Oreo Cookie Cakes

Cookie Cake Ingredients

  • 12 Oreo cookies
  • 16 oz white chocolate (4 baking bars)

Cookie Cake Instructions

  1. Prepare a silicone mold with 12 round spaces, each slightly wider than an Oreo cookie.
  2. In a medium double boiler, fill the bottom pot with 1 inch of water. Set over medium heat on the stove.
  3. Put 8 oz of the white chocolate into the top pot. When the bottom pot is hot, place the top pot on it.
  4. As the white chocolate begins to melt, stir to prevent scorching. When there are just a few small clumps of white chocolate left unmelted, remove the top pot from the heat while continuing to stir. The residual heat will melt the last clumps.
  5. Pour the white chocolate into the silicone mold spaces, about ⅓ full each. Use a small spatula to spread the chocolate evenly over the bottom of each space and up the sides.
  6. When the white chocolate has cooled nearly to room temperature, gently place an Oreo cookie inside each space.
  7. Repeat the steps to melt the next 2 bars and pour them over each cookie, slightly overflowing the mold spaces. Use the spatula to guide the chocolate into the gaps, tap out air bubbles, and spread evenly across the tops of the cookies.
  8. Cool in the fridge for 20–30 minutes. Once the white chocolate has cooled completely, place the mold upside over a sheet of parchment paper. If the mold is silicone, peel off from the cookies. If the mold is a hard material, firmly tap it to release the cookies.
  9. If the white chocolate was melted just right, it should come out of the mold easily. It will have a smooth, glossy texture, and will keep its shape at room temperature. Otherwise, it may be too crumbly or too sticky, and will droop. If the gaps around the Oreo cookies were not filled enough, the top and bottom halves may break apart when removed from the mold.

Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 4 Tbsp black cocoa powder
  • 2 Tbsp milk
  • 2 tsp pure vanilla extract

Glaze Instructions

  1. In a large bowl, whisk the black cocoa powder and powdered sugar.
  2. Slowly add the milk and vanilla, mixing until smooth.
  3. If too thick, add more milk. If too thin, add extra powdered sugar or black cocoa powder. It should be the consistency of molasses.
  4. When the white chocolate has cooled, carefully drizzle the glaze to cover the top. If the right consistency, the glaze should set within a few seconds.

Final Ingredients

  • 12 Golden Oreo Mini cookies

Final Instructions

  1. After the glaze has set, place a Golden Oreo Mini on top for decoration.