If you’ve ever found yourself secretly scooping spoonfuls of raw cookie dough straight from the bowl, you’re not alone. That irresistible urge for a pre-baked treat is universal! However, traditional cookie dough, with its raw flour and eggs, isn’t safe to consume uncooked. This is precisely why this incredible Edible Oreo Cookie Dough recipe is a game-changer. It’s designed to be completely safe to eat, incredibly quick to prepare, and undeniably addictive. Picture this: generous chunks of classic Oreo cookies mingled with creamy, dreamy bits of Hershey’s Cookies ‘n’ Creme chocolate bars, all folded into a rich, decadent cookie dough base. This isn’t just a dessert; it’s an experience. The best part? There’s absolutely no baking required, no waiting for cookies to cool, just pure, unadulterated indulgence. Grab a spoon, and dive right into this cookies and cream heaven!
Indulge Safely: The Ultimate Cookies and Cream Edible Cookie Dough
My culinary journey has led me to a delightful obsession with edible cookie dough, and this Edible Oreo Cookie Dough recipe has quickly ascended to the top of my must-make list. What makes it so special? Besides its phenomenal taste, it only calls for a handful of common pantry staples and a mere 15 minutes of your time. This makes it not just one of the quickest desserts you’ll ever whip up, but also one of the most satisfying.
The secret to creating truly safe-to-eat cookie dough lies in two key factors: heat-treating the flour and omitting raw eggs. Raw flour can sometimes harbor harmful bacteria like E. Coli, which is why a quick microwave treatment is essential to ensure it’s perfectly safe for consumption. Since this recipe contains no eggs either, you can happily enjoy this rich cookies and cream concoction by the spoonful, without any worries about baking. Imagine the possibilities! You can enjoy it straight from the bowl, roll it into delightful bite-sized cookie dough balls for a convenient snack, or even incorporate it into other desserts. It’s a truly versatile and guilt-free treat!
One of the most appealing aspects of this particular recipe is how the Oreo pieces maintain their distinct chunky texture, providing a satisfying crunch and bursts of creamy filling in every single bite. Complementing this, the white chocolate from the Hershey’s Cookies ‘n’ Creme bars melts just enough to infuse the dough with an extra layer of velvety richness and sweetness. This isn’t just a simple snack; it’s an ideal treat to quickly assemble for a spontaneous girls’ night, a hassle-free family dessert after dinner, or even portioned out and stashed in the freezer for those inevitable late-night cravings. Its ease and deliciousness make it a staple for any dessert lover.
Expert Tip: Preserve Those Chunky Mix-Ins with Gentle Folding
When it comes to incorporating your beloved Oreos and chocolate candy pieces into the dough, I cannot stress enough the importance of gentle handling. I highly recommend ditching the electric mixer for this step and instead opting for a sturdy rubber spatula. Over-mixing with an electric mixer can be detrimental; it will crush the cookies too finely, leading to a dough that appears unappetizingly grey and has a pasty texture, losing all its visual appeal and much of its textural delight. By gently folding these delicious additions into the dough by hand, you ensure that those beautiful, substantial chunks of cookie and chocolate remain perfectly intact. This thoughtful approach guarantees that every single bite of your cookies and cream edible cookie dough offers an extra-special burst of flavor and a delightful textural contrast, making the indulgence truly satisfying.
Edible Oreo Cookie Dough Recipe
15
minutes
15
minutes
8
bowls
Ingredients
-
1
cup
unsalted butter
(slightly melted, 2 sticks) -
¾
cup
granulated sugar -
1½
cups
heat-treated all-purpose flour
(see directions for heat-treating) -
⅛
teaspoon
kosher salt -
1
cup
chopped Oreo cookies -
1
cup
chopped Hershey’s Cookies ‘n’ Creme chocolate bar
Equipment
- Kitchen Scale (optional, for precise flour measurement)
- Hand Mixer
- Large Microwave-Safe Bowl
- Instant-Read Thermometer
- Strainer or Sieve
- Rubber Spatula
Instructions
How to Heat-Treat Flour
- Place 1½ cups of all-purpose flour in a large microwave-safe bowl. Microwave on high for 2 minutes. This step is crucial for killing any potential bacteria in raw flour, ensuring your cookie dough is safe to eat.
- Carefully remove the bowl from the microwave, stir the flour thoroughly, and check its temperature using an instant-read thermometer. The flour must reach a temperature of 175°F (79°C) or higher to be safe. If it hasn’t reached this temperature, return the flour to the microwave for another minute on high heat, then check again. Repeat if necessary until the target temperature is achieved.
- Once heat-treated, pour all the flour into a fine-mesh strainer or sieve and sift it into a new, clean bowl. Use the back of a spoon to gently push any small clumps of flour through the strainer. You might find a few hardened pieces (they often resemble grains of rice) left in the strainer; these should be discarded as they won’t incorporate smoothly into the dough.
To Make the Edible Cookie Dough
- In a large mixing bowl, combine the 1 cup of slightly melted unsalted butter and ¾ cup of granulated sugar. Using a hand mixer, beat these ingredients together until they are thoroughly blended and light in color, which typically takes about 1-2 minutes. The butter should be soft but not fully liquid to achieve the best consistency.
- To the creamed butter and sugar mixture, add the 1½ cups of heat-treated all-purpose flour and ⅛ teaspoon of kosher salt. Continue to beat with the hand mixer until all the dry ingredients are fully incorporated into the wet ingredients, creating a cohesive dough. This should take another 1-2 minutes, resulting in a thick, uniform cookie dough base.
- Finally, add the 1 cup of chopped Oreo cookies and 1 cup of chopped Hershey’s Cookies ‘n’ Creme chocolate bar to the dough. Using a rubber spatula, gently fold these mix-ins into the dough. It is vital to stir these by hand and not to beat them in with the mixer, as over-mixing will crush the cookies and chocolates too much, leading to a dull, grayish mixture rather than distinct, inviting chunks.
- Your delicious Edible Oreo Cookie Dough is now ready to enjoy! You can serve it immediately, or for a firmer texture and extended enjoyment, store it in the refrigerator until you’re ready to dig in.
Notes and Pro Tips
- Flour Safety First: It is absolutely essential to heat-treat the raw flour. This process eliminates any potential bacteria like E. Coli, making the dough safe to consume raw. Coupled with the absence of raw eggs, this ensures a worry-free indulgent experience.
- Chocolate Lover’s Twist: For an even richer, more intense chocolate Oreo cookie dough, consider adding 2 tablespoons of unsweetened cocoa powder to the dough along with the heat-treated flour. This enhances the chocolate base and pairs wonderfully with the Oreo chunks.
- Not for Baking: This recipe is specifically formulated for edible, no-bake consumption. It lacks leavening agents like baking soda or baking powder and eggs, which are crucial for cookies to rise and achieve the correct texture when baked. Attempting to bake this dough will not yield proper cookies.
- Flavor Enhancer: A sprinkle of flaky sea salt just before serving can elevate the flavors of this cookie dough dramatically. The subtle saltiness provides a fantastic contrast to the sweetness, making the Oreo and chocolate notes truly pop.
- Ice Cream Inspiration: For homemade ice cream enthusiasts, roll the edible cookie dough into small, pea-sized balls and fold them into your ice cream base during the last 5 minutes of churning. Alternatively, for no-churn ice cream, simply fold them in after the ice cream has partially set. If you’re using store-bought ice cream, a generous crumble of this cookie dough on top transforms it into an instant gourmet treat!
Storage Instructions: To maintain its freshness and deliciousness, store any leftover Edible Oreo Cookie Dough in an airtight container. It will keep beautifully in the refrigerator for up to 1 week. For longer storage, you can freeze it for up to 2 months. For convenient snacking straight from the freezer, I highly recommend rolling the dough into individual bite-sized balls before freezing.
Calories from Fat 288
49%
119%
21%
6%
4%
20%
4%
41%
10%
14%
0%
5%
22%
Becky Hardin
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How to Make Edible Oreo Cookie Dough: A Step-by-Step Guide
Creating this irresistible Edible Oreo Cookie Dough is surprisingly simple, requiring minimal effort and time. Follow these steps to prepare your safe-to-eat treat:
Step 1: Preparation is Key
Before you begin mixing, gather all your ingredients to ensure a smooth process. Start by lightly melting the butter – a quick 30 seconds in the microwave should achieve the perfect soft consistency. Next, roughly chop your Oreo cookies and the Hershey’s Cookies ‘n’ Creme chocolate bar into bite-sized pieces. The most crucial preparatory step for edible dough is heat-treating the flour. Place 1½ cups of all-purpose flour in a large microwave-safe bowl. Microwave it on high for 2 minutes. Stir the flour, and use an instant-read thermometer to check its temperature; it must reach 175°F (79°C) or higher to neutralize any bacteria. If it hasn’t, microwave for another minute and recheck. Once the desired temperature is met, sift the flour into a new bowl, discarding any small, hardened lumps that remain in the strainer.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine 1 cup of your slightly melted unsalted butter with ¾ cup of granulated sugar. Using a hand mixer, beat these ingredients together until they are light, fluffy, and well combined. This process typically takes about 1-2 minutes, creating the sweet, creamy foundation for your cookie dough.
Step 3: Incorporate Flour and Salt
Add the 1½ cups of heat-treated all-purpose flour and ⅛ teaspoon of kosher salt to your wet butter and sugar mixture. Continue to beat with your hand mixer for another 1-2 minutes, ensuring all ingredients are fully integrated to form a smooth, thick cookie dough base. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 4: Gently Fold in Oreos and Chocolate
This is where the magic happens! Carefully add 1 cup of chopped Oreo cookies and 1 cup of chopped Hershey’s Cookies ‘n’ Creme bars to the prepared dough. Instead of using the hand mixer, switch to a rubber spatula and gently fold the mix-ins into the dough. It’s crucial not to over-mix at this stage; excessive beating will crush the cookies and chocolate, resulting in a less appealing greyish dough and smaller, less satisfying chunks. The goal is to distribute them evenly while maintaining their delightful texture and contrast.
Your Edible Oreo Cookie Dough is now complete and ready for immediate enjoyment! Scoop it into bowls, roll it into balls, or simply eat it straight from the mixing bowl. No patience required!
How to Store and Freeze Your Edible Oreo Cookie Dough
Ensuring your delicious Edible Oreo Cookie Dough stays fresh and ready for whenever a craving strikes is incredibly easy. For immediate enjoyment and short-term storage, simply transfer any leftover cookie dough into an airtight container and place it in the refrigerator. It will remain wonderfully fresh and scoopable for up to 1 week. This makes it perfect for a week of sweet indulgence or as a grab-and-go treat.
If you’re planning for longer-term enjoyment or prefer to have a stash for future cravings, this cookie dough freezes beautifully! To prepare for freezing, I highly recommend portioning the dough first. You can roll it into individual bite-sized balls or press it into a small, freezer-safe container. Once in an airtight container or freezer bag, it will keep in the freezer for up to 2 months. The advantage of rolling it into balls before freezing is the sheer convenience – you can simply grab one (or three!) directly from the freezer whenever you need a quick, frosty treat. No thawing required for those spontaneous dessert moments!
Frequently Asked Questions About Edible Oreo Cookie Dough
Is this cookie dough truly safe to eat raw?
Yes, absolutely! This recipe is specifically designed to be safe for raw consumption. We achieve this by heat-treating the all-purpose flour to eliminate any potential bacteria (like E. Coli) often found in raw flour. Additionally, the recipe does not contain any raw eggs, which are another common concern in traditional raw cookie dough. Enjoy without a worry!
Can I bake this edible cookie dough into actual cookies?
No, this recipe is not formulated for baking. It lacks key ingredients found in traditional cookie recipes, such as leavening agents (baking soda or baking powder) and eggs, which are necessary for the dough to rise and set properly during baking. Attempting to bake this dough will result in flat, dense, and likely unappetizing cookies.
What if I don’t have a hand mixer? Can I mix it by hand?
While a hand mixer makes creaming the butter and sugar much quicker and ensures a smoother base, you can certainly mix the dough by hand. Just be prepared for a bit more arm work! Ensure the butter is very soft (but not melted) to make it easier to cream with the sugar. When adding the flour and mix-ins, a sturdy spoon or rubber spatula will work perfectly.
Can I use different types of cookies or chocolate?
Absolutely! This recipe is incredibly versatile. While Oreos and Hershey’s Cookies ‘n’ Creme bars create a classic “cookies and cream” flavor, feel free to experiment. You could use other crushed sandwich cookies, different types of chocolate bars (milk, dark, white chocolate), chocolate chips, mini M&M’s, sprinkles, or even chopped nuts for a different twist. Just maintain similar quantities of mix-ins.
How can I make a chocolate-flavored edible Oreo cookie dough?
For a rich chocolate base, simply add 2 tablespoons of unsweetened cocoa powder along with the heat-treated flour in Step 3 of the instructions. This will deepen the chocolate flavor and complement the Oreo pieces wonderfully.
What’s the best way to serve edible cookie dough?
The beauty of edible cookie dough is its versatility! You can serve it in small bowls with a spoon, roll it into bite-sized balls, use it as a dip for pretzels or fruit, or even as a topping for ice cream or milkshakes. It’s fantastic as a standalone snack or a quick dessert.
More Irresistible No-Bake Desserts & Cookie Dough Recipes to Try!
Edible Monster Cookie Dough
Easter Truffles
Cookie Dough Dip
Edible Brownie Batter
There you have it – a perfectly safe, incredibly easy, and utterly delicious Edible Oreo Cookie Dough recipe that promises to satisfy your sweetest cravings without the need for an oven. Whether you’re a lifelong fan of raw cookie dough or just discovering the joy of safe indulgence, this cookies and cream concoction is sure to become a cherished favorite. So go ahead, whip up a batch, grab a spoon, and enjoy every single delightful bite!