Cookie and Cream Edible Cookie Dough
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!
Servings: 12
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.
How to Heat Treat Flour in the Oven
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. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!