We all know the urge to snack on cookie dough while baking. Traditional dough isn’t safe to eat raw, but this cookies and cream edible cookie dough is. Made without raw eggs and using heat-treated flour, it’s safe to enjoy straight from the bowl. It comes together in minutes and is perfect if you love Oreo-style sandwich cookies.
Why We Love This Recipe
- No raw eggs or untreated flour, so it’s safe to eat without baking.
- Crushed sandwich cookies give it an irresistible cookies-and-cream flavor.
- Fewer than 10 ingredients and ready in about 10 minutes.
- A fun, edible twist on classic cookies-and-cream desserts.
Looking for more edible cookie dough ideas? Try funfetti, chocolate chip, monster, chocolate, or snickerdoodle versions for variety.
Ingredients
- All-purpose flour (heat-treated)
- Unsalted butter (softened to room temperature)
- Granulated sugar
- Salt
- Vanilla extract
- Creme-filled chocolate sandwich cookies (like Oreos), crushed
- Milk
See the recipe card below for exact quantities.
Equipment
You only need simple kitchen tools for this recipe—most are likely already in your kitchen.
- Microwave-safe bowl (or an oven and baking sheet to heat-treat flour)
- Electric hand mixer or stand mixer
- Food thermometer (to confirm flour reaches 160–165°F)
- Sieve or sifter (optional, helps prevent flour clumps)
Step by Step Instructions
Step One — Heat-treat the flour: Place the measured flour in a microwave-safe bowl and heat it until it reaches 160–165°F (about 30–60 seconds, checking and stirring as needed). Alternatively, spread flour on a baking sheet and bake at 350°F for about 7–10 minutes until the same temperature is reached. Let the flour cool before using.
Step Two — Prepare the cookies: Put the sandwich cookies in a sealed plastic bag and crush them with a rolling pin until they resemble coarse crumbs or pulse them in a food processor to your preferred texture. Set aside.
Step Three — Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy. Add vanilla extract and milk and mix until fully combined.
Step Four — Combine and finish: Sift the cooled, heat-treated flour and salt into the wet mixture. Beat or stir until mostly combined, leaving a few streaks if necessary. Fold in the crushed sandwich cookies. Your cookies-and-cream edible cookie dough is ready to enjoy.
Tips For Success
Oven option: If you prefer not to use a microwave, heat the flour on a baking sheet in a 350°F oven for 7–10 minutes until it reaches 160–165°F.
Cookie texture: Pulse cookies in a food processor to control the size of the pieces, or crush with a rolling pin for chunkier texture.
Butter temperature: Use properly softened butter—not melted—to ensure a light, creamy dough. Leave butter at room temperature or soften in the microwave in very short bursts if needed.
Substitutions & Variations
Switch the sandwich cookies to any flavor or variety you like for different results. You can also use gluten-free flour blends heat-treated the same way if you need a gluten-free version.
Note: This recipe wasn’t tested with all substitutions, so results may vary.
Storage
Room temperature: Not recommended due to dairy in the dough.
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a sealed container for up to 1 month. Thaw to room temperature before serving.
FAQ
Raw flour can contain bacteria and is not considered safe to eat. Heating the flour to 160–165°F eliminates that risk so the dough is safe to eat without baking.
Roll the dough into balls and dip in chocolate to make truffles, use it as a filling for cakes or cupcakes, or simply scoop and serve with a spoon.
Yes. Replace the wheat flour with your preferred gluten-free flour blend and heat-treat it the same way. Use gluten-free sandwich cookies if needed.
More Recipes You’ll Love
- Cookie Monster Edible Cookie Dough
- Cowboy Cookie Cake
- Classic Chocolate Chip Cookies
- Cookie Butter Cookies
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📖 Recipe
Edible Cookies and Cream Cookie Dough
Equipment
- Sifter
- Mixing bowl
- Scale or measuring cups
- Measuring spoons
- Microwave-safe bowl or pan
Ingredients
- 1 cup (125 g) all-purpose flour, heat-treated
- 6 tablespoons (84 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ⅛ teaspoon salt
- 4 creme-filled chocolate sandwich cookies (like Oreos), chopped
Instructions
- Heat-treat the flour in the oven (350°F for 7–10 minutes) or microwave (30 seconds, then 15-second intervals) until it reaches 160–165°F. Let cool.
- Crush or chop the cookie sandwiches and set aside.
- In a large bowl, beat butter and sugar until pale and fluffy. Add vanilla and milk and combine.
- Sift the cooled, heat-treated flour and salt into the wet mixture and mix until combined. Fold in the chopped cookies. Serve immediately or chill.
Notes
Storage: Refrigerate in an airtight container up to 1 week, or freeze up to 1 month.
Nutrition Information: Provided values are estimates and may vary.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.