When I hear “cookies and cream”, my ears perk right up! It’s one of my favorite ice cream flavors, and any dessert that contains Oreos and creamy vanilla goodness is right up my alley!

Welcome to 2025’s 12 Days of Cookies!
These Cookies and Cream Cookies are Day 6 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – You’re on it!
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – 
Day 12 – 

While Oreos are a treat all on their own, adding them to your favorite dessert makes it even more delicious! While any chocolate sandwich cookie will do, Oreos hold a special place in my heart and in my baking!

Ingredients for Cookies and Cream Cookies

These chewy cookies are so easy to make with just a handful of pantry staples, plus some extra treats. Here’s what you need:

• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Granulated sugar
• Cream cheese (room temperature)
• Salted butter (melted)
• Vegetable oil
• Milk
• Pure vanilla extract
• White chocolate chips
• Oreo cookies, roughly chopped (see note below)

You can find a detailed list of ingredients plus baking instructions in the printable recipe card at the end of this post!

Recipe Note

I find it best to roughly chop the Oreos as opposed to putting them into a plastic bag and breaking them (which is what I often do to save time!) This way, the pieces will be more defined with the filling mostly intact, as opposed to smashed or crushed. 

How to make Cookies and Cream Cookies

1. Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
2. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
3. In a mixing bowl (or bowl of a stand mixer), beat the cream cheese and granulated sugar on medium speed until the mixture is smooth and well combined (about 3 minutes).
4. Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly, scraping sides of the bowl as needed. The batter should be smooth and creamy.
5. Gradually add the flour mixture until just combined. Add the white chocolate chips and Oreo pieces, stirring to distribute evenly.
6. Using a cookie scoop or tablespoon, place scoops of dough onto the prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
7. Bake cookies for 9-11 minutes or until just slightly golden brown. Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire cooling rack.

FAQS

Can I use flavored Oreos in this recipe?

Yes, you can use any variety of Oreos in these cookies. I think peanut butter, chocolate, and even Golden Oreos would be delicious! And how fun to use holiday-themed Oreos to make cookies for a Halloween or Christmas party?

What other mix-ins work well with these cookies?

Cookies and Cream Cookies taste great with regular semi-sweet chocolate chips too, or you can add nuts like pecans or almonds for a little crunch! Just add ½-¾ cup.

How do I store Cookies and Cream Cookies?

Once the cookies cool completely, store them in an airtight container at room temperature for 3-5 days.

Can I freeze them?

Yes, Cookies and Cream cookies freeze well, making them the perfect cookie to bake ahead and store until you need them to fill out a cookie tray or as a holiday gift! Place the cooled cookies in a freezer bag or airtight container and store in the freezer for up to 3 months.

Thaw at room temperature for a few hours before serving.

Can I freeze the cookie dough?

Yes, this is a great way to get a start on your holiday baking! Prepare the batter according to the recipe and scoop cookie dough balls as directed. Place the baking sheet in the freezer until the dough is firm (about an hour). Then place the dough balls in a freezer bag and keep frozen for up to 3 months.

How do I bake Cookies and Cream cookies from frozen dough?

Remove the cookie dough balls from the freezer bag and place them on a parchment-lined baking sheet. Let them sit for 15-20 minutes while the oven heats to 350 degrees and the dough thaws a bit. Then bake for 10-12 minutes or until lightly golden brown. You may need an extra minute or two, depending on how much the dough thaws before you bake it.

More Oreo Recipes

• These Cookies and Cream Cheesecake Bars are an Oreo lover’s heaven. A creamy cheesecake filling topped with crushed Oreos, drizzled with chocolate, and served in an Oreo cookie crust makes for a dessert everyone will keep coming back for.
• Combine your love of chocolate, cookies and cream, and cheesecake into these delicious single-serve desserts. These Chocolate Cookies and Cream Cheesecakes are an easy treat that needs to be in every cheesecake lover’s kitchen!
• This No-Bake Oreo Pie is an easy dessert with few ingredients that anyone can make! Using just 5 ingredients, this pie recipe is made with real cream for an incredibly decadent flavor.
• These Oreo Pudding Dream Bars are a cookies and cream dessert. They have an Oreo cookie crust covered with layers of cream cheese, Oreo pudding, Cool Whip, and are topped with crushed Oreos. You’ll love this NO BAKE dessert!

Pin or print this recipe for Cookies and Cream Cookies, and we’ll see you tomorrow for the next Christmas cookie in our series!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cookies and Cream Cookies

These chunky Cookies and Cream Cookies will be your new favorite treat! With chunks of Oreo cookies and plenty of white chocolate chips, these rich, buttery cookies are a hit with fans of all ages!

Course Dessert

Cuisine American

Keyword Cookies and Cream Cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 27 minutes minutes

Servings 60 cookies

Calories 84kcal

Author Lynne Feifer

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups granulated sugar
• 2 ounces cream cheese room temperature
• 7 tablespoons butter melted, I use salted
• ¼ cup vegetable oil
• 1 egg
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 cup white chocolate chips
• 1 ½ cups Oreo cookies roughly chopped, See note

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a mixing bowl, beat the cream cheese and sugar until smooth and well combined, about 3 minutes.
• Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly. Batter should be smooth and creamy.
• Gradually add the dry ingredients until just combined. Add the white chocolate chips and chopped Oreos completely.
• Using a cookie scoop or tablespoon, place scoops of dough onto prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
• Bake cookies for 9-11 minutes or until just slightly golden. Allow to cool on baking sheet for a couple minutes before transferring to a wire rack.

Notes

I find it best to roughly chop the Oreos as opposed to putting them into a plastic bag and breaking them. This way the pieces will be more defined with the filling mostly intact as opposed to smashed or crushed. 

Nutrition

Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg

The post Cookies and Cream Cookies appeared first on 365 Days of Baking.

It’s strawberry season, and I have the perfect way for you to use them! These creamy dessert bars topped with juicy strawberries have just the right amount of sweetness and are so refreshing. I love to make a batch of these easy dessert bars any time I have guests. They don’t just taste great; they look beautiful as well!

They are easy to make, look impressive, and are delicious to boot! The hardest part is waiting for each layer to set up—but I promise it’s worth the wait!

All the Dream Bars

It’s been a minute since I posted a Dream Bar recipe, but if you’ve been around here for a while, you know these are kind of my thing! Also known as “lush” or “dessert lasagna”, each of these decadent desserts is made with a cookie or graham cracker crust, followed by a cream or cheesecake layer, a gelatin or pudding layer, and a whipped topping with fruit or crushed cookies as a garnish! Check out all the different flavors of Dream Bar Recipes and find your favorite one!

Ingredients for Strawberry Cream Dream Bars

Let’s go over what you’ll need for each individual layer:

Cookie Crust Ingredients

• Golden Oreos
• Butter

Creamy Strawberry Layer

• Strawberry gelatin
• Boiling water
• Cold water
• Cream cheese, room temperature
• Red food color (optional)
• Cool Whip or stabilized whipped cream

Cheesecake Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• Cool whip or stabilized whipped cream

You’ll need additional whipped cream and may need more fresh strawberries for the tops of the strawberry bars if you’d like to garnish them.

Please review the recipe card below for the exact amounts of each ingredient!

How to Make No-Bake Strawberry Dessert Bars

These strawberry cream bars have several layers, so we’ll break down the steps for each one.

First, line your 8 X 8-inch baking pan with parchment paper. This way, you can easily remove the entire tray of bars, peel down the sides, slice them, and neatly serve them. Also, it makes for minimal cleanup.

​Cookie Crust

1. In a medium microwave-safe bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
2. In the bowl of a food processor, pulse the Golden Oreos (with the filling!) until they are fine crumbs. If you don’t have a food processor, put the cookies in a plastic bag and use a rolling pin to crush them. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
3. Pour into the prepared baking pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe, for a minimum of 30 minutes.

Make the Strawberry Gelatin

When mixing the strawberry gelatin, ONLY use the amount of water stated in THIS recipe, NOT as is called for on the box. We want the mixture to be a bit more stable than usual. 

1. In a medium bowl, mix the gelatin with ¾ cup boiling water and stir until dissolved. Add the ¾ cup cold water and stir. 
2. Chill the gelatin until it is cold, about 10 minutes. You do not want it to set. If it does set, it won’t blend as smoothly with the cream cheese and you’ll have pink chunks of gelatin throughout the dessert. It will still be delicious, it just won’t resemble the pictures.

Strawberry Cream Layer

1. In a large bowl, beat 8 ounces of the cream cheese with the red food coloring on medium speed.
2. Slowly pour in the chilled gelatin mix while mixing everything together. Once it’s completely smooth, place it into the refrigerator to chill and thicken for one hour. 

Cream Cheese Filling

1. In a mixing bowl, beat another 8 ounces of cream cheese, confectioners’ sugar, and vanilla together with an electric mixer until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
2. Place dollops of the cream cheese mixture onto the frozen cookie crust and with an offset spatula, spread to form an even layer.
3. Slice or chop half of the fresh strawberries and evenly spread them over the cheesecake in a single layer. Reserve the other half to serve and decorate each slice.

If you prefer not to use Cool Whip, make my Stabilized Whipped Cream. It makes the perfect amount of whipped cream you’ll need for each of my Dream Bar recipes and tastes much better, too!

Strawberry Cream Layer- continued

1. After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
2. Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
3. Place into the refrigerator overnight or for a minimum of 6 hours. I like the overnight option because not only does it help me with time by making dessert ahead of time, but it slices better for a pretty presentation too!

Serving Suggestions for Strawberry Dream Dessert Bars

When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.

Serve with dollops of additional Cool Whip, 3 Ingredient Whipped Cream, or Stabilized Whipped Cream and fresh strawberries.

How to Store Leftover Strawberry Cream Dessert Bars

These dream bars should be covered and stored in the refrigerator. They will be good for about 3-4 days. You can also store individual servings in an airtight container in the fridge.

Can I double the recipe to feed a crowd?

Yes, you can double the recipe and use a 13 x9-inch pan to make a larger batch. 

More No-Bake Dessert Recipes

If you want some new recipes for no-bake desserts (besides my Dream Bars), try one of these recipes next time:

• No Bake Lemon Cheesecake
• No Bake Nutella Snickers Pie
• No Bake Peanut Butter Pie
• No Bake Peanut Butter S’mores Cookies

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Strawberry Cream Dream Bars

Strawberry Cream Dream Bars are a perfect summer treat to help you cool off! With a cookie crust, cheesecake layer, and creamy strawberry layer, this no bake dessert is a good idea any time of year!

Course Dessert

Cuisine American

Keyword Strawberry Cream Dream Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 people

Calories 530kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
• 16 ounces fresh strawberries All of them rinsed with half hulled and sliced, and the other half reserved for serving and decorating.

Golden Oreo Crust

• 20 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry gelatin
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring if desired
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving if desired

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Golden Oreos (with filling!) until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese with the red food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Cheesecake Layer

• In a mixing bowl, beat the second 8 ounces of cream cheese, confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• Slice or chop half of the fresh strawberries and evenly spread them over the cheesecake in a single layer. Reserve the other half for serving and decorating each slice.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and fresh strawberries.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO strawberry or red gelatin specks. 

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 385mg | Potassium: 225mg | Fiber: 2g | Sugar: 44g | Vitamin A: 926IU | Vitamin C: 30mg | Calcium: 122mg | Iron: 1mg

The post Strawberry Cream Dream Bars appeared first on 365 Days of Baking.

I love chocolate pudding! It takes me back to my childhood, where I remember patiently waiting for the creamy chocolate pudding to set up in the fridge so I could have some for dessert topped with whipped cream! I also loved chocolate pudding pops!

This Chocolate Dream Bar recipe elevates that pudding from your childhood with homemade whipped cream and a delicious cookie crust. Trust me, this dessert recipe is a keeper with just the right amount of everything in each layer!

What are Dream Bars?

If you’ve been around for a while, you might know I’m kind of known for my Dream Bar recipes! They are some of my favorite dishes and some of the most popular recipes on my site. But if you’re new, let me explain what they are:

Also known as “lush” or “dessert lasagna”, Dream Bars are just layered desserts of all different flavor combinations. They are almost always no-bake recipes, with the occasional exception of a baked crust. Your whole family will love these decadent bar treats!

Ingredients for Chocolate Dream Bars, aka Chocolate Lush

You only need a short list of ingredients for these dessert bars:

• Chocolate Oreos
• Unsalted butter
• Chocolate pudding mix
• Milk– use 2% or whole milk. Skim milk is okay but may affect the taste and texture.
• Cream cheese, room temperature
• Powdered sugar
• Cool Whip (or 1 recipe of my Stabilized Whipped Cream)
• Milk Chocolate bar: I used a Hershey bar to make chocolate curls for the top.

Refer to the recipe card below carefully for exact amounts and instructions.

How to make Chocolate Dream Bars

This chocolate lasagna dessert takes some time to set up, but it is super easy to make!

Cookie Crust

1. Line an 8 X 8-inch baking pan with parchment paper so that it comes up and just over the long sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but this step isn’t absolutely necessary. You can use nonstick cooking spray instead.
2. In a blender or food processor, finely crush 20 of the cookies. No need to remove the filling! Place the remaining 10 cookies in a small resealable bag and crush them with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of Cool Whip.
3. In a medium bowl, melt the 1/4 cup butter in the microwave for about 30 seconds. Add the cookie crumbs to the melted butter and mix the crust ingredients together until well moistened.
4. Put the crumb mixture into the prepared pan and spread it to the corners, patting down with your hands or a rubber spatula to make a level crust. Place the pan into the freezer for at least 30 minutes to harden.

Pudding Layer

In a mixing bowl, mix the chocolate pudding with the 1 ½ cups of milk in the bowl of a stand mixer with the paddle attachment or using an electric mixer on medium speed. Do not use the two cups of milk as stated on the box of the pudding, as we want the pudding to be a bit more stable and thick.

Place the bowl in the refrigerator to set while you prepare the cheesecake layer.

Cheesecake Layer

1. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix thoroughly, making sure to scrape the sides and bottom of the bowl. Fold in one cup of the Cool Whip (or stabilized whipped cream) until completely combined.
2. Place dollops of the cream cheese over the frozen crust and spread into an even layer.

Assembly

1. Spread the pudding on top of the cream cheese layer by first placing dollops and then spreading the pudding to the corners and sides of the pan. An offset spatula works great for this.
2. Spread the remaining Cool Whip or stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
3. Using a vegetable peeler, gently scrape the side of the chocolate bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top. You could even give a light dusting of cocoa powder!

How to serve Chocolate Dream Bars

• If you lined the baking pan with parchment paper, use the overhanging edges to remove the entire dessert lasagna from the pan to a cutting board. 
• Run a large knife under hot water, dry it off, then slice through the chocolate lush, repeating with each cut. This will help make clean cuts.
• Cut the Dream Bars into small squares for a beautiful presentation!

Recipe Tips

• Add chocolate chips to the pudding layer for a Chocolate Chip Dream Bars recipe.
• Add a drizzle of chocolate syrup or hot fudge when serving for extra chocolatey goodness! 

How to store Dream Bars

Keep these bars tightly covered with plastic wrap or in an airtight container in the fridge for another 2 days. Serve leftovers directly from the fridge!

Can I make these ahead of time?

You can make them up to 24 hours in advance and keep them in the fridge until ready to serve.

More Dream Bars to Try

If you love easy recipes like these no-bake desserts, you’ll love the rest of my Dream Bar recipes. They make the best Fourth of July desserts (or other occasions like Mother’s Day or Graduation), and there’s a flavor for everyone. Plus, I’m always creating new ones, so watch for them!
Here are some of my favorites:

• Lemon Dream Bars– layers of cream and sweet lemony goodness on a cookie crust!
• Turtle Dream Bars– chocolate, caramel, and pecans in an Oreo Cookie Crust.
• Orange Creamsicle Dream Bars– just like the classic ice cream treat, made in a golden brown Nilla wafer crust!
• Chocolate Mint Dream Bars– chocolate and mint go hand in hand!
• Strawberry Cheesecake Dream Bars– all the flavors of summer in a sweet bar form!
• Chocolate Peanut Butter Dream Bars– chocolate and creamy peanut butter layers in a cookie crust!

Do you have a Dream Bar flavor suggestion for me? I’d love to give it a try! Let me know in the comments below.

Print

Chocolate Dream Bars

In the mood for chocolate, but don’t want to heat up the oven? Chocolate Dream Bars are the perfect no-bake dessert with chocolate pudding and whipped cream layered on a crunchy Oreo cookie crust.

Course Dessert

Cuisine American

Keyword Chocolate Dream Bars

Prep Time 20 minutes minutes

Freezing and Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 servings

Calories 453kcal

Author Lynne Feifer

Ingredients

• 30 Chocolate Oreos with filling divided
• 4 tablespoons butter
• 3.9 ounces chocolate pudding
• 1 ½ cups milk
• 8 ounces cream cheese room temperature
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• 8 ounces Cool Whip or 1 recipe of this Stabilized Whipped Cream divided
• plain Hershey Bar or chocolate bar for chocolate curls for garnish

Instructions

• If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
• In a blender or food processor, finely crush 20 of the cookies. Place the remaining 10 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of Cool Whip.
• In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
• Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.
• In a small mixing bowl, combine the chocolate pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.
• In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix thoroughly. Fold in one cup of the Cool Whip (or stabilized whipped cream) until completely combined.
• Place dollops of the cream cheese over the frozen crust and spread into an even layer.
• Do the same with the pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
• Spread the remaining Cool Whip or stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
• Using a vegetable peeler, gently scrape the side of the chocolate bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 246mg | Fiber: 2g | Sugar: 38g | Vitamin A: 605IU | Calcium: 113mg | Iron: 5mg

The post Chocolate Dream Bars appeared first on 365 Days of Baking.

Cheesecake bars are the perfect dessert. I love cheesecake, but it can be finicky, and it takes some experience to have cheesecake turn out just right. That’s where these Peppermint Cheesecake Bars come in handy!

Cheesecake bars are easier to make, faster to prep, and easy to slice and serve for a party or other gathering this holiday season. Add a little peppermint extract and holiday candy, and you’ve got the perfect Christmas dessert!

Tips for Perfect Cheesecake Bars

• Make a crust that won’t crumble by finely grinding your chocolate sandwich cookies, then pressing them into the pan very firmly. I like to use the bottom of a glass to make sure they are packed in tightly.
• Use full-fat cream cheese in the recipe. Reduced-fat varieties tend to be watery or rubbery, and the finished product won’t be the same.
• Make sure your cream cheese is fully softened to room temperature to get a perfectly smooth filling. Scrape down the sides and bowl often while mixing to avoid any lumps.
• Use a sharp, clean knife to cut the finished product for the best results. I like to run the knife under hot water and wipe it clean in between each cut.

Peppermint Cheesecake Bar Ingredients

Gather these simple ingredients to make chocolate peppermint cheesecake bars:

For the Chocolate Crust

• 1 ½ cups Dark Chocolate Oreo Cookie crumbs (regular is fine if you can’t find the Dark Chocolate kind)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 12 ounces cream cheese, softened to room temperature
• ½ cup granulated white sugar
• 1 large egg
• ½ cup sour cream or plain Greek yogurt
• ¾ teaspoon peppermint extract
• 4 candy canes, crushed (for garnish)

How to make the Chocolate Cookie Crust

We’re going to bake the crust before we add the cheesecake filling. Here’s how to make it:

First, preheat the oven to 350 degrees F. Butter an 8×8-inch baking pan. Line the pan with aluminum foil so there is a 2-inch overhang on two sides, then also butter the tin foil. You could also use parchment paper.

In a medium bowl, combine the melted butter and the crumbs from the chocolate sandwich cookies. I like to use the bowl of a food processor to crush my Oreos into fine crumbs.

Press the crust into the bottom of the pan firmly in an even layer. Bake for 10 minutes. The crust will look soft and even underbaked, but I promise it will harden as it cools. Let it cool for about 15 minutes.

How to make Peppermint Cheesecake Bars

Place the cream cheese and sugar into a large bowl and beat with an electric mixer on medium-high speed until the mixture is smooth and creamy, about 1 minute. Add the egg, sour cream, and peppermint extract and beat until combined for another minute.

Pour the mixture into the completely cooled crust and use an offset spatula to spread it evenly.

Bake for 30 minutes. The edges should be set but the cheesecake should still be a bit jiggly in the middle. Place it on a wire rack to cool for about an hour. Then cover and refrigerate for a couple of hours or overnight.

To serve, run a knife around the outside of the foil and use the overhang to remove the bars completely from the pan. Peel away the foil, slice the cheesecake into bars using a warm, sharp knife, and sprinkle crushed candy canes on top of the cheesecake. Enjoy!

Variations

• Top with a drizzle of melted chocolate and some whipped cream for an extra treat!
• Divide your cheesecake filling in half, dye one half of it red, and swirl the two together in the pan for a peppermint visual effect!
• If you prefer a different crust, finely crush Golden Oreos, graham crackers, or Nilla Wafers instead.

How to Store Peppermint Cheesecake Bars

Store these bars in an airtight container in the refrigerator for 2-3 days. For longer storage, freeze them for up to 2 months. Thaw them overnight on the counter or in the refrigerator before serving.

Can you make cheesecake bars ahead of time?

Yes, you can make these bars up to 2 days in advance and store them in the refrigerator.

More Cheesecake Recipes

If you’re a cheesecake fan like me, you have to try these delicious cheesecake recipes:

• Cinnamon Crunch Cheesecake
• No-bake Lemon Cheesecake
• Caramel Apple Cheesecake Bars
• Cookies and Cream Cheesecake Bars
• No Bake Cherry Hot Chocolate Cheesecake
• And more!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Peppermint Cheesecake Bars

Peppermint Cheesecake Bars are the perfect holiday dessert! A sweet recipe with a chocolate cookie crust, creamy cheesecake with the perfect amount of peppermint topped with crushed peppermint candy!

Course Dessert

Cuisine American

Keyword Peppermint Cheesecake Bars

Prep Time 1 hour hour 15 minutes minutes

Cook Time 40 minutes minutes

Chilling 2 hours hours

Total Time 3 hours hours 55 minutes minutes

Servings 15 servings

Calories 240kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ½ cups Dark Chocolate Oreo cookie crumbs
• 6 tablespoons unsalted butter melted

Cheesecake

• 12 ounces cream cheese room temperature
• ½ cup sugar
• 1 large egg
• ½ cup sour cream can substitute Greek yogurt
• ¾ teaspoon peppermint extract
• 4 candy canes crushed for garnish

Instructions

Crust

• Preheat the oven to 350°F, and butter an 8 X 8-inch baking pan. Line the pan with foil so that it there is a 2-inch overhang on two sides, and butter the tin foil.
• In a medium bowl, combine the melted butter and cookie crumbs. Press into the prepared pan in an even layer. Bake for 10 minutes. The crust will look extremely soft and not fully baked, but will harden after it is allowed to cool completely, about 15 minutes.

Cheesecake

• Beat the cream cheese and sugar in a mixing bowl on medium-high speed until smooth and creamy, about 1 minute. Add the egg, sour cream and peppermint extract and beat until combined for another minute.
• Pour mixture onto the completely cooled crust and spread into an even layer with an offset spatula.
• Bake for about 30 minutes, until edges are set, but cheesecake is still slightly jiggly in the center. Place onto a wire rack and allow to cool completely for about 1 hour. Refrigerate for at least two hours or overnight
• Gently run a knife around the outside of the foil, and remove the bars from the pan using the foil overhangs. Peel away the foil, slice into bars, and sprinkle with crushed candy canes.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 141mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 511IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg

The post Peppermint Cheesecake Bars appeared first on 365 Days of Baking.

If you thought it couldn’t get anymore decadent than chocolate chip pancakes, buckle up.

This Oreo Pancake recipe is about to blow you away. Once you taste these rich pancakes, you’ll wonder where they’ve been all your life.

SAVE THIS EASY OREO PANCAKES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I am a firm believer in chocolate for breakfast. Maybe not every day, but life is too short to miss out on Chocolate Croissant French Toast and Chocolate Chocolate Chip Muffins. Today’s chocolatey breakfast is designed with Oreo cookie lovers in mind! And you KNOW we love Oreos here at 365!

• Soft, fluffy pancakes.
• Crunchy Oreo cookie pieces in every bite.
• Topped with homemade whipped cream.
• Drizzled with chocolate syrup and more Oreos.

When it comes to Oreos in pancakes, it’s hard to go wrong. Whatever you make, it’s going to taste pretty good because it has Oreos inside. But after tasting lots of different cookies and cream pancakes over the years, this one stands out as the best by a long shot.

The pancakes puff up beautifully in the pan. There’s just the right amount of Oreo cookies so you get a moist pancake texture with the happy “crunch” of Oreo cookie pieces. 

Make these Oreo Pancakes for a special birthday breakfast or your next family brunch. Not into sweets in the morning? Serve them for dessert instead! 

Did I mention they’re also pretty darn easy to make, too?

What You’ll Need 

Gather these ingredients for the Oreo pancake batter:

• Flour – all purpose flour is best.
• Sugar – for a bit of sweetness.
• Baking powder – for fluffiest pancakes.
• Milk – I used skim, but you can use whatever milk you have on hand. 
• Butter – Melted, for richness. 
• Oreos – Crushed into large pieces.

For the whipped cream and toppings you will need:

• Heavy cream
• Powdered sugar
• Vanilla extract
• More Oreos
• Chocolate syrup – Bottled ice cream topping is perfect. 

How to Make Oreo Pancakes

STEP 1: Make the pancake batter.

Whisk together your dry ingredients, then make a well in the center. Add the wet ingredients and mix until just combined. Set aside ¾ of the crushed Oreos and fold the remainder into the pancake batter.

STEP 2: Prepare the pan.

Heat a nonstick pan or griddle on the stove over medium heat. When it’s hot, add a little melted butter or vegetable oil to the pan. You don’t need a ton, just enough to ensure the pancakes don’t stick. 

 STEP 3: Cook the pancakes. 

Ladle ⅓ cup batter into the pan. Cook the pancake until it firms up, then flip and cook on the second side. 

These pancakes won’t bubble like regular pancakes — the Oreos add weight to the batter which keeps them from bubbling. You’ll know the pancakes are cooked through when the top bounces back if you press it gently with your spatula and is golden brown.

Repeat until you’ve used all the pancake batter. Now it’s time to make your toppings! 

STEP 4: Make the whipped cream.

Add the heavy cream, powdered sugar and vanilla to a mixing bowl. Use a hand mixer or stand mixer to beat the cream mixture until it turns into stiff peaks. Fold in a handful of crushed Oreos. 

STEP 5: Serve! 

Top stacks of pancakes with fresh whipped cream, chocolate sauce and the remaining crushed cookies if desired! Serve and enjoy right away. 

How do you crush Oreos?

With years and years of baking experience, I stand by the rolling pin method for crushing cookies of all kinds. Just add the cookies to a gallon sized bag with a zip top. Place the bag on a counter and roll a rolling pin over the bag until the cookies reach the desired size. 

These cookies should be crushed into large pieces, more like chunks than crumbs. I aim to get about 4-6 bite-sized chunks per Oreo cookie. 

Can I freeze Oreo pancakes?

These pancakes hold up great in the freezer! Freezing pancakes is the best way to ensure they stay fresh and delicious if you won’t be eating them all right away. 

I recommend freezing them flat on a baking sheet first. Once frozen solid (after about 1 hour), transfer the frozen pancakes to a freezer safe container and keep frozen for up to 3 months.

One note: Freezing changes the texture of the Oreo cookies. They will be soft instead of crunchy when you reheat the pancake. My family and I thought they tasted great regardless, but if you want that crunch factor, plan to eat your Oreo pancakes immediately! 

More Recipes with Oreos

Milk’s favorite cookie is also one of my favorite cookies to use in dessert recipes!

Oreo cookie fans rave over my Homemade Chocolate Oreo Cupcakes and this Easy No Bake Oreo Pie. I couldn’t help but combine Oreos with another classic cookie to make Oreo Chocolate Chip Cookies a while back. They were an instant hit with everyone who tasted them. 

I couldn’t find a recipe for Oreo truffles without cream cheese, so I created my own: Oreo Balls. They make perfect gifts for the holidays, great party favors and a fun dessert to pass around after dinner. I know you’ll love these Oreo Candy Corn Truffles too. 

Breakfast for Dessert

Oreo Pancakes taste a bit more like dessert than a typical breakfast for most people. But since I’ve been known to sneak a slice of Oreo Cake with my morning coffee, I have no qualms about the occasional stack of sweet chocolatey pancakes for breakfast. 

If my sweet breakfast recipes are a little much for you first thing in the morning, save them for dessert instead! Strawberry Nutella Crepes and Lemon Crepes can give your meal a fancy finish. My kids always loved baked goods like Nutella Cinnamon Rolls and sliced of Chocolate Strawberry Bread for dessert and then for breakfast the next day. 

This Cinnamon Sour Cream Coffee Cake and Apple Crumb Cake are two more recipes that blur the lines between “breakfast” and “dessert”. Give them a try and let me know what you think!

Pancake Recipes

Everyone needs a few good pancake recipes up their sleeve. Whether you love rich, decadent Chocolate pancakes , or prefer healthy whole wheat pancakes, we have dozens of tasty pancake recipes on the blog for every craving. 

Cinnamon Peach Pancakes and Buttermilk Pancakes with Blueberries and Strawberries are two fruity favorites. Banana Peanut Butter Chip Pancakes have a lovely balance of fresh fruit and sweet nutty flavor. Lemon Ricotta Pancakes make me so happy with a combo of tangy ricotta cheese and zesty citrus. 

I even have a pancake recipe on the savory side! Bacon Pancakes are filled with salty, crispy bacon pieces and taste UH-MAZING topped with pure maple syrup. Believe me, it’s breakfast lover’s heaven! 

But my MOST FAVORITE PANCAKES are the ones my Grandma used to make. They are my go-to and my whole family absolutely loves them as well.

Even more recipe inspiration for your next breakfast: 

• Zucchini Pancakes
• German Pancake (aka Dutch Baby)
• Cranberry Pancakes with Orange Cream Cheese Drizzle
• The Fluffiest Blueberry Lemon Pancakes
• Easy Pumpkin French Toast Casserole
• Baked Strawberry Waffles
• Baked Blueberry Waffles
• Dairy-Free Lemon Poppy Seed Waffles
• Baked Cinnamon French Toast
• Chocolate Banana Muffins

Surprise the cookie and cream lovers in your life with these fluffy Oreo pancakes for a special breakfast. They’ll be the perfect pancake to celebrate National Pancake Day and even Shrove Tuesday!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Oreo Pancakes

Fluffy pancakes filled with Oreo cookie pieces and topped with fresh whipped cream. Make these easy cookies and cream pancakes for a decadent breakfast or dessert!

Course Breakfast

Cuisine American

Keyword Oreo Pancakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 9 pancakes

Calories 397kcal

Author Lynne Feifer

Ingredients

Pancakes

• 1 ¾ cup all purpose flour
• 2 tablespoons granulated sugar
• 1 ½ tablespoons baking powder
• 1 ¼ cups milk
• ¼ cup butter melted
• 15 Oreos crushed and divided

Whipped Cream

• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup crushed Oreos

Optional toppings

• chocolate syrup
• ½ cup crushed Oreos

Instructions

Oreo Pancake Instructions

• In a large mixing bowl, mix together the flour, sugar and baking powder. Make a well in the middle.
• Add melted butter and milk to the well of the dry ingredients. Mix until there are no lumps remaining, but do not overmix.
• Crush the Oreos by placing them in a plastic bag and using a rolling pin to break them into chunks. Set aside ¾ cup of the crushed Oreos. Fold the remaining Oreos to the pancake batter.
• Set a pan on the stove over medium heat. Cover the bottom of the pan with a thin layer of cooking oil, melted butter or spray with cooking spray.
• Add ⅓ cup of the pancake batter to the hot pan. Cook until the sides of the pancake begin to look firm (2 – 4 minutes). Flip and cook the other side for the same amount of time. Transfer cooked pancakes to a serving plate. Repeat with the rest of the pancake batter until all of the batter has been cooked.

Whipped cream topping instructions

• Add heavy cream, powdered sugar and vanilla to a heavy mixing bowl. Beat with an electric mixer until stiff peaks form. Fold in ¼ cup of the reserved crushed Oreos.
• Serve pancakes right away topped with whipped cream, chocolate syrup and the remaining crushed Oreos if desired.

Notes

To store: Place pancakes in the freezer until frozen, then add to a freezer safe bag or container. Reheat in the microwave for 30-60 seconds, or longer depending on the amount of pancakes you are reheating at once.

See blog post for more recipe tips! 

Nutrition

Serving: 1pancake | Calories: 397kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 158mg | Potassium: 364mg | Fiber: 1g | Sugar: 22g | Vitamin A: 602IU | Vitamin C: 0.2mg | Calcium: 156mg | Iron: 4mg

The post Oreo Pancakes appeared first on 365 Days of Baking.

Love copycat crumbl cookies? I do, too!

I just had my first one last week and I fell in love with their Classic Pink Sugar Cookie.
I would have tried this Oreo cookie, but it wasn’t on the menu.

It’s hard not to love Oreo cookies. While I have to admit that I’ll take a Golden Oreo over the regular Oreos any day, they are still pretty darn delicious. You get chocolate. You get a cream filling. You get the satisfying CRUNCH of the wafer cookie, followed by the soft, sweet vanilla filling in the middle.

Unless you’re one of those people who eats the center of the Oreo first. Or one of those folks who dips their cookie in milk to make it soft. What’s your strategy for eating Oreos?

Today’s cookie recipe isn’t just inspired by milk’s favorite cookie. It has crushed Oreos baked right inside! These cookies made with Oreos are based off of the popular Oreo cookies from Crumbl bakeries.

They taste like Oreos combined with soft-baked chocolate cookies! The rich dark chocolate cookie dough is made with crushed oreo pieces and black cocoa. After baking, we piped on a homemade vanilla frosting that tastes just like the familiar Oreo stuffing!

Copycat Crumbl Oreo Cookies look and taste professionally made, but they’re easier to make than you might think. Make sure to serve these chocolatey cookies with a big glass of milk!

What do I need for these Oreo Sugar Cookies?

You’ll need these ingredients to make this copycat crumbl cookies recipe.

• Salted butter – Unsalted butter works, too. Just add a pinch of salt to the dry ingredients!
• Vegetable oil
• Sugar
• Eggs
• Vanilla extract
• All purpose flour
• Black cocoa powder – It’s even darker in color than dark cocoa powder and turns these cookies the same color as real Oreos. Find it on Amazon if your grocery store doesn’t carry it.
• Crushed Oreos – We used the original, single-stuffing Oreos.
• Baking powder
• Cream of tartar

For the Oreo buttercream frosting, you will also need:

• Butter
• Powdered sugar
• Heavy cream – Or milk.
• Vanilla extract
• Crushed Oreos

How do I crush Oreos?

