Ultimate Soft & Chewy Oreo Cookie Cake: The Perfect Party & Birthday Recipe
Prepare to delight every Oreo lover with this incredible Oreo Cookie Cake! Soft, incredibly chewy, and effortlessly sliceable, it’s the ultimate birthday treat or party showstopper. This giant cookie is crafted with rich dark cocoa powder to give it that authentic Oreo flavor and signature dark hue, then crowned with a luscious, creamy Oreo cream cheese frosting. Forget store-bought – this homemade masterpiece is pure cookies and cream bliss!
Why This Is the Ultimate Oreo Cookie Cake Recipe
If you’re searching for the perfect dessert to satisfy your cookies and cream cravings, look no further. This giant Oreo cookie cake stands out for several compelling reasons:
- Irresistibly Soft and Chewy Texture: Unlike many cookie cakes that can be dry or crumbly, this recipe yields a consistently soft, moist, and delightfully chewy texture. It’s dense enough to hold its shape beautifully, making it easy to slice and sturdy enough to enjoy without a plate, yet it practically melts in your mouth. Every bite delivers a satisfying balance of chewiness and tenderness, truly capturing the essence of an Oreo.
- Effortless to Make: Don’t be intimidated by its impressive appearance! This scrumptious chocolate cookie cake comes together in a matter of minutes. The dough is quick to mix, and the simple Oreo cream cheese frosting is a breeze to whip up and decorate with. Even novice bakers will achieve bakery-quality results with minimal effort, making it ideal for busy schedules or last-minute celebrations.
- More Economical Than Store-Bought Alternatives: Why pay premium bakery prices when you can create a show-stopping dessert right at home? This recipe delivers professional-looking results and an incomparable flavor at a fraction of the cost. It’s based on a tried-and-true triple chocolate cookie cake foundation, but features dark cocoa powder (like Hershey’s Special Dark) for that iconic deep, rich chocolate flavor and distinct dark color associated with classic Oreo cookies.
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Incredibly Versatile for Any Occasion: This isn’t just a cookie cake; it’s a blank canvas for your creativity!
- Feed a Crowd: Easily cut this large cookie cake into squares to serve a big group at parties or potlucks.
- Oreo Ice Cream Cake: Transform it into an incredible Oreo ice cream cake by topping it with your favorite vanilla or cookies and cream ice cream before frosting, then freezing until firm.
- Personalized Birthday Treat: Customize it for a special birthday by using my number stencils to create an age-specific Oreo birthday cookie. Add candles for a festive touch!
- Oreo “Pizza”: Its round shape makes it perfect for a fun “dessert pizza” theme.
From its perfect texture to its customizable nature, this Oreo cookie cake is designed to impress and satisfy everyone!
Key Ingredients & Smart Substitutions for Your Oreo Cookie Cake
This section provides a detailed overview of the essential ingredients and potential substitutions. For precise measurements and condensed instructions, please click here to jump directly to the full recipe card.
- Unsalted Butter: This recipe calls for melted butter, so there’s no need to soften it beforehand, saving you time! Using unsalted butter gives you control over the overall saltiness of the cookie. Avoid margarine, as it can affect the texture and flavor of the cookie cake.
- Unsweetened Dark Cocoa Powder: This is the secret ingredient for achieving that authentic Oreo taste and deep, rich color. While regular unsweetened cocoa powder will work, I highly recommend using Hershey’s Special Dark Cocoa. It’s an alkalized (Dutch-processed) cocoa that not only deepens the chocolate flavor but also contributes to a moister, chewier cookie cake that truly mimics an Oreo.
- White Chocolate Chips: These are crucial for creating that classic “cookies and cream” flavor profile within the chocolate cookie base. They add a lovely sweetness and a delightful textural contrast. For the best flavor, I recommend using quality brands like Ghirardelli or Nestle.
