I can’t get over how this Oreo Cookie Cake turns a classic cookie craving into one giant, frosting-topped dessert packed with Oreo pieces and white chocolate chips. One slice is never enough.
I’m obsessed with this Oreo Cookie Cake because it hits like a bakery cookie and a party cake had one very dramatic baby. I love the thick, fudgy bite, the crunchy bits of Oreo cookies, and those sweet pops of white chocolate chips tucked into every slice.
And yes, I fully support eating the edge pieces first because they’re chewy in the best way. This is the dessert I want when regular cookies feel too small and cake feels too serious.
Big cookie energy. But with frosting on top, because I’m not here to be reasonable when chocolate is involved.
Ingredients
- Butter makes the cookie cake rich, soft, and honestly kind of addictive.
- Brown sugar brings chewiness and that cozy, caramel-like vibe you’ll notice fast.
- Granulated sugar helps the edges get a little crisp.
Best part.
- Egg and yolk keep it tender, sturdy, and not dry at all.
- Vanilla rounds everything out so it tastes more bakery-style.
- Flour gives the cake structure, so it slices instead of crumbling everywhere.
- Cocoa powder adds that chocolate-cookie depth without making it too intense.
- Baking soda helps it puff just enough, not turn cakey weird.
- Salt keeps the sweetness in check.
Basically, it makes chocolate taste better.
- Chopped Oreos bring crunch, cream filling pockets, and serious snack energy.
- White chocolate chips add sweet, creamy bites that balance the cocoa.
- Frosting butter makes it smooth, fluffy, and very lick-the-spoon worthy.
- Powdered sugar sweetens the frosting and keeps it soft, not gritty.
- Heavy cream loosens things up so the frosting spreads like a dream.
- Plus, crushed Oreos on top make it look fun and taste extra cookies-and-cream.
Ingredient Quantities
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Oreo cookies, chopped (about 1 1/2 cups)
- 1 1/2 cups white chocolate chips
- 1/2 cup unsalted butter, softened (for frosting)
- 2 to 3 cups powdered sugar (for frosting), sifted
- 2 to 3 tablespoons heavy cream or milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Few crushed Oreo pieces for garnish
How to Make this
1. Preheat oven to 350°F and line a 10 inch round cake pan or ovenproof skillet with parchment paper; grease parchment lightly.
2. In a large bowl cream 1 cup softened butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
3. Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract; beat until combined.
4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually add dry ingredients to the wet mixture and mix until just combined to form a thick cookie dough.
6. Fold in 12 chopped Oreo cookies (about 1 1/2 cups) and 1 1/2 cups white chocolate chips, distributing evenly.
7. Press dough into the prepared pan into an even layer about 1 to 1 1/2 inches thick. Bake 20 to 30 minutes until edges are set and center is slightly soft but not raw; a toothpick in the center will come out with a few moist crumbs. Cool in the pan 20 minutes, then transfer to a wire rack to cool completely.
8. For the frosting beat 1/2 cup softened unsalted butter until smooth, then gradually add 2 to 3 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons heavy cream or milk until you reach a creamy spreadable consistency. Adjust powdered sugar or cream as needed.
9. Spread frosting over the cooled cookie cake, sprinkle with a few crushed Oreo pieces for garnish, slice, and serve.
Equipment Needed
1. 10 inch round cake pan or ovenproof skillet, plus parchment paper
2. Electric mixer or stand mixer (or hand mixer)
3. Large mixing bowls (one for wet, one for dry)
4. Measuring cups and spoons
5. Rubber spatula for scraping and folding
6. Whisk for dry ingredients
7. Cutting board and chef knife for chopping Oreos
8. Cookie scoop or large spoon to press dough into pan
9. Wire cooling rack for cooling and frosting
10. Fine mesh sifter for powdered sugar
FAQ
Oreo Cookie Cake Recipe Substitutions and Variations
- Unsalted butter: swap with equal amount salted butter and omit or reduce the recipe salt by 1/4 teaspoon, or use solid coconut oil 1:1 for a dairy free option.
- Light brown sugar: substitute with granulated sugar plus molasses at 1 cup sugar plus 1 tablespoon molasses for light brown, or use dark brown sugar for a richer flavor.
