This Oreo Cookie Pie is the ultimate Oreo indulgence! It is a chocolate cookie stuffed with white chocolate chips and Oreos, shaped into a pie, and filled with white chocolate spread and more Oreos. If you love cookies and Ores then you are in for a treat with this epic dessert! I've also added a decoration of Oreo buttercream on top, this is optional, but it does make the cookie pie look extra special.
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Ingredient Tips & Equipment Information
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake, and it tastes nicer too!
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a white chocolate and vanilla spread by Black Milk. You could also use Thursday Cottage's white chocolate spread, or another supermarket own brand spread.
- The cookie pie must be frozen for the times stated before baking it and then chilled after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- You could use any flavour of Oreo for this recipe such as mint, peanut butter or golden oreos. Or an alternative cookies and cream biscuit will also work.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Oreo Cookie Pie
To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla extract, egg and milk and mix well. Then mix in the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt. Finally, add the white chocolate chips and chopped Oreos and mix in.
Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Pour half of your white chocolate spread into the cookie dough. If your spread is stiff or thick you can warm it a little in the microwave first to loosen it. Add the Oreos and push them into the spread. Top with the remaining spread, and place it into the freezer for one hour.
Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool in the tin, then chill it in the fridge for 4-5 hours or overnight before slicing. To make the buttercream, mix the softened butter on it's own for a few minutes. Add the icing sugar, milk and Oreo crumbs. Mix until smooth. Decorate the cookie pie with the buttercream and Oreos.
For the full recipe with measurements, head to the recipe card at the end of this post.
Where do you get the white chocolate spread from?
The white chocolate and vanilla spread I used for the filling is from Black Milk. You can use any similar spread to fill the pie, Thursday's Cottage do a white chocolate spread too, and so do Morrisons as well as other supermarket own brands.
What size tin do you need for this recipe?
You will need an 8" springform tin that is at least 2.75" deep for the cookie pie. I greased the sides lightly with baking spread, and lined the base with a circle of baking paper before adding the cookie dough. If you aren't using a springform tin, you may want to line the sides of the tin with baking paper as well to make the the cookie pie easier to remove from the tin.
How should the cookie pie stored and how long does it last?
The cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)
Can the cookie pie be frozen?
Yes, you can freeze it with or without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.
Can you make this cookie pie with a plain cookie dough?
I chose to use a chocolate cookie dough for this recipe, but if you want a plain/vanilla cookie dough, simply swap the cocoa powder for additional plain flour.
Can this recipe be made gluten free?
Yes, to make a gluten free cookie pie replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please also make sure to check the labels of everything you use in case of cross contamination.
Can this recipe be made dairy free?
Yes, to make a dairy free cookie pie you will need to replace the butter, milk, chocolate chips and filling with dairy free versions. Please also check the labels of everything you use to avoid cross contamination.
More tips for making the Oreo Cookie Pie:
- Don't worry if the top of the pie cracks slightly, as the cookie pie cools the top will sink down a little bit and this can cause some small cracks, but this is normal.
- Instead of the buttercream you could decorate this with a drizzle of melted white chocolate and some Oreo crumbs.
- The Oreos will go soft after being in contact with the buttercream for a while so add them as close to serving as you can if this is a concern.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- 8" Springform tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Stand mixer
- Piping bags
- Round cake tin liners
- White chocolate chips
- Oreos
- Black Milk White Chocolate & Vanilla Spread
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Oreo Cookie Pie
Ingredients
For the cookie
- 220 g Butter softened, unsalted
- 200 g Light brown soft sugar
- 100 g Caster sugar
- 1 Egg large
- 1 tbsp Milk
- 1 ½ tsp Vanilla extract or paste
- 385 g Plain flour
- 65 g Cocoa powder
- 1 tsp Baking powder
- 1 tsp Salt
- ¼ tsp Bicarbonate of soda
- 150 g White chocolate chips
- 100 g Oreos chopped up
For the filling
- 700 g White chocolate spread I used Black Milk
- 125 g Oreos
For decoration (optional)
- 100 g Butter
- 200 g Icing sugar
- 1 tsp Vanilla extract
- 1 tbsp Milk
- 50 g Oreos crushed into crumbs
- 90 g Oreos cut in half (8 Oreos)
Instructions
- Prepare an 8" springform tin - lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
- To make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy (about 3 minutes), ideally using an electric mixer with the paddle attachment
- Add the egg, milk and vanilla extract and mix in
- Then add the plain flour, cocoa powder, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
- Next add the white chocolate chips and chopped Oreos, and mix briefly to evenly distribute them throughout the dough
- Weigh the dough out and split it into three pieces. Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base. Use the second piece to cover the sides of the tin. Wrap the third piece in cling film, or place in a covered bowl, and set aside on the kitchen counter
- Pour about half of the white chocolate spread into the tin lined with cookie dough. If your white chocolate spread is too stiff or thick, you can warm it in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Press the Oreos into the spread. Pour over the remaining spread, then place the whole thing in the freezer for one hour to firm up
- Remove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the filling is completely sealed in. Put it back in the freezer for one hour
- When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6. Place the cookie pie into the oven and bake for 25-30 minutes. I like to put the tin on a baking tray in case a few drops of butter escape from the springform tin. Remove from the oven and leave to cool
- Put the cookie pie in the fridge, keeping it in the tin, for 4-5 hours or ideally overnight, then remove from the tin before slicing it up
- If you would like to decorate it with the buttercream, started by mixing the butter for a few minutes on it's own. Add the icing sugar, Oreo crumbs and milk, and mix until smooth. Place the buttercream into a piping bag and pipe it around the edge of the cookie pie. Decorate with Oreos
- Store leftovers in an airtight container in a cool place and eat within 3-4 days
Notes
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake, and it tastes nicer too!
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a white chocolate and vanilla spread by Black Milk. You could also use Thursday Cottage's white chocolate spread, or another supermarket own brand spread.
- The cookie pie must be frozen for the times stated before baking it and then chilled after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- You could use any flavour of Oreo for this recipe such as mint, peanut butter or golden oreos. Or an alternative cookies and cream biscuit will also work.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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