Creamy Chocolate Chip Cookie Dough Recipe Easy Quick Single Serve Dessert

Name: Creamy Chocolate Chip Cookie Dough Recipe Easy Quick Single Serve Dessert
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/4 cup (30g) all-purpose flour (heat-treated for safety); 2 tablespoons (28g) unsalted butter, softened; 2 tablespoons (25g) brown sugar, packed; 1 tablespoon (12g) granulated sugar; 1/4 teaspoon vanilla extract; 1 tablespoon (15ml) milk (whole or 2%, dairy-free milk works too); Pinch of salt; 3 tablespoons (45g) mini semi-sweet chocolate chips

Posted on January 16, 2026

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The moment I first spooned this creamy chocolate chip cookie dough into my mouth, I knew I’d stumbled on a little kitchen miracle. It’s funny how a simple craving for cookie dough turned into my go-to quick treat that satisfies that sweet tooth without the wait. Honestly, making a single-serve batch of cookie dough that’s creamy, rich, and bursting with chocolate chips feels like a small victory on any day. No baking, no fuss—just pure, indulgent yum.

I’ve whipped up this creamy chocolate chip cookie dough recipe more times than I can count, especially on those nights when I want something sweet but not a whole tray of cookies. It’s perfect when you want that nostalgic cookie dough flavor safely (because it’s eggless!) and with a texture that’s dreamy and luscious. If you’re like me, always craving a quick dessert that doesn’t take hours or require a tonne of ingredients, this recipe will feel like it was made just for you.

Whether you’re a cookie dough fanatic or just looking for a fast, creamy, and satisfying dessert, this creamy chocolate chip cookie dough recipe is a must-have in your recipe box. Plus, it’s a single-serve delight—meaning no leftovers haunting your fridge or tempting you at midnight. I’m excited to share how easy it is to make this treat that hits all the right spots, every single time.

Why You’ll Love This Creamy Chocolate Chip Cookie Dough Recipe

After testing and tweaking this single-serve recipe over numerous evenings (and sharing it with friends who are cookie dough obsessed), I can say with confidence it’s a winner. Here’s why you’re going to fall for it:

Quick & Easy: Ready in under 5 minutes—perfect for those impulsive dessert cravings or when you’re short on time.
Simple Ingredients: No fancy stuff here. You probably have everything in your pantry already.
Single-Serve Magic: No leftovers, no guilt—just the right amount of creamy cookie dough for you.
Safe to Eat: Egg-free and made with heat-treated flour, so you can enjoy it raw without worry.
Unbelievably Delicious: That classic cookie dough flavor with a creamy texture that melts in your mouth.
Customizable: Easy to tweak with your favorite mix-ins or chocolate chips.

What sets this recipe apart is the way it balances creamy richness with the satisfying crunch of chocolate chips. I blend the flour gently to keep it safe but still maintain that authentic cookie dough feel. Plus, pairing it down to a single serving means you get fresh, decadent cookie dough whenever you want without overindulging. Honestly, it’s like having your cake and eating it too—except this time, it’s cookie dough.

If you’ve tried other cookie dough recipes and found them too dry, too sweet, or too complicated, this one’s for you. It’s comfort food reimagined as a quick, guilt-free pleasure that’s just as good straight from the spoon as it would be chilled or dolloped over ice cream.

What Ingredients You Will Need

This creamy chocolate chip cookie dough recipe uses simple, wholesome ingredients to give you that classic cookie dough flavor with a smooth, creamy texture—no baking required. These ingredients are pantry staples, easy to find, and easy to swap if needed.

All-purpose flour (heat-treated for safety) – the base that gives cookie dough its authentic texture
Unsalted butter, softened – adds richness and creaminess (I love using Land O’Lakes for consistent texture)
Brown sugar, packed – for that deep caramel flavor and moist texture
Granulated sugar – balances sweetness and helps with that classic cookie dough taste
Vanilla extract – a splash to bring out all the warm flavors
Milk (whole or 2%) – just enough to loosen the dough to a creamy consistency (dairy-free milk works too!)
Salt – a pinch to highlight sweetness and balance flavors
Mini semi-sweet chocolate chips – the star of the show, giving every bite a melty chocolate burst

If you want to make this recipe gluten-free, swap the all-purpose flour for a gluten-free blend that’s safe to eat raw (like oat flour or specially heat-treated gluten-free flour). For a vegan twist, use dairy-free butter and plant-based milk, and swap the chocolate chips for dairy-free versions.

