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This no-bake, edible chocolate cookie dough is packed with the rich flavors of cocoa, the crunch of Oreo cookies, and the irresistible charm of mini chocolate chips.

edible chocolate cookie dough scoops on metal plate

Ever find yourself daydreaming of a nice bucket of cookie dough that you can munch on? Well, daydream no more! I’ve got a recipe for Chocolate Cookie Dough with Oreos that’s about to become your new best friend.

If you’re like me, cookie dough is a big temptation. The stuff gets eaten before I have a chance to bake it! That cookie dough flavor is simply irresistible.

But when it comes to eating it raw, not all cookie recipes are created equal. An easy cookie recipe isn’t necessarily safe to eat before it’s baked.

This particular recipe is safe to eat straight from the bowl – no raw eggs or flour here! I’ll show you exactly how to make this edible chocolate chips cookie dough.

Making it is as fun as eating it, with a simple mix of ingredients that come together to create a chocolatey masterpiece.

It’s not just a regular cookie dough, either. We’re gonna throw in some Oreos! Everything is better with Oreos, right?

Let’s dive into how to whip up this dreamy edible chocolate cookie dough that combines the best parts of chewy cookie dough and classic chocolate cookies.

Some of our other favorite cookie recipes we have on our site include: The Best Vanilla Meringue Cookies Recipe, Easy Soft Pistachio Cookies Recipe with Pudding Mix, and Easy Edible Cookie Dough Recipe (White Chocolate Peppermint).

up close photo edible chocolate cookie dough

WHY THIS RECIPE WORKS:

  1. Safety First: Heat-treated flour on a cookie sheet and no raw egg means you can indulge without worry.
  2. Chocolate Galore: Cocoa powder, mini chocolate chips, and Oreo cookies make this a chocolate lover’s paradise.
  3. Quick and Easy: Minimal prep time and no oven needed mean you can satisfy that chocolate craving fast.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Oreo cookies
  • Salted butter
  • Granulated white sugar
  • Light brown sugar
  • Powdered sugar
  • Unsweetened cocoa powder
  • Whole milk
  • Vanilla extract
  • Mini chocolate chips
ingredients needed for edible chocolate cookie dough
  1. 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.
  2. 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.
  3. In the body of a stand mixer with the paddle attachment, cream the butter with the granulated and brown sugar for 3 minutes.
  4. 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.
  5. Add the milk and vanilla, slowly stir it in until combined. 
  6. Add the flour and stir it in until there are no dry patches, scrape the sides as needed.
  7. Add both of the crushed cookies and the mini chocolate chips. Stir until just combined, serve.
collage of images showing how to make edible chocolate cookie dough

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Yes! The flour is heat-treated to eliminate any bacteria, making it totally safe.

Knowing you made it yourself makes it better than anything you’ll get from the grocery store. No artificial flavors here.

You can even add more or less sugar if you like!

Baking the flour is essential for safety. It’s the perfect way to make sure you can enjoy this edible chocolate chip cookie dough worry-free.

Don’t worry, this is a really easy recipe that anyone can make!

overhead image edible chocolate cookie dough on metal platter

You know you sneak raw cookie dough when you’re baking. This way you can be sure it’s for sure not going to get you sick.

  • Swirl in caramel color for a sweet twist.
  • Mix in crunchy peanut butter for a nutty flavor.
  • Toss in white chocolate chips for a contrast in flavors.
  • Sprinkle sea salt on top for a gourmet touch.
  • Crush different Oreo flavors for a new adventure every time.
  • Fold in M&Ms for a pop of color.
  • Roll them into balls for easy snacking – who can resist cookie dough balls??

Wheat flour would make these extra dense. Here are some other options for you. 

  • Substitute almond milk for whole milk for a dairy-free option.
  • Use coconut sugar or organic cane sugar for a less processed sweetener.
  • Try gluten-free all-purpose flour to make it gluten-friendly.
  • Swap unsweetened chocolate for cocoa powder for a deeper chocolate flavor.
  • Replace mini chocolate chips with dark chocolate chunks for more intensity.
  • Unsalted butter if you’re looking for a little less salt.
  • Skim milk, nonfat milk, or your favorite variety can be used in place of whole
a hand with spoon scooping out edible chocolate cookie dough

HOW TO STORE:

Refrigerator: Place in an airtight container for up to 5 days for fresh indulgence. You can decide whether you want to eat it cold or at room temperature.

I personally like it more at room temp.

Freezer: Freeze solid, then transfer to a freezer bag for up to 3 months of chocolatey goodness.

DANA’S TIPS AND TRICKS:

  • 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.
a bite of edible chocolate cookie dough on a spoon in air

Our Chocolate Cookie Dough is a ticket to a chocolate wonderland. With every bite, you’re treated to a luscious blend of sweet sugars, rich cocoa, and the iconic taste of Oreo cookies.

All this is rounded off with the fun of mini chocolate chips. Whether you’re looking for an easy dessert, a fun party snack, or just a way to treat yourself, this cookie dough is the perfect choice.

So grab your mixing bowl and get ready to create a batch of pure joy. Enjoy every chocolate-packed spoonful!

If you’ve tried this CHOCOLATE COOKIE DOUGH, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 2 votes

Edible Chocolate Cookie Dough with Oreos

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 7 minutes
This no-bake, edible chocolate cookie dough is packed with the rich flavors of cocoa, the crunch of Oreo cookies, and the irresistible charm of mini chocolate chips.
Servings 8 servings

Ingredients
  

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

Calories: 538kcal | Carbohydrates: 82g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 210mg | Potassium: 181mg | Fiber: 3g | Sugar: 56g | Vitamin A: 564IU | Vitamin C: 0.04mg | Calcium: 51mg | Iron: 4mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 2 votes (1 rating without comment)

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2 Comments

  1. Bedelia A Urbaniak says:

    5 stars
    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??

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