After doing this baking blogging thing for a little while now, I’ve noticed something about people and their cravings.
As a whole, people like chocolate more than fruit. They especially like peanut butter with chocolate more than fruit, and I agree on that point a bazillion percent. While opinions differ in regards to many cookies, most people can’t resist a really good chocolate chip cookie.
And even fewer people will turn their noses up at anything with cookies and cream. In fact, whenever I make anything that involves Oreos, I have to hide in a corner while a stampede (comprised in part by people I don’t know that well, if at all) grabs at what I’ve done and totally eliminates its existence.
Well, I’d better hide. This cookie cake is extreme. Not only is the base itself filled with Oreos in every corner of every bite, but it’s also topped with more Oreos, Hershey’s cookies and cream kisses, and Hershey’s cookies and cream drops. Oh, and there’s frosting, too.
While we’re on the subject of cookie cakes, I should probably emphasize how much I love them. They’re a lot more exciting than cakes, they’re tricked out just like cake, and they’re a lot easier to make than cookies. There’s no dough chilling involved, no forming of dough mounds. You just press the dough into the pan, bake, and decorate!
For the frosting, I made the vanilla buttercream from Lindsay’s recipe. If you don’t read Lindsay’s blog, go there immediately. She is one of the most talented cake bakers ever. I love her buttercream because it holds up beautifully and it’s not as oily as the frostings you get from bakeries that use shortening exclusively. This is a butter-shortening hybrid.
From there, just pile on all of the candy and cookies and you’ve got yourself a cake nobody will forget! Don’t hold back. Let the cookies and cream madness out!
Cookies and Cream Cookie Cake
Cookie Cake Base
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
1 egg yolk
2 teaspoons vanilla
2 and 1/4 cups flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
24 Oreos, divided (regular or reduced-fat)
1/4 cup unsalted butter, softened
1/4 cup shortening, softened
2 cups powdered sugar
1 teaspoon vanilla
1/2 tablespoon milk
Hershey's cookies and cream kisses
Hershey's cookies and cream drops
- Preheat the oven to 350. Line the bottom of a 9-inch round pan with parchment paper and spray with pan release spray.
- Combine the melted butter, brown sugar, and white sugar together until the mixture is smooth. Stir in the egg and the egg yolk, incorporating both fully. Finally, add the vanilla.
- In a small bowl, combine the dry ingredients. Add the mixture to the wet ingredients and mix well.
- Put 12 Oreos into a Ziploc bag and crush them with a rolling pin. Add the crushed Oreos and mix until they are well incorporated into the batter.
- Press the batter evenly into the cake pan and bake for 25-30 minutes until the center is set.
- Cool the cookie cake and invert onto a plate.
- While the cookie cake is cooling, make the frosting. Cream the softened butter and shortening. Gradually add the powdered sugar, beating after each addition. Finally, add the vanilla and milk. Let the mixer go for about 5 minutes to really combine and whip the frosting.
- When you're ready, spread some of the frosting onto the cookie cake surface. Using a tip of your choice, pipe a border around the cookie cake.
- Break the remaining Oreos into uneven pieces and pile them on the cake along with any candy you'd care to use. I used Hershey's cookies and cream kisses and drops.
- Slice in to wedges and serve!