A decadently deep chocolate cookie topped with rich cake batter buttercream, might just be the perfect combination! cookies so good you will want to make everyday your birthday!
Birthday Cake Oreo Cookie Recipe
Several months ago I posted a recipe for a Birthday Cake Cookie. It was a delicious vanilla cookie topped with cake batter icing. People went crazy over it, and it got me thinking, I know at one point there was a birthday cake flavored Oreo and there may have even been a cookie similar to this featured at a local cookie shop, so I may as well give it a whirl, right? And let me tell you, the results are divine!
Truth be told I could eat this Oreo cookie all on its own. It is soft, fudgy and super chocolatey. But then when you top it with cake batter buttercream…FORGET ABOUT IT! It becomes everything you could ever want in a cookie!
Ingredients for Birthday Cake Oreo Cookies
Keep scrolling for the exact ingredient amounts and specific instructions.
For the Cookie
- Butter- I always use salted butter. And make sure that it is room temperature. It will need to be softened in order to cream well with the sugars. Don’t try and substitute margarine, it won’t work!
- Granulated Sugar
- Brown Sugar- The combination of white and brown sugar create a wonderful texture and help the cookie stay moist.
- Flour- Just plain All Purpose flour will do the trick. Nothing fancy needed here!
- Black Cocoa Powder- This is different than dark cocoa powder, and its key in getting the classic Oreo color and flavor. I purchased mine on amazon- you can use my affiliate link and purchase some black cocoa on amazon if you need some!
- Crushed Oreos- You will need the family size package.
- Baking Soda
- Baking Powder
For the Buttercream
- Softened Butter- Again you want it soft so that it can get nice and smooth.
- Cake Batter Flavoring– I use Lorran’s brand. Again, this can be purchased on amazon.
- Powdered Sugar
- Milk- You won’t need a lot of milk here, but this is just to get the icing to the right consistency.
How to Make Birthday Cake Oreo Cookies
Start by preheating the oven to 350 degrees.
In a stand mixer, cream together the butter and the sugars. Add the eggs and vanilla and mix again until the batter is light and fluffy. Add in the flour, black cocoa, Oreo crumbs, salt, baking powder and baking soda and mix until just combined.
Separate the dough into twelve 1/2 cup portions. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it slightly.
Bake for 12-15 minutes. After removing the cookies from the oven allow the cookies to cool on the pan for about 20 minutes. Because the cookies are so large allowing them to cool on the pan will allow them to finish cooking through with out them getting overbaked!
While the cookies are cooling down make the frosting by creaming the butter until it becomes light. Slowly add the powdered sugar and cake batter flavoring and continue to mix until smooth. . Then add the milk one tsp at a time until you reach the desired consistency.
When the cookies have cooled, use a piping bag with a large round tip, or a gallon size zip top bag with the corner cut off and frost the cookies in a spiral. Start in the center of the cookie and work your way out.
Top with sprinkles and serve warm.
Can I make the cookies smaller?
Definitely! You’ll bake at the same temperature, but you’ll need to adjust the cook time. I’d start with 9-11 minutes, but definitely watch your cookies. The cookies will spread a bit, start to crackle and the center of the cookie will no longer look wet and glossy. Those are your signs to take the cookies out of the oven.
My cookies were really dry, what happened?
Dry cookies mean they were over baked. Baking too long will result in dry cookies, which is not what we want! Cut the cook time by a few minutes next time.
More Copycat Cookie Recipes
Birthday Cake Oreo Copycat Cookie
Oreo Cookie Base
Birthday Cake Frosting
- 3/4 cup salted butter softened
- 1 1/2 tsp cake batter flavoring
- 4 1/2 cups powdered sugar
- milk to thin
- rainbow sprinkles
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
- Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
- Allow the cookies to cool on the pan for 20 minutes before frosting.
- While the cookies are cooling, make the frosting by whipping the butter and cake batter flavoring until smooth.
- Add the powdered sugar, one cup at a time. Add a splash of milk as needed to combine the powdered sugar with the butter.
- Repeat until all of the powdered sugar has been added and you've reached your desired consistency. (If the frosting is too thick, add another tsp or so of milk)
- Place the buttercream in a piping bag fit with a large round piping tip. You can alternately place the buttercream in a gallon sized tiptop bag and snip the corner an pipe from the baggie, if needed.
- Pipe the frosting onto each cookie in a spiral starting in the center of the cookie, workin your way out.
- Add rainbow sprinkles to the top, for garnish.
- Serve warm. Store in and air tight container either in the fridge or on the counter.