Oreo Cookie Dough (Edible)

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Oreo Cookie Dough is so ridiculously good!! You just need a few simple ingredients to make this simple edible cookie dough that is safe to eat raw. Skip the baking and enjoy this cookies and cream cookie dough with a spoon!

Making edible cookie dough is even easier than making cookies. Who doesn’t love a good refrigerated cookie dough? I love no-bake desserts like peanut butter dip, no bake pies and ice cream jello because they are so quick and easy to make any time of year. And if you love cookies and cream desserts, you’ll love this Oreo cookie dough recipe! It is a perfect sweet treat loaded with Oreo pieces. Who needs an excuse to eat raw cookie dough?

Oreo Cookie Dough Ingredients

Only a few basic ingredients along with Oreo cookies are needed for this easy edible cookie dough recipe:

• all purpose flour: heat treated so it is safe to heat raw (instructions are included below)
• unsalted butter: room temperature, softened but not melted
• granulated sugar: just your standard white sugar
• milk: I used 2% but any variety is fine for this recipe.
• vanilla extract: because all cookies taste better with some vanilla! I used a pure Mexican vanilla.
• salt: just a pinch
• 8 Oreo cookies: I used the classic Oreo Cookies but other varieties like Double Stuff would work as well.

This recipe has not been tested with any alternative flours like this gluten free edible cookie dough. If you try something other than all purpose flour, please share your results! For a healthier alternative, try this protein cookie dough which contains vanilla protein powder, giving you 20 grams of protein per serving.

How to Heat Treat Flour

Eating raw flour is a risk since it can contain germs that could cause food poisoning. To make this edible cookie dough safe to eat, you’ll want to heat treat your flour. Best way to do this is to preheat your oven to 350 degrees Fahrenheit. Place your flour on a rimmed baking sheet, gently shaking it to create an even layer. Bake for five to 10 minutes, or until 160 degrees Fahrenheit. Cool your heat-treated flour completely to room temperature before using.

How to Make Edible Cookie Dough

To make your Oreo cookie cookie dough, start by crumbling your Oreo cookies in a quart size resealable bag. I just used my hands because I wanted larger crumbles, but you can use a rolling pin to break them down. You don’t want just Oreo crumbs for this recipe.

Using a mixer, beat butter and sugar on medium until fluffy in a large bowl. Add milk, vanilla and salt. Blend until well combined. Mix in your already baked and cooled flour on low speed. You just want to make sure your sugar and butter mixture is fully blended into your dry ingredients.

Add in your crumbled Oreo cookies.

Gently fold them into your raw dough so you don’t break your Oreo cookie pieces down too much.

Viola! Best part is you can serve this cookies and cream cookie dough immediately or transfer to the refrigerator. You can eat this at room temperature or chilled, whichever is preferred. It will get hard when it is chilled. It is not a cookie dough dip designed for dunking. Let it sit at room temperature for about 15 minutes or even warming it up for around 10 seconds in the microwave will help you eat it with a spoon.

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Oreo Cookie Dough

This edible oreo cookie dough is safe to eat raw! If you love eating cookie dough, grab a spoon and dig into this super easy no-bake dessert!

Course Dessert

Keyword cookie dough, edible cookie dough, edible oreo cookie dough, no bake dessert, oreo, oreo cookie dough, oreo desserts

Prep Time 15 minutes

Total Time 15 minutes

Servings 8

Calories 216 kcal

Ingredients

• 1 cup all-purpose flour
• 1/3 cup butter room temperature/softened
• 1/3 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 8 regular Oreos

Instructions

1. Preheat the oven to 350° F. Spread flour evenly on a rimmed baking sheet. Bake for 5 to 10 minutes, until the flour reaches 160° F. Cool completely and set aside.
2. Add Oreo cookies into a quart size bag. Seal and crush until crumbled into smaller chunks.
3. Using a mixer, beat butter and sugar on medium until fluffy. Add milk, vanilla and salt. Blend until well combined.
4. Add in flour and stir on low until fully mixed.
5. Fold in crumbled Oreo cookies.

Recipe Video

Recipe Notes

Can serve at room temperature or chilled, whichever is preferred. Store leftovers in the fridge in an airtight container for up to one week.

Nutrition Facts

Oreo Cookie Dough

Amount per Serving

Calories

216

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

21

mg

7

%

Sodium

 

182

mg

8

%

Potassium

 

54

mg

2

%

Carbohydrates

 

29

g

10

%

Fiber

 

1

g

4

%

Sugar

 

13

g

14

%

Protein

 

2

g

4

%

Vitamin A

 

243

IU

5

%

Calcium

 

12

mg

1

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

More Oreo Dessert Recipes

If you just can’t get enough of Oreo desserts (and really, who can blame you), here are some other delicious recipes featuring plenty of your favorite sandwich cookie!

• Oreo Fluff
• Instant Pot Oreo Cheesecake
• No Bake Mocha Mud Pie Dessert
• Peanut Butter Oreo Dessert
• Oreo Pudding Dream Bars

If you love Fudge Stripe Cookies, try this cookie salad!

Get Even MORE Amazing Dessert Recipes!!!

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