Oreo Cookie Cake

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This Oreo Cookie Cake is the perfect combination of two favorite desserts! It combines chocolate chip cookies with loads of Oreo flavor in both the cookie and the buttercream. Soft, chewy, and bursting with Oreo flavor!

Why You’ll Love This Oreo Cookie Cake

• SO many Oreos. There are so many Oreos in this cookie cake – crushed Oreos and crumbs in the dough, plus Oreos in the frosting and on top of the cake. You won’t have to worry about a lack of Oreo flavor!
• Soft & chewy cookie. This cookie cake is so soft, chewy, and moist. And thick! Just the way the best cookies are.
• Easy. All you need to do is combine the dough ingredients, press them into the pan, and bake. Much easier than making individual cookies.
• Oreo buttercream. The cookie cake is topped with piped swirls of an irresistible Oreo buttercream. I could eat it by the spoonful!

Crazy about cookie cakes? You’ll definitely want to try this classic Chocolate Chip Cookie Cake as well as this incredible Reeses Peanut Butter Chocolate Chip Cookie Cake!

Recipe Ingredients and Notes

This recipe is made with lots of Oreos and pantry staples. Scroll down to the recipe card below for exact measurements.

Oreo Cookie Cake

• All-purpose flour – Be sure to check out my guide on how to properly measure flour. You don’t want to over measure your flour or you’ll end up with a dry cookie cake.
• Baking soda – The leavening agent helps the cake rise in the oven and adds to its chewy texture.
• Salt – Without a little salt, your cookie will be bland.
• Butter – I use unsalted butter when baking to control the amount of salt added. If you use salted butter, you would want to add less salt. The butter should be at room temperature but not melted.
• Sugar – Both granulated sugar and light brown sugar are used in this cookie cake. The brown sugar adds some extra flavor and moisture. When measuring the brown sugar, be sure to pack it into the measuring cup.
• Egg – Be sure to use large eggs, not medium or extra large.
• Vanilla extract
• Oreos – I used regular Oreos, not double stuffed or any variation. But you can use those other variations. Feel free to experiment!
• Chocolate chips – I used semi-sweet chocolate chips, but feel free to use white chocolate chips too.

Oreo Buttercream

• Unsalted butter – You also want the butter for the frosting to be at room temperature so that it mixes smoothly.
• Powdered sugar – Sweetens the frosting, stabilizes it and adds volume.
• Vanilla extract
• Oreo crumbs – I crushed about 6 Oreos to get the crumbs.
• Heavy cream – Only use as much as needed to get the right frosting consistency. You may not need the full 2 tablespoons.
• Oreos – Oreo halves also decorate the top of this Oreo cookie cake.

How To Make Oreo Cookie Cake

Here’s an overview of how to make this irresistible Oreo cookie cake. Scroll down to the recipe card below for the printable version of the instructions.

Make the cookie cake:

• Prep. Preheat the oven to 350°F. Place parchment paper on the bottom of the cake pan and spray the sides with baking spray.
• Make the dough. Cream the butter and sugars together until light and fluffy. Add in the egg and vanilla. Add the dry ingredients and combine.

• Add the Oreos. Chop 6 of the Oreos and add them to the cookie dough. Blend the remaining 6 in a food processor into crumbs then gently stir into the dough, along with the chocolate chips.
• Bake. Press the cookie dough evenly into the cake pan. Press a few more chocolate chips and Oreo pieces into the top. Bake for 18-20 minutes, or until the edges are just golden.
• Cool. Cool completely in the cake pan then transfer to a serving plate.

Make the frosting:

• Make the frosting. Beat the butter until smooth. Slowly mix in a cup of powdered sugar then mix in the vanilla extract, Oreo crumbs, and a tablespoon of heavy cream. Add the rest of the powdered sugar. Mix until smooth and well combined. If needed, add some additional heavy cream to get the right consistency.
• Decorate the cake. Pipe swirls of frosting around the edge of the cookie cake, placing half an Oreo between each swirl. Place in an airtight container until serving.

Can I Use A Different Cake Pan Size?

This recipe uses a 9-inch pan which gets you a reasonably thick and chewy cookie cake. You could also use a 10-inch pan which would result in a slightly thinner cookie. You’d just need to reduce the bake time by a few minutes.

I haven’t tested this recipe in a sheet pan but you can refer to my sheet pan chocolate chip cookie cake for ideas.

Tips for Success

• Measure your ingredients correctly. I always recommend a food scale for the most accurate results. Adding too much flour or sugar to the cookie can greatly alter the results. And adding too much powdered sugar can leave you with overly thick buttercream.
• Don’t rush creaming the butter. When creaming the butter and sugars, be sure to beat them until light in color and fluffy. Scrape down the sides a few times to make sure everything is well incorporated. You should be able to see the change in color and texture happen, so even if it takes longer than 2-3 minutes, wait until you see the changes.
• Don’t over mix. Once you add the Oreos, crumbs, and chocolate chips, take care to just gently distribute them evenly in the dough. Mixing too much can cause the glutens in the flour to overdevelop and your cookie cake to turn out tough.
• Don’t over bake. I like to remove the cookie cake from the oven when the edges are beginning to turn golden and the center just looks set and is no longer glossy. You can cook it a few minutes more, if you prefer, just be careful not to dry it out by cooking it for too long.
• Easily remove it from the pan. Once the cookie cake has cooled completely, I recommend using two cooling racks to get it out. Flip it upside down onto a cooling rack then place another on the top and flip it back over so that it’s right side up. You could also use plates to do this.

Proper Storage

• Fridge. Because of the frosting, the Oreo cookie cake should be refrigerated after 24 hours or so. You can keep it in an airtight container in the fridge for 4-5 days. Serve at room temperature, so it isn’t too firm.
• Freezer. Oreo cookie cake can be frozen without the frosting for up to 3 months. Wrap it tightly in a double layer of plastic wrap, then freeze. Thaw in the fridge, then add the buttercream before serving.

More Oreo Desserts To Try

• BEST Oreo Cheesecake
• Chocolate Oreo Layer Cake
• No Bake Oreo Cheesecake
• Easy Oreo Cookie Crust
• No Bake Mini Oreo Cheesecakes
• Ultimate Oreo Cheesecake
• Oreo Cheesecake Cake

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