first class oreo cookie cake vest

oreo cookie cake

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Oreo Cookie Cake

This version of our OG cookie cake takes things to the next level by putting cookies INSIDE the "cake." It’s packed with chopped Oreos (in place of chocolate chips), decorated with a rich Oreo buttercream (in place of plain chocolate or vanilla), and crowned with even more Oreos.

Ingredients

  • Cooking spray
  • 12 Oreo cookies
  • 2 c. (240 g.) plus 2 tbsp. all-purpose flour
  • 1 1/2 tsp. kosher salt
  • 1 tsp. baking soda
  • 3/4 c. (1 1/2 sticks) unsalted butter, melted, slightly cooled
  • 3/4 c. (160 g.) packed light brown sugar
  • 1/3 c. (67 g.) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp. pure vanilla extract
  • 11 Oreo cookies, divided
  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 2 Tbsp. (or more) whole milk or cream
  • 2 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 c. (170 g.) (or more) confectioners’ sugar
  • 6 Oreo cookies, halved 

Direction

  1. Place a rack in center of oven; preheat to 350°. Grease a 9" springform pan or cake pan with cooking spray. Line bottom of pan with parchment, then grease parchment with cooking spray.
  2. Coarsely chop each Oreo (6 to 8 pieces per cookie) and transfer to a small bowl. (Don’t include the fine crumbs that fall off when chopping; either discard or reserve for the Oreo buttercream frosting.) In a small bowl, whisk flour, salt, and baking soda until combined.
  3. In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter, brown sugar, and granulated sugar on medium-high speed until smooth and fluffy. Add egg, egg yolk, and vanilla and beat, scraping down bowl as needed, until well incorporated. Add dry ingredients and beat on low speed until just combined.
  4. Using a spatula, fold in Oreos (you don’t want to crush them with the mixer); reserve a few pieces for the top. Spread dough into prepared pan, then press reserved pieces on top.
  5. Bake cake until lightly golden across the top and just firm to the touch, 20 to 24 minutes (the middle will look soft, but it’ll continue to set up as it cools). Transfer pan to a wire rack and let cool.
  6. In a food processor, pulse 5 Oreos until fine crumbs form (or place cookies in a sealed zip-top bag and crush with a rolling pin).
  7. In a large bowl, using handheld mixer (or in the large bowl of stand mixer fitted with the whisk attachment), beat butter on medium-high speed until smooth. Add crushed Oreos, milk, cocoa powder, and vanilla and beat on medium speed, scraping down bowl as needed, until well combined, about 2 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar, a little at a time, and beat, scraping down bowl as needed, until incorporated. Increase mixer speed to high and continue to beat until fluffy, about 1 minute more. Add more milk or confectioners’ sugar until desired consistency is reached.
  8. Remove cake from pan; discard parchment. Place cake on a cake stand or platter. Pipe Oreo buttercream in decorative mounds around the perimeter, then add any additional flourishes or writing. Cut remaining 6 Oreos in half. Nestle halved Oreos around the perimeter (tip: dab each cookie with a little extra frosting to adhere to cake), if desired.