Eggless Cookie Dough Recipe

4.72 from 63 votes

Eggless Cookie Dough Recipe

This eggless cookie dough is safe to eat, quick to make, and loaded with chocolate chips for a simple homemade dessert ready in minutes.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

¼ cup butter, softened
1 cup brown sugar
¼ cup milk
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
¼ cup sugar
½ cup chocolate chips, mini or regular

Instructions

Cream butter and brown sugar in a bowl, until smooth.
Add milk and vanilla and mix until well combined.
Add flour and sugar.
Fold in chocolate chips. Mix well.
Refrigerate any leftovers (if there are any!)

Video

Notes

Recipe Tips.

Heat Treat Flour: To make it fully safe to eat, bake the flour at 350 degrees Fahrenheit for about 5 minutes before using.
Soft Butter Matters: Make sure your butter is softened, not melted, for the best texture.
Adjust Texture: If the dough feels too thick, add a splash more milk until it’s just right.
Use Mini Chips: Mini chocolate chips give you more chocolate in every bite and mix in more evenly.
Using the Dough: Use the recipe in Cookie Dough Brownies, White Chocolate Cookie Dough Fudge, Vanilla Ice Cream.
Grainy: Be sure that you are mixing the ingredients in step 2 until you get a silky smooth texture. The softened butter and milk should reduce, but not eliminate, the texture of the sugar granules.
Sweetness: If you're worried about this being too sweet, reduce the amount of white sugar you add by about ¼ cup.

Store. Refrigerate any leftovers you don't eat immediately or use in another recipe! You can also store in an airtight freezer safe container for up to 3 months.

Nutrition