Looking for something besides the traditional birthday cake? This chewy Oreo cookie cake with cookies and cream frosting will be a group favorite! If cake isn’t your thing, you’ll love this gooey cookie studded with crunchy Oreos. The buttercream frosting is also loaded with crushed cookies for a beautiful color, it adds the perfect creamy touch to the cookie.
I like to top my cookie cake with a few more Oreos just to give it an elegant look! Cookie cakes are great for so many occasions and can be made in advance. This cake is thick and fudgy, I recommend a springform pan for baking but a round cake pan will also do the job.
You will also like these Oreo chocolate chip cookie bars or my Oreo ice cream! Find all of my cookie and cake recipes here as well as all of my dessert recipes for more inspiration!
What Makes This Special
- Double the Oreo Flavor – not only are there Oreos on top, but the cookie flavor is layered throughout! Crushed Oreos are in the cookie dough, buttercream frosting, and crushed on top of the cake!
- Chewy Cookie Base – instead of soft cake layers, you get a rich cookie base with slightly crisp edges and a chewy center—basically one giant cookie!
- No-Chill Time – unlike normal cookies, this cookie dough doesn’t need to chill before baking, meaning you’ll be done in under and hour.
- Oreo Frosting – a quick homemade cookies and cream butter cream is whipped up with butter, powdered sugar, heavy cream, and Oreos. The perfect pairing to the decadent cookie.
- Great for Crowds – skip the classic birthday cake and switch things up with a homemade cookie cake that’s sure to impress!
What Is Cookie Cake
A cookie cake is basically a giant cookie baked in a round or rectangular shape—like a cake. It usually frosted for events like birthday’s or anniversary’s. Cookie cakes are great for those who aren’t big into classic cakes!
A cookie cake can be made into any variation, keep things classic with a chocolate chip cookie cake or make a fudgy peanut butter cookie cake. While frosting is optional, it adds the perfect creamy touch ! Either way, it’s the perfect combo of cookie flavor and a cake’s festive look—easy to serve, fun to decorate, and always a crowd-pleaser.
Key Ingredients
This cookie cake uses simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Oreo’s: classic Oreos are my go-to hear but you can use any flavor. We use Oreos in the cookie dough and buttercream. Make sure to finely crush the cookies.
- Heavy Cream: skim milk, whole milk, 2% milk, or heavy cream.
- Powdered sugar (icing sugar): I wouldn’t substitute anything here, you need powdered sugar to make a light and fluffy buttercream.
How to Make The Cookie Cake
Let’s talk a little about how to make the Chewy Oreo Cookie Cake With Cookies and Cream Frosting (The printable instructions are in the recipe card below.)
Quick overview:
- Combine melted butter, sugars, eggs, and vanilla.
- Mix in dry ingredients and crushed Oreos.
- Transfer to a prepped baking pan and bake.
- Whip up the frosting.
- Cool cookie cake and decorate.
For The Chocolate Oreo Cake
- Preheat oven to 350 degrees F. Heavily grease a 9″ round springform pan, set aside. In a small mixing bowl combine the flour, baking powder, and salt, stir to combine and set aside.
- In a large mixing bowl combine melted butter, sugars, eggs, and vanilla. Whisk well to combine. *This could also be done with a hand mixer or stand mixer.
- Add the dry ingredients into the wet ingredients and mix until combined. Fold in the crushed Oreo cookies, transfer into the prepared baking pan. Spread the batter out evenly.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely on a cooling rack before releasing from the pan, frosting and slicing.
For The Creamy Oreo Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 5-7 minutes
- Add about half of the powdered sugar, beat on low until fully incorporated. Add in the remaining powdered sugar, and vanilla extract. Beat on low speed again just until the powdered sugar is incorporated.
- Add in the heavy whipping cream and mix on low again until smooth. Mix in the crushed Oreos. Transfer to a piping bag or spread onto the cookie. After piping the frosting onto the cookie cake, decorate with more Oreo’s or mini Oreos if desired.
More Decadent Desserts
If you’re a chocolate fan, you’ll love these tasty treats!
Tools I Recommend
- Springform Pan: this is my go to pan for cookie cakes, it easily releases for decorating!
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
This cookie cake would be great served with a scoop of vanilla or cookies and cream ice cream and an extra sprinkle of crushed Oreo cookies! The thick cookie is gooey so decadent, I highly recommend adding the Oreo buttercream. Other Oreo flavors like birthday cake Oreos, golden Oreos, or mint Oreos can be used as well.
Recipe FAQs
Yes! If you’re short on time, you can use store-bought chocolate chip or sugar cookie dough and mix in crushed Oreos. But homemade dough gives you more control over the flavor and texture and ensures you have the perfect amount.
A 9-inch round or square pan works perfectly, I recommend a 9″ springform pan for easy serving. You can also use a larger pan, but you may need to adjust the baking time accordingly.
Absolutely! This cookie is delicious on its own. But frosting adds a nice creamy element and elevates the cookie cake for birthdays or events.
The edges will be golden brown and the center set but slightly soft. You can check for doneness by inserting a toothpick into the very center—it should come out clean.
At room temperature, the cookie cake will stay fresh for about 3-4 days in an airtight container.
In the fridge, it can last up to 5 days, this is the best option – especially if topped with frosting.
Baking Tips
- Use a Springform pan or heavily grease and line your baking pan with cooking spray and parchment paper. A Springform pan easily release the cake so you can decorate and slice without hassle!
- Evenly spread out the cookie dough before baking, you want the cake to be the same thickness so it bakes evenly. This can be done with a rubber spatula or small offset spatula.
- Allow cake to cool completely before frosting and slicing. This cookie cake is gooey and extra fudgy when it comes out of the oven, letting it set until cooled helps to get perfect slices. It also stops the buttercream from melting off the cake. Use a sharp knife to slice the cake.
- Finely crush Oreo’s for the buttercream, if cookies are too big the frosting will not easily pipe or spread.
Chewy Oreo Cookie Cake With Cookies and Cream Frosting
Equipment
- 9" Round Spring Form Pan, or Round Cake Pan
Ingredients
For The Cookie
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1 cup Unsalted butter, melted
- 1 cup Light brown sugar, packed
- 1 cup Granulated white sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 14 oz. package Classic Oreo cookies, finely crushed, reserve a 1/2 cup for the frosting + some for garnish if desired.
For The Buttercream
- 1/2 cup Unsalted butter, softened
- 3-4 cups Powdered sugar
- 1 tsp Vanilla extract
- 3-4 tbsp Heavy cream
- 1/2 cup Classic Oreo cookies, finely crushed
Instructions
For The Cookie
- Preheat oven to 350 degrees F. Heavily grease a 9" round springform pan, set aside. In a small mixing bowl combine the flour, baking powder, and salt, stir to combine and set aside.2 1/2 cups All-purpose flour, 1 tsp Baking powder, ½ tsp Salt
- In a large mixing bowl combine melted butter, sugars, eggs, and vanilla. Whisk well to combine.1 cup Unsalted butter, melted, 1 cup Light brown sugar, packed , 1 cup Granulated white sugar , 2 Eggs, room temperature , 1 tbsp Vanilla extract
- Add the dry ingredients into the wet ingredients and mix until combined. Fold in the crushed Oreo cookies, transfer into the prepared baking pan. Spread the batter out evenly.14 oz. package Classic Oreo cookies
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool completely before releasing from the pan, frosting and slicing.
For The Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 5-7 minutes1/2 cup Unsalted butter
- Add about half of the powdered sugar, beat on low until fully incorporated. Add in the remaining powdered sugar, and vanilla extract. Beat on low speed again just until the powdered sugar is incorporated.3-4 cups Powdered sugar , 1 tsp Vanilla extract
- Add in the heavy cream and mix on low again until smooth. Mix in the crushed Oreos. Transfer to a piping bag or spread onto the cookie. After piping the frosting onto the cookie cake, decorate with more Oreo's if desired.1/2 cup Classic Oreo cookies, 3-4 tbsp Heavy cream
Notes
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
