The Ultimate Edible Cookies and Cream Cookie Dough: Safe, Easy, & Irresistibly Delicious!
Who can resist the allure of raw cookie dough? That delightful, sweet, and creamy texture often calls to us more than the baked cookies themselves! For years, our mothers warned us about the dangers of eating raw dough, primarily due to concerns over raw eggs and uncooked flour. But what if you could have the best of both worlds? What if you could indulge in that irresistible doughy goodness without any worries?
Enter this phenomenal edible cookies and cream cookie dough! This isn’t just any cookie dough; it’s a dream come true for anyone who loves the iconic flavor of Oreos combined with the silky smooth texture of raw cookie dough. It comes together in a flash, using the simplest method imaginable, making it perfectly safe to eat straight from the mixing bowl. No oven required, no waiting, just pure, unadulterated cookie dough bliss. Trust us, once you try this rich, creamy, and crush-worthy treat, especially if you’re an Oreo aficionado, you’ll wonder how you ever lived without it!
Why You’ll Adore This Edible Cookies and Cream Cookie Dough Recipe
This Oreo edible cookie dough recipe is not just a dessert; it’s a solution to your deepest cookie dough cravings! Here’s why it’s about to become your new favorite no-bake sweet treat:
- Completely Safe to Eat: Unlike traditional cookie dough that contains raw eggs and untreated flour, this recipe eliminates those risks. We’ll show you how to safely prepare the flour, meaning you can enjoy every spoonful without any lingering worries about foodborne illness. It’s the ultimate guilt-free indulgence!
- Irresistible Oreo Flavor: The star of this edible dough is undoubtedly the crushed Oreos. Their distinct chocolatey crunch and creamy filling are perfectly integrated into the smooth cookie dough base, creating a texture and flavor combination that is truly addictive. If you adore Oreos, this is a must-try. You can also find them in my Cookie Monster Edible Cookie Dough recipe for another fun twist!
- Quick & Effortless Preparation: Forget long baking times or complex steps. This recipe calls for fewer than 10 simple ingredients and can be whipped up in just a few minutes. It’s perfect for those spontaneous dessert cravings or when you need a speedy treat for guests.
- Delicious Versatility: This isn’t just a treat to eat with a spoon! While it’s fantastic straight from the bowl, its rich cookies and cream flavor makes it incredibly versatile. It’s a delightful edible dough version of my Cookies and Cream Donuts, and can be used in many other creative ways.
Looking for more delicious edible cookie dough recipes to satisfy every craving?
- Edible Funfetti Cookie Dough
- Edible Chocolate Chip Cookie Dough
- Edible Monster Cookie Dough
- Edible Chocolate Cookie Dough
- Edible Snickerdoodle Cookie Dough
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Essential Ingredients for Your Edible Oreo Cookie Dough
Crafting this safe and scrumptious edible cookie dough requires just a handful of common ingredients. Each component plays a vital role in achieving that perfect, creamy, and flavorful consistency:
- All-purpose flour (heat-treated): This is the base of our cookie dough. Heat-treating it is crucial for safety, as raw flour can contain harmful bacteria. We’ll guide you on how to do this easily.
- Unsalted butter: Softened unsalted butter provides the rich, creamy texture and classic cookie dough flavor. Using unsalted butter allows you to control the overall saltiness of the dough.
- Granulated sugar: Adds the essential sweetness and helps create a smooth consistency when creamed with the butter.
- Salt: A pinch of salt is vital to balance the sweetness and enhance all the other flavors, making the cookie dough taste even more delightful.
- Vanilla extract: Pure vanilla extract contributes a warm, aromatic note that is classic in virtually all cookie recipes, elevating the overall taste.
- Oreo cookies (or other creme-filled chocolate cookie sandwiches): These are the star of our “cookies and cream” flavor profile! Their crunchy texture and distinct chocolatey taste, complete with the creamy filling, are what make this dough so special.
- Milk: A small amount of milk helps to bring the dough together, achieving the perfect soft and pliable consistency without making it too sticky or dry. Any type of milk (dairy or non-dairy) will work.
For precise measurements, please refer to the recipe card below.
Simple Equipment You’ll Need for This No-Bake Treat
One of the best parts about this Oreo edible cookie dough recipe is that it requires minimal kitchen equipment. Chances are, you already have most, if not all, of these items on hand, making preparation even quicker and more convenient!
- A microwave-safe bowl: Essential for quickly and safely heat-treating your flour. Alternatively, a baking sheet can be used if you opt for the oven method.
- Electric hand mixer or stand mixer: While you can mix by hand, an electric mixer will make creaming the butter and sugar much easier and more efficient, resulting in a smoother, fluffier dough.
- Food thermometer: Crucial for ensuring your flour reaches the safe temperature of 160-165°F. An electric thermometer offers accuracy and ease of reading.
- Sieve for sifting the flour: This step is optional but highly recommended. Sifting the heat-treated flour after cooling helps prevent any clumps from forming in your edible dough, ensuring a silky-smooth texture.
- Large mixing bowl: To combine all your ingredients effectively.
