This soft, chewy, and perfectly sliceable Oreo Cookie Cake is the perfect birthday cake for Oreo lovers! It’s made with dark cocoa powder and is topped with a creamy Oreo cream cheese frosting!
Why This Is the Best Oreo Cookie Cake
- So soft and chewy: This giant Oreo cookie cake recipe has the perfect texture—it’s dense, moist, easy to slice, and sturdy enough to eat with your hands!
- Easy to make: This scrumptious, chocolate cookie cake comes together in a matter of minutes and it’s easy to decorate with my simple cookies and cream frosting.
- Cheaper than store-bought: You’ll get bakery flavor and professional-looking results without the price tag. The recipe is based on my tried-and-true triple chocolate cookie cake (but uses dark cocoa powder for that signature Oreo flavor & look).
- It’s versatile: You can cut this cookie cake into squares to feed a crowd, use it to make an Oreo ice cream cake, or decorate it with my number stencils to make an Oreo birthday cookie!
Ingredient Summary & Substitutions
This is just an overview, click here to jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
- Unsalted butter (not margarine!) – You’ll melt this, so there’s no need to soften it first.
- Unsweetened dark cocoa powder – While regular cocoa powder will work, I use Hershey’s Special Dark Cocoa because it gives it that signature Oreo look and a moister, chewier Oreo cookie cake.
- White chocolate chips – I prefer Ghiradelli or Nestle brand for best flavor.
- Cream cheese – Use the kind that comes in a bar, not a tub. For an Oreo buttercream frosting without cream cheese, start with my Sugar Cookie Buttercream Frosting recipe, omit the almond extract, and add crushed Oreos for cookies and cream buttercream frosting.
- Clear vanilla extract – If you want a bright white frosting, use a clear vanilla extract. Otherwise, regular vanilla works just fine!
- Mini Oreos – these are typically sold in bags near the snacks vs. trays of Oreos. If you can’t find them, regular ones work too (you’ll just have to break them up if you want to use them to decorate the border).
- To decorate: Use a large star tip to pipe a border!
Make it gluten-free! Substitute all-purpose flour with your favorite cup-for-cup gluten-free all-purpose flour substitute.
How to Make a Giant Oreo Cookie Cake:
This is just an overview showing step-by-step photos, click here to jump down to full recipe card with exact instructions.
Step 1: Make the Oreo Cookie Dough
Preheat your oven to 350ºF. Combine the butter and sugars in a mixing bowl, then stir in the egg and vanilla, followed by the baking soda and salt, and finally the cocoa powder and flour. Fold in the white chocolate chips.
Tip: Don’t skip the white chocolate chips! They’re essential for that classic cookies & cream birthday cake flavor (and they also help the dough stick together!).
Step 2: Press the Dough Into the Pan and Bake
Place heaping spoonfuls of the dough into a greased pan, then use a spatula or clean fingers to press the dough into the bottom of the pan, creating an even layer.
Bake the Oreo cookie cake for 12 to 14 minutes (12 minutes was perfect in my oven!), or until the dough looks rippled and feels dry to the touch.
Step 3: Decorate
Make the Oreo cream cheese frosting once the Oreo pizza is done cooling, then use a large star piping tip to pipe along the edges. Decorate with mini Oreos for the perfect finishing touch!
Tip: Pull out any broken or imperfect mini Oreos from the bag and use those to crush for the frosting. That way, you’ll be sure to have enough Oreos for decorating the top of the cookie cake!
Step 4: Slice and Enjoy
Use a large, sharp knife to cut your Oreo cookies and cream cake pizza into slices or squares and serve with a scoop of ice cream!
Tip: If you remove the cookie cake from the pan, a pizza cutter or rocker is also great for cutting Oreo pizza!
Storage & Freezing
Storing: This Oreo pizza is best stored on the counter at room temperature, but once it’s frosted with the cream cheese frosting, it will need to be refrigerated if you are not serving it right away. If you want to make this cookie cake in advance, I recommend baking it a day ahead of time, then frosting it the day you plan on serving it. This giant Oreo cookie is best eaten within 2 days for the chewiest, softest texture.
