This Oreo cookie cake is soft, and chewy on the inside, filled with Oreos and gooey chocolate chips, and is made in under an hour.
For those with a sweet tooth, the cookie cake is a must-try dessert that combines the beloved Oreo cookie with a rich, indulgent cookie cake.
This unique recipe starts with a base of cookie dough, made even more tempting by the addition of crushed Oreo cookies throughout.
The cookie dough is then baked in a cake pan, resulting in a delightful hybrid that offers the best of both worlds - the texture of a cookie and the shape of a cake.
To finish it off, the cookie cake is topped with dollops of creamy, homemade whipped cream, creating a truly decadent and satisfying dessert.
Whether you're looking to impress guests or simply indulge in a comforting treat, this Oreo-infused cake is sure to delight the senses and leave you craving more.
We love oreo desserts, and we make them all the time. Check out our mini oreo cheesecakes, oreo cheesecake cookies, oreo brownie cookies, oreo cheesecake, and our oreo chocolate chip cookies.
Jump to:
Why this recipe works
- Oreo loaded- this cookie cake is loaded with crushed Oreos, to be exact, 1 ½ cups! It is perfect for real Oreo cookie lovers!
- No chill recipe- you do not need to chill the cookie dough for this cake like regular chocolate chip cookie recipes, but you still get a rich flavor and a perfect texture.
- Texture- this cookie cake has a gooey and chewy middle and crunchy edges with melty pockets of chocolate chips.
- Time- this whole recipe takes 40 minutes from start to finish! So it’s perfect if you need a quick dessert and if you are short in time.
- Versatile- this cookie cake can be topped with your favorite frosting and filled with your favorite add ins like nuts, chocolate, dried fruit, etc.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- Use unsalted butter for this recipe. Only butter will work; no margarine or coconut oil. Margarine has an odd taste and can ruin the flavor.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using light brown sugar for this. The brown sugar adds a caramelly flavor and chewy texture to this.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for this, we like to use either dark chocolate chips or semisweet chocolate chips.
Oreo cookies- we used oreo cookies for this cake because we like the chocolaty taste of oreo cookies, but you can use any kind of chocolate sandwich cookies. use the regular Oreo for this recipe and not the double-stuffed ones.
Instructions
Preheat an oven to 180c (350f) and prepare an 8-inch cake pan with parchment paper.
Into a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until well combined and creamy.
Add the egg and egg yolk and mix until creamy and smooth.
Add the flour, and baking soda, and mix until almost combined.
Add the chocolate chips and chopped Oreos and mix until just combined. Do not overmix!
Transfer the mixture to the prepared cake pan and bake in a preheated 180c (350f) for 25-30 minutes. The cake should look done on the top (dry on the top and golden brown).
Let the cookie cake cool at room temperature for at least 2 hours. Remove from the pan and pipe dollops of freshly made whipped cream or your favorite frosting around the edges of the cake. Serve and enjoy!
Expert Tips
- Use room temperature ingredients. You must use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Be patient! Let the cookie cake cool completely to room temperature for at least two hours before removing it from the pan.
Faq's
Yes. We used an 8-inch cake pan for this, but a 9-inch cake pan will work great as well. If you have a springform pan, it will be easier to release the cakes from the pan!
Yes! You can make this into a chocolate chip cookie cake by skipping the Oreos.
This is called a cookie cake, but this is a giant cookie made in a cake pan. It is frosted and served as cake but tastes like a cookie!
Storing
Store this cookie cake at room temperature for up to 4 days. Make sure that you store it in an airtight container so it won't dry out.
Freezing
Freezing the cookie dough
To freeze the cookie dough for your cookie cake, start by preparing the dough as you normally would. Wrap the dough tightly in plastic wrap or place it in an airtight container.
Label the packages with the date and contents, then place them in the freezer. Freeze it for up to 2 months.
When you're ready to bake, simply thaw the dough in the refrigerator overnight before assembling and baking your cookie cake according to the instructions.
Freezing the baked cake
Allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Alternatively, you can place the cake in an airtight container or freezer-safe bag. Freeze for up to a month.
Be sure to label the package with the date and contents. When you're ready to serve, thaw the cake in the refrigerator overnight before slicing and enjoying.
Make it in advance
You can make the cookie dough in advance and place it in the cake pan, cover it with plastic wrap, and chill it in the fridge for up to 3 days. When you are ready to bake, follow the instructions as written in the post.
Substitutions
Dairy-free- it’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter and the chocolate chips or chunks with dairy-free chocolate.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Add-ins- add your favorite add-ins for these like chopped nuts, mini marshmallows, mini chocolate chips, etc.
Chocolate- you can swap the chocolate chips with your favorite chocolate like white chocolate, milk chocolate, or dark chocolate, or use your favorite chocolate chips like caramel chocolate chips, butterscotch, etc.
Flakey salt- for a sweet and flakey flavor, sprinkle flakey salt on top.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch cake pan
- Electric hand mixer
- Rubber spatula
More oreo recipes
Oreo chocolate chip cookies- These oreo chocolate chip cookies are made with oreo chunks and chocolate chips inside the cookies and topped with even more oreo chunks.
Oreo cake with oreo frosting- This cake is made with moist and fluffy oreo cake layers, filled and covered with oreo frosting, and topped with chocolate ganache, whipped cream, and Oreos!
Oreo cheesecake- This oreo cheesecake is made without a water bath, made with a creamy oreo filling, and oreo crust, and topped with oreo whipped cream!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Easy Oreo Cookie Cake
Ingredients
- 170 g Butter softened
- ⅓ cup Granulated sugar
- ¾ cup Brown sugar light or dark will work
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- 2 cup Flour AP or cake flour
- 1 teaspoon Baking soda
- ⅔ cup Chocolate chips
- 1 ½ cup Oreos chopped
Instructions
- Preheat an oven to 180c (350f) and prepare an 8-inch cake pan with parchment paper.
- Into a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until well combined and creamy.
- Add the egg and egg yolk and mix until creamy and smooth.
- Add the flour, and baking soda, and mix until almost combined.
- Add the chocolate chips and chopped Oreos and mix until just combined. Do not overmix!
- Transfer the mixture to the prepared cake pan and bake in a preheated 180c (350f) for 25-30 minutes. The cake should look done on the top (dry on the top and golden brown).
- Let the cookie cake cool in room temperature for at least 2 hours. Remove from pan and pipe dollops of freshly made whipped cream or your favorite frosting around the edges of the cake. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! Let the cookie cake cool completly to room temperature for at least two hours before removing it from the pan.
Dianne says
No baking time in your recipe. Getting ready to put in oven now.
RichandDelish says
Sorry! Fixed, Bake it for 25-30 minutes.