- Rolling pin or food processor: For crushing the Oreos to your desired consistency.
Easy Step-by-Step Instructions to Make Edible Cookies and Cream Cookie Dough
Get ready to whip up this amazing no-bake cookies and cream cookie dough in just a few simple steps. Follow these instructions for a perfect batch every time!
STEP ONE (Picture 1 above) – Heat-treat your flour and crush your Oreos.
First, it’s crucial to heat-treat your all-purpose flour to eliminate any potential bacteria, making it safe for raw consumption. Place the flour in a microwave-safe bowl and cook it in the microwave. Start with 30 seconds to 1 minute, then stir well and check the temperature with a food thermometer. You’re aiming for a temperature between 160-165°F (71-74°C). If it hasn’t reached this temperature, continue heating in 20-second intervals, stirring and checking each time, until the desired temperature is achieved. Let the flour cool completely before proceeding. For a visual guide, check out this quick how-to video here! While the flour cools, prepare your Oreos. Place them in a large plastic bag, press out most of the air, and seal it slightly. Use a rolling pin to crush the cookies until they resemble fine gravel or small crumbs. Alternatively, you can pulse them in a food processor for even faster results.
STEP TWO (Picture 2 above) – Cream the butter and sugar.
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer on medium speed, cream these two ingredients together until the mixture becomes visibly pale and fluffy. This step incorporates air into the butter and sugar, which contributes to the light and airy texture of the edible cookie dough. Once thoroughly combined, add the vanilla extract and milk, and continue mixing until all ingredients are fully incorporated and smooth.
STEP THREE (Picture 3 above) – Incorporate dry ingredients.
Once your heat-treated flour has cooled, gently sift it into the wet butter and sugar mixture along with the salt. Sifting helps prevent clumps and ensures a smoother dough. Stir on low speed or by hand until just a few streaks of flour remain. Be careful not to overmix, as this can lead to a tougher dough. We want it tender and soft!
STEP FOUR (Picture 4 above) – Fold in the crushed Oreos.
Finally, add your pre-crushed Oreo pieces to the dough. Using a spatula or spoon, gently fold them into the mixture until they are evenly distributed throughout. This ensures every bite of your edible cookies and cream cookie dough is packed with that satisfying Oreo crunch and flavor. And just like that, your incredibly delicious and safe-to-eat cookie dough is ready to be devoured! Grab a spoon and enjoy!
Tips For Success: Mastering Your Edible Cookie Dough
Achieving the perfect edible cookies and cream cookie dough is simple with these handy tips:
TIP #1 – Alternative Flour Heat-Treatment Method: If you prefer not to use a microwave, you can heat your flour in the oven. Spread the all-purpose flour evenly on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-12 minutes. Always use a food thermometer to ensure the flour reaches an internal temperature of 160-165°F (71-74°C) before letting it cool completely. This guarantees it’s safe to consume raw.
TIP #2 – Crushing Oreos for Texture: While a rolling pin in a plastic bag works perfectly for crushing your Oreo cookie pieces into a “gravel” consistency, a food processor offers more control. If you prefer a finer crumb or a quicker process, pulse the Oreos in a food processor until they reach your desired texture. This can range from finely crushed to slightly chunkier pieces for more bite.
TIP #3 – The Importance of Softened Butter: Ensuring your unsalted butter is properly softened to room temperature is key. Softened butter creams much more easily with sugar, creating a light and airy base for your dough. If your butter is too cold, it won’t combine smoothly, leading to a lumpy texture. You can leave the butter on the counter for a few hours or, for a faster method, microwave it in 10-second increments until it’s just soft enough to indent with your finger, but not melted.
TIP #4 – Adjusting Dough Consistency: If your dough appears too dry after mixing, you can add an additional half tablespoon of milk at a time until you reach your desired consistency. Conversely, if it seems too wet or sticky, add a tiny bit more heat-treated flour (half a teaspoon at a time) until it’s just right. Different flours and environmental humidity can affect the final texture.
TIP #5 – Don’t Overmix: While an electric mixer is great for creaming butter and sugar, once you add the flour, mix only until just combined. Overmixing the flour can develop the gluten, potentially leading to a tougher, less tender dough. Gentle mixing ensures a soft and smooth edible cookie dough.
Exciting Substitutions & Variations for Your Edible Dough
This edible cookies and cream cookie dough is fantastic as is, but it also serves as a wonderful base for creative variations. Feel free to experiment and make it your own!
- Cookie Swaps: Don’t limit yourself to classic Oreos! Use any type of sandwich cookies or Oreo varieties for a different spin on the classic cookies and cream flavor. Think Golden Oreos, Mint Oreos, Peanut Butter Oreos, or even Nutter Butter cookies for a peanut butter cookie dough twist.
- Add-ins Galore: Elevate your edible dough with extra mix-ins! Stir in white chocolate chips, dark chocolate chips, mini chocolate chips, sprinkles for a festive look, or even a swirl of peanut butter or hazelnut spread for added richness.
