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This Oreo Cookie Cake is the right mixture of two favourite desserts! It combines chocolate chip cookies with a great deal of Oreo taste in each the cookie and the buttercream. Tender, chewy, and bursting with Oreo taste!
- SO many Oreos. There are such a lot of Oreos on this cookie cake – crushed Oreos and crumbs within the dough, plus Oreos within the frosting and on high of the cake. You gained’t have to fret a couple of lack of Oreo taste!
- Tender & chewy cookie. This cookie cake is so mushy, chewy, and moist. And thick! Simply the best way the very best cookies are.
- Straightforward. All it’s worthwhile to do is mix the dough elements, press them into the pan, and bake. A lot simpler than making particular person cookies.
- Oreo buttercream. The cookie cake is topped with piped swirls of an irresistible Oreo buttercream. I may eat it by the spoonful!
Loopy about cookie truffles? You’ll positively need to do that basic Chocolate Chip Cookie Cake in addition to this unimaginable Reeses Peanut Butter Chocolate Chip Cookie Cake!
Recipe Substances and Notes
This recipe is made with a lot of Oreos and pantry staples. Scroll right down to the recipe card under for actual measurements.
Oreo Cookie Cake
- All-purpose flour – Make sure to try my information on the best way to correctly measure flour. You don’t need to over measure your flour otherwise you’ll find yourself with a dry cookie cake.
- Baking soda – The leavening agent helps the cake rise within the oven and provides to its chewy texture.
- Salt – With no little salt, your cookie might be bland.
- Butter – I exploit unsalted butter when baking to manage the quantity of salt added. For those who use salted butter, you’d need to add much less salt. The butter ought to be at room temperature however not melted.
- Sugar – Each granulated sugar and light-weight brown sugar are used on this cookie cake. The brown sugar provides some additional taste and moisture. When measuring the brown sugar, make sure you pack it into the measuring cup.
- Egg – Make sure to use giant eggs, not medium or additional giant.
- Vanilla extract
- Oreos – I used common Oreos, not double stuffed or any variation. However you should utilize these different variations. Be happy to experiment!
- Chocolate chips – I used semi-sweet chocolate chips, however be happy to make use of white chocolate chips too.
Oreo Buttercream
- Unsalted butter – You additionally need the butter for the frosting to be at room temperature in order that it mixes easily.
- Powdered sugar – Sweetens the frosting, stabilizes it and provides quantity.
- Vanilla extract
- Oreo crumbs – I crushed about 6 Oreos to get the crumbs.
- Heavy cream – Solely use as a lot as wanted to get the appropriate frosting consistency. Chances are you’ll not want the total 2 tablespoons.
- Oreos – Oreo halves additionally adorn the highest of this Oreo cookie cake.
Right here’s an outline of the best way to make this irresistible Oreo cookie cake. Scroll right down to the recipe card under for the printable model of the directions.
Make the cookie cake:
- Prep. Preheat the oven to 350°F. Place parchment paper on the underside of the cake pan and spray the edges with baking spray.
- Make the dough. Cream the butter and sugars collectively till gentle and fluffy. Add within the egg and vanilla. Add the dry elements and mix.
- Add the Oreos. Chop 6 of the Oreos and add them to the cookie dough. Mix the remaining 6 in a meals processor into crumbs then gently stir into the dough, together with the chocolate chips.
- Bake. Press the cookie dough evenly into the cake pan. Press a number of extra chocolate chips and Oreo items into the highest. Bake for 18-20 minutes, or till the sides are simply golden.
- Cool. Cool utterly within the cake pan then switch to a serving plate.
Make the frosting:
- Make the frosting. Beat the butter till easy. Slowly combine in a cup of powdered sugar then combine within the vanilla extract, Oreo crumbs, and a tablespoon of heavy cream. Add the remainder of the powdered sugar. Combine till easy and nicely mixed. If wanted, add some further heavy cream to get the appropriate consistency.
- Enhance the cake. Pipe swirls of frosting across the fringe of the cookie cake, inserting half an Oreo between every swirl. Place in an hermetic container till serving.
Can I Use A Completely different Cake Pan Measurement?
This recipe makes use of a 9-inch pan which will get you a fairly thick and chewy cookie cake. You would additionally use a 10-inch pan which might end in a barely thinner cookie. You’d simply want to cut back the bake time by a couple of minutes.
I haven’t examined this recipe in a sheet pan however you’ll be able to confer with my sheet pan chocolate chip cookie cake for concepts.
Ideas for Success
- Measure your elements accurately. I at all times suggest a meals scale for essentially the most correct outcomes. Including an excessive amount of flour or sugar to the cookie can drastically alter the outcomes. And including an excessive amount of powdered sugar can depart you with overly thick buttercream.