- Cream Cheese: Essential for the signature tangy and creamy Oreo cream cheese frosting. Always use full-fat cream cheese that comes in a block or bar, not the whipped variety sold in tubs. The block cream cheese has a firmer consistency that is necessary for a pipeable frosting.
Tip for Cream Cheese-Free Frosting: If you prefer an Oreo buttercream frosting without cream cheese, start with my Sugar Cookie Buttercream Frosting recipe. Simply omit the almond extract and fold in finely crushed Oreos for a delicious cookies and cream buttercream. - Clear Vanilla Extract: For an exceptionally bright white frosting that contrasts beautifully with the dark cookie, use clear vanilla extract. If you don’t have it on hand, regular vanilla extract works perfectly fine and won’t significantly alter the taste.
- Mini Oreos: These are perfect for decorating the border of your cookie cake, giving it that iconic Oreo look. They are usually sold in bags alongside other snack cookies. If you can’t find mini Oreos, regular-sized Oreos can be used; just be sure to break them into smaller pieces if you want to use them for border decoration or to incorporate into the frosting.
- Additional Decorating Supplies: To achieve that professional bakery look, a large star piping tip is ideal for creating a beautiful, elegant border around the edge of your Oreo cookie cake.
Make it Gluten-Free! To easily adapt this recipe, substitute all-purpose flour with your favorite trusted cup-for-cup gluten-free all-purpose flour blend. Ensure your chosen blend contains xanthan gum for optimal texture.
How to Craft Your Giant Oreo Cookie Cake: A Step-by-Step Guide
This section provides detailed step-by-step instructions with accompanying photos to guide you through the process. For a concise ingredient list and exact measurements, please click here to jump down to the full recipe card.
Step 1: Prepare the Rich Oreo Cookie Dough
Begin by preheating your oven to 350ºF (175ºC). In a large mixing bowl, combine the melted unsalted butter with both light brown sugar and granulated sugar. Stir these together until well combined and slightly glossy. Next, mix in the large egg and vanilla extract until fully incorporated. Then, add the baking soda and salt, ensuring they are evenly distributed. Finally, gradually stir in the dark cocoa powder and all-purpose flour until just combined, being careful not to overmix. Overmixing can lead to a tough cookie cake. Gently fold in the white chocolate chips last.
Step 2: Press the Dough into the Pan and Bake to Perfection
Generously grease your chosen baking pan (preferably an 11-inch cookie cake pan) and, if desired, line the bottom with parchment paper for easy removal. Place heaping spoonfuls of the freshly prepared Oreo cookie dough into the pan. Use a spatula or clean, slightly damp fingers to evenly press the dough across the bottom, creating a uniform layer. This ensures an even bake.
Bake the Oreo cookie cake in your preheated oven for 12 to 14 minutes. Keep a close eye on it; in most ovens, 12 minutes is often perfect. The cookie cake is done when the surface looks slightly “rippled” and feels dry to the touch, but the center still appears soft and chewy – don’t overbake! Let it cool completely in the pan before attempting to frost or remove.
Step 3: Decorate Your Oreo Masterpiece with Creamy Frosting
Once your giant Oreo cookie cake has cooled completely, it’s time for the fun part: making and applying the luscious Oreo cream cheese frosting! Follow the recipe card instructions to prepare the frosting until it’s light, fluffy, and perfectly pipeable. Transfer the frosting to a piping bag fitted with a large star tip. Carefully pipe a beautiful border along the edges of the cookie cake. For the ultimate finishing touch, immediately adorn the frosting with mini Oreos or your preferred toppings. The frosting will begin to set quickly, so add your decorations right after piping!
Step 4: Slice and Savor Every Delicious Bite
With your masterpiece complete, it’s time to slice and serve! Use a large, sharp knife to cut your Oreo cookies and cream cake into generous slices or fun squares, depending on your preference and the size of your crowd. For an extra indulgent treat, serve each slice with a scoop of your favorite vanilla bean or cookies and cream ice cream. It’s an unforgettable combination!