- Make it Vegan: To make this recipe vegan, simply swap the unsalted butter for your favorite plant-based butter alternative (ensure it’s softened) and use a non-dairy milk like almond milk, oat milk, or soy milk. The Oreos themselves are often vegan, but always double-check the packaging to be sure.
- Gluten-Free Option: As mentioned, this recipe is easily adaptable for a gluten-free diet. Simply swap the all-purpose flour for a good quality 1:1 gluten-free baking flour blend. Most blends are designed to behave similarly to wheat flour, providing a great texture for your edible dough.
- Flavor Extracts: Beyond vanilla, consider adding a touch of almond extract or even a few drops of mint extract for a mint-chocolate chip cookie dough experience.
This recipe has been tested and perfected as written, but we encourage creativity! If you do replace any ingredients or try new variations, please let us know how they turned out in the comments below – we’d love to hear your delicious ideas!
Storage Tips for Your Edible Cookies and Cream Cookie Dough
Proper storage is essential to keep your edible cookie dough fresh and delicious for as long as possible:
Room Temperature: Due to the presence of dairy ingredients (butter and milk), this edible cookie dough should not be stored at room temperature for extended periods. Always keep it chilled to maintain freshness and safety.
Refrigerator: For short-term storage, transfer your edible cookies and cream cookie dough into an airtight container. This will protect it from odors and keep it fresh in the refrigerator for up to 1 week. Bring it to room temperature for a few minutes before eating for the best texture, or enjoy it chilled if you prefer a firmer dough.
Freezer: To enjoy your delicious edible dough for even longer, store it in a freezer-safe, airtight container for up to 1 month. When you’re ready to indulge, simply remove the desired portion from the freezer and allow it to come to room temperature on the counter for about 15-30 minutes before eating. This will restore its soft, scoopable consistency.
Frequently Asked Questions About Edible Cookie Dough
Here are some common questions about making and enjoying edible cookie dough, answered to ensure your experience is as delightful and safe as possible:
While most people are aware of the risks associated with raw eggs, it’s less commonly known that raw flour can also be unsafe to consume. Untreated flour can contain harmful bacteria, such as E. coli, which can cause foodborne illness. Heating the flour to 160-165°F (71-74°C) effectively kills these bacteria, ensuring that your edible cookie dough is perfectly safe and healthy to eat without any baking required.
This edible cookie dough is incredibly versatile! Beyond enjoying it with a spoon, you can get creative:
- Cookie Dough Truffles: Roll the dough into small balls and coat them in melted chocolate for a decadent treat.
- Cake Filling: Use it as a rich, creamy filling between layers of chocolate cake or cupcakes.
- Ice Cream Topping: Scoop it over your favorite ice cream for an ultimate dessert experience.
- Milkshakes: Blend a few spoonfuls into a vanilla or chocolate milkshake for extra flavor and texture.
- Cookie Dough Sandwiches: Press it between two actual cookies for a delicious sandwich.
Absolutely! Making this edible cookies and cream cookie dough gluten-free is very straightforward. Simply swap the traditional all-purpose wheat flour for your favorite 1:1 gluten-free all-purpose flour blend. Ensure your chosen GF flour blend is specifically designed for baking and has a good texture. Just blend it in as directed, and you’ll have a delightful gluten-free, safe-to-eat treat to enjoy!
Yes, you can use salted butter, but you might want to adjust the amount of added salt in the recipe. Since salted butter already contains salt, it’s best to reduce or even omit the ⅛ teaspoon of salt called for in the recipe. Start by omitting it, then taste the dough and add a tiny pinch if you feel it needs more balance. This allows you to control the flavor profile more precisely.
The consistency of cookie dough can sometimes vary based on factors like the humidity in your environment or the specific brand of flour used. If your dough is too dry and crumbly, gradually add more milk (half a tablespoon at a time), mixing until it reaches a soft, pliable consistency. If it’s too wet or sticky, add a very small amount of heat-treated flour (half a teaspoon at a time) until it feels just right. Small adjustments can make a big difference!
More Delicious Recipes You’ll Love to Bake (or Not!)
If you’re a fan of delightful treats and irresistible desserts, you’re in the right place! Explore some of our other popular recipes that are sure to satisfy your sweet tooth:
-
Cookie Monster Edible Cookie Dough
-
Cowboy Cookie Cake
-
Cowboy Cookie Cake
-
Classic Chocolate Chip Cookies
-
Cookie Butter Cookies
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📖 Recipe
Edible Cookies and Cream Cookie Dough
Kayla Burton
Pin Recipe
Equipment
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Sifter
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Mixing bowl
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Scale/measuring cups
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Measuring spoons
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Microwave-safe bowl or pan
Ingredients
- 1 cup (125 g) all-purpose flour heat-treated
- 6 tablespoons (84 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ⅛ teaspoon salt
- 4 creme-filled chocolate cookie sandwiches (like Oreos) chopped
Instructions
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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.
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Crush the cookie sandwiches and set them aside.
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In a large bowl, mix together the butter, sugar, vanilla extract and milk really well.
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Sift the heat-treated flour into the wet ingredients and mix it in along with the salt. Then, stir in the chopped cookie sandwiches.
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Notes
Nutrition Information: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.