If you’re anything like me, you’ve snuck a spoonful (or three!) of cookie dough straight from the bowl before. The problem is, traditional dough isn’t meant to be eaten raw. That’s why I love this edible Oreo cookie dough recipe, because it’s completely safe to eat, quick to whip up, and totally addictive. With chunks of Oreos and creamy bits of Hershey’s Cookies ’n’ Creme chocolate bars, this cookies and cream cookie dough is so rich and indulgent. The best part? No baking, no waiting, just grab a spoon and dig in!
Cookies and Cream Edible Cookie Dough
I’m kind of obsessed with edible cookie dough, and this edible Oreo cookie dough is my latest addition to the rotation. You only need a handful of pantry staples and 15 minutes, which means it’s one of the quickest and easiest dessert ever.
The secret to making cooke dough safe? Heat-treating the flour kills off any bacteria, so you can enjoy it without worry! Since there are no eggs either, this cookies and cream cookie dough is meant to be eaten by the spoonful without baking. Or roll it into little cookie dough bites for snacking straight from the fridge!
I love how the Oreos stay chunky, giving you a little crunch and creaminess in every bite, while the white chocolate pieces melt in just enough to make it extra rich. It’s the kind of treat you can throw together for a girls’ night, a quick family dessert, or even stash in the freezer for late-night cravings.
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Fold Gently to Keep the Mix-Ins Chunky
When folding in the Oreos and candy, I recommend you skip the mixer and use a rubber spatula instead. Over-mixing can crush the cookies too finely, turning your dough gray and pasty. By folding them in gently, you’ll keep those big, satisfying cookie and chocolate chunks intact, which makes every bite of this cookies and cream edible cookie dough extra special.
Edible Oreo Cookie Dough Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Ingredients
- 1 cup unsalted butter slightly melted (2 sticks)
- ¾ cup granulated sugar
- 1½ cups heat-treated all-purpose flour (see directions)
- ⅛ teaspoon kosher salt
- 1 cup chopped Oreo cookies
- 1 cup chopped Hershey’s Cookies ‘n’ Creme chocolate bar
Instructions
How to Heat-Treat Flour
- Place the flour in a large microwave-safe bowl and microwave on high for 2 minutes.1½ cups heat-treated all-purpose flour
- Remove the bowl from the microwave, stir the flour, and check the temperature using an instant-read thermometer. The temperature of the flour should be 175°F or higher. If not yet at or above 175°F, place the flour back in the microwave for another minute on high heat then check again.
- Pour all flour into a strainer and sift into a new bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer – throw those pieces away.
To Make the Cookie Dough
- In a large bowl, using a hand mixer, beat the butter and granulated sugar together until well mixed, about 1-2 minutes.1 cup unsalted butter, ¾ cup granulated sugar
- Add the flour and salt to the wet ingredients. Beat until well mixed, about 1-2 minutes.1½ cups heat-treated all-purpose flour, ⅛ teaspoon kosher salt
- Stir in chopped Oreos and chopped chocolate bars. Do not beat these in as mixing it too much will turn the mixture grey.1 cup chopped Oreo cookies, 1 cup chopped Hershey’s Cookies ‘n’ Creme chocolate bar
- Eat immediately, or store in the fridge until ready to enjoy!
Notes
- It is important to heat-treat the raw flour to cook bacteria like E. Coli out of raw flour. This (plus no raw eggs in the batter) makes the cookie dough safe to eat raw.
- For chocolate Oreo cookie dough, add 2 tablespoons of unsweetened cocoa powder to the dough.
- This recipe is not designed to be baked. The cookie dough will not rise properly.
- I like to add some flaky sea salt to this cookie dough just before serving. It really makes the flavors pop!
- If you make your own ice cream, you can roll pea-sized balls of cookie dough and add them in during the last 5 minutes of churning (or fold them into no-churn ice cream!). If you want to add it to store-bought ice cream, just crumble some on top!
How to Make Oreo Cookie Dough Step-by-Step
Prep: Gather up all of the ingredients you need to begin. Slightly melt the butter by microwaving it for 30 seconds. Chop the Oreos and the Hershey’s Cookies ‘n’ Creme bar. Heat treat the flour by placing it in a large microwave-safe bowl and microwaving it on high for 2 minutes. Stir the flour, and check the temperature using an instant-read thermometer. If not yet at or above 175°F, place the flour back in the microwave for another minute on high heat, then check again. Sift into a new bowl, discarding any hardened pieces.
Cream the Butter and Sugar: In a large bowl, using a hand mixer, beat 1 cup of slightly melted salted butter and ¾ cup of granulated sugar together until well mixed, about 1-2 minutes.
Add the Flour and Salt: Add 1½ cups of heat-treated all-purpose flour and ⅛ teaspoon of kosher salt to the wet ingredients. Beat until well mixed, about 1-2 minutes.
Mix in the Oreos and Chocolate: Gently fold in 1 cup of chopped Oreos and 1 cup of chopped Hershey’s Cookies ‘n’ Creme bars. Do not beat these in, as mixing it too much will turn the mixture grey.
How to Store and Freeze
Store leftover Oreo cookie dough in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. I recommend rolling the dough into bite-sized balls before freezing so you can just enjoy one straight from the freezer!
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