Edible Oreo Cookie Dough Recipe You Can Eat Raw

If you’ve ever sneaked a spoonful of cookie dough, this edible Oreo cookie dough is for you. It’s safe to eat, ready in about 15 minutes, and packed with Oreo chunks and white chocolate for a cookies-and-cream flavor that’s rich, creamy, and totally irresistible. No baking required — just mix, scoop, and enjoy.

side view of servings of oreo cookie dough piled into pink and white striped paper cups.

Cookies and Cream Edible Cookie Dough

This version uses simple pantry staples and a couple of candy bars to amp up the flavor. The trick to making raw cookie dough safe is heat-treating the flour, which eliminates any bacteria. There are no eggs in the recipe, so it’s intended to be eaten as-is — by the spoonful, rolled into bite-sized balls, or folded into ice cream.

The mix of crunchy Oreo pieces and chopped Hershey’s Cookies ’n’ Creme bars gives a great texture contrast: little crispy cookie bits and pockets of creamy white chocolate. It’s fast to make, fun to share, and great to keep in the fridge or freezer for quick sweet cravings.

overhead view of a serving of oreo cookie dough in a cup.

Fold Gently to Keep the Mix-Ins Chunky

When adding the Oreos and candy, fold them in with a rubber spatula rather than using a mixer. Over-mixing crushes the cookies too finely and can make the dough gray and pasty. Gentle folding preserves the chunky texture so every bite has visible cookie and chocolate pieces.

Edible Oreo Cookie Dough Recipe

This edible cookies-and-cream cookie dough is quick, no-bake, and loaded with Oreos and white chocolate chunks.

Prep Time:
15 minutes

Total Time:
15 minutes

Equipment

Kitchen scale (optional)
Hand mixer

Serves
8 bowls

Ingredients

1 cup unsalted butter, slightly melted (2 sticks)
¾ cup granulated sugar
1½ cups heat-treated all-purpose flour (see directions)
⅛ teaspoon kosher salt
1 cup chopped Oreo cookies
1 cup chopped Hershey’s Cookies ‘n’ Creme chocolate bar

US Customary | Metric

Instructions

How to Heat-Treat Flour

Place the flour in a large microwave-safe bowl and microwave on high for 2 minutes.
Remove the bowl, stir the flour, and check the temperature with an instant-read thermometer. The flour should reach 175°F or higher. If it hasn’t, heat for another minute and check again.
Sift the heated flour through a strainer into a new bowl, pressing any clumps through with a spoon. Discard any hardened pieces left in the strainer.

To Make the Cookie Dough

In a large bowl, beat the slightly melted butter and granulated sugar with a hand mixer until well combined, about 1–2 minutes.
Add the heat-treated flour and kosher salt. Beat until the mixture is smooth and combined, about 1–2 minutes.
Gently stir in the chopped Oreos and chopped white chocolate candy bars. Do not over-mix — folding preserves the chunky texture and prevents the dough from turning gray.
Enjoy immediately or refrigerate until ready to serve.

Notes

Heat-treating the raw flour is important to eliminate bacteria like E. coli. Combined with the lack of raw eggs, this makes the dough safe to eat raw.
For a chocolate version, add 2 tablespoons unsweetened cocoa powder to the dough.
This recipe is not intended for baking; it won’t rise like traditional cookie dough.
Sprinkling flaky sea salt on top before serving enhances the flavors.
To add to homemade ice cream, roll pea-sized dough balls and add during the last minutes of churning, or fold into no-churn ice cream. You can also crumble dough over store-bought ice cream.

Storage: Keep the dough in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. Rolling into bite-sized balls before freezing makes for convenient single-serve treats.

Nutrition Facts

Edible Oreo Cookie Dough Recipe

Amount Per Serving (1 bowl)

Calories 543

Fat 32g — 49% DV

Saturated Fat 19g — 119% DV

Carbohydrates 61g — 20% DV

Sugar 37g — 41% DV

Protein 5g — 10% DV

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Cookie, Dessert

Cuisine: American

How to Make Oreo Cookie Dough Step-by-Step

Prep: Gather ingredients. Slightly melt the butter (30 seconds in the microwave). Chop the Oreos and the Hershey’s Cookies ’n’ Creme bar. Heat-treat the flour in a microwave-safe bowl: microwave on high for 2 minutes, stir, and check the temperature. If it’s under 175°F, microwave another minute. Sift into a clean bowl and discard any hardened pieces.

measured ingredients for oreo cookie dough in individual bowls.

Cream the Butter and Sugar: Beat 1 cup slightly melted unsalted butter and ¾ cup granulated sugar until well combined, about 1–2 minutes.

creamed butter and sugar in a glass bowl next to bowls of flour, chopped cookies, and chopped white chocolate candy bars.

Add the Flour and Salt: Mix in 1½ cups heat-treated all-purpose flour and ⅛ teaspoon kosher salt. Beat until fully incorporated, about 1–2 minutes.

raw edible cookie dough in a glass bowl.

Mix in the Oreos and Chocolate: Fold in 1 cup chopped Oreos and 1 cup chopped Hershey’s Cookies ’n’ Creme bars. Avoid over-mixing to keep the dough from turning gray; gentle folding preserves the big chunks.

How to Store and Freeze

Store leftover cookie dough in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. For convenient single servings, roll the dough into bite-sized balls before freezing so you can grab one straight from the freezer.