Cutting Tip: If you’ve removed the cookie cake from its pan and placed it on a flat serving platter or cutting board, a pizza cutter or a rocker knife can be incredibly effective for achieving clean, effortless cuts through your delicious Oreo pizza cookie.
Storage & Freezing Tips for Your Oreo Cookie Cake
Ensuring your delicious Oreo cookie cake stays fresh and retains its perfect texture is key. Here’s how to store and freeze it effectively:
Storing Your Cookie Cake: For optimal flavor and chewiness, this Oreo cookie cake is generally best stored at room temperature if it’s unfrosted. However, once it’s adorned with the creamy Oreo cream cheese frosting, it absolutely needs to be refrigerated to maintain freshness and prevent spoilage, especially due to the cream cheese content. Store it in an airtight container to keep it moist and protect it from absorbing other odors from your refrigerator. If you plan to make this cookie cake in advance, I highly recommend baking the cookie base a day ahead of time and then frosting it on the day you intend to serve it. This giant Oreo cookie is at its peak deliciousness and chewiest, softest texture within 2 days of baking and frosting.
Freezing for Later Enjoyment: You can also extend the life of your Oreo cookie cake by freezing it. I recommend freezing the unfrosted cookie cake. Once completely cooled, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe bag or container. It can be frozen for 1 to 2 months. When you’re ready to enjoy it, simply let it thaw at room temperature for several hours or overnight before frosting and serving. This is a fantastic way to prepare for future events or satisfy a sudden craving!
Frequently Asked Questions About Our Oreo Cookie Cake:
Transforming this delicious treat into a festive Oreo birthday cake cookie is incredibly simple and fun! You can pipe a custom “Happy Birthday” message directly onto the center of the cookie using the cream cheese frosting. For a more personalized touch, utilize the number stencils available from my Giant Birthday Cookie Cake recipe to add the age of the guest of honor. Additionally, this Oreo birthday cookie is wonderfully soft and sturdy, making it perfect for inserting birthday candles without them falling over or melting prematurely. Add some colorful sprinkles around the border for extra celebration!
While I haven’t personally tested a vegan version of this recipe, it’s definitely possible to adapt it! Oreos themselves are naturally vegan, making it easier to create plant-based Oreo desserts. To make this Oreo cookie cake vegan, you would need to make the following substitutions:
- Butter: Replace unsalted butter with an equal amount of high-quality vegan butter sticks (such as Earth Balance or Miyoko’s Kitchen), ensuring it’s suitable for baking.
- Cream Cheese: Swap regular cream cheese for a firm, block-style vegan cream cheese. Avoid whipped varieties as they are too soft for frosting.
- Egg: Use a reliable vegan egg replacer for the large egg. Options include a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins) or a commercial egg replacer like Bob’s Red Mill.
- White Chocolate Chips: Ensure you use certified vegan white chocolate chips, as many contain dairy.
Please note that texture and flavor might vary slightly with these substitutions, but it should still be a delightful treat! If you try it, be sure to leave a comment to share your results!
Yes, absolutely! Creating a thicker, more robust two-layer Oreo cookie cake is a fantastic idea for a grander presentation. You can easily do this by following the detailed instructions provided in my Double Layer Cookie Cake recipe. It’s important to note that while you can layer these larger 11-inch cookie cakes, thinner cookie cakes are more prone to sinking or collapsing in the middle when stacked. For a stable and impressive double-layer cake, consider baking two slightly thicker cookies in smaller (e.g., 9-inch) pans or ensuring your 11-inch cookies are robust enough to withstand stacking. You’ll also want to make extra frosting to fill and coat the layers generously!