- All purpose flour: use a gluten free 1:1 baking blend cup for cup, or substitute up to half the AP flour with whole wheat pastry flour for a slightly nuttier texture.
- White chocolate chips: replace with chopped white chocolate bar 1:1, or use milk chocolate chips for a sweeter, more classic cookies and cream contrast.
Pro Tips
– Chill the dough briefly, about 20 to 30 minutes, before pressing it into the pan. It firms the butter so the cookie cake spreads less in the oven and gives you a slightly chewier interior with crisper edges.
– Fold in the Oreos and white chocolate gently and give the dough a quick rest after mixing. Overworking develops gluten and makes the texture tough, and a short rest helps the mix ins stay evenly distributed.
– Cool the cake completely before frosting. If the cake is even a bit warm the frosting will soften and slide around. When you do frost, use an offset spatula or the back of a spoon for an even, thin layer that still shows off the crushed Oreo garnish.
– For clean slices, warm a knife under hot water, wipe it dry, and make each cut in a single smooth motion. Wiping the blade between cuts keeps crumbs from smearing and yields prettier servings.
Oreo Cookie Cake Recipe
I can’t get over how this Oreo Cookie Cake turns a classic cookie craving into one giant, frosting-topped dessert packed with Oreo pieces and white chocolate chips. One slice is never enough.
24
servings
428
kcal
Equipment: 1. 10 inch round cake pan or ovenproof skillet, plus parchment paper
2. Electric mixer or stand mixer (or hand mixer)
3. Large mixing bowls (one for wet, one for dry)
4. Measuring cups and spoons
5. Rubber spatula for scraping and folding
6. Whisk for dry ingredients
7. Cutting board and chef knife for chopping Oreos
8. Cookie scoop or large spoon to press dough into pan
9. Wire cooling rack for cooling and frosting
10. Fine mesh sifter for powdered sugar
Ingredients
-
1 cup unsalted butter, softened
-
1 cup packed light brown sugar
-
1/2 cup granulated sugar
-
1 large egg
-
1 large egg yolk
-
2 teaspoons vanilla extract
-
2 1/4 cups all purpose flour
-
1/3 cup unsweetened cocoa powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
12 Oreo cookies, chopped (about 1 1/2 cups)
-
1 1/2 cups white chocolate chips
-
1/2 cup unsalted butter, softened (for frosting)
-
2 to 3 cups powdered sugar (for frosting), sifted
-
2 to 3 tablespoons heavy cream or milk (for frosting)
-
1 teaspoon vanilla extract (for frosting)
-
Few crushed Oreo pieces for garnish
Directions
- Preheat oven to 350°F and line a 10 inch round cake pan or ovenproof skillet with parchment paper; grease parchment lightly.
- In a large bowl cream 1 cup softened butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract; beat until combined.
- In a separate bowl whisk together 2 1/4 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined to form a thick cookie dough.
- Fold in 12 chopped Oreo cookies (about 1 1/2 cups) and 1 1/2 cups white chocolate chips, distributing evenly.
- Press dough into the prepared pan into an even layer about 1 to 1 1/2 inches thick. Bake 20 to 30 minutes until edges are set and center is slightly soft but not raw; a toothpick in the center will come out with a few moist crumbs. Cool in the pan 20 minutes, then transfer to a wire rack to cool completely.
- For the frosting beat 1/2 cup softened unsalted butter until smooth, then gradually add 2 to 3 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons heavy cream or milk until you reach a creamy spreadable consistency. Adjust powdered sugar or cream as needed.
- Spread frosting over the cooled cookie cake, sprinkle with a few crushed Oreo pieces for garnish, slice, and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 74g
- Total number of serves: 24
- Calories: 428kcal
- Fat: 17.5g
- Saturated Fat: 10.4g
- Trans Fat: 0.9g
- Polyunsaturated: 1g
- Monounsaturated: 2.9g
- Cholesterol: 46mg
- Sodium: 138mg
- Potassium: 63mg
- Carbohydrates: 46.2g
- Fiber: 0.8g
- Sugar: 36.2g
- Protein: 2.5g
- Vitamin A: 125IU
- Vitamin C: 0.2mg
- Calcium: 27mg
- Iron: 0.33mg
