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    Broken Oven Baking » Recipes » Cookies

    Edible Cookies and Cream Cookie Dough

    Published: Apr 24, 2022 · Modified: May 2, 2022 by Kayla Burton · This post may contain affiliate links · 2 Comments

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    Jump to Recipe

    We all know the feeling of starting to make cookies and realizing all you really want to do is eat the dough! But, as our moms told us, it wasn't safe to eat raw dough. Well now you can have it all! This edible cookies and cream cookie dough comes together in minutes using the easiest method and is safe to eat straight from the mixing bowl, no oven required. Trust me, it's a good idea - especially if you love Oreos!

    This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!

    Scoops of cookies and cream cookie dough surrounded by chopped Oreos.

    Why We Love This Recipe

    • Because there are no raw eggs or raw flour like regular cookie dough, this recipe is safe to consume without any cooking!
    • The crushed Oreos in this edible cookie dough make it a crave-worthy sweet treat.
    • There are under 10 ingredients and it's ready in just a few minutes!

    Looking for more delicious edible cookie dough recipes?

    • Edible Funfetti Cookie Dough
    • Edible Chocolate Chip Cookie Dough
    • Edible Monster Cookie Dough
    • Edible Chocolate Cookie Dough
    • Edible Snickerdoodle Cookie Dough
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Substitutions & Variations
    • Storage
    • FAQ
    • More Recipes You'll Love
    • 📖 Recipe

    Ingredients

    Ingredients needed to make edible cookies and cream cookie dough.
    • All purpose flour (heat-treated)
    • Unsalted butter
    • Granulated sugar
    • Salt
    • Vanilla extract
    • Oreo cookies (or other creme-filled chocolate cookie sandwiches)
    • Milk

    See recipe card below for quantities.

    Equipment

    This Oreo cookie dough recipe requires very little equipment - you probably already have everything you need!

    • A microwave-safe bowl
    • Electric hand mixer or stand mixer
    • Food thermometer - I prefer using an electric thermometer because they are very accurate and easy to read
    • Sieve for sifting the flour - this is optional but will help make sure your cookie dough doesn't have any clumps of flour

    Step by Step Instructions

    A 4-photo collage showing how to make edible cookie dough with Oreos.

    STEP ONE (Picture 1 above) -
    In a microwave-safe bowl, cook the flour until it reaches 160-165°F so it is safe to eat, about 30 seconds to 1 minute. Continue cooking in 20 second intervals if not yet up to temperature. See a quick how-to video here!
    Place Oreos in a large plastic bag, removing most of the air and sealing slightly. Using a rolling pin, crush the Oreos until they are the consistency of gravel.

    STEP TWO (Picture 2 above) - In a large bowl with an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy. Add the vanilla and milk and mix until fully combined.

    STEP THREE (Picture 3 above) - Sift the heat-treated flour and salt into the wet mixture and stir until a few streaks of flour remain.

    STEP FOUR (Picture 4 above) - Mix in the crushed Oreos. Now your cookies and cream cookie dough is ready to eat!

    Tips For Success

    TIP #1 - As an alternative to the microwave, you can heat your flour on a baking sheet in a 350°F oven for 10-12 minutes until it reaches 160-165°F.

    TIP #2 - You can crush your Oreo cookie pieces by pulsing in a food processor until they reach your desired consistency.

    TIP #3 - Make sure your butter is softened to ensure it easily incorporates into the dough. You can leave the butter on the counter overnight or cook in the microwave in 10-second increments until just softened, not melted.

    Substitutions & Variations

    Use any type of sandwich cookies or Oreo varieties for a different spin on the classic cookies and cream!

    This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

    Storage

    Room Temperature: Because the dough contains dairy, it should not be stored at room temperature.

    Refrigerator: Store edible cookies and cream cookie dough in an airtight container for up to 1 week.

    Freezer: Store in a freezer-safe container for up to 1 month. Bring cookie dough to room temperature on the counter before eating.

    FAQ

    Why do I have to cook the flour?

    It's not well known but flour is not safe to consume without cooking. Heating the flour to 160-165°F ensures it is safe and healthy to eat without baking.

    How else can I eat edible cookie dough besides straight from the mixing bowl?

    This cookie dough is so versatile! Try rolling it into balls and coating in chocolate to make cookie dough truffles, or use it as a filling between layers of chocolate cake!

    Can I make this gluten free?

    Absolutely. Swap the wheat flour for your favorite gluten free flour, blend and enjoy!

    Scoops of edible Oreo cookie dough in a small bowl with a spoonful taken out.

    More Recipes You'll Love

    • Cowboy Cookie Cake
    • Classic Chocolate Chip Cookies
    • Samoa Brownies
    • Cookie Butter Cookies

    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Edible Cookies and Cream Cookie Dough

    Kayla Burton
    This easy edible cookie dough is the best cookies and cream treat! It's filled with Oreos, safe to eat & only takes about 10 minutes to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Dessert, Snack
    Cuisine American
    Servings 2 cups
    Calories 837 kcal

    Equipment

    • Sifter
    • Mixing bowl
    • Scale/measuring cups
    • Measuring spoons
    • Microwave-safe bowl or pan

    Ingredients
     
     

    • 1 cup all-purpose flour heat-treated
    • 6 tablespoons unsalted butter room temperature
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon milk
    • ⅛ teaspoon salt
    • 4 creme-filled chocolate cookie sandwiches (like Oreos) chopped

    Instructions
     

    • Heat-treat the flour either in the oven or the microwave & then let it cool.
      Oven: Preheat to 350°F. Measure flour into a small/medium pan & bake for 7-10 minutes or until it reaches a temperature of 160-165°F.
      Microwave: Measure flour into a microwave-safe bowl & heat for 30 seconds. Stir and check the temperature with a thermometer. Continue heating in 15 second intervals until it reaches 160-165°F.
    • Crush the cookie sandwiches and set them aside.
    • In a large bowl, mix together the butter, sugar, vanilla extract and milk really well.
    • Sift the heat-treated flour into the wet ingredients and mix it in along with the salt. Then, stir in the chopped cookie sandwiches.

    Notes

    Storage: Store leftover cookie dough in an airtight container in the refrigerator for up to 1 week or freezer for up to 1 month.
    Nutrition Information: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 837kcalCarbohydrates: 114gProtein: 8gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 91mgSodium: 243mgPotassium: 145mgFiber: 2gSugar: 60gVitamin A: 1062IUCalcium: 34mgIron: 6mg
    Tried this recipe?Let us know how it was!
    « Strawberry Cream Cheese Pie
    Edible Snickerdoodle Cookie Dough »

    Reader Interactions

    Comments

    1. Ana says

      April 30, 2022 at 1:09 pm

      5 stars
      Really tasty and it comes together so quickly! Thanks for the recipe!

      Reply
      • Kayla says

        May 02, 2022 at 12:10 pm

        Thanks for trying it, Ana!!

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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