Description
This creamy, indulgent Oreo cookie dough is completely safe to eat raw—no eggs, no baking, and just 15 minutes to make. It’s the perfect quick treat!
Ingredients
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1 cup all-purpose flour (heat-treated)
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⅓ cup unsalted butter, softened
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⅓ cup granulated sugar
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2 tablespoons milk (any kind)
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1 teaspoon pure vanilla extract
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¼ teaspoon salt
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8 regular Oreo cookies, crushed into chunks
Instructions
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Heat-treat flour at 350°F (177°C) for 5–10 minutes. Let cool.
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Crush Oreos into chunky pieces. Set aside.
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In a bowl, cream softened butter and sugar until light and fluffy.
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Add milk, vanilla, and salt. Mix until combined.
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Stir in cooled flour until just mixed.
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Fold in crushed Oreos gently.
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Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 1 week.
Notes
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For vegan version: use plant-based butter and non-dairy milk.
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Don’t skip the flour heat-treatment step—it’s essential for safety.
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Try mix-ins like mini chocolate chips or sprinkles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (heat-treating flour)
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American