Cookies and Cream Cookie Dough is a classic edible sugar cookie dough loaded with Oreo cookie crumbs, chocolate chips, and chunky Oreo cookie pieces!
This edible raw cookie dough uses simple ingredients to make a dessert that will have any Cookies & Cream fan drooling!
I first tried Cookies and Cream Edible Cookie dough at a soda shop and let me just say I was in LOVE! I knew I had to recreate it to make at home.
Cookies and Cream Cookie Dough is an edible no-bake cookie dough loaded with Oreo pieces, perfect for any Oreo lover!
Apart from the amazing Cookies & Cream flavor, the best part is there's no need to get out the rolling pin, cookie sheet, or wire rack, so clean-up is easy!
Plus, it's perfect as a standalone treat, as a cookie dough dip for other snacks, or you can even mix this edible raw dough into ice cream!
For more of my favorite cookie recipes that use Oreos, check out my Easy No-Bake Love Bug Oreo Cookies for Valentine's Day, Oreo Red Velvet Cookies Loaded with Chocolate Chips, Oreo Brownies, Soft and Chewy Peanut Butter Oreo Cookies, and Easy Oreo Stuffed Chocolate Chip Cookie!
Ingredients for Edible Cookies & Cream Chocolate Chip Cookie Dough
Wet Ingredients. Butter, Vanilla Extract, Milk
Dry Ingredients. Heat Treated All Purpose Flour, Granulated Sugar, Brown Sugar, Salt
Add-ins. Oreos, White Chocolate Chips
How to Make Homemade Cookies and Cream Cookie Dough
- Place the softened Butter, Granulated Sugar, and Brown Sugar in a large mixing bowl if using a hand mixer or the large bowl of a stand mixer with the paddle attachment.
- Cream together on high or medium speed until the mixture is whipped together. Scrape the sides of the bowl as needed. Mix in Vanilla Extract and 1 tablespoon of Milk into the butter mixture and cream together.
- Crush 6 Oreo Cookies into fine crumbs and set aside. Chop 6 Oreo Cookies and set aside.
- Add Heat Treated All-Purpose Flour, Salt, and the Oreo Crumbs and mix to combine.
- Add 1-2 tablespoons of milk until the desired consistency of the dough is reached, then hand stir the White Chocolate Chips and Chopped Oreos into the dough. Feel free to add more or less chocolate chips depending on your preference.
- Use a cookie scoop to portion the dough into several cookie dough balls in a small bowl and serve immediately.
Heat Treated Flour
What is heat treated flour you might ask. Honestly the first time I heard of this I thought someone was pulling my leg. Uncooked Flour or Raw Flour is laced with germs that cause food poising such as e. coli and salmonella.
And although flour doesn't appear to be raw, it's definitely a raw ingredient that should not be consumed until properly treated.
Treating flour is super simple with these quick steps. Flour needs to be heated. And this can be accomplished in a number of ways.
Place flour on a microwaveable safe plate and heat in microwave for 30 seconds. Stir flour and continue to heat until flour has reached 160F degrees. This will ensure any germs or bacteria have been properly killed.
How to Heat Treat Flour in the Oven
It's much easier to heat treat a larger batch of flour in the oven than in a microwave. Place flour on a parchment lined baking sheet spread evenly and place in a preheated 350F degree Oven.
The flour needs to reach 160F degrees for complete heat treating. This can take 5-7 minutes depending on the thickness of the layer of flour on the parchment paper.
Allow flour to cool back to room temperature and then store in a sealed container or ZipLoc Bag. Use Heat Treated Flour in any recipe you wish to consume uncooked.
FAQs
Yes, you can bake this cookie dough into cookies! Preheat your oven to 350°F and place the dough balls on a parchment-lined baking sheet. Bake for 10-12 minutes or until golden brown. However, remember this recipe is optimized for raw consumption, so the texture may differ from traditional baked cookies.
This recipe is safe to eat raw as it doesn't contain any eggs, and uses heat-treated flour to eliminate any potential bacteria. Just ensure that all your ingredients, especially dairy products, are fresh and handled properly.
A food processor could be used to crush the Oreos, however, mixing the dough is best done with a hand or stand mixer to achieve the right texture. A food processor might not mix the ingredients as evenly and could overwork the dough.
Absolutely! Feel free to experiment with different Oreo flavors and types of chocolate chips. This recipe is versatile, allowing you to tailor it to your taste preferences.
