If your family loves Oreos (and let’s be real—who doesn’t?), then this Oreo Cookie Cake is about to become your new favorite dessert! Imagine a giant chocolate chip cookie, packed with crushed Oreos and melty chocolate chips, baked into cake form—soft in the center, crisp on the edges, and drizzled with a cookies ‘n cream frosting or topped with a scoop of ice cream. 🤤
It’s perfect for birthdays, sleepovers, or any time you want to make dessert feel fun and over-the-top without a ton of work. No chilling, no layering—just mix, bake, and enjoy!
🛒 What You’ll Need
For the Cookie Cake:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- 10 Oreo cookies, coarsely chopped
Optional Frosting (Cookies & Cream Style):
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 3 Oreo cookies, finely crushed
👩🍳 Pro Tips for the Perfect Cookie Cake
- Don’t overbake! Pull it out when the edges are set but the center still looks soft.
- Press extra Oreo pieces on top before baking for that bakery-style look.
- Use parchment paper in the pan for easy removal and clean edges.
- Cool before frosting so the buttercream doesn’t melt.
- Serve warm with ice cream for an over-the-top treat everyone will love!
🛠 Tools You’ll Need
- Mixing bowl
- Hand or stand mixer
- 9-inch round cake or tart pan
- Rubber spatula
- Parchment paper
- Wire cooling rack
- Optional: piping bag for frosting
🔄 Substitutions & Variations
- Gluten-free? Use a 1:1 GF flour blend
- No chocolate chips? Use white chocolate or Oreo chunks only
- Add-ins: Peanut butter chips, crushed pretzels, or swirl in some Nutella
- No frosting? Skip it and just dust with powdered sugar or serve à la mode
⏰ Make Ahead Tips
- Make the dough ahead of time and refrigerate for up to 2 days
- Freeze baked cookie cake (without frosting) for up to 2 months—thaw before serving
- Frosting can be made 2–3 days ahead, just bring to room temp before piping
👩🍳 How to Make Oreo Cookie Cake
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment and lightly grease the sides.
2. Cream Butter & Sugars
In a mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Egg & Vanilla
Beat in the egg and vanilla extract until smooth.
4. Mix Dry Ingredients
Add flour, baking soda, and salt to the bowl. Mix just until combined.
5. Fold in Oreos & Chocolate Chips
Gently stir in chopped Oreos and chocolate chips, saving a few to press on top.
6. Press Into Pan & Bake
Spread dough evenly into prepared pan. Press extra Oreos on top. Bake for 18–22 minutes, until edges are golden and center is just set.
7. Cool & Frost (Optional)
Let cool completely before frosting. To make the frosting, beat butter, powdered sugar, milk, and crushed Oreos until smooth. Pipe or spread on top!
🧊 Leftovers & Storage
- Room temp: Store covered for up to 3 days
- Fridge: Store for up to 5 days if frosted
- Freeze slices: Wrap tightly and freeze for up to 2 months
🍪 Let’s Bake the Ultimate Oreo Dessert!
This Oreo Cookie Cake is gooey, chocolatey, and full of cookies ‘n cream goodness. It’s easy to make, hard to resist, and the kind of dessert that disappears fast. Serve it warm with ice cream, or decorate it with frosting and candles for a birthday treat!
Tried it? Let me know if you went classic, extra chocolatey, or added your own twist! 💬🍪🎉
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