Name: Easy Edible Cookie Dough for One
Prep time: 5 min
Cook time: PT-492078H43M34S
Total time: 10 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter, softened (or margarine or coconut oil); 2 tbsp brown sugar (or white sugar or a mix); 1/4 tsp vanilla extract; 2–3 tbsp all-purpose flour, heat-treated; Pinch of salt; 1–2 tsp milk (dairy or non-dairy), as needed; 1–2 tbsp mini chocolate chips

I love making this easy edible cookie dough for one whenever I want something sweet without turning on the oven. It gives me all the classic cookie dough flavor in just a few minutes, and I can enjoy it straight from the bowl. Since it is made without eggs and with heat-treated flour, I can safely satisfy my cookie dough cravings anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp unsalted butter, softened (or margarine or coconut oil)

2 tbsp brown sugar (or white sugar or a mix)

1/4 tsp vanilla extract

2–3 tbsp all-purpose flour, heat-treated

Pinch of salt

1–2 tsp milk (dairy or non-dairy), as needed

1–2 tbsp mini chocolate chips

Directions

First, I heat-treat the flour for safety. I microwave the flour in a small bowl for 30–60 seconds until it reaches 165°F (74°C), or I bake it at 350°F (175°C) for about 5 minutes. Then I let it cool completely before using it.

In a small bowl, I cream together the softened butter and brown sugar until smooth and creamy.

Next, I stir in the vanilla extract and a pinch of salt.

I mix in the cooled flour, then add the milk one teaspoon at a time until I reach my desired cookie dough consistency.

Finally, I fold in the mini chocolate chips. I enjoy it right away with a spoon, or I chill it briefly if I want a firmer texture.

Servings and timing

This recipe makes 1 serving.

Prep time: about 5 minutes

Cook time (for heat-treating flour): 1–5 minutes

Total time: about 10 minutes

Variations

When I want to switch things up, I try different add-ins. I like mixing in peanut butter chips, candy-coated chocolates, chopped nuts, sprinkles, or even a swirl of chocolate-hazelnut spread.

If I want a chocolate version, I stir in 1 teaspoon of cocoa powder with the flour.

For a dairy-free option, I use plant-based butter and non-dairy milk. The texture and flavor are still delicious.

Sometimes I even fold this cookie dough into a scoop of vanilla ice cream to create a quick cookie dough ice cream treat.

Storage/Reheating

Since this is a single serving, I usually eat it immediately. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days.

When chilled, the dough becomes firmer. If I want it softer again, I let it sit at room temperature for a few minutes before eating. I do not reheat it in the microwave because it can melt the butter and change the texture.

FAQs

Is it safe to eat this cookie dough?

Yes, I make it safe by heat-treating the flour and leaving out eggs. That way, I can enjoy it without the risks associated with raw flour or raw eggs.

Why do I need to heat-treat the flour?

Raw flour can contain harmful bacteria. I always heat-treat it to kill any potential bacteria before mixing it into the dough.

Can I bake this cookie dough?

This recipe is designed to be eaten raw, so I do not recommend baking it. It does not contain eggs or leavening agents, so it will not bake into traditional cookies.

Can I make this recipe vegan?

Yes, I can easily make it vegan by using plant-based butter and non-dairy milk. I also make sure my chocolate chips are dairy-free.

How do I make the dough thicker or thinner?

If I want thicker dough, I add a little more flour. If I prefer it softer, I add milk a few drops at a time until I reach the texture I like.

Conclusion

I find this easy edible cookie dough for one to be the perfect quick dessert when I want something sweet and comforting. It is simple, customizable, and ready in minutes. Whenever I am craving classic cookie dough flavor without baking a whole batch of cookies, this is the recipe I turn to every time.

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