Freezing: You can also freeze the unfrosted Oreo cookie cake for 1 to 2 months, then let it thaw at room temperature before serving.
Frequently Asked Questions:
How can I make this into an Oreo birthday cake?
For an Oreo birthday cake cookie, you can pipe a Happy Birthday message in the center or use the number stencils from my Giant Birthday Cookie Cake to add the age of the guest of honor. This Oreo birthday cookie is also soft enough that you can insert candles if you’d like!
Can I make this Oreo pizza vegan?
I haven’t tried turning it vegan myself, so I can’t speak to what the final texture will be, but if you try it be sure to leave a comment! Oreos are naturally vegan, so it’s easy to make Oreo desserts plant-based too. Swap the butter for Earth Balance (or your favorite vegan butter sticks), the cream cheese for vegan cream cheese, and use a vegan egg replacer for the egg.
Can I layer two of these Oreo pizzas for a double-layer cake?
Yes! Use the instructions from my Double Layer Cookie Cake to make a thicker, sturdier two-layer Oreo cookie cake. While you can layer these larger 12″ cakes, they are more prone to sinking in the middle when they are thinner.
Oreo Pizza Cookie Cake
This Oreo Pizza is soft, chewy, and perfect for a party! You’ll love how easy it is to make and the rich, chocolatey flavor!
Cookie Cake Recipe
- ½ cup unsalted butter (1 stick) You will be melting this
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened dark cocoa powder I use "Hershey's Special Dark"
- 1 cup all-purpose flour
- 1 cup white chocolate chips
Oreo Cream Cheese Frosting
- ½ cup unsalted butter softened to room temperature or microwaved for 10 seconds
- 4 ounces cream cheese cold
- 2 ½ cups powdered sugar
- Pinch of salt
- 2 teaspoons vanilla extract clear
- 15 mini Oreos crushed (about 1/4 cup)
- 24 mini Oreos
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Preheat oven to 350°F.
Warm the butter in a microwave-safe bowl or saucepan until it’s just melted.
Combine the butter with the brown sugar and granulated sugar in a mixing bowl and use a wooden spoon or spatula to stir them together (*do not use a mixer!).
Next, stir in the egg and vanilla extract, followed by the baking soda and salt. Mix in cocoa powder and flour until well-combined, then stir in white chocolate chips.
Immediately spread dough into a greased cookie cake pan (you don't want the dough sitting out or it will set too much with the melted butter).
If you plan to remove the cookie cake from the pan for serving, I also recommend lining the bottom with parchment paper.
Bake at 350°F for 12-14 minutes or until cookie cake looks “rippled” and the center no longer looks super wet (see photo in post above!). Cool completely before frosting.
Using a large star piping tip, pipe around the edges then immediately add the mini Oreos (the frosting will start hardening quick, so add the Oreos right away!).
To Make Frosting:
Beat the butter, cream cheese, vanilla extract, and salt on high speed for 1-2 minutes until combined. (It may look a little curdled, but this is okay!) Turn the mixer to low speed then slowly add the powdered sugar. You may need to stop and scrape down the sides.
Beat on high for 1-2 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tablespoon of milk until you get to the desired consistency. Fold in the crushed Oreos.
This will make enough frosting to pipe a generous border along the edges and a message in the center.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Cookie Cake Pan: If you don’t have a 11.5-inch metal cookie cake pan, use a 9×13-inch metal pan for a rectangular cookie cake; this will result in a thinner cake, so it will finish baking a bit earlier. You can also make a DIY cookie cake pan or make a thicker cookie in a smaller 8″ or 9″ pan (you’ll just need to bake it longer).
Removing the cookie cake from the pan: When the Oreo cookie cake is cool to the touch, run a knife along the edges of the pan to help loosen it. Then, place a flat platter or cutting board on top of the pan and quickly flip it over to release the cookie cake. Put your serving platter over the cookie cake and flip it again. Now you’re ready to decorate!
Decorating: Use a large star tip to create a simple cookies and cream frosting border. Because the frosting develops a crust quickly, add mini Oreos or other toppings immediately after frosting.
Nutrition information is just an estimate but based on 12 servings.