The thought had crossed my mind that from now on, I could just make this the Oreo cookies and cream blog, but that would get pretty boring after a few months. Haha! I guess I really like Oreo cookies though. Come to think of it, they are my favorite store bought cookie. I promise though that the next post will not have anything related to Oreo cookies and cream. I promise. But these were surprisingly easy to make and surprisingly good not to post. They were exactly the kind of thing I needed to bake to get my mind off of current national and world events, at least temporarily.

This recipe is based on a cream cheese pound cake recipe. To make the cake whiter, I increased the amount cream cheese to butter from other cream cheese pound cake recipes, and I also added egg whites instead of just using whole eggs. I almost added jet puffed marshmallow creme to the batter just simply because I had a leftover jar in my cupboard, but since I only had about 2 ounces left, I felt like that wouldn’t be enough to really be noticed, and I didn’t want to make another trip to the grocery store just to get more.

cookies and cream snack cake

ingredients

2 ounces unsalted butter, softened
8 ounces cream cheese, softened
1 cup granulated sugar
1 whole egg and 3 egg whites
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups all-purpose flour
About 15 Oreo cookies, coarsely chopped for topping

method

Heat oven to 350 degrees F. and line an 8-inch square pan with parchment paper that overhangs in two opposite sides for easy removal of cake when done. Set aside.

Cream the butter until fluffy, then add the cream cheese and sugar and cream together until fluffy.

Add the whole egg and beat in. scrape down sides and bottom as needed. Add the egg whites, one at a time and beat between additions, also scraping down the sides and bottom as needed.

After adding all the egg whites, add the vanilla and beat again.

Sift the baking powder, salt and flour directly into the batter and beat on low or fold just until all the dry ingredients are moistened and mixed in.

Pour batter into prepared pan and level with the back of a spoon or spatula and wrack on the counter a couple of times to ensure there are no air pockets. Sprinkle the coarsely chopped Oreo cookie pieces on the top surface of the cake. Again use the back of a spoon or a spatula to push down the cookies into the batter slightly.

Bake in oven on center rack for about 25-30 minutes until a toothpick stuck in center of cake comes out clean. Lift cake from the two overhanging opposite sides of parchment paper and let cool until cake is just slightly warm or to room temperature before slicing and serving.