Cookies and Cream Edible Cookie Dough

Cookies and cream is one of those flavor combinations that has never once let me down in any form it has ever taken and this edible cookie dough is no exception. A buttery vanilla dough base with crushed Oreos folded all the way through so every single scoop has those satisfying chocolate cookie chunks and that classic cream filling flavor running throughout. No eggs, heat treated flour, completely safe to eat straight from the bowl at any hour of the day. This is the edible cookie dough for Oreo people and Oreo people specifically are going to lose their minds over it.

The base dough is the same formula as the other flavors in this series and that is completely intentional. Butter and two sugars creamed together until light and fluffy, heat treated flour stirred in with vanilla and a pinch of salt, milk added a tablespoon at a time until everything comes together into a smooth, rich, incredibly satisfying dough. The simplicity of the base is what makes the Oreo addition shine so clearly. There is nothing competing with those chocolate cookie chunks and that is exactly right.

The crush on the Oreos matters more than you might think. You want a mix of sizes in there, some slightly larger pieces that give you that satisfying crunch when you bite into a scoop and some finer crumbs that integrate into the dough and turn it slightly speckled with chocolate. Crushing them in a zip lock bag with a rolling pin gives you that natural variation. The filling from the Oreo gets incorporated too and adds a subtle cream filling sweetness that makes the whole thing taste unmistakably like cookies and cream from the very first bite.

Two Oreos is the base amount and it gives you a nice distribution throughout the dough without overwhelming the vanilla base. If you want it heavier on the Oreo add a third and it becomes more intensely cookies and cream in the best possible way. This is part of a full edible cookie dough series on the blog including the cake batter version and the snickerdoodle version and honestly the right thing to do is make all three, put them in little jars in the fridge, and work your way through them over the week. No regrets on that decision, I can promise you that.

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Why You’ll Love This Recipe:

• No eggs and heat treated flour makes this completely safe to eat raw straight from the bowl any time the craving hits
• Five minutes and eight ingredients for a cookies and cream dessert that tastes like the best scoop of cookies and cream ice cream in scoopable dough form
• The natural variation in Oreo crush size gives you both satisfying crunch and creamy chocolate flavor in every single scoop
• Keeps in the fridge for two weeks so you can make a batch once and have the most satisfying dessert ready all week long

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Key Ingredients:

• Heat treated flour: Two thirds of a cup microwaved in a shallow dish for ten to twenty seconds is the safety step that makes this completely safe to eat raw. Raw flour can harbor bacteria just like raw eggs and heat treating it is quick, essential, and the only thing standing between a cookie dough you have to bake and one you can eat straight from the bowl at midnight
• Softened butter: A quarter cup creamed with both sugars until genuinely light and fluffy is the rich, indulgent base that gives this dough its classic cookie dough quality. The butter needs to be at cool room temperature, pliable but not greasy, so it creams properly and gives you that smooth uniform dough
• Brown and white sugar: A quarter cup of brown sugar for moisture and caramelized depth and two tablespoons of white sugar for clean sweetness. The same combination that makes a baked cookie great makes an edible cookie dough great for the exact same reasons
• Crushed Oreos: Two whole Oreos crushed in a zip lock bag with a rolling pin and folded in at the very end. The rolling pin technique gives you a natural mix of chunk sizes with some larger pieces for satisfying crunch and some finer crumbs that integrate into the dough and speckle it with chocolate. The cream filling gets incorporated alongside the cookie and adds that distinctly Oreo cream sweetness that makes this taste unmistakably like cookies and cream
• Vanilla: Half a teaspoon in the base that lets the Oreo flavor be the star while rounding out the dough with that warm bakery note that makes every bite feel complete
• Milk: One to two tablespoons added one at a time to reach your preferred consistency. One tablespoon gives you a firm scoopable dough perfect for rolling into balls or eating with a spoon. Two tablespoons gives you something softer that mixes beautifully into vanilla ice cream for a homemade cookies and cream cookie dough situation that is genuinely extraordinary

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Tips for Success:

• Heat treat the flour before adding it to the dough. Spread it in a shallow dish and microwave for ten to twenty seconds until it reaches 165 degrees. This is the step that makes it completely safe to eat raw
• Crush the Oreos in a zip lock bag with a rolling pin for the best mix of chunk sizes. You want some larger pieces for crunch and some finer crumbs for flavor throughout
• Add milk one tablespoon at a time and stop when the dough reaches your preferred consistency. One tablespoon is firmer and scoopable and two tablespoons is softer and more spreadable
• Let the heat treated flour cool completely before mixing into the butter and sugars so it does not melt the butter and change the final texture

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Storage:

Store cookies and cream edible cookie dough in an airtight container in the refrigerator for up to two weeks. Let it sit at room temperature for five to ten minutes before eating if you prefer it slightly softer. It can also be frozen in an airtight container for up to three months. Thaw overnight in the refrigerator before serving.

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FAQ:

Why do I need to heat treat the flour?
Raw flour can contain bacteria that cause foodborne illness just like raw eggs can. Heat treating it in the microwave for ten to twenty seconds raises the temperature high enough to make it safe to eat without cooking it. This step is quick, easy, and completely essential for any safe to eat raw cookie dough recipe.

Can I use a different sandwich cookie?
Yes. Any chocolate sandwich cookie works here. Golden Oreos give you a vanilla on vanilla situation that is really delicious. Birthday cake Oreos add an extra layer of fun. Double Stuf Oreos give you more cream filling flavor in every bite. All of them are great options.

Can I mix this into ice cream?
Absolutely and it is one of the best things you can do with this dough. Scoop small pieces of the chilled dough into softened vanilla ice cream, fold gently, and refreeze for a homemade cookies and cream cookie dough ice cream that is genuinely incredible.