Oreo Pizza Cookie Cake
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Ingredients
Cookie Cake Recipe
- ½ cup unsalted butter (1 stick) You will be melting this
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened dark cocoa powder I use “Hershey’s Special Dark”
- 1 cup all-purpose flour
- 1 cup white chocolate chips
Oreo Cream Cheese Frosting
- ½ cup unsalted butter softened to room temperature or microwaved for 10 seconds
- 4 ounces cream cheese cold, block-style
- 2 ½ cups powdered sugar
- Pinch of salt
- 2 teaspoons vanilla extract clear, if desired for whiter frosting
- 15 mini Oreos crushed (about ¼ cup)
Decorating
- 24 mini Oreos for border and top decoration
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat your oven to 350°F (175°C).
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Warm the unsalted butter (½ cup, i.e. 1 stick) in a microwave-safe bowl or saucepan until it’s just melted.
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Combine the melted butter with the light brown sugar (½ cup) and granulated sugar (¼ cup) in a mixing bowl and use a wooden spoon or spatula to stir them together thoroughly. (*Do not use an electric mixer for the dough, hand-stirring is best!).
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Next, stir in the egg (1 large) and vanilla extract (2 teaspoons), followed by the baking soda (½ teaspoon) and salt (½ teaspoon). Mix in unsweetened dark cocoa powder ½ cup) and all-purpose flour (1 cup) until just combined (do not overmix!). Then, gently stir in white chocolate chips (1 cup).
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Immediately spread the dough into a greased and parchment-lined 11″ cookie cake pan. It’s important to do this quickly so the melted butter doesn’t set too much.
If you intend to remove the cookie cake from the pan for serving, I highly recommend lining the bottom of the pan with parchment paper, leaving a slight overhang for easy lifting.
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Bake at 350°F (175°C) for 12-14 minutes, or until the cookie cake surface looks “rippled” and the center no longer appears overly wet. (Refer to the photos in the post above for a visual guide!). Allow the cookie cake to cool completely in the pan before attempting to frost it.
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Once cooled, transfer the Oreo cream cheese frosting to a piping bag fitted with a large star piping tip. Pipe a decorative border along the edges of the cookie cake. Immediately add the mini Oreos (or other desired toppings) to decorate, as the frosting will begin to harden quickly.
To Make Oreo Cream Cheese Frosting:
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In a large mixing bowl, beat the softened unsalted butter (½ cup, i.e. 1 stick), cold block cream cheese (4 ounces), vanilla extract (2 teaspoons), and a pinch of salt on high speed for 1-2 minutes until thoroughly combined and slightly fluffy. (It may appear a little curdled at this stage, but that’s perfectly normal!) Reduce the mixer speed to low and gradually add the powdered sugar (2 ½ cups), scraping down the sides of the bowl as needed to ensure everything is incorporated.
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Increase the mixer speed to high and beat for another 1-2 minutes until the frosting is wonderfully creamy, smooth, and has a good, pipeable consistency. If the frosting seems too runny, add a tablespoon or two more powdered sugar. If it’s too stiff, add milk (one teaspoon at a time) until you reach the desired consistency. Finally, gently fold in the crushed Oreos (¼ cup) using a spatula.
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This recipe yields enough frosting to create a generous border along the edges of your cookie cake and still have enough for a personalized message in the center.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Removing the cookie cake from the pan: For a clean release, ensure your Oreo cookie cake is completely cool to the touch. Once cool, carefully run a thin, sharp knife along the entire inner edge of the pan to help loosen the cookie. Next, place a flat serving platter or a sturdy cutting board upside down over the top of the pan. Firmly hold the pan and platter together, then quickly but gently flip them over. The cookie cake should release onto the platter. If you want the decorated side up, place your final serving plate on top of the cookie cake and flip it one more time. Now you’re perfectly set to decorate!
Decorating for Impact: To achieve that professional, attractive border, use a large star tip (like a Wilton 1M or 2D) to pipe your cookies and cream frosting border. Because cream cheese frosting can develop a crust fairly quickly upon exposure to air, it’s crucial to add your mini Oreos or any other desired toppings immediately after piping. This ensures they adhere beautifully to the moist frosting.
Nutrition information provided is an estimate based on 12 servings and may vary depending on ingredients used.
Nutrition