Stuffed Oreo Cookie Cake

This cookie pie was outrageous! Definitely a bit messy once you cut and the ganache gets drippy but my youngest LOVED this! To make a “neater”version I baked it in a loaf pan the next time. For the 9×5 loaf pan, I used 237 grams of the dough, 400 grams of the ganache. I used 2 cookie layers, 3 ganache layers and baked it at 350 convection for 25 minutes! I will include photos for both the pie and the loaf below!

You may need:

8 inch springform pan

Loaf Pan

Stuffed Oreo Cookie Pie

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Ingredients

  

Cookie Pie

• 200 g unsalted butter
• 225 g light brown sugar
• 100 g white granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 365 g all purpose flour
• 50 g cocoa powder
• 1 ½ tsp baking soda
• ½ tsp sea salt
• 200 g white chocolate chopped
• 200 g milk chocolate chopped

White Chocolate Ganache Filling

• 7 ounces white chocolate
• 1 cup sweetened condensed milk
• ¼ cup heavy cream
• drop of vanilla
• Oreos for stuffing

Instructions

 

• Beat butter and sugars until creamy.
• Add egg, yolk, and vanilla extract.
• Add in the flour, cocoa, baking soda, and salt. Beat to form thick dough.
• Add in the chopped chocolates.
• Split the cookie dough into three equal portions (about 475g each).
• Line the bottom of a 8" springform cake tin (at least 2.75" in depth). This pan has a removable bottom and I spray it with Pam!
• Press the first third of cookie dough onto the bottom of the cake tin.
• Press the second third of cookie dough around the sides of the cake tin evenly.
• Pour in some of the ganache and add in oreos. Add more ganache
• Freeze the pie for an hour.
• Once frozen, cover the top of the pie with the final third of cookie dough, making sure to seal it well!
• Freeze the pie for another hour whilst you preheat the oven to 350 convection.
• Once chilled and the oven preheated, bake the pie for 30 minutes until the pie is golden on top. Cool in pan 1 hour.
• Once cooled for an hour, put the pie in the fridge and chill for 5-6 hours (or preferably overnight!)
• Once it has been chilled, carefully remove from the tin!
• Using a large and sharp knife, portion the pie!