The Only Simple Cookie Dough Recipe You’ll Ever Need (Your Spoon Will Thank You)

You want the truth? Most “easy” cookie dough recipes still make you babysit butter, freeze bowls, and measure like a lab tech. This one doesn’t.

It’s fast, foolproof, and dangerously snackable—whether you bake it or eat it as-is. No fancy gear, no chef-level skills, just the kind of cookie dough that turns a boring Tuesday into a personal holiday. Give me 10 minutes and a mixing bowl, and I’ll give you the dough you’ll crave on repeat.

What Makes This Recipe So Good

This recipe hits the sweet spot of speed, texture, and flavor.

It mixes up in one bowl with pantry staples and zero culinary drama. The dough is soft but scoopable, buttery without being greasy, and balanced with just enough sweetness to make you nod like “yup, that’s it.”

It’s also versatile. Bake it into cookies, chill it for edible dough bites, or fold it into ice cream if you’re feeling extra.

And because we heat-treat the flour and use no eggs, you can safely snack while “taste-testing” (a.k.a. eat half). Win-win.

Ingredients

1 cup (225 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
3/4 cup (160 g) light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
2 cups (240 g) all-purpose flour, heat-treated (instructions below)
2–3 tablespoons milk (dairy or unsweetened non-dairy), as needed for texture
1 cup (170 g) chocolate chips or chunks
Optional add-ins: 1/2 cup toasted chopped nuts, 1/3 cup mini M&M’s, 1/2 teaspoon almond extract

To bake into cookies (optional): Add 1 teaspoon baking soda and 1 large egg (or 3 tablespoons aquafaba for egg-free baking). See variations below.

Let’s Get Cooking – Instructions

Heat-treat the flour: Spread the flour on a baking sheet and bake at 300°F (150°C) for 7–8 minutes, stirring once, until it reaches 165°F (74°C).
Let cool completely. Alternatively, microwave in 30-second bursts, stirring, until 165°F. This step reduces the risk of raw flour contamination.
Don’t skip it.
Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. A hand mixer is ideal, but a sturdy spoon and some attitude also work.
Flavor base: Beat in vanilla and salt until combined. This is your aromatic foundation.
Fold in the flour: Add the cooled heat-treated flour.
Mix on low or stir by hand until you’ve got a crumbly, sand-like mixture.
Adjust the texture: Add milk 1 tablespoon at a time until the dough becomes smooth and scoopable. You’re aiming for soft, not sticky. If it gets too wet, sprinkle in a tablespoon of flour.
Chocolate time: Fold in chocolate chips or chunks.
If you want pools of chocolate, use chopped bar chocolate. If you want classic crunch, go chips.
Chill (optional but excellent): Refrigerate for 20–30 minutes to firm up the dough and develop flavor. Or don’t.
I’m not your boss.
Serve it: Scoop into bowls, press into a small pan for bars, or roll into bite-size balls for snacking. Top with flaky salt for instant chef vibes.
To bake (optional): For chewy cookies, beat in 1 egg (or aquafaba) and 1 teaspoon baking soda at step 3, then add 1/4 cup more flour to balance. Scoop 2-tablespoon mounds, bake at 350°F (175°C) for 9–11 minutes until edges set and centers are pale.
Cool on the sheet 5 minutes.

Storage Tips

Refrigerator: Store in an airtight container for up to 1 week. The flavor improves on day 2—like magic, but edible.
Freezer: Roll into balls, freeze on a sheet until solid, then transfer to a bag. Keeps 2–3 months.
Thaw 10–15 minutes at room temp before eating.
For baking later: If you added egg and leavening, freeze portioned scoops. Bake from frozen at 350°F (175°C) adding 1–2 minutes.
Texture rescue: If it dries out, knead in 1–2 teaspoons milk. If it gets too soft, chill 15 minutes.

Health Benefits

Is cookie dough a superfood?

Not exactly. But there are some real upsides. Heat-treating flour and skipping raw eggs means a safer snacking experience.

That’s a genuine improvement over old-school raw dough risks.

Portion control matters. Rolling the dough into small bites makes it easier to enjoy a satisfying portion without accidentally reenacting a bakery heist. Choose dark chocolate (70%+), and you’ll get a bit of antioxidant love with your dessert.

Swap in non-dairy milk and a plant butter if you’re avoiding dairy; the recipe still sings.

What Not to Do

Don’t skip heat-treating the flour. Raw flour can harbor bacteria. This is the adulting step your future self appreciates.
Don’t overdo the milk. Add slowly. You can always add more, but you can’t un-soup your dough.
Don’t use melted butter unless you want a sticky mess. Softened butter equals structure; melted equals regret.
Don’t pack in too many mix-ins. Keep total add-ins around 1 to 1 1/2 cups.
More can cause crumbling or greasiness.
Don’t bake the egg-free version without adjustments. No egg and no leavening means hockey pucks, not cookies. See the baking note.

Recipe Variations

Peanut Butter Swirl: Replace 1/3 cup of the butter with creamy peanut butter. Add 1/2 cup chopped peanuts and use milk chocolate chips.
Cookies & Cream: Fold in 1 cup crushed chocolate sandwich cookies and swap 1/4 cup flour for cocoa powder.
Salted Caramel Crunch: Add 1/2 cup chopped soft caramels and 1/3 cup crushed pretzels.
Finish with flaky sea salt. Sweet, salty, repeat.
Espresso Chip: Dissolve 2 teaspoons instant espresso in the milk before adding. Use dark chocolate chunks.
Alert: very addictive.
Gluten-Free: Use a 1:1 gluten-free flour blend and still heat-treat it. Add 1 extra tablespoon milk if the dough feels sandy.
Dairy-Free: Plant butter + dairy-free chocolate + your favorite non-dairy milk. Easy swap, same joy.
Protein Boost (FYI): Replace 1/3 cup flour with vanilla or unflavored whey or plant protein.
Start with an extra 1–2 tablespoons milk to balance dryness.

FAQ

Is this safe to eat raw?

Yes—because it’s egg-free and the flour is heat-treated to 165°F. That significantly reduces the risk associated with traditional raw dough. Follow the instructions and you’re good.

Can I make it without a mixer?

Absolutely.

Use a sturdy spatula or wooden spoon. Cream the butter and sugars with some elbow grease for 2–3 minutes to get that fluffy base.

Why is my dough too crumbly?

It needs more moisture. Add milk 1 teaspoon at a time and knead gently until it just comes together.

Also check that your butter was properly softened.

Can I cut the sugar?

Yes, but not too much or the texture suffers. You can reduce total sugar by about 1/4 cup without major issues. For deeper flavor with less sweetness, lean more on brown sugar and a pinch of extra salt.

What chocolate works best?

Chopped bar chocolate melts into puddles, while chips hold their shape.

Semi-sweet is classic; dark adds sophistication; milk is nostalgic. Mix them if you’re feeling chaotic good.

How do I make it into cookies?

Add 1 egg (or 3 tablespoons aquafaba), 1 teaspoon baking soda, and 1/4 cup extra flour. Scoop and bake at 350°F (175°C) for 9–11 minutes.

Edges should set while centers look slightly underdone.

Can I color the dough for parties?

Yes—use gel food coloring after adding the milk for a smooth mix. Fold gently to avoid streaking, unless you want a marbled vibe.

What if I only have salted butter?

Use it and reduce added salt to a pinch. Taste and adjust—your palate is the final judge, IMO.

Wrapping Up

This simple cookie dough recipe delivers maximum payoff with minimal fuss.

It’s safe to eat, easy to customize, and flexible enough to bake or just spoon straight from the bowl—no judgment. Keep a stash in the fridge or freezer, and you’ll always have a five-minute dessert that actually satisfies. Fast, fun, and ridiculously good.

Now go make it before someone else claims the last chocolate chips.