Edible Cookies and Cream Cookie Dough - Broken Oven Baking Company (2024)

We all know the feeling of starting to make cookies and realizing all you really want to do is eat the dough! But, as our moms told us, it wasn't safe to eat raw dough. Well now you can have it all! This edible cookies and cream cookie dough comes together in minutes using the easiest method and is safe to eat straight from the mixing bowl, no oven required.Trust me, it's a good idea - especially if you love Oreos!

Why We Love This Recipe

• Because there are no raw eggs or raw flour like regular cookie dough, this recipe is safe to consume without any cooking!
• The crushed Oreos in this edible cookie dough make it a crave-worthy sweet treat. You can also find them in my Cookie Monster Edible Cookie Dough recipe!
• There are under 10 ingredients and it's ready in just a few minutes!
• It's a delicious edible dough version of my Cookies and Cream Donuts!

Looking for more delicious edible cookie dough recipes?

• Edible Funfetti Cookie Dough
• Edible Chocolate Chip Cookie Dough
• Edible Monster Cookie Dough
• Edible Chocolate Cookie Dough
• Edible Snickerdoodle Cookie Dough

Ingredients

• All purpose flour (heat-treated)
• Unsalted butter
• Granulated sugar
• Salt
• Vanilla extract
• Oreo cookies (or other creme-filled chocolate cookie sandwiches)
• Milk

See recipe card below for quantities.

Equipment

This Oreo cookie dough recipe requires very little equipment - you probably already have everything you need!

• A microwave-safe bowl
• Electric hand mixer or stand mixer
• Food thermometer - I prefer using an electric thermometer because they are very accurate and easy to read
• Sieve for sifting the flour - this is optional but will help make sure your cookie dough doesn't have any clumps of flour

Step by Step Instructions

STEP ONE (Picture 1 above) -
In a microwave-safe bowl, cook the flour until it reaches 160-165°F so it is safe to eat, about 30 seconds to 1 minute. Continue cooking in 20 second intervals if not yet up to temperature. See a quick how-to video here!
Place Oreos in a large plastic bag, removing most of the air and sealing slightly. Using a rolling pin, crush the Oreos until they are the consistency of gravel.

STEP TWO (Picture 2 above) - In a large bowl with an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy. Add the vanilla and milk and mix until fully combined.

STEP THREE (Picture 3 above) -Sift the heat-treated flour and salt into the wet mixture and stir until a few streaks of flour remain.

STEP FOUR (Picture 4 above) - Mix in the crushed Oreos. Now your cookies and cream cookie dough is ready to eat!

Tips For Success

TIP #1 - As an alternative to the microwave, you can heat your flour on a baking sheet in a 350°F oven for 10-12 minutes until it reaches 160-165°F.

TIP #2 - You can crush your Oreo cookie pieces by pulsing in a food processor until they reach your desired consistency.

TIP #3 - Make sure your butter is softened to ensure it easily incorporates into the dough. You can leave the butter on the counter overnight or cook in the microwave in 10-second increments until just softened, not melted.

Substitutions & Variations

Use any type of sandwich cookies or Oreo varieties for a different spin on the classic cookies and cream!

This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

Storage

Room Temperature: Because the dough contains dairy, it should not be stored at room temperature.

Refrigerator: Store edible cookies and cream cookie dough in an airtight container for up to 1 week.

Freezer: Store in a freezer-safe container for up to 1 month. Bring cookie dough to room temperature on the counter before eating.

FAQ

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