I use my food processor to crush whole Oreos into fine crumbs. You want the cookie pieces small but with some texture; try not to pulverize them into a powder.

How do I make Crumbl Oreo cookies?

First, you’ll make the Oreo cookie dough. Using a hand mixer or stand mixer, cream together the butter, oil and sugar. Mix in eggs and vanilla, followed by the dry ingredients, including the fine Oreo crumbs.

I like to work in batches when I incorporate the dry ingredients. The dough is thick and sticky, so you may need to scrape down the sides of the bowl a few times.

Scoop the dough into evenly sized balls. Place them on a cookie sheet lined with parchment paper. I used a 3 tablespoon cookie scoop to get 10 large cookies.

Now use the bottom of a drinking glass to press the scoops of dough into disks. They should be about ½ inch thick — you don’t need to press hard.

Bake the Oreo cookies for about 10 minutes. The edges should be set, but the center of the cookies will look soft and firm up as the cookies cool. Be careful not to overbake or you’ll change the soft, chewy texture!

Let the cookies cool completely. In the meantime, whisk together the frosting ingredients.

When it’s time to frost the cookies, you have a couple of options. If you have a frosting piping bag handy, go ahead and use it with a piping tip to pipe a perfect layer of frosting onto your cooled chocolate crumbl Oreo cookies.

No frosting bag? No problem! A ziploc bag works just as well! Scoop the frosting into the bag. Snip off one corner. Instant frosting bag!

After piping a circle of frosting onto your cookies, use an offset spatula to smooth it out. Sprinkle the rest of the Oreo cookie bits over the frosting. Eat and enjoy!

Tips and Tricks for Chocolate Sugar Cookies

• Use room temperature ingredients for easiest mixing. I take the butter and eggs out of the fridge about 20 minutes before making the cookies.
• These are BIG cookies! Cut them into quarters after baking and frosting for smaller serving sizes.
• Store cookies in an airtight container. They stay good at room temperature for about 3 days. Or stash them in the refrigerator to keep them fresh for up to one week.

Wondering if you can freeze these Chocolate Oreo Cookies? The answer is yes! Both the dough and the baked cookies freeze beautifully and stay good in the freezer for up to 2 months. Go ahead and make them ahead of time to keep on hand for sudden Crumbl cookie cravings!

Cookie Recipes

We recently finished our annual 12 Days of Cookies 2022 extravaganza. This year, I put a new spin on old favorite recipes like these Peppermint Gooey Bars, revisited these classic Linzer Cookies and made Chocolate Dipped Orange Cookies for the first time.

If you need a little more cookie inspiration, check out these Bourbon Toffee Cookies! They’re the perfect spiked cookie for bourbon lovers in your life. For kid friendly toffee cookies, you’ll love these Double Chocolate Toffee Cookies along with these Toasted Almond Toffee Cookies!

Recipes with Oreo Cookies

I find Oreos almost impossible to resist. When I buy them for a recipe, I have to make the recipe right away or else I’ll end up eating all the Oreos first!

You’ll find tons of amazing dessert ideas made with Oreos on the blog from Oreo Truffle Balls to Chocolate Chip Oreo Cookies.

Oreo Cake is a chocolate layer cake with Oreos hidden inside! For a handheld version, try these moist Chocolate Cupcakes.

Anyone can make this easy No Bake Oreo Pie. You don’t even need an oven. These Oreo Pudding Dream Bars and these Oreo Peppermint Rice Krispies Treats are two more no bake recipes with Oreos you’ll love. And make sure to save this Oreo Candy Corn Truffles recipe for Halloween next year!

No need to order from Crumbl when you have this copycat Oreo cookie recipe. It’s perfect for any Oreo lover.

Print

Copycat Crumbl Oreo Cookies

These Frosted Oreo Cookies have a rich, chocolate cookie base topped with vanilla cream frosting! A copycat Crumbl cookie recipe that tastes even better than the ones from the bakery chain.

Course Cookies, Dessert

Cuisine American

Keyword Frosted Oreo Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Cooling 20 minutes minutes

Total Time 45 minutes minutes

Servings 10 cookies

Calories 650kcal

Author Lynne Feifer

Ingredients

• ½ cup salted butter room temperature
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 1 cup black cocoa powder
• 2 cups crushed Oreos about 16 single stuffed Oreos
• 2 teaspoons baking powder
• ½ teaspoon cream of tartar

Frosting

• ½ cup butter room temperature
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• crushed Oreos for garnish

Instructions

• Preheat oven to 350°F, and line a cookie sheet with parchment.
• In a food processor, finely chop the 2 cups of Oreos and set aside.
• In the bowl of a stand mixer, cream together butter, oil, and sugar. Add eggs and vanilla and mix until creamy.
• In a medium mixing bowl, whisk together the flour, black cocoa powder, crushed Oreos, baking soda, baking powder.
• Add half of the dry ingredients to the wet ingredients and mix well.  Scrape down the sides of the bowl.  Add the remaining dry ingredients, and mix thoroughly.
• Using a large cookie scoop, scoop dough into equally sized cookie dough balls (10 cookies).
• Place cookies evenly spaced on the prepared cooking sheet. Press the cookie flat using the bottom of a glass or measuring cup. (Not too thin, about ½ inch in thickness).
• Bake the cookies for 10 minutes, being careful not to over bake. Allow cookies to cool completely before frosting.

Frosting

• In the bowl of a stand mixer combine butter, powdered sugar, heavy cream, and vanilla.  Mix until well combined and smooth, stopping to scrape down the sides of the bowl.
• Using a Ziploc bag with the corner cut off or a piping bag fitted with a small round tip, pipe frosting on top of cookies in a circular motion, and smooth with an offset spatula, if desired. Sprinkle with additional crushed Oreos.

Nutrition

Serving: 1cookie | Calories: 650kcal | Carbohydrates: 98g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 289mg | Potassium: 364mg | Fiber: 5g | Sugar: 64g | Vitamin A: 666IU | Vitamin C: 0.02mg | Calcium: 70mg | Iron: 7mg

The post Frosted Oreo Cookies appeared first on 365 Days of Baking.

The Oreo flavor in these bars reminds me of my Cookies and Cream Cheesecake Bars. The sprinkles add an extra dose of fun and color!

SAVE THIS OREO CHEESECAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Today’s recipe is what happens when you combine cheesecake, funfetti and Oreos into one dessert bar. Every bite of these creamy, tangy cheesecake bars is packed with an amazing cookies and cream flavor. I couldn’t resist stirring a few colorful sprinkles into the Oreo cheesecake filling before baking!

These funfetti Oreo bars would be perfect for a birthday or other celebration, but you won’t want to save them for special occasions. Make them anytime the craving strikes for an instant mood boost!

What do I need for funfetti cheesecake bars?

This cheesecake bar recipe has two components: the crust and the Funfetti cheesecake filling.

You might expect that an Oreo cheesecake recipe would start with an Oreo crumb crust. Not this time! I opted to make this tasty treat with a chocolate cheesecake crust from scratch with these ingredients instead.

• Butter – Slightly melted.
• Flour
• Cocoa powder – The darker the better!
• Sugar

And for the cheesecake center, you will need:

• Cream cheese
• Sugar
• Eggs
• Sour cream
• Vanilla extract
• Oreo cookies – I used regular Oreos, but you can mix it up with different flavors if you want.
• Rainbow Sprinkles – The jimmies style sprinkles NOT nonpareils!

Before making this cheesecake bars recipe, let your eggs, cream cheese and sour cream come to room temperature. Warmer ingredients mix better resulting in a smoother, tastier cheesecake.

How do I make Funfetti Oreo Cheesecake?

First, prepare your baking dish. I use a square cake pan to make these bars. Line the whole pan with parchment paper, leaving about 2 inches of excess paper hanging over the sides of the pan. This makes it easier to remove the baked cheesecake bars later.

Now it’s time to make the crust. Combine slightly melted butter with the dry ingredients. Spread the mixture over the bottom of the pan. Chill in the refrigerator for at least 30 minutes while you preheat your oven.

Next, we’ll blind bake the crust. “Blind baking” means the crust gets baked on its own before adding the filling. After blind baking, let the crust cool for 15 minutes while you make the cheesecake batter

For the cream cheese mixture, beat together the cream cheese and sugar with an electric mixer in a large bowl. Then beat in the eggs one at a time, until you have a smooth mixture. Beat in the sour cream and vanilla, followed by the sprinkles.

Now arrange a layer of whole Oreos over the baked, cooled crust. You may need to break them up a little with your hands to ensure you can fit them all in the pan.

