Recipe inspired by:

Recipe made by: Robbie ShorrMiranda Kalish

Anyone who says that they’ve never licked the spoon while baking is one of two things: a liar or a person who has never experienced fun. Fighting with my brother for the dough and batter inevitably left in the bowl when baking with our parents is a vivid memory of mine, and indeed a common and formative part of my childhood. (We also always fought over who got to frost the boxed Pesach cake, but that’s a story for another time). I also remember sneaking a frozen dough ball any time my family made store-bought Kineret cookies. I think I speak for a lot of us when I say that sometimes, the uncooked baked good seems like it would hit the spot more than the finished product. Of course, the problem with just eating an unchecked amount of dough and batter is the risk of salmonella from the raw eggs. With that in mind, here’s a perfectly safe and whimsically fun recipe to satisfy anyone’s late night or post-exam cravings.


  • 1 stick butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 tsps vanilla
  • 1 cup flour
  • A pinch of salt
  • Any add-ins or toppings!


  1. Mix the butter and sugars in a bowl, until there are no more butter clumps. This will definitely require using your hands.                                                              
  2. Add the vanilla, mixing well.
  3. Add the flour and salt, mixing until an even consistency is achieved.                

At this point, it’s up to you how to proceed. Miranda and I scooped the plain cookie dough into muffin liners and the topped it with assorted snacks (pretzels, cinnamon toast crunch, peanut butter) and the chocolate ganache we had left over from our Oreo cupcakes.

Why this recipe is good for college students:

  • All it takes to make this delicious dessert is mixing together basic ingredients. That mixing takes 5 minutes, and since there’s no baking, that’s all the time required for the whole recipe! Perfect for the college student trying to study but also looking for a study break snack.

Why this recipe is good for those who keep Kosher: 

  • Since the recipe calls for butter, there’s no need to obsess over getting parve toppings. Additionally, almost any topping you could want is hechshered.

What I would do differently if I made this recipe again

  • I know this sounds silly, but if I were making this recipe again I would make more. Since the mixing takes no time at all, you might as well get the most cookie dough out of it.