills off any bacteria without hurting any of the flavor, and it only takes a few minutes to do.

View Details ›

Is it safe to microwave flour? ›

And the answer is yes, you can heat treat flour in the microwave. What is this? The key, as I mentioned above, is getting it to reach a temperature of 160°F. To do this in the microwave, just cook in 30-second intervals, stir, and continue microwaving until the temperature is reached.

Get More Info Here ›

What makes raw cookie dough edible? ›

Ready-to-eat cookie dough is a delicious snack or dessert that can be enjoyed, but only when made safely, which would include using commercially processed heat-treated flour, ready-to-eat ingredients and using good sanitary practices when making the cookie dough.

Show Me More ›

What is a substitute for eggs in edible cookie dough? ›

The milk replaces the eggs in this edible cookie dough recipe. I recommend starting by using 3 tablespoons of milk. Then after all the ingredients have been mixed together (except for the chocolate chips) add more milk to reach your desired consistency.

See Details ›

How long is homemade cookie dough safe to eat? ›

Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.

Know More ›

Why do I feel sick after eating edible cookie dough? ›

Cookie dough contains raw eggs

Eggs are commonly contaminated with Salmonella bacteria ( 1 ). Salmonella infection is characterized by fever, vomiting, diarrhea, and abdominal cramping beginning about 12 hours after consuming the contaminated food, and typically lasts up to 7 days ( 1 ).

Show Me More ›

Is Pillsbury edible cookie dough safe? ›

Pillsbury Cookie Dough products are now safe to eat raw! It's the same cookie dough you've always loved, but now we've refined our process and ingredients so it's safe to eat the dough before baking.

Discover More ›

What is a #40 scoop? ›

The scoops I bought as a set are #60, #40, and #20 which are labeled by the manufacturer as holding 2 teaspoons, 1.5 Tablespoons, and 3 Tablespoons respectively.

Discover More ›

What size scoop is 2 tablespoons? ›

When making medium-sized cookies, most bakers aim for approximately 2-tablespoon-sized mounds, so look for #20-36 sized cookie scoops. Going above or below is up to you, and also based on how much your cookie dough recipe usually spreads.

Tell Me More ›

Can I use baking powder instead of baking soda? ›

You can definitely substitute baking powder for baking soda in recipes for baked goods. To do so use 3 times as much baking powder as the amount of baking soda your recipe calls for. So for each 1 teaspoon of baking soda you want to replace, use 3 teaspoons (1 tablespoon) of baking powder.

Explore More ›

How long to cook flour to make it edible? ›

Heat oven to 350 degrees F. Line a cookie sheet with parchment paper and spread a thing layer of flour on the cookies sheet (or the exact amount you need for your recipe). Bake flour for about 5 minutes and use a food thermometer to check the temperature. It should read 160 degrees.

How long do you microwave cookie dough? ›

Microwave the dough on full power for 40-60 seconds, or until the dough looks dry on top and has puffed up slightly. Leave for at least 20 seconds before tucking in as the cookie is very hot!

Read On ›

Can you microwave cookie dough to make it safe to eat? ›

Yes, you can bake store-bought cookie dough in the microwave for a quick and easy treat. What type of container should I use to microwave store-bought cookie dough? Use a microwave-safe plate or dish to bake store-bought cookie dough in the microwave.

How do you thicken edible cookie dough? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Edible Cookie Dough Recipe {for two} (2024)

Tools to used for Edible Cookie Dough Recipe

Edible Cookie Dough Recipe {for two}

Edible Cookie Dough Recipe {for two}

Ingredients

Instructions

Nutrition Information:

Nutrition Disclaimer

Need more cookie dough in your life? Check out these recipes!

Reader Interactions

Leave a Comment

273 Comments

FAQs

How long to microwave flour for edible cookie dough? ›

Is Pillsbury edible cookie dough safe? ›

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