I always recommend using heat-treated flour here since the dough is raw to keep things safe. If you’re unsure how to do this, just toast your flour in a dry pan or oven for a few minutes before mixing.

Equipment Needed

Mixing bowl: A medium-sized bowl works best to combine ingredients easily without mess.
Electric hand mixer or whisk: While you can mix by hand, an electric mixer helps get that creamy, smooth texture faster.
Measuring cups and spoons: Accuracy matters here to keep the texture just right.
Spoon or spatula: For folding in the chocolate chips gently without breaking them up.
Microwave-safe bowl or small saucepan (optional): If you want to soften butter quickly or heat-treat your flour.

If you don’t have an electric mixer, no worries—just be prepared to whisk a bit longer to get that creamy consistency. For butter softening, I usually pop mine in the microwave for 10 seconds on low power; it’s a quick hack that saves time. I prefer silicone spatulas because they’re gentle and flexible for folding in chips without crushing them.

Preparation Method

Heat-Treat the Flour (If Needed): Place 1/4 cup (30g) of all-purpose flour in a microwave-safe bowl. Heat in 15-second bursts, stirring in between, until it reaches 160°F (71°C) to kill any bacteria. Let it cool completely before using. (About 2-3 minutes total heating)
Soften the Butter: Use 2 tablespoons (28g) of unsalted butter, softened to room temperature. If it’s too hard, microwave for 10 seconds until soft but not melted.
Mix Sugars and Butter: In your mixing bowl, combine 2 tablespoons (25g) brown sugar and 1 tablespoon (12g) granulated sugar with the softened butter. Beat with an electric mixer or whisk until creamy and fluffy, about 1-2 minutes. You want it light in color and smooth.
Add Vanilla and Salt: Stir in 1/4 teaspoon vanilla extract and a pinch of salt to enhance flavor. Mix until just combined.
Incorporate Flour and Milk: Gradually add the cooled heat-treated flour to the butter-sugar mixture. Then, add 1 tablespoon (15ml) of milk and mix until a creamy dough forms. You’re aiming for a smooth, scoopable consistency—not too dry or runny. Adjust with a little more milk if needed.
Fold in Chocolate Chips: Gently fold in 3 tablespoons (45g) of mini semi-sweet chocolate chips. Be careful not to overmix, or the chips might break.
Serve or Chill: Enjoy immediately for that soft, creamy texture, or refrigerate for 15-20 minutes if you prefer thicker, chilled dough.

Pro tip: If your dough feels too crumbly, add a splash more milk, a teaspoon at a time. If it’s too wet, sprinkle in a bit more flour. The texture should feel soft and creamy, like a thick frosting.

Cooking Tips & Techniques

Making creamy chocolate chip cookie dough might seem simple, but a few tricks make all the difference. First, always heat-treat your flour to keep this raw dough safe. I learned the hard way after a well-meaning but risky batch before I knew better!

Softening your butter properly is key. If it’s too cold, the dough won’t come together smoothly; too melted, and it’ll be greasy. Room temperature is your sweet spot. When mixing sugars and butter, don’t rush—getting it fluffy helps the dough hold together and improves texture.

Adding milk slowly is a game-changer. You want to control the consistency carefully. I usually add less at first and then adjust as needed, because flour absorbs moisture differently depending on brand and humidity.

When folding in chocolate chips, be gentle. Mini chips work best for even distribution and that perfect bite of chocolate. Larger chips or chunks can make the dough uneven or harder to scoop.

Lastly, don’t be afraid to taste as you go! That’s the beauty of single-serve recipes—you can tweak sweetness or vanilla intensity to your liking without messing up a big batch.