With an offset spatula, spread the cheesecake filling in an even layer over the Oreos. Break the remaining cookies up with your hands and sprinkle the crushed Oreos over the top of the cheesecake mixture

Place your cake pan on a baking sheet to bake for about 45 minutes. The center of the cheesecake layer should look set with only a slight jiggle. Remove from the oven and let the cheesecake cool in the cake pan at room temperature. Once it’s totally cooled, wrap the cheesecake (still in the pan) in plastic wrap.

Chill the Funfetti Oreo Cheesecake Bars in the refrigerator overnight, or at least 8 hours before slicing and serving. This allows the cheesecake to set up to the correct consistency. If you rush this step, the individual bars will break and crumble as you try to cut them.

Funfetti Cheesecake Tips

• Don’t forget to place your cake pan on a baking sheet, NOT directly on the oven rack! This extra layer of protection helps prevent the top of the cheesecake bars from cracking.
• Serve sliced bars with a dollop of whipped cream and more sprinkles!
• Store the cheesecake bars in the refrigerator when you aren’t eating them. They stay good for about 4 days.

Funfetti Recipes

Sprinkles always make me feel like a kid again! Especially when they’re baked into homemade versions of nostalgic desserts like these Easy Funfetti Cupcakes and Funfetti Cookies. Who needs a boxed cake mix when you can make funfetti treats from scratch?

You get two childhood favorites in one dessert with these colorful Cake Batter Rice Krispie Bars! The gooey ribbons of marshmallow and festive sprinkles make a perfect match. I love these Funfetti Ooey Gooey Bars too.

Bookmark this Easy Funfetti Puppy Chow for next time you’re planning a party. It’s a sweet snack mix that comes together in minutes and gets everyone gathered around the snack bowl.

Great Recipes with Oreos

The layer of Oreos at the bottom of these cheesecake bars is to die for. I used a similar method to add Oreos to chocolate cake in this Oreo Cake and these Homemade Chocolate Oreo Cupcakes.

Whoever first came up with the idea of adding Oreos to other desserts was a genius! These Oreo Chocolate Chip Cookies are two cookies in one, and so easy to make too.

If you need a good no-bake dessert with Oreos, I have two perfect options: My Easy No Bake Oreo Pie and these Oreo Pudding Dream Bars!

Cheesecake Recipes

Check out all the delicious, flavorful cheesecake recipes I’ve shared over the years! You’ll find recipes for all occasions, from Christmastime to summertime.

• Cinnamon Crunch Cheesecake
• Caramel Apple Cheesecake Bars
• Chocolate Cookies and Cream Cheesecakes
• Mini Peanut Butter Cup Cheesecakes
• Lemon Meringue Cheesecakes
• Strawberry Cheesecake Dream Bars
• Chocolate Crumble Cheesecake Bars
• No Bake Cherry Hot Chocolate Cheesecake
• Blueberry Lemon Cheesecake Bars

Oreos and sprinkles combine in these fun, festive and tasty Funfetti Oreo Cheesecake Bars! The best part, they’re the perfect dessert for any occasion.

Print

Funfetti Oreo Cheesecake Bars

Funfetti Oreo Cheesecake Bars are a delicious combination of classic cheesecake, cookies and sprinkles! Homemade chocolate crust is layered with sweet cream cheese, Oreo pieces and funfetti sprinkles in this easy recipe. You'll love how the different layers make your taste buds dance!

Course Dessert

Cuisine American

Keyword Funfetti Oreo Cheesecake Bars

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chilling 8 hours hours

Total Time 9 hours hours 20 minutes minutes

Servings 16 bars

Calories 340kcal

Author Lynne Feifer

Ingredients

Crust

• 1 cup unsalted butter
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 3 tablespoons granulated sugar

Cheesecake

• 16 ounces cream cheese room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• ⅓ cup sour cream room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup colored sprinkles Jimmies style, NOT non pareils

Instructions

• Line an 8” x 8” square cake pan (pan at least 2” in depth) with parchment paper. Have parchment paper slightly higher than the edges of the pan to make the cheesecake bars easier to lift out once they have cooled. Spray the inside of the pan with non-stick cooking spray. Set aside.

Crust

• In a medium bowl, beat together slightly melted butter, flour, cocoa powder and sugar until smooth.
• Use a spatula to spread this evenly in the bottom of the prepared cake pan.
• Place in fridge to chill for 30 minutes.
• Preheat oven to 350 degrees F.
• After 30 minutes, use a fork to poke a few holes into the crust then place in oven to bake for 15 minutes.
• Remove crust from oven and allow crust to cool for 15 minutes before adding in cheesecake batter.
• Reduce oven heat to 325 degrees F.

Cheesecake Batter

• In a large bowl, beat together softened cream cheese and sugar on high speed until smooth. 
• Beat in eggs, one at a time, on high speed until fully combined. Use spatula to scrape down sides of bowl.
• Beat sour cream and vanilla extract into the cheesecake batter until fully combined. Stir in sprinkles.
• Place 25 Oreos in an even layer on top of the crust in the cake pan. You’ll have to break a few Oreos in order for them to fit in a single flat layer.
• Pour cheesecake batter into the cake pan over top of the Oreo and crust base.
• Break the remaining 10 Oreos into small pieces and sprinkle these evenly over top of the cheesecake batter.
• Place cake pan on a baking sheet and bake in oven for 45 to 50 minutes or until cheesecake looks set (middle should only have a very slight jiggle). 
• Remove cheesecake from oven and let cool to room temperature.
• Once cooled, wrap the cheesecake (still in the cake pan) well in food-safe plastic wrap and place in fridge to chill for at least 8 hours (preferably overnight) before removing from pan and cutting into squares.
• Removed chilled cheesecake from pan and cut into 16 squares.
• Serve cold. Optional: can top with whipped cream or frosting and sprinkles.
• Cheesecake bars must be stored in the fridge in a sealed food-safe container. Can remain in fridge for up to 4 days. To freeze, wrap squares tightly in food-safe plastic wrap and place in sealed food-safe container. Can be frozen for up to 3 months.

Nutrition

Serving: 1bar | Calories: 340kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 102mg | Potassium: 85mg | Fiber: 1g | Sugar: 23g | Vitamin A: 799IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 1mg

The post Funfetti Oreo Cheesecake Bars appeared first on 365 Days of Baking.

Cupcakes are the ultimate party treat. Whether you’re there for the deliciously creamy frosting or the moist, fluffy cake, you can’t go wrong with homemade cupcakes! 

These days, it’s easy to run and grab a boxed cake mix from the store and turn it into a batch of cupcakes. I admit it– I do it, and I’m a food blogger! But if you really want to impress your guests, these simple chocolate cupcakes with cookies and cream frosting are even better tasting and just as easy to make!

Chocolate Oreo cupcakes remind me of a Whoopie Pie with chocolate on the outside and the buttercream filling in between.

Not only are Oreos perfect for cupcakes and other desserts, they’re a great addition to this super easy Oreo Dump Cake!

What Ingredients Do I Need for the Chocolate Cupcake Batter?

Here are all the ingredients I use to make chocolate cupcakes from scratch:

• All-purpose or cake flour
• Unsweetened Cocoa Powder
• Instant Espresso Powder
• Oreo cookies
• Baking Powder
• Baking Soda
• Salt
• Vegetable or Canola Oil
• Sugar
• Eggs
• Vanilla Extract
• Buttermilk

Ingredients for Cream Cheese Frosting

You will need the following ingredients for the Oreo Cream Cheese frosting:

• Butter 
• Cream Cheese
• Vanilla Extract
• Oreos
• Powdered Sugar

How Do I Make Chocolate Oreo Cupcakes?

First, line your muffin tin with paper cupcake liners. Set these aside while you make your batter.

Next, combine your dry ingredients in a medium mixing bowl. 

In a separate large bowl, combine your oil and sugar, then whisk together. Add the eggs and vanilla extract and beat until everything is just mixed. Then, pour in the buttermilk and mix carefully until all ingredients are combined.

Add your flour mixture to your wet ingredients and fold everything together with a silicone spatula. Be careful not to overmix your batter!

Divide your batter into your prepared muffin tin and bake! I like to use paper liners, but be careful not to overfill your cupcakes; fill each container about ⅔ of the way full. I like to use an ice cream scoop or cookie scoop to ensure an even size. 

When your cupcakes finish baking, let them cool for a few minutes in the tin, and then move them to a cooling rack. Let the cupcakes cool completely before filling and frosting them.

Now it’s time to make your frosting!

How do I make Oreo Cream Cheese frosting?

It wouldn’t be a cupcake without some deliciously creamy frosting! 

We made cream cheese frosting for these Oreo cupcakes and decorated our cupcakes with a mini Oreo cookie and Oreo crumbs. 

Cream your butter and cream cheese together, add vanilla extract and about half of your powdered sugar, then mix. Use a food processor or rolling pin to crush your Oreos, then add them to the frosting. Add more powdered sugar until you have a perfect piping consistency. Place the frosting in a piping bag, but don’t frost the cupcakes yet!

Do these cupcakes have an Oreo filling?

Let’s take that cookies and cream flavor to the next level by adding an Oreo filling! 

When the cupcakes have cooled, cut out a ½ inch hole in each cupcake and pipe some delicious Oreo frosting into the holes. Then, pipe the rest of the frosting over the cupcakes and decorate as desired! Store your frosted cupcakes in an airtight container.

Why Is There Espresso Powder in this Recipe?

Espresso Powder adds a richness to the chocolate flavor in this recipe, so I love to use it. But feel free to omit it if you want!

Is There a Substitution for the Buttermilk?

I don’t always have buttermilk on hand, so this tip always works in a pinch: 2 teaspoons of white vinegar mixed into ½ cup of milk will create homemade buttermilk.

What if I Don’t Like Cream Cheese Frosting?

These chocolate cupcakes would taste amazing with our Chocolate Buttercream Frosting! Just mix a tablespoon or two of crushed Oreos into the frosting before decorating. You could also try them with our gooey Marshmallow Frosting.

Baking Tips for Oreo Cupcakes:

Learn from my experience baking many batches of cupcakes by remembering these helpful tips:

• Mixing Ingredients: make sure to mix the dry ingredients the best you can to ensure your cupcakes bake evenly.
• Eggs: Try not to over-beat the eggs; your cupcakes may not rise well while baking.
• Making Oreo Crumbs: Make sure your cookies are ground into very fine cookie crumbs for the frosting, so you don’t get chunks of cookies stuck in the piping bag. A food processor is super helpful for this!

Want More Cupcake Recipes?

Try our Homemade Funfetti Cupcakes or our sinfully decadent Double Chocolate Peanut Butter Cupcakes!

Dessert Recipes You’ll Love

Are you looking for more cookie-themed recipes? After you make these cookies and cream cheese cupcakes, make sure to check out some of these other yummy desserts:

• Easy No-Bake Oreo Pie
• Oreo Cake
• Oreo Pudding Dream Bars
• Oreo Chocolate Chip Cookies
• Peanut Butter Chip Chocolate Cookies
• Funfetti Cookies
• Double Chocolate Toffee Cookies
• Peanut Butter Cookies

Cookies and cream lovers will fall head over heels for these easy Oreo Cupcakes. They’re yummy on their own, but with a hint of espresso powder, and that Oreo cream cheese frosting they are a next level dessert not to be passed up!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Homemade Chocolate Oreo Cupcakes

These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie! A secret ingredient makes these cookies and cream cupcakes the perfect choice to add to your next dessert table!

Course Dessert

Cuisine American

Keyword Oreo Cupcakes

Prep Time 25 minutes minutes

Cook Time 18 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 18 cupcakes

Calories 325kcal

Author Lynne Feifer

Ingredients

Chocolate Oreo Cupcakes

• 1 ½ cups all-purpose flour or cake flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• ½ cup Oreo crumbs
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup vegetable or canola oil
• 1 cup sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk

Cream Cheese Frosting

• ½ cup butter room temperature
• 8 ounces cream cheese room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon Oreo crumbs
• 3 cups powdered sugar
• crushed Oreos, mini Oreos, Oreos optional for decoration

Instructions

Oreo Cupcakes

• Preheat the oven to 350°F. Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
• In a small or medium bowl, stir together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt with a whisk. Make sure the dry ingredients are mixed well.
• In a separate large bowl, combine the oil and sugar and whisk together.
• Add the eggs and vanilla extract, and beat until just mixed.
• Pour in the buttermilk and continue whisking until combined.
• Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
• Spoon 2 heaping tablespoons of batter into each cupcake liner. Bake for 15-18 minutes or until a toothpick inserted into the cupcakes in the middle of the pan comes out clean. Cool to room temperature on a cooling rack.

Cream Cheese Frosting

• Cream Cheese Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, use an electric hand mixer at medium speed to cream the butter and cream cheese until smooth.
• Add the vanilla extract, Oreo crumbs, and a little bit of the powdered sugar, and continue mixing at medium speed. Gradually add more of the powdered sugar until it’s all mixed in. Transfer the frosting to a piping bag or ziplock bag with a large round tip.

Assembly

• Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the holes.
• Pipe the rest of the frosting over the cupcakes and decorate with Oreo crumbs, regular Oreos, or Mini Oreos.

Nutrition

Serving: 1cupcake | Calories: 325kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 213mg | Potassium: 124mg | Fiber: 1g | Sugar: 34g | Vitamin A: 368IU | Calcium: 48mg | Iron: 1mg

The post Homemade Chocolate Oreo Cupcakes appeared first on 365 Days of Baking.

If you like Oreos (and who doesn’t?), you’re going to fall head over heels with these Oreo Balls.

These aren’t your ordinary Oreo Cake Ball truffles. Made with condensed milk and double stuffed Oreos, these bite-sized treats taste like cookies and cream heaven.

SAVE THIS EASY OREO TRUFFLES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

You’ll love how easy these little truffles are to make. Even the kids can help! They’ll have so much fun rolling up the Oreo Balls and dipping them into melted chocolate.

Make these for your next party or wrap up a few to bring to a friend. No one will say “no” to a homemade Oreo dessert!

What do I need?

You only need 5 ingredients for these Oreo dessert balls with sweetened condensed milk.

• Oreo cookies – I recommend double stuffed. The extra cream filling helps hold the truffles together.
• Sweetened condensed milk –
• Butter
• Salt
• White chocolate melting wafers – I like Ghirardelli melting wafers best!

How do I store Oreo Balls without cream cheese?

Store these truffles in an airtight container and keep them in the refrigerator. Oreo Balls without cream cheese keep well for about 3 weeks, but odds are high you’ll eat them all long before then. They’re too good to resist!

Can I freeze dessert balls made with Oreos?

Yes, you can freeze Oreo Balls. They stay good for up to 4 months in the freezer. Make sure to separate the truffles with parchment paper or wax paper so they don’t stick together. I recommend double wrapping them in freezer bags to keep them tasting fresh.

Why are my Oreo Truffle Balls crumbly?

If your truffles aren’t holding together, they need more sweetened condensed milk. Add a little extra condensed milk until the Oreo crumbs form a dough you can shape with your hands.

Using regular Oreos instead of double stuffed? Then you’ll almost certainly need a bit more sweetened condensed milk than the recipe calls for.

Can I use regular chocolate chips instead of melting wafers?

You can use chocolate chips, but the results won’t be the same. Melting wafer chocolate is easier to work with and firms up more quickly than melted chocolate chips. Chocolate chips don’t harden as well and may result in a messy Oreo Ball.

Picking up a package of melting wafers (or other white chocolate designed for melting, such as vanilla bark), is 100% worth it for Oreo Truffles that look as amazing as they taste.

Can I make these with different flavors of Oreo?

You can absolutely customize your Oreo truffles by changing up the flavor of the cookies. Try peppermint Oreos for the holidays, or chocolate creme for even more chocolatey flavor.

Oreo Recipes

Love Oreos? So do we. After you make these truffles, check out a few of the other Oreo based dessert ideas our readers love.

• Oreo Cake
• Easy No Bake Oreo Pie
• Oreo Chocolate Chip Cookies
• Oreo Peppermint Rice Krispies Treats
• Oreo Candy Corn Truffles
• Chocolate Cookies and Cream Cheesecakes
• No Bake Oreo Pudding Dream Bars

There’s no such thing as too many Oreos treats!

Oreo Truffles made with sweetened condensed milk instead of cream cheese make any day better! Kids and adults alike love these bite-sized morsels of Oreo heaven.

Print

Oreo Truffles

These Oreo Balls without cream cheese are the perfect way to satisfy your sweet tooth! Learn how to make decadent Oreo Truffles in no time with this easy 5-ingredient recipe.

Course Dessert

Cuisine American

Keyword Oreo Balls, Oreo Dessert Balls, Oreo Truffle Balls

Prep Time 30 minutes minutes

Freeze & Refrigeration 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 38 balls

Calories 96kcal

Author Lynne Feifer

Equipment

• 1 food processor
• 1 Large Mixing Bowl
• 1 small (1-inch) cookie scoop
• 1 piece of parchment
• 1 cookie sheet
• 1 Medium Mixing bowl to melt wafers

Ingredients

• 15.25 ounces Double Stuffed Oreos (30 cookies)
• ⅔ cup sweetened condensed milk
• 2 tablespoons butter
• pinch salt
• 1 ½ cups white chocolate melting wafers plus more for drizzling, if desired

Instructions

• Place the Oreos in a food processor or blender, and pulse to fine crumbs or crush the cookies in a zip-top bag. Put the cookie crumbs into a large bowl, if needed.
• Melt butter, then add the butter and sweetened condensed milk to the cookie crumbs.
• Mix until the butter and sweetened condensed milk are fully incorporated.
• Use a small (1-inch) cookie scoop to portion the Oreo mixture, pressing the Oreos firmly into the scoop. Then transfer to your hand and gently roll into a ball.
• Place on a cookie sheet lined with parchment paper. Once all of the balls have been formed, put the cookie sheet in the freezer for 1 hour.
• After an hour, melt the melting wafers according to package directions. Work with one ball at a time, placing it into the melted chocolate, rolling to coat the ball. Use a fork to remove the ball from the chocolate and let the excess chocolate drip off.
• Place the coated ball back onto the cookie sheet. If you are using sprinkles, shake over the Oreo ball immediately before the chocolate sets. If you are decorating with chocolate drizzle, wait for the chocolate to harden before drizzling additional chocolate over the balls.
• Refrigerate for at least 30 minutes or until ready to serve.

