Oreo Cookie Dough is a sweet treat made without eggs that you can indulge in by the spoonful! It is just like my Edible Chocolate Chip Cookie Dough but made with crushed Oreo cookies instead of chocolate chips. If you love Oreos, try my Oreo Truffles!

How many times did you try to sneak a little taste of raw cookie dough when you were growing up? And, of course, you were probably told to stay away from it because of the raw eggs. Well, with this recipe, you can enjoy it without worry; there are no eggs in the dough! It’s just like chocolate chip cookie dough, but with Oreos!

Oreo Cookie Dough Scooped into a Cup

As mentioned, there are no eggs in this cookie dough recipe. There are just a few common ingredients to get it made. And, you probably have most of the ingredients on hand. Use room temperature ingredients for the best results. When it comes to the Oreo cookies, I used 10 cookies, filling and all.

Ingredients for Oreo Cookie Dough

You can freeze edible cookie dough for up to a month. Just make sure you label and date the sealed, freezer-safe container. Whether storing it in the refrigerator or freezer, let the cookie dough sit at room temperature for a bit before biting into it.

Bowls of Oreo Cookie Dough with Oreos and Spoons

Can I Bake Cookies with this Dough?

Well, you can, but since there are no leavening agents in the dough, they don’t really compare in looks or taste to my other cookie recipes. However, I kind of enjoyed the cookies; they are a bit chewy, but they still have the Oreo flavor!

To bake the cookies, use a 2-tablespoon scoop and place the balls of dough onto a parchment paper-lined baking sheet. Bake the cookies for 10-12 minutes at 350°F.

Spoon taking bite of Oreo Cookie Dough

More Oreo Treats

Edible Oreo Cookie Dough

Prep Time 10 minutes
Total Time 10 minutes
Edible Oreo Cookie Dough is a sweet treat made without eggs that you can indulge in by the spoonful!


  • 1 cup (200g) granulated sugar
  • ½ cup (1 stick or 113g butter), room temperature
  • ¼ cup (61g) milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • cups (187.5g) all-purpose flour
  • 1 cup (113g) Oreo cookies, roughly chopped (approximately 10 cookies)


  • If preferred, bake the flour ahead of time. Place it on a parchment paper-lined baking sheet and bake it for 10 minutes at 350°F.
  • In a large bowl, combine sugar and butter. Beat with a hand mixer until creamy, about 2-3 minutes.
  • Add in milk, vanilla, and salt. Blend until combined.
  • Add flour and mix until combined.
  • Fold in chopped Oreos.
  • Store edible cookie dough in the refrigerator for up to 5 days. Freeze for up to a month.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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