If you love chocolate and Oreos, this Cookies and Cream Chocolate Cobbler is the kind of dessert you’ll want to serve warm right out of the oven. It has a soft chocolate cake-like topping, plenty of Oreo pieces, and a rich, gooey fudge sauce that forms underneath as it bakes.
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Add a scoop of vanilla ice cream while the cobbler is still warm and you get that delicious combination of hot fudge, cookies and cream, and cold, creamy ice cream. It’s an easy dessert for family dinners, potlucks, or anytime you’re craving something extra chocolatey.
Ingredients You’ll Need
Chocolate Cobbler Batter
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup whole milk
- ⅓ cup unsalted butter melted
- 2 tsp vanilla extract
- 15 Oreo cookies roughly chopped
Fudge Topping
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¼ cup unsweetened cocoa powder
- 10 Oreo cookies roughly chopped
Finish
- 1½ cups boiling water
- 5 Oreo cookies roughly chopped
- Vanilla ice cream for serving
How to Make Cookies and Cream Chocolate Cobbler
1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish. In a large bowl whisk together the flour, baking powder, salt, cocoa powder, and granulated sugar.
2. Stir in the milk, melted butter, and vanilla until just combined. Fold in the 15 chopped Oreo cookies. Spread the batter evenly into the prepared baking dish.
3. In a medium bowl stir together the granulated sugar, brown sugar, cocoa powder, and the remaining 10 chopped Oreo cookies. Sprinkle the topping evenly over the batter.
4. Carefully pour the boiling water evenly over the entire casserole. Do not stir. Bake for 40–45 minutes, until the top is set but the center is still slightly soft and the chocolate sauce is bubbling underneath.
5. Remove from the oven and immediately sprinkle the remaining 5 chopped Oreo cookies over the top. Let the cobbler rest for 15–20 minutes before serving.
6. Serve warm with big scoops of vanilla ice cream.
Cookies and Cream Chocolate Cobbler
Equipment
Ingredients
Chocolate Cobbler Batter
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup whole milk
- ⅓ cup unsalted butter melted
- 2 tsp vanilla extract
- 15 Oreo cookies roughly chopped
Fudge Topping
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¼ cup unsweetened cocoa powder
- 10 Oreo cookies roughly chopped
Finish
- 1½ cups boiling water
- 5 Oreo cookies roughly chopped
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl whisk together the flour, baking powder, salt, cocoa powder, and granulated sugar.
- Stir in the milk, melted butter, and vanilla until just combined.
- Fold in the 15 chopped Oreo cookies.
- Spread the batter evenly into the prepared baking dish.
- In a medium bowl stir together the granulated sugar, brown sugar, cocoa powder, and the remaining 10 chopped Oreo cookies.
- Sprinkle the topping evenly over the batter.
- Carefully pour the boiling water evenly over the entire casserole. Do not stir.
- Bake for 40–45 minutes, until the top is set but the center is still slightly soft and the chocolate sauce is bubbling underneath.
- Remove from the oven and immediately sprinkle the remaining 5 chopped Oreo cookies over the top.
- Let the cobbler rest for 15–20 minutes before serving.
- Serve warm with big scoops of vanilla ice cream.
Notes
- Don’t stir after adding the boiling water, this creates the signature hot fudge sauce underneath.
- Roughly chop the Oreos instead of crushing them into crumbs so you get plenty of cookie pieces throughout the cobbler.
- Let the cobbler rest before serving so the sauce thickens slightly.
- Serve warm for the ultimate gooey chocolate texture.
- Vanilla ice cream is the perfect finishing touch as it melts into the warm fudge sauce.