If you love sneaking bites of cookie dough, this Oreo Cookie Dough is about to become your new obsession! 🍪✨ Made with just a handful of simple ingredients, this safe-to-eat edible cookie dough is packed with chunks of Oreo cookies and rich cookies-and-cream flavor—no baking required!
Grab a spoon and dig into this creamy, sweet, and indulgent treat anytime your dessert cravings hit.
🍫 Why You’ll Love This Recipe
- No-bake & ready in 15 minutes
- Safe to eat raw (no eggs + heat-treated flour)
- Loaded with Oreo chunks
- Perfect cookies & cream flavor
- Ideal for quick desserts or late-night cravings
🛒 Ingredients (Serves 8)
- 1 cup all-purpose flour (heat-treated)
- ⅓ cup unsalted butter (softened)
- ⅓ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 8 Oreo cookies (roughly crushed)
🔥 How to Heat-Treat Flour (Important!)
Raw flour can contain bacteria, so don’t skip this step!
- Preheat oven to 350°F (175°C)
- Spread flour evenly on a baking sheet
- Bake for 5–10 minutes until it reaches 160°F (70°C)
- Let cool completely before using
👩🍳 Instructions
1. Crush the Oreos
Place Oreos in a sealed bag and crush into chunks (not fine crumbs).
2. Cream Butter & Sugar
In a bowl, beat butter and sugar until light and fluffy.
3. Add Wet Ingredients
Mix in milk, vanilla extract, and salt until smooth.
4. Add Flour
Stir in heat-treated flour on low speed until fully combined.
5. Fold in Oreos
Gently mix in Oreo chunks to keep them nice and chunky.
6. Serve & Enjoy
Eat immediately or chill for later!
💡 Tips for Best Texture
- Let chilled dough sit at room temp for 10–15 minutes before eating
- Microwave for 10 seconds if too firm
- Don’t over-crush Oreos—chunks = better texture
🍽️ Serving Ideas
- Enjoy straight from the bowl 🥄
- Scoop into dessert cups
- Add to ice cream
- Roll into bite-sized cookie dough balls
- Use as a topping for brownies or cakes
🧊 Storage
- Store in an airtight container in the fridge for up to 1 week
- Best enjoyed slightly softened