Oreo Cookie Cake
A large, soft cookie filled with chocolate chips and bits of Oreos cookies, finished with a buttercream frosting. This Oreo Cookie Cake is an easy dessert hit!
Servings: 1 10" cookie cake
Ingredients
Cookie
- 3/4 cup unsalted butter softened
- 1/2 cup light brown sugar gently packed
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons cornstarch
- 1 cup coarsely chopped Oreo cookies divided
Frosting
- 1/4 cup unsalted butter softened
- 1/4 cup shortening
- 1 2/3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
Cookie
- Preheat oven to 350 degrees. Line bottom of a 10" round baking pan with parchment paper. Butter and flour sides of pan (I use Baking PAM for this).
- In a large bowl, use electric mixer to beat butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in egg and egg yolk until well combined. Use spatula to scrape down sides as needed. Next, beat in vanilla extract.
- In a small bowl, whisk together flour, baking soda, baking powder, salt, and corn starch. Beat into butter mixture about 1/2 cup at a time. Scrape down sides as needed. Mix until well combined.
- Stir 3/4 cup of the chopped Oreos.
- Press dough evenly into prepared baking pan. Gently press 2 tablespoons of remaining chopped Oreos into top of dough.
- Bake for 20-23 minutes, or until top is golden brown and center no longer wiggles.
- Remove from oven. Let cool completely before removing from pan.
Frosting
- Mix butter and shortening on medium-high speed until light and fluffy, about 3 minutes. Next add powdered sugar, about 1/2 cup at a time, until well combined.
- Beat in vanilla and milk and then beat for about 1 more minute.
- Use pastry bag and icing tips to decorate top of cake as desired. Sprinkle remaining chopped Oreo cookies over the frosting.