To make a vegan version, substitute the butter with your favorite plant-based alternative, use nut or soy-based milk, and make sure to use dairy-free chocolate chips. The flavor and texture may differ slightly from the original.
Make gluten-free edible chocolate chip cookie dough by substituting the all-purpose wheat flour for a 1:1 gluten-free flour blend, and make sure to use gluten-free Oreos. The texture and taste might vary slightly from the original recipe.
Storage & Freezing
Storage: Store cookie dough in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze in an airtight container or ziplock bag for up to 3 months.
Substitutions & Variations
- You can experiment with flavors other than regular Oreos, such as their Mint, Strawberry, and Peanut Butter varieties. Other cookie types can also be used for a different take on this recipe.
- You can serve this edible cookie with sweet sauce drizzled over it, like caramel, chocolate, honey, or maple syrup, and even mix it with ice cream for the ultimate cookies and cream gourmet dessert.
- Any kind of chocolate chips can be used, such as dark, milk, and semi-sweet chocolate chips. Peanut Butter, Mint, and Butterscotch chips would all work well, and you could use chopped chocolate bark instead of chips, or even chopped chocolate candy bars.
- You can bake this dough into cookies by preheating the oven to 350°F and placing the dough balls onto a parchment-lined baking sheet. Bake them for 10-12 minutes or until they turn golden brown. The texture may differ from traditional baked cookies, and you may prefer to try one of my oreo cookie recipes instead!
- For a dairy-free version, swap the butter, milk, and chocolate chips for dairy-free alternatives, such as plant-based butter and soy or nut-based milk.
- For a gluten-free version, substitute the all-purpose wheat flour for a 1:1 gluten-free flour blend, and make sure to use gluten-free Oreos.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Heat Treat Flour.
Flour can contain bacteria. Heat flour in the microwave or oven, bringing it to 160°F to kill the bacteria, before using it in the recipe for edible cookie dough.
Softening Hard Sugar.
If you're using hard Brown Sugar then add the Milk and Vanilla to the Sugar and Butter in the first step. The Milk will help to soften and melt the Brown Sugar, allowing it to be creamed nicely into the cookie dough.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Refreshing Dry Dough.
Cookie dough can become dry the longer it sits in the refrigerator. If this happens, first allow the cookie dough to come to room temperature, then mix in 1 tablespoon of milk to moisten the dry cookie dough.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Cookies and Cream Edible Cookie Dough recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Recipes Featuring Oreos
- Best Oreo Cheesecake Cookies Recipe Loaded with Chips
- Easy Oreo Stuffed Chocolate Chip Cookies
- Frosted Oreo Mint Cookies
- No Bake Halloween Oreo Eyeball Cookies
- Oreo Cakesters Snack Cakes Cookie Copycat Recipe
- Chocolate Oreo Sugar Cookies with Oreo Frosting
- Easter Dipped Oreos
- Dipped Oreo Valentines Cookies
Cookie and Cream Edible Cookie Dough
Ingredients
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Brown Sugar 53g
- 1 teaspoon Vanilla Extract
- 2-3 tablespoon Milk
- 1 cup All Purpose Flour 120g
- ¼ teaspoon Salt
- ¾ cup White Chocolate Chips
- 12 Oreo Cookies *Divided in two sets of 6 cookies
Instructions
- Place the softened Butter, Granulated Sugar, and Brown Sugar in a large mixing bowl if using a hand mixer or the large bowl of a stand mixer with the paddle attachment.
- Cream together on high or medium speed until the mixture becomes light and fluffy. Scrape the sides of the bowl as needed. Mix in Vanilla Extract and 1 tablespoon of Milk into the butter mixture and cream together.
- Crush 6 Oreo Cookies into fine crumbs and set aside. Chop 6 Oreo Cookies and set aside.
- Add Heat Treated All-Purpose Flour, Salt, and the Oreo Crumbs and mix to combine.
- Add 1-2 tablespoons of milk until the desired consistency of the dough is reached, then hand stir the White Chocolate Chips and Chopped Oreos into the dough.
- *Feel free to add more or less chocolate chips depending on your preference.
- Use a cookie scoop to portion the dough into several cookie dough balls in a small bowl and serve immediately.
- Or scoop into bite size cookie dough bites and chill in refrigerator or freezer until ready to serve.
Notes
Storage:
- Store: Store cookie dough in an airtight container in the refrigerator for up to 1 week.
- Freeze: Freeze in an airtight container or freezer-safe bag for up to 3 months.
- Cookie dough is ideal if portioned into small bite sizes bites of cookie dough.
Submit a Comment