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Edible Chocolate Oreo Cookie Dough

Full of chocolate and cookies, this Edible Chocolate Oreo Cookie Dough is super easy, is quick to make and is absolutely irresistible!

If you grew up as a kid trying to grab bites of cookie dough when your mom was making cookies, then you are absolutely like me! Trust me when I say you will not be able to resist this Edible Chocolate Oreo Cookie Dough. No lie, I could eat this with a shovel! Ha! I’m a huge sucker for chocolate and when you add in Oreos, it just really puts it over the top. If you want a safe and delicious way to eat cookie dough, then you need to make this Edible Chocolate Oreo Cookie Dough recipe!

Close up of Edible Chocolate Oreo Cookie Dough in white bowl.

FREQUENTLY ASKED QUESTIONS:

Why do you need to heat treat the flour?

Heat treating the flour cooks out the bacteria which is what makes this safe to eat. You will want to make sure that your flour reaches at least 165 degrees F which takes about 7 minutes. You can also microwave this in 15 second intervals until temperature is reached.

Can these be baked into cookies?

No, they cannot. You will need the eggs and either baking powder or soda for these to be able to be actually make them into cookies.

Can I use other flavored Oreo cookies?

Absolutely! You could try using mint Oreos, red velvet Oreos, peanut butter Oreos, etc.

Do I have to add the cookies?

No, you can leave out the Oreo cookies. It will taste more like a brownie batter.

How do I store leftovers?

Place in an airtight container in the refrigerator where it will keep for up to 5 days. This can also be frozen in a freezer container where it will keep for up to 3 months. To defrost, remove to the refrigerator until thawed then let it come to room temperature before enjoying.

Pinterest image of Edible Chocolate Oreo Cookie Dough in bowl with hand holding spoon in it.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • Oreo cookies
  • salted butter, softened
  • granulated sugar
  • light brown sugar, packed
  • powdered sugar
  • unsweetened cocoa powder
  • whole milk
  • vanilla extract
  • mini chocolate chips
Ingredients needed: all-purpose flour, chocolate sandwich cookies, salted butter, granulated sugar, light brown sugar, powdered sugar, unsweetened cocoa powder, whole milk, vanilla extract and mini chocolate chips.

HOW TO MAKE EDIBLE CHOCOLATE OREO COOKIE DOUGH:

Preheat the oven to 350°F. Line a sheet tray with parchment paper and spread the flour into an even layer. Bake for 7 minutes. Let the flour cool completely.

Flour on baking sheet.

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.

Cookies broken up in in bowls.

In the body of a stand mixer with the paddle attachment, cream the butter with the granulated and brown sugar for 3 minutes.

Butter and sugars mixed together in bowl of stand mixer.

Add the powdered sugar a little at a time until combined.

Powdered sugar added to butter mixture.

Then add the cocoa powder a little at a time until combined, scrape down the sides as needed.

Cocoa powder mixed into the butter, sugar mixture in bowl of stand mixer.

Add the milk and vanilla. Slowly stir it in until combined.

Milk and vanilla added to dough mixture in body of stand mixture.

Add the flour and stir it in until there are no dry patches, scrape the sides as needed.

Flour being added to dough mixture.

Lastly, add both of the crushed cookies and the mini chocolate chips. Stir until just combined.

Cookies and chocolate chips mixed into dough mixture in bowl of stand mixer.

Scoop and serve.

Two bowls of Edible Chocolate Oreo Cookie Dough.

Enjoy!

Spoon holding up a bite of Edible Chocolate Oreo Cookie Dough.

WANT MORE DELICIOUS RECIPES?

Close up square image of Edible Chocolate Oreo Cookie Dough in white bowl.

Edible Chocolate Oreo Cookie Dough

Full of chocolate and cookies, this Edible Chocolate Oreo Cookie Dough is super easy, is quick to make and is absolutely irresistible!
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 8

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a sheet tray with parchment paper and spread the flour into an even layer. Bake for 7 minutes. Let the flour cool completely.
  • 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.
  • In the body of a stand mixer with the paddle attachment, cream the butter with the granulated and brown sugar for 3 minutes.
  • Add the powdered sugar a little at a time until combined.
  • Then add the cocoa powder a little at a time until combined, scrape down the sides as needed.
  • Add the milk and vanilla. Slowly stir it in until combined.
  • Add the flour and stir it in until there are no dry patches, scrape the sides as needed.
  • Lastly, add both of the crushed cookies and the mini chocolate chips. Stir until just combined, serve.

Notes

  • Other Oreo flavors can be added, see some suggestions above.
  • This can be frozen, see above on how to do that.
  • You do not have to add the cookies to the dough.
  • Other additions can be added, see above for suggestions.
  • You can easily double this recipe if desired.
Course: Dessert
Cuisine: American

Nutrition

Calories: 538kcal | Carbohydrates: 82g | Protein: 5g | Fat: 23g | Sodium: 210mg | Fiber: 3g | Sugar: 56g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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