I know I just came back from vacation, but I am seriously dying for this 3-day weekend approaching. Mostly because I could use some time to unwind and chill out at home. While this will be a dessert-filled weekend, resting in is essential. However, if any of my blogging buddies want to return to Miami, I am completely on board!

I’m excited to inform you about this Cookie & Cream Cookie Cake. One of the reasons I love this cake so much is because it utilizes a pudding mix in lieu of part of the flour. This keeps the cake SUPER soft. It’s the nicest thing that’s happened to cookie cakes since sprinkles. I’m wanting to create more cookie cakes now that I know there are so many flavor options.

I wanted to go all out with the cookies and cream on this cake. So I piled Oreos on the bottom. It will only work if the bottom is lined with parchment paper big enough to dangle over the sides of the spring form pan after it is locked into place. Otherwise, your Oreos will sink to the pan’s bottom.

This cake’s top is a party in and of itself. It’s topped with a layer of cookies and cream ganache, which is made from melted Hershey’s chocolate candies. The cake is then topped with dark chocolate icing, additional Oreos, and chocolate ganache.

Lindsay, one of my best friends, baked a similar cake a while ago, and I’ve been meaning to share mine ever since. You know, the thing with brilliant brains is that they think similar, particularly when it comes to sweets! Lindsey also does an excellent job with the cookie cakes. Oreos, in any shape or form, evoke a sense of nostalgia. So when you mix Oreos with chocolate chip cookies, something magical occurs.


Double Cookies and Cream Cookie Cake

  • Author:LEE
  • Prep Time:20 minutes
  • Cook Time:18 minutes
  • Total Time:38 minutes
  • Yield:8-10 slices


An Oreo cream cookie cake with a cookies and cream ganache, chocolate icing, Oreos, and chocolate ganache on top.


For the Cookie Cake:

  • 1 Bag Chocolate Oreos, divided
  • 3/4 C Granulated sugar
  • 1/4 C Brown sugar
  • 1/2 C Unsalted butter, at room temperature
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 2 C Flour
  • 1 pk Cookie and cream pudding mix (4.2 oz)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C Milk chocolate chips
  • 1/2 C White chocolate chips

For the Topping:

  • 10 oz. chopped Hershey’s Cookies and Cream Chocolate
  • 5 tbsp Heavy whipping cream

For the Frosting:

  • 1/2 C Unsalted butter, softened
  • 2 C Powdered sugar
  • 1 tbsp Heavy whipping cream
  • 2/3 C Hersheys special dark cocoa powder
  • 1/2 bag Oreos, crushed

For the Ganache (Optional):

  • 4 oz chocolate chips
  • 2 tbsp Heavy whipping cream


For the Cookie Cake:

  1. Line a 9-inch spring form pan with parchment paper and seal with a rubber band. Line the pan with closely packed Oreos. Set aside.
  2. Preheat oven to 350 F.
  3. Combine the granulated and brown sugars, as well as the butter, in a mixing basin. Blend until completely smooth.
  4. Add the eggs one at a time, making sure each one is fully beaten. Mix in the vanilla extract on medium speed until all of the ingredients are fully blended.
  5. Separately, whisk together the flour, dry pudding mix, baking soda, and salt. To blend, stir everything together.
  6. Slowly incorporate the flour mixture into the batter, mixing until a dough forms. Fold in the milk and white chocolate chips into the batter.
  7. Form the dough into a spring form pan. Bake for 18-20 minutes, or until the edges are golden brown, at 350°F. Allow to cool fully after removing from the oven.

For the Topping:

  1. In a microwave-safe dish, combine Hershey’s Cookie and Cream chocolate and heavy whipping cream. Microwave for 60-90 seconds on high, or until chocolate is melted. Stir to ensure that it is completely melted. Pour over the chilled cookie cake.

For the Frosting:

  1. To create the frosting, whisk together softened butter, powdered sugar, and cocoa powder. Mix on low speed until the mixture becomes clumpy.
  2. Increase the speed to medium high and mix until the heavy whipping cream is smooth.
  3. Add extra powdered sugar to make a thicker frosting. Add cocoa powder for more chocolate taste. Pipe frosting around the cake’s edges.
  4. Using a Ziploc bag and a rolling pin, crush the remaining Oreos. On top of the cookie cake, sprinkle crumbled Oreos.

For the Topping (Optional):

  1. In a microwave-safe dish, combine chocolate chips and heavy whipping cream. Microwave for 60 seconds, stirring halfway through, until smooth. Drizzle over the top of the cake.


What is cookies and cream cake made of?

Dark chocolate cake layers with cookies and cream filling, Oreo buttercream, and chocolate drizzle.

Is a cookie cake just a big cookie?

A cookie cake is a dessert made of a giant cookie that is prepared in the same manner as a batch of regular-sized cookies and frequently covered with icing. Cookie cakes are produced from cookie dough, usually by altering the quantities of existing cookie recipes to fit the size of the baking pan.

Does cookies and cream cake need to be refrigerated?

Unfrosted cake does not need refrigeration. Frosted cakes, on the other hand, may need to be kept in the refrigerator for a long period of time.

What is the difference cake cookie?

Cakes contain more liquids (for example, water and milk) than cookies. Liquid binds ingredients together and thins the batter, allowing bubbles – responsible for a cake’s fluffiness – to develop more readily.

Why are they called Mexican wedding cake cookies?

Cake was used to replace the phrase Russian teacake owing to the poor relationship between the United States and Russia at the time (the Cold War).Russian teacakes and Mexican wedding cookies are almost identical in terms of ingredients, process, and finished result. Many historians believe that the name “Mexican wedding cookie” originated in Mexico.

Do bakeries make cakes from scratch?

The majority of bakeries DO NOT bake from scratch. In fact, I once worked at a bakery that purported to be a “scratch bakery,” but all of their cakes began with a Duncan Hines cake mix, the same sort you can purchase at the supermarket.

How many people will a cookie cake feed?

Cookie Cake Dimensions

The 12″ Cookie Cake easily serves 8, while the 16″ is ideal for gatherings of up to 16. Are you expecting a large crowd?

How big is a 12 cookie cake?

12″ Round

A 12 inch chocolate chip cookie cake has 113 square inches, which is adequate for 6 to 12 serves.

Why is it called cookie cake?

People like both cookies and desserts. So it’s no surprise that when these two ideas were combined to create the cookie cake, it was a huge hit. The Great American Cookie Company cooked the first known cookie cake in the 1970s, made with cookie dough and covered with icing.

Can I eat cake that was left out overnight?

But first, do I need to chill my cake? The majority of the time, the answer is no. Most cakes, frosted or unfrosted, sliced or uncut, will keep at room temperature for many days.

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