Oreo Cookie Cake

This Oreo Cookie Cake is such a fun way to bring together two dessert favorites! It’s got the gooey goodness of chocolate chip cookie dough packed with extra Oreo flavor, both inside the cookie and in the creamy buttercream on top. Soft, chewy, and bursting with that classic Oreo taste you love!

Why You’ll Love This Oreo Cookie Cake

• Loads of Oreos. This cake is packed with Oreos from crushed chunks and crumbs in the cookie dough to the frosting and decorative Oreos on top. If you love Oreos, this will be your new favorite treat!
• Soft and chewy. Think thick, soft, and chewy just like your best homemade cookies. This cake hits that sweet spot perfectly.
• Super easy. No need to scoop individual cookies. Just mix your dough, press it into a pan, bake, and you’re done. Baking made simple!

• Delicious Oreo buttercream. We top this cookie cake with piped swirls of the richest Oreo buttercream.

  Honestly, I could happily eat it right out of the bowl with a spoon!

Recipe Ingredients and Notes

This Oreo cookie cake comes together with a blend of crushed Oreos and everyday pantry ingredients you likely already have. Scroll down to the recipe card for the exact measurements and full instructions.

Oreo Cookie Cake

• All-purpose flour – For best results, check out my guide on measuring flour correctly. Too much flour can dry out your cookie cake, so be gentle when measuring.
• Baking soda – This little boost helps your cookie rise nicely in the oven and gives it that delightfully chewy texture.
• Salt – Just a pinch to bring out all the flavors. Don’t skip it or the cookie will taste flat.
• Butter – Use unsalted butter so you control the salt level. It should be soft and at room temperature, but never melted.

• Sugar – Both granulated and light brown sugar add sweetness and moisture.

  Make sure to press the brown sugar tightly into the measuring cup before using it.

• Egg – Use large eggs for perfect consistency not medium or extra large.
• Vanilla extract – Adds that warm, comforting classic flavor.
• Oreos – I go with regular Oreos here, but feel free to try double-stuffed or other flavors if you’re feeling adventurous!
• Chocolate chips – I use semi-sweet chocolate chips, but white chocolate chips would be a tasty swap too.

Oreo Buttercream

• Unsalted butter – The butter for the frosting should also be at room temperature so it blends easily and smoothly.
• Powdered sugar – Sweetens and thickens the frosting while making it super creamy.
• Vanilla extract
• Oreo crumbs – I crushed about 6 Oreos into fine crumbs to mix into the buttercream for maximum Oreo flavor.
• Heavy cream – Use just enough to get the right smooth frosting texture, usually under two tablespoons.
• Oreos – Oreo halves make pretty garnishes around the top once the cake is frosted.

How To Make Oreo Cookie Cake

Here’s a quick peek at making this fun Oreo cookie cake. Scroll further down the page for the printable recipe card if you want all the details.

Make the cookie cake:

• Get ready. Preheat your oven to 350°F. Line your cake pan with parchment paper on the bottom and spray the sides with baking spray to keep the cookie cake from sticking.
• Mix the dough. Cream together your butter and sugars until it’s light and fluffy. Beat in the egg and vanilla. Then add the dry ingredients and mix until just combined.

Cream the butter and sugar.

Make the dough.

• Add the Oreos. Roughly chop 6 Oreos and mix them into the dough. Then, pulse the other 6 Oreos in a food processor to make fine crumbs and gently fold those in, along with the chocolate chips.

• Bake it. Press your cookie dough evenly into the prepared pan. Press a few more Oreo pieces and chocolate chips on top for extra flavor and a pretty look.

  Bake for 18–20 minutes, until the edges are golden and the center is firm.

• Cool completely. Let the cookie cake cool all the way in the pan before moving it to a serving plate. This step helps keep it from breaking apart.

Stir Oreos and chocolate chips into the dough.

Press dough into pan and bake.

Make the frosting:

• Whip up the frosting. Beat the butter until it’s creamy and smooth. Slowly add one cup of powdered sugar, then mix in vanilla, Oreo crumbs, and a tablespoon of heavy cream. Add the rest of the powdered sugar and keep mixing until silky and combined. Add a splash more cream if the frosting feels too thick to pipe nicely.
• Decorate. Pipe pretty swirls of frosting all around the edge of your cooled cookie cake. Nestle half an Oreo cookie between each swirl for a fun finishing touch. Keep the cake in an airtight container until you’re ready to serve.

Can I Use A Different Cake Pan Size?

This recipe is designed for a 9-inch pan to give you a nice thick, chewy cookie cake. You can use a 10-inch pan if you want a thinner cake, just keep in mind it’ll need a shorter bake time by a few minutes.

I haven’t tried this exact recipe in a sheet pan, but if you’re curious, check out my sheet pan chocolate chip cookie cake for similar ideas and adjustments.

Tips for Success

• Measure well. For the best results, a kitchen scale is your best friend. Too much flour or sugar throws off the texture, and too much powdered sugar can make the buttercream too thick.
• Cream the butter properly. When mixing butter and sugar, beat them until you see it lighten in color and get fluffy. Don’t rush this step scrape down the bowl sides to mix everything evenly. It may take more than a couple minutes, and that’s totally okay!
• Mix Oreos gently. Once you add Oreos, crumbs, and chocolate chips, fold them in carefully. Overmixing develops too much gluten in the flour, which can make your cookie cake tough instead of tender.
• Don’t overbake. Pull it from the oven as soon as the edges start to turn golden and the center looks set but still soft not shiny anymore. You can bake it a bit longer if you like firmer texture, but be careful not to dry it out.
• Easy release from pan. Let the cookie cake cool completely, then try flipping it upside down onto one cooling rack, placing another on top, and flipping right side up again. This helps you transfer it gently without breaking. Plates can do the trick too.

Proper Storage

• In the fridge. Because of the buttercream frosting, store your Oreo cookie cake in the refrigerator after about 24 hours. Keep it in an airtight container and it will stay fresh for 4-5 days. When serving, take it out a bit early so it softens up and isn’t too firm.
• In the freezer. You can freeze the cookie cake without the frosting for up to three months. Wrap it tightly in two layers of plastic wrap before freezing. When you’re ready to eat, thaw it in the fridge and then add fresh buttercream frosting.