Edible Oreo Cookie Dough Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: bowls

Calories: 543kcal

Author: Becky Hardin

This edible cookies and cream cookie dough is quick, no-bake, and loaded with Oreos and white chocolate chunks.

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.

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!

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!

Storage: Store Oreo cookie dough in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.