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Edible Cookie Dough is the dessert I make when the craving hits and I want to grab a spoon, not wait on the oven, and this chocolate version is loaded with crushed Oreos and mini chocolate chips. I whipped up the first batch on a lazy movie night when the girls wanted cookie dough and I did not want to bake, and it was gone before the credits. Because it is egg free with heat treated flour, it is completely safe to eat, just like our no bake Oreo cheesecake.
Heat treated flour and no eggs make this rich chocolate cookie dough safe to eat straight from the bowl.
Edible Cookie Dough Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 7 minutes
- ⏳ Total Time: 22 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 538kcal
- 🌶️ Flavor Profile: Rich chocolate cookie dough with cookies and cream crunch
- ✋ Difficulty: Easy, as simple as our marble Oreo truffles
Quick Answer
Two things make cookie dough safe to eat raw, no eggs and heat treated flour. Spread the flour on a sheet pan and bake it at 350 degrees for 7 minutes to kill any bacteria, then let it cool. Skip the eggs entirely, cream the butter and sugars, add cocoa, milk, and the cooled flour, and fold in Oreos and chocolate chips. Now you can dig in with a spoon.
Jump to:
- Edible Cookie Dough Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Edible Cookie Dough
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Edible Cookie Dough FAQs
- Other Recommended Easy No Bake Dessert Recipes
- Edible Chocolate Cookie Dough with Oreos
Why This Recipe Works
Click to see the technique science
- Completely egg free. There are no eggs in this dough at all, so there is nothing to worry about scooping it straight from the bowl.
- Heat treated flour is the key. A quick 7 minutes in the oven makes raw flour safe to eat, which is the step most people forget when making edible cookie dough.
- Loaded with Oreos. Crushing some Oreos fine and leaving others in big pieces gives you cookies and cream flavor in every single bite.
- Rich chocolate base. Real cocoa powder and brown sugar make this dough taste like a fudgy brownie batter met a cookie.
- No baking required. It comes together in one bowl with a mixer and is ready to eat immediately, no chilling needed.
- A fun make ahead treat. Keep a container in the fridge for spoonfuls all week, or roll it into bites for an easy dessert.
Why You’ll Love This Recipe
- It is egg free and made with heat treated flour, so it is safe to eat by the spoonful.
- It is packed with crushed Oreos and mini chocolate chips for cookies and cream in every bite.
- It needs no baking and comes together in one bowl, like our no bake peanut butter bars.
Key Ingredients
A handful of baking staples turn into safe to eat cookie dough.
- All-purpose flour: The base of the dough, heat treated in the oven first so it is safe to eat raw. This step is not optional.
- Chocolate sandwich cookies (Oreos): Some crushed fine and some in big pieces for the best cookies and cream texture.
- Butter, granulated and brown sugar: Creamed together for that classic cookie dough flavor and soft, scoopable texture.
- Cocoa powder and powdered sugar: Turn the dough deeply chocolatey and keep it smooth and sweet.
- Milk, vanilla, and mini chocolate chips: The milk brings the dough together without eggs, and the chips add even more chocolate, like the mix ins in our chocolate chunk cookies.
See recipe card for exact quantities.
Variations and Substitutions
This edible cookie dough is easy to switch up.
- Use different Oreo flavors like Golden, Mint, or Peanut Butter for a fun twist.
- Swap the cocoa for extra flour to make a classic vanilla edible cookie dough base.
- Roll the dough into balls and dip them in melted chocolate for edible cookie dough truffles.
- Layer scoops over ice cream, or fold it into our no churn cookie dough ice cream for the ultimate mash up.
How to Make Edible Cookie Dough
- Preheat the oven to 350 degrees Fahrenheit. Spread the flour in an even layer on a parchment lined sheet tray and bake for 7 minutes, then let it cool completely. This heat treats the flour so it is safe to eat.
- In the bowl of a stand mixer with the paddle attachment, cream the softened butter with the granulated and brown sugar for about 3 minutes until light and fluffy.
- Add the powdered sugar a little at a time until combined, then add the cocoa powder a little at a time, scraping down the sides as needed.
- Slowly stir in the milk and vanilla until combined, then add the cooled heat treated flour and mix until there are no dry patches.
- Crush 5 of the cookies into fine crumbs and break the other 5 into larger pieces. Fold both, along with the mini chocolate chips, into the dough until just combined.
- Scoop and serve right away with a spoon, or roll into balls and refrigerate. Store leftovers covered in the fridge.
