This Edible Cookies and Cream Cookie Dough recipe makes safe to eat sweet cookie dough bites. A simple and fast recipe that you can eat right out of the bowl!
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Why We Love This Edible Cookies and Cream Cookie Dough
- So fast and easy to make with a stand mixer or hand mixer, but definitely not needed. Easily can be mixed by hand too!
- With no raw eggs and no raw flour this cookie dough is completely safe to eat!
- Ready to eat and enjoy in 10 minutes!
- Less than 10 simple ingredients to whip up this sweet treat.
- Make it ahead of time! It will last in the fridge and freezer.
- This cookies and cream recipe for cookie dough is so delicious and safe to consume without any worry!
Edible Cookies and Cream Cookie Dough Recipe Ingredients
- Salted Butter
- White Sugar
- Brown sugar
- Milk
- Pure Vanilla Extract
- Heat Treated All Purpose Flour
- Salt
- Chocolate Sandwich Cookies (a.k.a. Oreos)
- White Chocolate Chips
Substitution Suggestions
- Salted Butter: Unsalted butter can be used, but I recommend adding an extra ¼ teaspoon of salt to the cookie dough.
- Milk: Any type of milk can be used. I typically use 2% cows milk because that's what is in my fridge and what my family drinks. However, you can use skim or whole. You can also use almond milk or soy milk.
- Pure Vanilla Extract: It is important to use the pure extract, especially in this recipe and other no bake recipes. The imitation extracts are chemically made and can leave an unpleasant after taste.
- All Purpose Flour: White whole wheat flour or whole wheat flour will work with this cookie dough. You can also use a blend of half all purpose flour and half whole wheat flour. The dough will be a little darker in color. It will all heat treat safely and taste delicious.
- Chocolate Sandwich Cookies: any chocolate sandwich cookie will work. I like to use the regular stuffed cookies and not double stuffed. If you want to change up the flavors you can use a vanilla sandwich cookie or even lemon would be delicious.
- White Chocolate Chips: You can chop up a white chocolate bar. I like to use white chocolate for an extra creamy flavor, but you can use your favorite type of chocolate chips.
How to Heat Treat Flour
Heat treating flour needs to be done to kill any harmful bacteria. It can be done one of two ways. Either in the oven or in the microwave. Both ways work well as long as the flour is heated to at least 160°F. I personally prefer the microwave because it is a lot faster.
Microwave Method: In a large microwave safe bowl add the amount of flour you need heat treated. Place in microwave for 30 seconds. Whisk flour and place back in microwave for 15-30 seconds, depending on amount of flour. If the amount of flour I have is over 2 cups I'll do 30 seconds. If it is just a small amount, I'll do 15 seconds. Whisk flour again and set aside to cool.
Oven Method: Preheat oven to 350°F and line a baking sheet with parchment paper. The parchment paper will help remove the flour from the pan nice and easy. Spread the desired amount of flour on prepared sheet pan and bake for 5 minutes. Set pan aside to cool.
How to Make Edible Oreo Cookie Dough
- First, in a stand mixer with the paddle attachment or a mixing bowl, combine the softened butter, granulated sugar and brown sugar until well combined and somewhat fluffy.
- Next, add the milk and pure vanilla extract. Mix together until fully incorporated.
- Then stir in the heat-treated flour and salt or mix in on low speed until thoroughly combined.
- Fold in the crushed cookies and white chocolate chips until evenly incorporated.
- Scoop away and enjoy!
If cookie dough bites are your thing try my Edible Chocolate Chip Cookie Dough or this decadent Edible Brownie Batter. So delicious!
Storing Edible Cookie Dough
You can store the cookies and cream cookie dough in a bowl and spoon out a bite when you want to enjoy some. Or you can use a small cookie scoop and portion it out into cookie dough bites. Place cookie dough bites onto a parchment lined baking sheet and chill in the fridge.
Store the cookie dough in an airtight container in the fridge for up to 7 days. You can also store the portioned chilled cookie dough bites in a zip top bag in the fridge.
The edible cookie dough can also be frozen which is great for a quick sweet treat. Place the batter into a freezer safe airtight container or wrap it in plastic and place in a zip top bag. Or freeze the cookie dough balls for an hour or so and then place in freezer safe zip top bag or airtight container. Label, date and freeze for up to 4 months.
Thaw edible cookies and cream cookie dough at room temperature for 30 minutes or so, depending on how soft you like it.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things. It helps make this recipe super fast!
- This hand mixer is also a great way to mix this dough up quick.
- These nestled mixing bowls are my favorite!
- A small sized cookie scoop that holds about 1 tablespoon is great for this cookie dough. I use the pampered chef one because I was a consultant long ago and fell in love with their products. This small scoop from OXO on Amazon is a great one too.
- If you choose the oven method to heat treat your flour, you'll need a rimmed baking sheet.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for Edible Cookie Dough
- The flour MUST be heat treated to make this cookie dough safe to eat. Untreated flour may contain harmful bacteria. The flour needs to be treated to kill it. Do NOT skip this step.
- Let the heat treated flour cool a bit before adding it to the bowl.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookie dough crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use softened butter, but not melted. Take the butter out at least 30 minutes before you want to use it. If you need to soften it fast, cut the butter into pats or slabs and defrost in microwave for 20-25 seconds.
- If the cookie dough seems a little crumbly, you can add a teaspoon of milk at a time to get the consistency you like.
Commonly Asked Questions
Yes, once the flour has been heat treated to at least 160°F it is safe to consume. Heat treating is necessary to kill any harmful bacteria that may be living in your flour. Do NOT skip the heat treating.
I know most people have stolen some cookie dough from the bowl at least once in their life. However, you risk the chance of contracting a foodborne illness from the raw flour or raw eggs. It is safer to make and eat this edible cookie dough!
Edible cookie dough is made of butter, sugar, brown sugar, milk, heat treated flour, salt and a variety of mix-ins to achieve the flavor you like. Anything from chocolate chips, sprinkles, cookies, candy etc.
Yes!! It tastes like the real deal thing, but is safe to consume without any worry of contracting a foodborne illness.
Edible cookie dough doesn't have a binder, like eggs, or any leavening agents to make them soft and chewy. Without those the cookies would turn out a mess.
Other Cookies and Cream Recipes:
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Edible Cookies and Cream Cookie Dough
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons milk
- 2 teaspoons pure vanilla extract
- 1¼ cups all purpose flour, heat-treated
- ¼ teaspoon salt
- 6 chocolate sandwich cookies, chopped
- ¼ cup white chocolate chips
Instructions
- Heat Treat FlourMicrowave Method: In a large microwave safe bowl add the amount of flour you need heat treated. Place in microwave for 30 seconds. Whisk flour and place back in microwave for 15-30 seconds, depending on amount of flour. If the amount of flour I have is over 2 cups I'll do 30 seconds. If it is just a small amount, I'll do 15 seconds. Whisk flour again and set aside to cool.Oven Method: Preheat oven to 350°F and line a baking sheet with parchment paper. The parchment paper will help remove the flour from the pan nice and easy. Spread the desired amount of flour on prepared sheet pan and bake for 5 minutes. Set pan aside to cool.
- In a stand mixer with the paddle attachment or a mixing bowl, combine the softened butter, granulated sugar and brown sugar until well combined and somewhat fluffy.
- Next, add the milk and pure vanilla extract. Mix together until fully incorporated.
- Then stir in the heat-treated flour and salt or mix in on low speed until thoroughly combined.
- Fold in the chopped cookies and white chocolate chips until evenly incorporated.
- Scoop away and enjoy!
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