A playful twist on classic dessert favorites, this Oreo Pizza Cookie Cake is a chewy, fudgy, and indulgent treat that’s perfect for parties, birthdays, or any festive occasion. Made with a rich chocolate cookie base packed with white chocolate chips, it’s topped with a velvety Oreo cream cheese frosting and finished with a crown of mini Oreos. It’s as eye-catching as it is delicious—guaranteed to be the centerpiece of your dessert table.

Why You’ll Love This Recipe

This Oreo Pizza Cookie Cake delivers all the satisfaction of a chewy chocolate cookie and the celebratory feel of a frosted cake. It’s quick to make, easy to decorate, and fun to serve—ideal for birthdays, potlucks, or casual celebrations. The dark chocolate cookie base offers rich flavor and a soft-baked texture, while the cream cheese Oreo frosting adds sweetness, tang, and crunch. No slicing layers, no complicated tools—just one pan, one cookie, and a whole lot of flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Cake

unsalted butter, melted
light brown sugar
granulated sugar
large egg
vanilla extract
baking soda
salt
unsweetened dark cocoa powder (Hershey’s Special Dark recommended)
all-purpose flour
white chocolate chips

For the Oreo Cream Cheese Frosting

unsalted butter, softened
cream cheese, cold
powdered sugar
salt
clear vanilla extract
crushed mini Oreos

For Decorating

mini Oreos

Directions

Preheat your oven to 350°F (175°C). Grease and line an 11-inch round cookie cake pan with parchment paper.
In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir well with a wooden spoon.
Add the egg and vanilla extract, mixing until fully incorporated.
Stir in the baking soda and salt.
Mix in the cocoa powder and flour until a dough forms.
Fold in the white chocolate chips.
Spread the dough evenly into the prepared pan and smooth the top.
Bake for 12–14 minutes, until the cookie cake is just set and slightly crackled. Avoid overbaking to maintain a chewy texture.
Let the cookie cake cool completely in the pan before decorating.

To Make the Frosting
10. Beat the softened butter, cold cream cheese, vanilla, and a pinch of salt on high speed for 1–2 minutes until smooth and creamy.
11. Slowly add the powdered sugar on low speed, then increase to high and beat until fluffy.
12. Fold in the crushed mini Oreos.

To Decorate
13. Transfer the frosting to a piping bag fitted with a star tip. Pipe swirls or borders around the cooled cookie cake.
14. Top each frosting swirl with a mini Oreo while the frosting is still soft.
15. Slice and serve.

Servings and timing

Servings: 12 slices
Prep Time: 10 minutes
Cooking Time: 12–14 minutes
Total Time: 22 minutes
Calories per serving: 420 kcal

Variations

Different chocolate chips: Use semi-sweet or milk chocolate chips instead of white for a more traditional cookie flavor.
Stuffed cookie: Press a layer of crushed Oreos or cookie butter into the center before baking for a gooey surprise.
Themed toppings: Add colorful sprinkles, crushed candy bars, or drizzle with chocolate sauce to match holidays or party themes.
Gluten-free: Substitute the flour with a gluten-free 1:1 baking blend to make it suitable for gluten-sensitive guests.
Mini version: Bake in a smaller tart pan or divide into individual cookie pizzas for personal-sized treats.

Storage/Reheating

Storage: Store the cookie cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: The unfrosted cookie cake can be wrapped tightly and frozen for up to 2 months. Thaw completely and frost before serving.
Reheating: For a warm slice, microwave individual pieces for 10–15 seconds. Avoid heating the frosting too long to prevent melting.

FAQs

Can I make the cookie dough in advance?

Yes, you can prepare the dough up to 24 hours ahead and store it covered in the refrigerator. Let it sit at room temperature for 10–15 minutes before spreading in the pan.

Why use clear vanilla extract in the frosting?

Clear vanilla helps keep the frosting bright and white, but regular vanilla can be used without affecting taste.

Can I make this without cream cheese?

You can replace the frosting with a traditional buttercream or omit frosting altogether for a simpler cookie cake.

How do I prevent the cookie from overbaking?

Remove the cake when the center looks just set. It will continue to cook slightly as it cools in the pan.

What’s the best pan to use?

An 11-inch round cookie cake pan or pizza pan works best for even thickness and baking. A springform pan can also be used.

Can I use crushed Oreos in the cookie dough?

Yes, adding crushed Oreos to the dough itself is a great way to enhance the Oreo flavor throughout the cake.

Is this good for birthday parties?

Absolutely—it’s festive, fun to decorate, and easy to slice, making it a kid-friendly birthday cake alternative.

Can I double this recipe?

Yes, double the ingredients and bake in a larger rectangular or sheet pan. Adjust baking time slightly based on thickness.

How can I pipe the frosting neatly?

Use a piping bag fitted with a large star tip. Chill the frosting briefly if it’s too soft to hold shape.

Can I make this recipe dairy-free?

Substitute the butter and cream cheese with dairy-free alternatives, and use dairy-free white chocolate chips.

Conclusion

Oreo Pizza Cookie Cake is a celebration-worthy dessert that combines the soft chewiness of a chocolate cookie with the sweet creaminess of Oreo frosting. Easy to make and endlessly customizable, it’s the kind of treat that brings joy to any occasion—whether it’s a party centerpiece or a weekend bake just because. With just one pan and a handful of simple steps, you can whip up a dessert that’s guaranteed to delight Oreo lovers of all ages.

Oreo Pizza Cookie Cake

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This indulgent Oreo Pizza Cookie Cake is chewy, rich, and packed with white chocolate chips, then topped with fluffy Oreo cream cheese frosting and mini Oreos—making it a fun and festive treat perfect for parties and celebrations.

Author: Mari
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 22 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line an 11-inch round cookie cake pan with parchment paper.
In a bowl, combine melted butter with brown sugar and granulated sugar. Stir with a wooden spoon until blended.
Add egg and vanilla extract, then stir in baking soda and salt.
Mix in cocoa powder and flour until fully incorporated. Fold in white chocolate chips.
Spread dough evenly into the prepared pan and smooth the top.
Bake for 12–14 minutes, until the cookie cake is just set and slightly rippled. Do not overbake.
Cool completely in the pan before decorating.
To make the frosting, beat softened butter, cream cheese, vanilla, and salt on high speed for 1–2 minutes.
Slowly add powdered sugar on low speed, then beat on high until light and fluffy.
Fold in crushed mini Oreos.
Using a piping bag with a star tip, pipe the frosting around the cooled cookie cake edge. Top with mini Oreos while frosting is still soft.

Notes

Do not overbake to keep the cookie cake soft and chewy in the center.
Let the cookie cool fully before adding frosting to prevent melting.
For cleaner slices, chill the cookie cake slightly before cutting.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 35g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg