This Oreo chocolate cobbler is a chocoholic’s dream: a gooey skillet cake with a fudgy, brownie-like base, a light cake top and crushed Oreos throughout. Serve hot with vanilla ice cream for the best results.
I’ve got the ultimate chocolate dessert for you.
If you love chocolate, this one is made for you.
It’s intensely chocolatey and studded with cookies-and-cream goodness. Topped with melting vanilla ice cream, it becomes a warm, gooey skillet of pure comfort.
Serve it warm.
It’s honestly irresistible.
I’m a serious chocolate fan and this feels like perfection to me.
This is also a bit of a throwback recipe. Chocolate cobbler has been one of my favorites for years, and adapting it with crushed Oreos makes it even more fun.
Back when I first posted a chocolate cobbler recipe it felt new and exciting — and it still is. This version is basically a gooey chocolate skillet that sits somewhere between a brownie and a cake, with crushed Oreos folded in for extra texture and flavor.
We love Oreos at home, and anything cookies-and-cream is a family favorite. Adding crushed Oreos to the cobbler makes it an instant hit every time.
This cobbler should absolutely be served with ice cream and it should be warm. The bottom layer stays gooey and fudgy—almost like brownie batter—while the top becomes cake-like and tender. When you add a scoop of vanilla ice cream it melts into the gooey base and creates an incredible contrast of textures and temperatures.
Oh.my.word.
The ice cream melts into the warm chocolate and turns every bite into dessert heaven. Truly, it’s hard to top this combination.
The method might surprise you: you make a simple batter, sprinkle cocoa and sugar on top, then pour hot coffee over the mixture before baking. The coffee doesn’t make the cobbler taste like coffee — it deepens the chocolate flavor. If you prefer, hot water works fine as a substitute.
Don’t overbake; you want that gooey lower layer to remain soft. The contrast between the fudgy bottom and the light top is what makes this dessert so special.
This is similar in spirit to a gooey chocolate chip cookie skillet, but it’s more of a brownie and cake hybrid — with Oreos. Don’t miss it!
Oreo Chocolate Cobbler
Oreo Chocolate Cobbler
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Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ cup sugar
- ¼ cup plus 2 tablespoons cocoa powder
- ½ cup whole milk
- 3 tablespoons vegetable oil
- 1 cup crushed Oreos, plus more for topping
- 1 cup packed brown sugar
- 1 ¾ cups hot coffee
- vanilla ice cream, for serving
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, whisk together the flour, salt, baking powder, sugar and 2 tablespoons of the cocoa powder. Stir in the milk and vegetable oil until just combined. Pour the batter into a 9-inch pie plate, baking dish or ovenproof skillet. Evenly sprinkle the crushed Oreos over the batter.
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Mix the packed brown sugar with the remaining cocoa and sprinkle this mixture across the top of the batter and Oreos. Carefully pour the hot coffee over everything — do not stir.
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Bake for 40 to 45 minutes, until the top is set but the center still has a slightly gooey texture.
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Remove from the oven and let sit for about 15 minutes to set. Serve warm with vanilla ice cream and additional crushed Oreos, if desired.
Did you make this recipe?
Share your results on social media and tag the creator if you like. Enjoy — and thanks for making this recipe.
I can’t resist this one.