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An overhead view of three generous scoops of homemade cookie dough ice cream nestled in a simple white bowl. The off-white, creamy base is studded with irregular dark chocolate cookie bits. A vintage silver spoon rests against the side, and a few extra cookie crumbs are scattered on the gray stone surface around the bowl.

Cookie Dough

A safe, egg-free edible cookie dough that’s quick to whip up, endlessly customizable, and perfect for spoonfuls straight from the bowl or as a dip.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American
Keyword: 3 ingredient cookie dough, Chocolate chip cookie dough recipe, Cookie dough ice cream, Cookie dough recipe, Cookie dough recipe easy, Edible cookie dough bowl, Edible cookie dough recipe, Vanilla edible cookie dough
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 220kcal
Cost: $8

Equipment

  • 1 Baking sheet (For heat-treating flour)
  • 1 Large mixing bowl
  • 1 Electric mixer (Or sturdy wooden spoon)
  • 1 Rubber spatula
  • 1 Measuring cups & spoons

Ingredients

  • 1 cup All-purpose flour - Heat-treated 350°F, 5 min, cooled
  • ½ cup Brown sugar - Light or dark
  • ¼ cup Granulated sugar
  • ½ cup Unsalted butter - Softened
  • 2 teaspoon Vanilla extract
  • ¼ teaspoon Salt - Fine or flaky
  • 2 tablespoon Heavy cream or milk - Adjust for desired consistency
  • ¼ cup Powdered sugar
  • ½ cup Mini chocolate chips - “The Good Stuff”
  • — — Mix-In Options - Crushed cookies chopped nuts, sprinkles…

Instructions

  • Bake flour and cool completely before mixing
    A close overhead shot of a stainless-steel bowl containing silky-smooth edible cookie dough, swirled into a perfect spiral. The pale dough’s glossy surface catches the light, revealing the creamy, lump-free texture. The bowl sits alone against a clean white background.
  • Cream butter with sugars, then stir in cooled flour and cream
    A small glass bowl of white all-purpose flour sits on a marble countertop next to a vintage silver spoon. The flour’s powdery surface is slightly uneven, and the spoon’s patina reflects soft daylight, hinting at a home-baking scene in progress.
  • Gently incorporate chocolate chips and other mix-ins
    A stainless-steel mixing bowl on a marble counter holds thick, freshly mixed edible cookie dough teeming with chocolate chips. A wooden-handled, gray silicone spatula is buried in the dough, its blade coated and pulling up a textured scoop. The even, diffused lighting brings out the dough’s rough peaks and the spatula’s smooth surface.
  • Refrigerate dough for at least thirty minutes
  • Scoop and serve dough immediately or as desired
    Two white ceramic ramekins sit on a pale marble surface, each piled high with three scoops of homemade edible cookie dough flecked with semi-sweet chocolate chips. A gold-tipped spoon rests beside the ramekins, and a few loose chips are scattered around, all bathed in soft, natural light that highlights the dough’s creamy texture and the spoon’s warm metallic sheen.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 220kcal (11%) | Carbohydrates: 25g (8%) | Protein: 1.5g (3%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 30mg (10%) | Sodium: 80mg (3%) | Potassium: 20mg (1%) | Fiber: 1g (4%) | Sugar: 16g (18%) | Vitamin A: 400IU (8%) | Calcium: 20mg (2%) | Iron: -1mg (-6%)
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