No-Bake Oreo Cookie Dough Bars Recipe

If you love cookie dough, Oreo Cookie Dough Treats are an irresistible, safe way to indulge. These cookie-dough-filled Oreos require very little effort and deliver a rich, nostalgic bite. While Nabisco has released a limited-edition Cookie Dough Oreo, this homemade version uses a thick layer of egg-free, edible cookie dough that tastes fresher and more satisfying than any factory-made alternative.

Oreo Cookie Dough Treats in a white bowl.

Why You Should Make

This is an easy, semi-homemade treat that comes together quickly.
The filling is an egg-free, edible cookie dough that’s safe to eat.
Homemade cookie dough gives better texture and flavor than packaged versions.

Ingredient Notes

Oreo Thins or regular Oreos – Both work; Thins are wider and slimmer but regular Oreos are fine if that’s what you have.
Butter – Use unsalted butter at room temperature so it blends smoothly.
Sugars – A mix of brown sugar and granulated sugar gives depth and chew.
Vanilla extract – Use pure vanilla for the best flavor.
Milk or cream – A splash loosens the dough to a spreadable consistency.
Flour – Must be cooked to make the dough safe to eat raw (see notes below).
Mini chocolate chips – Stirred into the dough and/or pressed on as garnish.

Ingredients

1 (13.1-ounce) package Oreo Thins (or regular Oreos)
½ cup unsalted butter, room temperature
½ cup packed brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
¼ cup milk or heavy cream
½ teaspoon salt
1½ cups all-purpose flour, cooked (see notes)
1 cup mini chocolate chips, plus extra for garnish if desired

2 cookie dough stuffed Oreos on a square white plate.

How to Make

Cook the flour first so it’s safe to eat raw. Spread the flour on a baking sheet and heat in a 350°F oven until the flour reaches 160°F, then let it cool. Alternatively, microwave the flour in 15-second bursts, stirring between intervals, until it reaches 160°F. Cool completely before using.
In a mixing bowl, beat the room-temperature butter with the brown sugar and granulated sugar until light and fluffy.
Add the vanilla and milk (or cream) and mix until combined. The mixture should be soft and spreadable.
Mix in the salt and the cooked, cooled flour until the dough comes together. Stir in the mini chocolate chips.
Carefully split each Oreo into two halves. If you prefer, scrape off the original filling, but it’s not necessary.
Use a small cookie scoop or spoon to place a portion of the cookie dough onto one half of each split Oreo. Top with the other half and press gently so the dough spreads to the edges.
Optional: press extra mini chocolate chips around the sides or on top for a finished look.

Expert Tips

Work with the cookie dough at room temperature. If it’s chilled it will be firmer and harder to spread; at room temp it’s easy to press and to get chips to stick.
Any Oreo variety will work — pick your favorite flavor or texture.
Store the finished treats in an airtight container. They don’t require refrigeration but will keep longer if chilled.

Stack of 4 Oreo Cookie Dough cookies on a rippled square plate.

Frequently Asked Questions

Why can’t you eat raw cookie dough?

Traditional cookie dough contains raw eggs and uncooked flour, both of which can carry bacteria that cause foodborne illness. Raw eggs may contain Salmonella, and untreated flour can sometimes harbor E. coli. For a safe edible dough, omit the eggs and cook the flour to the proper temperature before using.

How do you make cookie dough safe to eat?

Make an egg-free dough that relies on butter or cream cheese for texture, and heat-treat the flour. Heat the flour to 160°F in an oven or in the microwave (in short bursts), then let it cool before adding to the recipe. This destroys harmful bacteria while preserving the dough texture.