Recipe Tips & Tricks
- Do not skip heat treating the flour, it is the step that makes raw flour safe to eat.
- Let the flour cool completely before adding it, or the warm flour will melt the butter and make the dough greasy.
- Crush some Oreos fine and leave some chunky so you get both cookies and cream flavor and big cookie bites.
- Add milk a splash at a time at the end if the dough feels too stiff to scoop.
- Use room temperature butter so it creams smoothly with the sugars.
- Store it covered in the fridge, and let it sit a few minutes at room temperature before eating so it softens.
Serving Ideas and Suggestions
This edible cookie dough is meant for grabbing a spoon and digging right in. Serve it in a big bowl for sharing, or scoop it into little cups for individual portions at a party.
It is a dream on top of ice cream. Spoon it over a scoop of our no churn cookie dough ice cream or crumble it onto a sundae bar with all the toppings.
Roll it into bite sized balls for an easy dessert tray next to our marble Oreo truffles and homemade Oreo brownies for a cookies and cream spread.
It keeps well covered in the fridge for up to five days, so it makes a great make ahead treat to have on hand for cravings. You can also freeze scooped balls on a tray, then transfer them to a bag and thaw a few whenever a cookie dough craving strikes. However you serve it, this safe to eat dough scratches that cookie dough itch without ever turning on the oven, just like our copycat Crumbl chocolate cookies do when you do want to bake.
Edible Cookie Dough FAQs
Yes, when it is made correctly. Two things make raw cookie dough safe, leaving out the eggs and heat treating the flour. Raw flour can carry bacteria, so this recipe bakes the flour first, and there are no eggs at all, so you can eat it straight from the bowl with no worries.
Spread the flour in an even layer on a parchment lined sheet pan and bake at 350 degrees for 7 minutes, until it reaches 165 degrees. Let it cool completely before using. You can also microwave it in 30 second bursts, stirring between each, until it hits 165 degrees.
Absolutely. Leave out the cocoa powder and add a little extra flour for a classic vanilla edible cookie dough, then fold in chocolate chips and Oreos as written. You can also swap in different Oreo flavors to change things up.
Stored in an airtight container in the refrigerator, this edible cookie dough keeps for up to 5 days. Let it sit at room temperature for a few minutes before eating so it softens up and is easy to scoop.
Yes. Scoop it into balls and freeze them on a tray, then transfer to a freezer bag for up to 3 months. Thaw a few in the fridge or on the counter whenever you want a treat. Frozen cookie dough bites are delicious eaten cold too.
If the dough is dry, add milk one tablespoon at a time until it comes together into a soft, scoopable dough. This can happen if the flour was measured heavy, so spoon and level your flour, and add a little extra milk to fix the texture.
Made this edible chocolate cookie dough? I would love to hear how it turned out, leave a comment and a star rating below!
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Edible Chocolate Cookie Dough with Oreos
Ingredients
- 1 & 1/2 cups all-purpose flour
- 10 chocolate sandwich cookies
- 3/4 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 & 1/4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 5 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line a sheet tray with parchment paper and spread the raw flour into an even layer. Bake for 7 minutes. Let the flour cool completely.1 & 1/2 cups all-purpose flour
- Take 5 of the cookies and crush them almost into crumbs. Take the additional 5 cookies and break them up into larger pieces, set aside.10 chocolate sandwich cookies
- In the body of a stand mixer with the paddle attachment, cream the butter with the granulated and brown sugar for 3 minutes.3/4 cup salted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the powdered sugar a little at a time until combined. Add the cocoa powder a little at a time until combined, scrape down the sides as needed.1 & 1/4 cups powdered sugar, 1/2 cup unsweetened cocoa powder
- Add the milk and vanilla, slowly stir it in until combined.5 tablespoons whole milk, 1 teaspoon vanilla extract
- Add the flour and stir it in until there are no dry patches, scrape the sides as needed.
- Add both of the crushed cookies and the mini chocolate chips. Stir until just combined, serve.1/3 cup mini chocolate chips
Notes
- Always let the heat-treated flour cool completely to prevent gooey chocolate chips.
- Use a stand mixer or electric mixer to ensure the sugar and butter are perfectly creamed.
- Crush the Oreos by hand or in a food processor for varying textures.
- If the dough is too thick, you may have added to much flour. Add a little more milk until you reach the desired consistency.
Nutrition
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Yes, but it is best eaten at room temperature
This looks delicious and I can’t wait to make it for my granddaughters.
Once made, does it need to be kept in the refrogeratyor??