Variations & Adaptations

Feel like switching things up? This creamy chocolate chip cookie dough recipe is a fantastic base for variations that fit your mood or dietary needs.

Nut Butter Swap: Replace butter with peanut butter or almond butter for a nutty twist and extra protein.
Mix-In Madness: Toss in chopped nuts, white chocolate chips, or even mini M&Ms for fun textures and flavors.
Seasonal Flair: Add a pinch of cinnamon or pumpkin pie spice to the dough for cozy fall vibes.
Vegan Version: Use vegan butter and plant-based milk, plus dairy-free chocolate chips for a cruelty-free treat.
Low-Sugar Option: Try swapping granulated sugar for coconut sugar or a sugar substitute, adjusting to taste.

One of my favorite tweaks is swirling in a little caramel sauce or peanut butter after mixing for a marbled effect—totally decadent and a crowd-pleaser when I share it with friends.

Serving & Storage Suggestions

This creamy chocolate chip cookie dough is best enjoyed fresh from the bowl, at room temperature or slightly chilled. If you like it chilled, pop it in the fridge for about 15 minutes; it firms up nicely without losing that creamy mouthfeel.

Serve it solo or get creative by spooning it over vanilla ice cream or layering it in parfait cups with whipped cream and fresh berries. It also pairs wonderfully with a cold glass of milk or your favorite coffee for a quick pick-me-up dessert.

Got leftovers? Store any unused dough in an airtight container in the fridge for up to 3 days. Before eating, let it sit at room temperature for 10 minutes to soften, or microwave for 10 seconds. You can also freeze it in small portions for up to a month—just thaw in the fridge overnight.

Over time, the flavors meld and deepen, making the dough even more irresistible the next day. Just don’t be surprised if it disappears faster than you expect!

Nutritional Information & Benefits

This single-serve creamy chocolate chip cookie dough clocks in around 300-350 calories, depending on exact ingredients and portion size. It provides a satisfying mix of fats, sugars, and a bit of protein from butter and milk.

Using heat-treated flour keeps it safe without compromising texture, and opting for real butter over margarine adds wholesome fats that keep you feeling satisfied. The mini chocolate chips add that sweet burst but in moderate amounts, making it a reasonable occasional treat.

For those watching carbs or sugar, swapping to coconut sugar or using nut butters can slightly reduce the glycemic load. Plus, this recipe is gluten-friendly if you swap the flour accordingly, and naturally egg-free, making it suitable for many with common allergies.

Honestly, it’s a dessert that gives you the comfort of cookie dough without the usual guilt trip of leftover temptation or lengthy prep.

Conclusion

If you’re craving creamy, dreamy chocolate chip cookie dough but don’t want to commit to a whole batch, this quick and easy single-serve recipe has your back. It’s simple, safe, and oh-so satisfying—perfect for those moments when you want a little indulgence without the fuss.

Try customizing it with your favorite add-ins or tweaks and make it your own. I can’t tell you how many times this recipe has saved me from late-night dessert dilemmas or inspired impromptu cookie dough celebrations among friends.

Give it a try and let me know how your creamy chocolate chip cookie dough turns out—I love hearing your adaptations and stories! Go ahead, grab a spoon, and treat yourself to a little homemade magic.

FAQs About Creamy Chocolate Chip Cookie Dough

Is this cookie dough safe to eat raw?

Yes! This recipe uses heat-treated flour and no eggs, making it safe to enjoy raw without worry.

Can I make this recipe dairy-free?

Absolutely. Swap the butter for a plant-based alternative and use dairy-free milk and chocolate chips to keep it vegan and dairy-free.

How long can I store this cookie dough?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.

Can I make a larger batch of this dough?

Yes, but I recommend scaling the ingredients carefully and keeping the texture creamy by adjusting milk and flour as needed.

What’s the best way to heat-treat flour at home?

Heat the flour in a microwave-safe bowl in short bursts, stirring between, until it reaches 160°F (71°C). Let it cool before using.

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