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!

Course Dessert

Cuisine Cookie

Keyword giant oreo cookie, oreo cookie cake, oreo pizza

Prep Time 10

Cook Time 12

Total Time 22

Servings slices

Calories 634kcal

Author Melissa Rose

Ingredients

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 ¼ cup)

Decorating

24 mini Oreos

Instructions

Preheat oven to 350°F.
Warm the unsalted butter (½ cup, i.e. 1 stick) in a microwave-safe bowl or saucepan until it’s just melted.
Combine the melted butter with the light brown sugar (½ cup) and granulated sugar (¼ cup) 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 (1 large) and vanilla extract (2 teaspoons), followed by the baking soda (½ teaspoon) and salt (½ teaspoon). Mix in unsweetened dark cocoa powder (½ cup) and all-purpose flour (1 cup) until well-combined, then stir in white chocolate chips (1 cup).
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 to decorate. The frosting will start hardening quick, so add the Oreos right away!

To Make Frosting:

Beat the unsalted butter (½ cup, i.e. 1 stick), cream cheese (4 ounces), vanilla extract (2 teaspoons), and a pinch of 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 (2 ½ cups). 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 (¼ cup).
This will make enough frosting to pipe a generous border along the edges and a message in the center.

Notes

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.

Nutrition