- Don’t rush creaming the butter. When creaming the butter and sugars, make sure you beat them till gentle in coloration and fluffy. Scrape down the edges a number of instances to verify every thing is nicely included. It is best to be capable of see the change in coloration and texture occur, so even when it takes longer than 2-3 minutes, wait till you see the modifications.
- Don’t over combine. When you add the Oreos, crumbs, and chocolate chips, take care to only gently distribute them evenly within the dough. Mixing an excessive amount of may cause the glutens within the flour to overdevelop and your cookie cake to end up powerful.
- Don’t over bake. I wish to take away the cookie cake from the oven when the sides are starting to show golden and the middle simply seems to be set and is not shiny. You may prepare dinner it a couple of minutes extra, in the event you desire, simply watch out to not dry it out by cooking it for too lengthy.
- Simply take away it from the pan. As soon as the cookie cake has cooled utterly, I like to recommend utilizing two cooling racks to get it out. Flip it the wrong way up onto a cooling rack then place one other on the highest and flip it again over in order that it’s proper aspect up. You would additionally use plates to do that.
Correct Storage
- Fridge. Due to the frosting, the Oreo cookie cake ought to be refrigerated after 24 hours or so. You may preserve it in an hermetic container within the fridge for 4-5 days. Serve at room temperature, so it isn’t too agency.
- Freezer. Oreo cookie cake might be frozen with out the frosting for as much as 3 months. Wrap it tightly in a double layer of plastic wrap, then freeze. Thaw within the fridge, then add the buttercream earlier than serving.
Extra Oreo Desserts To Attempt
Recipe
Prep Time: 35 minutes
Prepare dinner Time: 18 minutes
Complete Time: 53 minutes
Yield: 12-14 Slices
Class: Dessert
Methodology: Oven
Delicacies: American
Description
This Oreo Cookie Cake is the right mixture of two favourite desserts! It combines chocolate chip cookies with a great deal of Oreo taste in each the cookie and the buttercream. Tender, chewy, and bursting with Oreo taste!
Substances
Oreo Cookie Cake
- 1 3/4 cups (228) all-purpose flour
- 1/2 tsp baking soda
- ½ tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 1/4 cup (56g) packed gentle brown sugar
- 1 giant egg
- 1 tsp vanilla extract
- 12 Oreos, divided
- 1/2 cup semi-sweet chocolate chips
Oreo Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup (67g) Oreo crumbs (about 6 Oreos)
- 1–2 tbsp heavy cream
- Oreos for topping, lower in half
Directions
Make the cookie cake
- Preheat oven to 350°F (180°C). Put together a 9-inch cake pan with parchment paper within the backside and baking spray on the edges. Put aside.
- Mix the flour, baking soda and salt in a medium sized bowl and put aside.
- Cream the butter and sugars collectively in a big mixer bowl on medium velocity till gentle in coloration and fluffy, about 2-3 minutes. Scrape down the edges of the bowl a number of instances to make certain all is nicely included. It is best to be capable of see the change in coloration and texture occur and realize it’s prepared.
- Add the egg and vanilla extract and blend till nicely mixed.
- Add the dry elements and blend simply till nicely mixed.
- Chop 6 of the Oreo cookies and add them to the cookie dough. Place the remaining 6 Oreo cookies in a meals processor and mix into crumbs. Add the crumbs to the cookie dough, together with the chocolate chips. Gently stir to mix the cookie dough with the chopped Oreo cookies, crumbs and chocolate chips. Don’t over combine.
- Press the cookie dough evenly into the cake pan. Press a number of extra chocolate chips into the highest of the cookie cake, if desired.
- Bake for 18-20 minutes, or till the sides simply start to show golden.
- Take away from oven and permit to chill utterly within the cake pan, then switch to a serving plate. It it’s totally cool, it’s best to be capable of flip it the wrong way up onto a cooling rack, place one other cooling rack on high (which is definitely the underside) after which flip it again over in order that it’s proper aspect up.
Make the frosting
- To make the frosting, beat the butter in a big mixing bowl till easy.
- Slowly add 1 cup of powdered sugar. Combine till mixed.
- Combine within the vanilla extract, Oreo crumbs and one tablespoon of heavy cream.
- Add the remainder of the powdered sugar and blend till nicely mixed and easy.
- Add further cream, as wanted, to get the appropriate consistency buttercream.
- Pipe swirls of frosting across the fringe of the cookie cake (I used Ateco tip 844) and place half an Oreo between every swirl, then retailer in an hermetic container till able to serve. Due to the frosting, it ought to be refrigerated after about 24 hours, however ought to be served at room temperature. Greatest if eaten inside 4-5 days.
Vitamin
- Serving Measurement: 1 Slice
- Energy: 452
- Sugar: 41.8 g
- Sodium: 204 mg
- Fats: 24.4 g
- Carbohydrates: 57 g
- Protein: 3.1 g
- Ldl cholesterol: 52.5 mg
