I have always loved experimenting with desserts, so when I blended soft unsalted butter, granulated sugar, and vanilla extract into a cake base, I knew an adventure awaited. Adding crushed Oreo cookies, semisweet chocolate chips and chopped Oreos created a cookie monster parfait filled with truly playful, delicious layers.

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I recently whipped up these Cookie Monster Cake Jars and I gotta say, they’re seriously a blast to both make and eat. Imagine a mouthwatering layer of cookies and cream cake made with 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, a dash of 1/2 cup whole milk, and 1 1/2 cups all-purpose flour mixed with baking powder and salt.

Then, I tossed in 1 cup of crushed Oreo cookies to amp up that classic cookies and cream vibe. The homemade buttercream frosting?

It’s a sweet mix of 1 cup unsalted butter, 3-4 cups powdered sugar, heavy cream, vanilla extract, and a pinch of salt. To top it all off, I folded in 1/2 cup semisweet chocolate chips and sprinkled 6 roughly chopped Oreo cookies throughout the jar layers.

It’s perfect for anyone looking for fun dessert ideas, party treats, or just something a little different for a birthday or themed buffet. Enjoy!

Why I Like this Recipe

I really love this recipe because it brings a crazy mix of textures that’s fun to eat. The crunchy cookie pieces mixed with the soft cake and creamy buttercream always gives me a cool surprise in every bite.

I also like how easy it is to follow the steps. Even though it looks fancy with all those layers, the directions are simple enough that I can whip it up on a Saturday afternoon without freaking out.

The cookies and cream vibe totally wins me over, and the extra chocolate chips and chopped Oreos add that extra kick of flavor that I just can’t get enough of.

Finally, I really enjoy that it feels homemade and fun to share. Putting it in a jar just feels like I’m serving up something special to my friends and family, making every slice a tiny celebration.

Ingredients

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Unsalted butter adds rich, creamy flavor and helps keep the cake moist and tender.
Granulated sugar sweetens the batter while providing a quick carbohydrate boost there’s a nice browning.
All-purpose flour gives structure.
It is mostly carbohydrates but does little for fiber.
Crushed Oreo cookies deliver the cookies and cream feel plus a satisfying crunch and sweetness.
Semisweet chocolate chips offer a bittersweet twist that balances the cake nicely.
Heavy cream makes the frosting smooth and silky keeping all the powdered sugar together.

Ingredient Quantities

1/2 cup unsalted butter, softened (for the cake batter)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup crushed Oreo cookies (to give that cookies and cream vibe)

1 cup unsalted butter, softened (for the buttercream frosting)

3 to 4 cups powdered sugar, sifted

1 to 2 tablespoons heavy cream

1 teaspoon vanilla extract (again, for the frosting)

A pinch of salt (in the frosting to balance the sweetness)

1/2 cup semisweet chocolate chips

6 Oreo cookies, roughly chopped (for the cookie layer)

How to Make this

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1. Preheat your oven to 350°F and grease a cake pan while you get started.

2. Beat 1/2 cup softened butter with 1 cup sugar until light and fluffy, then add in 2 large eggs and 1 teaspoon vanilla extract until well mixed.

3. Stir in 1/2 cup whole milk and set aside. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

4. Gradually fold the dry ingredients into the wet mix, and gently mix in 1 cup crushed Oreo cookies until just combined.

5. Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

6. For the buttercream frosting, beat 1 cup softened butter until creamy. Slowly add 3 to 4 cups sifted powdered sugar, then mix in 1 to 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat until it’s light and fluffy.

7. Crumble the cooled cake into bite-sized pieces and have your cookie layers ready—set aside 6 roughly chopped Oreo cookies and 1/2 cup semisweet chocolate chips.

8. Start layering your jar by adding a layer of cake crumbles at the bottom, then a generous layer of buttercream frosting.

9. Sprinkle some chocolate chips and chopped Oreos over the frosting, then repeat the layers until your jar is filled to the top.

10. Chill the jars in the fridge for at least an hour to let everything set; then enjoy your Cookie Monster Cake Jars made with love!

Equipment Needed

1. An oven (preheated to 350°F)
2. A cake pan (remember to grease it)
3. At least two mixing bowls (one for wet ingredients, one for dry)
4. An electric mixer or a sturdy whisk for beating the butter and sugar
5. Measuring cups and spoons so u don’t mess up the quantities
6. A rubber spatula to gently fold in the ingredients
7. A sieve for sifting the powdered sugar for the frosting
8. A toothpick to check if the cake is done
9. A jar or individual containers to layer your Cookie Monster Cake Jars in

FAQ

Q: How long can I store the Cookie Monster Cake Jars?

A: You can keep them in an airtight container in the fridge for up to three days. Just make sure they’re well covered so they dont dry out.

Q: Can I use salted butter instead of unsalted butter?

A: Yes, but reduce the extra salt in the recipe a bit so the balance stays right.

Q: What is the best way to mix in the crushed Oreos?

A: Stir them into the cake batter at the end of mixing to avoid overworking the batter, keeping the lumps intact.

Q: Is it okay to use a microwave to warm up the jars?

A: Sure, but heat them in short bursts so that the frosting doesnt melt too much.

Q: How can I add more of that Cookie Monster touch?

A: Try adding extra chopped Oreos on top, or even a drizzle of melted chocolate to make it even more fun.

Cookie Monster Cake Jars Recipe Substitutions and Variations

For the unsalted butter in the cake batter, try using margarine or even coconut oil instead even though it might change up the flavor a bit
If you’re out of vanilla extract, almond extract can work but use a little less since its flavor is stronger
Instead of whole milk, you can use almond milk or soy milk in a one-to-one swap, but expect a slight change in taste
For heavy cream, mix whole milk with a couple of extra spoons of melted butter to get a similar creaminess
If you can’t find Oreos, use any chocolate sandwich cookies or even crumbled digestive biscuits for that cookies and cream vibe

Pro Tips

1. Make sure all your ingredients like butter and eggs are at room temp before starting. It helps them blend together smoother and makes a lighter cake texture.
2. When folding in the crushed Oreos, try not to overmix the batter. I’ve noticed that less mixing keeps the batter airy and doesn’t turn it too dense.
3. Always sift the powdered sugar for the frosting. It stops any lumpy bits from ruining your smooth buttercream, giving it a much nicer finish.
4. While layering the jars, press each layer lightly. It helps keep the layers separate without squishing the textures too much, so you get the best bite every time.