Description
This indulgent Oreo Caramel Chocolate Chip Cookie Cake is a celebration in every bite. A thick and chewy cookie base filled with gooey chocolate chips, whole Oreos, and a decadent layer of dulce de leche caramel, topped with swirls of more caramel, chocolate chips, and extra cookies. Perfect for any special occasion or for satisfying your sweet tooth cravings.
Ingredients
Units
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Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups semi-sweet chocolate chips
Assembly:
- 12 Oreo cookies (whole or halved)
- 1/2 cup dulce de leche or thick caramel sauce
- Optional: extra Oreos, chocolate chips, and dulce de leche for topping
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/line a 9-inch springform pan with parchment paper.
- Prepare cookie dough: In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla, then gradually mix in dry ingredients. Fold in chocolate chips.
- Assemble the cake: Press half the dough into the pan, place Oreos on top, drizzle with dulce de leche, cover with remaining dough, and press gently to seal.
- Bake: Bake for 30–35 minutes until golden and set. Cool before topping with more dulce de leche, chocolate chips, and Oreos.
Notes
- This cookie cake is best served warm with a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 490 kcal
- Sugar: 29g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg