This Oreo Cookie Cake is a giant cookie that is loaded with Oreo pieces, and white chocolate chips, and topped with buttercream frosting. It’s a fun chocolatey dessert that everyone loves.
This giant Oreo Cookie Cake is a soft, and thick cookie that is served up in cake form. It’s an easy dessert that looks extra fancy, and would be such a fun less traditional birthday dessert.
Cookie cakes are a great, quick dessert option because you don’t need to chill the cookie dough, or roll out 20 to 30 small cookies. Instead it’s all baked up in a cake pan, then later topped with a smooth buttercream frosting, and a few extra Oreos for good measure.
Everyone will get a delicious, thick, chewy cookie slice – and I don’t think anyone would say no to a scoop of ice cream on top either to make it extra special for a birthday party, holiday, or other fun occasions.
This is a quick overview of the ingredients you’ll need for this Oreo Cookie Cake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – if you substitute salted butter, cut the added salt amount in half
- brown sugar
- granulated sugar
- vanilla extract
- all purpose flour
- baking soda – gives the cookie lift, and keeps it from being too dense
- chopped Oreos
- white chocolate chips – you can use chocolate chips, or chopped chocolate instead too
- buttercream frosting – make a homemade frosting, or grab your favorite from the store
How to make Oreo Cookie Cake?
- Add the butter and sugars to a large bowl and cream them together until fluffy. Then add in the egg, egg yolk, and vanilla extract and stir them into the butter mixture.
- In another bowl mix together the flour, baking soda, and salt and whisk them together. Then add the dry ingredients to the wet ingredients and stir them together until you have a nice soft cookie dough.
- Add in the Oreo pieces, and white chocolate chips, and fold them into the cookie dough.
- Press the cookie dough into a parchment paper lined and greased cake pan.
- Bake the cookie cake until the edges are golden brown. Let the cake cool for at least 30 minutes in the pan, then carefully loosen the sides with a knife and carefully tip the cake upside down to get it out of the pan. Let the cake continue cooling on a cooling rack.
- Then prepare the frosting and pipe it around the edges, or in whatever pattern desired for the cake. Add mini Oreos, or Oreos sliced in half to the buttercream dollops. Slice it up and serve.
Tips and Tricks:
- Line the bottom of the pan if you are using a 9inch cake pan, or use a 9 inch springform pan so you can remove the sides for easy removal of the cake.
- Take the cookie cake out of the oven once it looks lightly browned on the edges and the top is set. The cookie will keep cooking in the pan out of the oven, so it may over-bake if you cook it too long.
- I like to use a Wilton 1M piping tip to pipe the buttercream frosting onto the edges of my cake. You can put it into the end of a piping bag and add the frosting, or just use a zip top bag instead.
- Instead of a traditional buttercream, try making an Oreo buttercream by adding about 1/2 cup Oreo cookie crumbs to the buttercream mixture. (Pulse some Oreo cookies, with the cream filling removed in a food processor for best results).
How to store leftovers?
Any leftover Oreo cookie cake can be stored in an airtight container at room temperature for up to 3 days. The cake can also be stored in the fridge for up to 5 days.
You can also freeze the cookie cake. I recommend freezing the cake unfrosted, wrapping the whole cookie cake, or individual slices well in plastic wrap then foil for up to 3 months. Thaw the giant cookie at room temperature for a couple hours, then add your choice of frosting and serve.
This delicious giant cookie cake is loaded with Oreo pieces and white chocolate chips. It’s the perfect easy dessert, and is such a fun way to enjoy the flavors of a cookie in cake form!
More cookie cake recipes:
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Oreo Cookie Cake
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 yolk
- 1/2 TBS vanilla extract
- 2 cups all purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped Oreo cookies
- 1 cup white chocolate chips
For the Buttercream Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 TBS heavy cream
- 1/2 tsp vanilla extract
- 1 pinch salt
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9in cake pan or springform pan with nonstick spray. Line the bottom of the pan with parchment paper. Set aside.
- Cream together the butter and the sugars in a large bowl.
- Add in the egg and egg yolk and the vanilla and stir in.
- In another bowl mix together your baking soda, salt and flour.
- Add the dry ingredients to the wet ingredients and stir everything together till just combined.
- Add in the white chocolate chips and Oreo pieces and fold them into the batter.
- Press the cookie dough into the prepared cake pan.
- Bake in the preheated oven for 20-25 minutes until the cookie is golden brown.
- Allow the cookie cake to cool for in the pan. Loosen the sides with a knife and transfer carefully to a platter or serving dish.
For the Buttercream Frosting:
- Add the butter and powdered sugar to a large bowl and beat them together until combined.
- Add in the cream, vanilla extract, and salt and beat them into the frosting. (Add more cream, or powdered sugar as needed to get the right consistency)
- Continue beating the frosting for a couple minutes over high speed until it is soft and fluffy.
- Decorate cookie edges with buttercream frosting using a 1M tip.
- Slice and serve.
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