Nutrition

Serving: 1g | Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The post Oreo Balls appeared first on 365 Days of Baking.

This isn’t your ordinary Oreo Cake recipe.

It’s the absolute BEST Oreo cake you’ll ever eat.

This cake doesn’t just have a few cookie crumbs on top. It has actual, whole Oreo Cookies tucked into every bite!

SAVE THIS OREO CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

At first glance this cake looks like a straightforward chocolate cake. A beautiful, delicious chocolate cake sprinkled with chocolate cookie crumbs. At this point, I’m already sold.

Then you cut a big slice to reveal the marvelous layers of Oreos and fluffy vanilla cream. It’s pure magic.

I stumbled across this recipe in the cookbook Surprise-Inside Cakes by Amanda Rattler of the blog, I Am Baker. After flipping through all of the amazing looking cake ideas inside, I knew I had to try this Oreo Cake first. It’s cookies and cake in one!

This cake is about as decadent as they come. Make it for a special occasion, a birthday party or any time you need to wow someone with an indulgent, chocolate-y cake.

What do I need?

You will need these ingredients to make an Oreo Cake from scratch.

For the chocolate cake:

• cocoa powder
• cake flour
• sugar
• baking soda
• salt
• eggs
• Greek yogurt (or sour cream)
• vanilla
• hot brewed coffee
• milk
• butter
• shortening
• powdered sugar
• chopped milk chocolate
• Whole Oreo cookies (lots of ’em!)
• crushed Oreos

Does the cake taste like coffee?

Not at all. Hot brewed coffee deepens the flavor of the chocolate in this cake with Oreos. It adds no coffee flavor to the chocolate cake or the frosting. If you really prefer not to use coffee, you can use hot water instead but the flavor won’t be as rich.

How to Make an Oreo Cake

Arrange Oreo cookies on the bottom of two round cake plans. Pour cake batter over the cookies and bake.

Now, whip up the Oreo cream filling. Spread it on top of one of the cake layers, then top it with the second cake layer.

Finally cover the top and sides of the whole cake with a generous layer of chocolate buttercream frosting. Sprinkle crushed Oreo cookie crumbs over the cake. Voila!

Tips

• Chill: Hoemeade Oreo cake is best when it’s chilled for at least 2 hours in the refrigerator before cutting. You’ll get more even, pretty looking slices that way!
• How to cut perfect slices: Use a warm knife for best results. Wipe it clean with a napkin between each cut.
• Storing: Store leftovers in the fridge. This Oreo cake tastes amazing cold, and will be delicious with a tall glass of cold milk!
• Use an Oreo pie crust to make cookie crumb coating. Just use the bottom of a heavy glass to break the cookie crust into fine crumbs.

Cake Recipes

Love cakes with extra surprises inside? You’ll love this Double Chocolate Coconut Cream Cake. It’s a delicious chocolate bundt cake with a coconut cream in the middle!

This Peanut Butter Chocolate Lava Cake Recipe is another one that’s oozing with sweet decadence. Chocolate and peanut butter is a hard combo to beat, especially when it’s baked into a cake this amazing.

If fruity fillings are more your style, you’ll love JELL-O poke cake! I have an incredible (and easy) Strawberry Poke Cake recipe that’s perfect for any season. For a tarter twist, try the lemon version too.

Oreo Recipes

I love creating food with Oreos almost as much as I love eating them! Try these other desserts with Oreos next:

• Easy No Bake Oreo Pie
• Oreo Pudding Dream Bars
• Oreo Peppermint Rice Krispies Treats
• Oreo Candy Corn Truffles
• Chocolate Chip Oreo Cookies

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP BELOW FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
NEWSLETTER!

The search for the best Oreo Cake recipe is over!

Print

Oreo Cake

This Oreo Cake is a surprise-inside cake with chocolate layers, an Oreo filling, covered in chocolate buttercream and topped with Oreo cookie crumbs. Found in Amanda Rettke’s (I am Baker) cookbook, Surprise-Inside Cakes.

Course Dessert

Cuisine American

Keyword Oreo Cake

Prep Time 30 minutes minutes

Cook Time 32 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 12 people

Calories 861kcal

Author Lynne Feifer

Equipment

• 2 9-inch round cake pans
• 1 Mixer
• 1 rubber spatula
• 1 Food processor or blender

Ingredients

• 1 recipe Chocolate Cake – follows
• 15.25 oz Oreos
• 1 recipe Oreo Filling – follows
• 1 recipe Chocolate Buttercream – follows
• 1 premade Oreo pie crust or an additional 24 Oreos with fillings removed and ground fine in food processor

Chocolate Cake

• ¾ cup unsweetened cocoa
• 1 ½ cups sugar
• 1 ½ cups cake flour
• 1 teaspoon baking soda
• pinch salt
• 2 large eggs room temperature
• 1 cup plain Greek yogurt or sour cream
• 2 teaspoons pure vanilla extract
• ½ cup hot coffee
• 1 cup milk chocolate about 4 ounces finely chopped

Oreo Filling

• ¼ cup unsalted butter
• ¼ cup shortening
• 3 cups powdered sugar
• 2 – 3 tablespoons milk
• 2 teaspoons pure vanilla extract

Chocolate Buttercream Frosting

• ½ cup unsalted butter room temperature
• ½ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 4 to 5 cups confectioners’ sugar
• ¼ cup milk

Instructions

Chocolate Cake

• Set a rack in the center of the oven and preheat to 350 degrees F. and prepare two 9-inch round cake pans by spraying them with a floured baking spray.
• Place 15 – 19 Oreos into the bottom of each cake plan so that they are laying flat. I say 15 – 19 because I could only fit 15, but Amanda fit 19 in her cookbook photo. I used two 9-inch pans, too.
• In a mixer, combine the cocoa, sugar, cake flour, baking soda and salt. Mix on low speed for about 30 seconds.
• Add the eggs, Greek yogurt, and vanilla. Mix for 1 minute on medium speed.
• Add the coffee and the chopped chocolate to the bowl and blend together with a rubber spatula, scraping the sides of the bowl until fully blended.
• Evenly divide the batter into both pans and bake for 28 – 32 minutes or until a toothpick inserted into each center comes out clean.
• Place pans on a wire rack and allow to cool for 5 – 10 minutes.
• Carefully remove each cake from the pan and cool on the wire racks until they are room temperature.

Oreo Filling

• Cream the butter and shortening until well blended.
• Add the sugar one cup at a time, alternating with the milk and vanilla. The filling will be very thick, but you can add more milk if you need to.

Chocolate Buttercream Frosting

• Cream the butter, cocoa and vanilla at medium speed for about 2 minutes.
• Add the confectioners’ sugar, one cup at a time, alternating with some milk when frosting becomes too dry.
• After 4 cups of the confectioners’ sugar has been added, pour in remaining milk and beat until frosting is smooth, about 2 minutes.
• For a stiffer frosting, add more confectioners’ sugar, 1/4 cup at a time and if frosting should become too stiff, add more milk, just one tablespoon at a time.

Assembly

• Place one cooled cake layer onto a cake stand or serving platter with the Oreo cookie side down.
• With an offset spatula, spread the Oreo Filling so that it is about an inch thick.
• Place second cooled cake layer on top of the Oreo filling with the Oreo cookie side up.
• Cover the cake in Chocolate Buttercream
• To quickly spread the crushed Oreo crumbs, place some Oreo crumbs on top of the cake near the edge. With one hand, move the crumbs over the edge and use the other to catch the crumbs on the side and push them into the side of cake.
• Repeat around the entire cake. When finished with the sides, pour the remaining crumbs onto the top of the cake. Smooth the top and the sides by gently pressing with your hands or by using a fondant smoother.

Notes

I found it best to refrigerate the cake for at least a couple of hours before immediately slicing into it. That way the filling and the frosting will set and the slices will come out even when sliced with a hot knife. Run the knife under hot water and wipe dry before slicing.

Nutrition

Serving: 1person | Calories: 861kcal | Carbohydrates: 147g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 287mg | Potassium: 333mg | Fiber: 5g | Sugar: 117g | Vitamin A: 414IU | Calcium: 65mg | Iron: 5mg

This post was originally published 7/3/16, and has been updated on 1/27/22.

The post Oreo Cake appeared first on 365 Days of Baking.