Edible Oreo Cookie Dough
Yield: 1 1/2 cups cookie dough
This Edible Oreo Cookie Dough is perfectly soft and sweet, with crunchy bits of chocolatey Oreo cookies. Grab a few friends and spoons, and dig in to this delightful cookies & cream treat!
Ingredients
- 1½ cups all-purpose flour
- 10 regular Oreos roughly chopped
- ½ cup unsalted butter softened
- ½ cup light brown sugar lightly packed
- 2 tablespoons half-and-half
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350° F. Line a large rimmed baking sheet with parchment paper and spread out the flour over the baking sheet. Bake for about 8 minutes, or until the flour is just beginning to turn golden brown around the edges. Set aside to cool completely.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute.
- Next add the half-and-half and vanilla. Mix to combine.
- With the mixer on low speed, slowly add the toasted flour.
- With a spatula, gently fold in the chopped Oreos.
Notes
I like to enjoy this cookie dough immediately, when it’s perfectly soft. But it can be kept in an airtight container in the fridge for up to 1 week. Just be sure to bring it to room temperature before enjoying.
Nutrition Information:
Serving: 1 Calories: 406kcal Carbohydrates: 53g Protein: 4g Fat: 20g Saturated Fat: 11g Polyunsaturated Fat: 5g Cholesterol: 42mg Sodium: 85mg Fiber: 1g Sugar: 23g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.