If you love sourdough and Oreos, you’re about to meet your new obsession. Imagine slicing into a loaf and seeing dramatic chocolate swirls, creamy streaks, and chunks of cookies scattered throughout. That’s exactly what Cookies and Cream Sourdough Bread delivers, bold flavor, stunning visuals, and that signature sourdough chew we all crave.
It’s unexpected. It’s indulgent. And yes, it works beautifully.
Let’s dive in.
Table of Contents
Cookies and Cream Sourdough Bread
Equipment
- Large mixing bowl
- Bench scraper
- Kitchen scale
- Banneton basket or lined bowl
- Dutch oven with lid
- Bread lame or sharp knife
- Parchment paper
Ingredients
- 500 g bread flour
- 350 g water room temperature
- 100 g active sourdough starter
- 10 g salt
- 12-15 Oreo cookies roughly crushed
- 4 tablespoons cream cheese softened
Instructions
- In a large bowl, mix the flour and water until no dry flour remains. Cover and let rest for 30-45 minutes.
- Add the active sourdough starter and salt to the dough. Mix thoroughly until fully incorporated. Cover and let rest for 30 minutes.
- Perform stretch and folds every 30 minutes for 2 hours, completing 4 sets total.
- After the second set of folds, gently stretch the dough into a rectangle on a damp surface.
- Evenly sprinkle crushed Oreo cookies across the surface and add small dollops of cream cheese.
- Fold the dough over itself like a letter to create layers, then shape gently into a round.
- Allow the dough to bulk ferment at room temperature for about 4-5 hours total from initial mixing, or until slightly puffy.
- Shape the dough into a tight boule and place it seam-side up into a floured banneton.
- Cover and refrigerate for 8-12 hours.
- Preheat oven with Dutch oven inside to 250°C (480°F) for at least 30 minutes.
- Transfer dough onto parchment paper, score the top with a sharp blade.
- Carefully place into the hot Dutch oven, cover with lid, and bake for 20 minutes.
- Remove lid and bake for an additional 20-25 minutes until deeply golden brown.
- Remove from oven and cool completely on a wire rack before slicing.
Notes
- Calories: 290 kcal
- Carbohydrates: 45 g
- Protein: 7 g
- Fat: 9 g
- Sugar: 10 g
What Makes Cookies and Cream Sourdough Bread Unique?
The Science of Sourdough Fermentation
Sourdough works because of wild yeast and lactic acid bacteria. They ferment slowly, building flavor and strengthening gluten naturally.
When you add crushed Oreos and cream filling, you’re introducing sugar and fat, both of which can affect fermentation. But when done correctly, the dough still rises beautifully while gaining incredible flavor depth.
Why Oreos Work Surprisingly Well in Bread
Oreos hold their structure during baking. The cookie pieces create dark chocolate streaks. The cream melts into pockets of sweetness.
Think of it like chocolate chip bread, but upgraded.
If you enjoy bold chocolate flavor in sourdough, you’ll love how this loaf compares to Chocolate Cherry Sourdough Bread.
Additionally, if you’re drawn to beautiful swirled loaves, the shaping technique resembles Brown Sugar Cinnamon Swirl Sourdough Bread. However, instead of cinnamon ribbons, you get crushed Oreo layers folded directly into the dough.
Ingredients You’ll Need
Sourdough Base Ingredients
- 500g bread flour
- 100g active sourdough starter
- 350g water
- 10g salt
Cookies and Cream Add-Ins
- 12-15 Oreo cookies (roughly crushed)
- 4-5 tablespoons softened cream cheese (optional for richer swirl)
Simple ingredients. Big flavor.
If you enjoy white chocolate contrast in sourdough, you might also love Lemon and White Chocolate Sourdough Bread. That loaf proves sweet inclusions work beautifully in fermented dough.
Additionally, for cream cheese lovers, the swirl technique mirrors Raspberry Sourdough Bread with Cream Cheese, although here we combine it with cookie crumble for that signature cookies-and-cream look.
Step-by-Step Guide to Making Cookies and Cream Sourdough Bread
Preparing Your Dough
Mix flour and water first. Let it rest 30-45 minutes (autolyse). This hydrates the flour and starts gluten development.
Then add starter and salt. Mix until fully combined.
Autolyse and Gluten Development
Let the dough rest for 30 minutes.
You’ll notice it becoming smoother and more elastic. Like magic, but it’s just science.
Stretch and Fold Technique
Over the next 2 hours, perform stretch and folds every 30 minutes.
Grab one side, stretch it up, fold it over. Rotate. Repeat.
You’re building strength without kneading aggressively.
Adding Cookies and Cream Swirl
After your second fold, gently laminate the dough:
- Stretch it out on a lightly damp surface.
- Sprinkle crushed Oreos evenly.
- Add small dollops of cream cheese if using.
Now fold it like an envelope. This creates that dramatic swirl you saw in the photos.
Shaping the Dough
After bulk fermentation (4-5 hours total), shape into a tight boule.
Be gentle. You don’t want to squeeze out the cookie layers.
Cold Fermentation
Place in banneton and refrigerate 8-12 hours.
Cold fermentation deepens flavor and improves scoring.
Scoring and Baking
Preheat Dutch oven to 250°C (480°F).
Score deeply. Bake covered for 20 minutes, then uncovered for 20-25 minutes until crust is dark golden.
The smell? Unreal.
If you enjoy seasonal sweet sourdough variations, you’ll notice similar proofing structure in Pumpkin Sourdough Bread. Both recipes rely on controlled fermentation to balance sweetness.
Additionally, nutty dessert-style loaves like Maple Pecan Sourdough Bread use comparable shaping tension to protect mix-ins during baking.
How to Achieve That Gorgeous Swirl
Layering Technique
Don’t dump all cookies in one spot.
Spread evenly. Thin layers = beautiful marbling.
Folding for Marble Effect
Fold strategically, think of it like folding a letter. Each fold multiplies your layers.
The result? Dramatic black-and-cream streaks throughout the loaf.
Common Mistakes to Avoid
- Overloading with cookies (can weaken structure)
- Under-fermenting dough
- Not sealing edges during shaping
- Baking at too low temperature
Balance is everything.
Flavor Variations to Try
Want to experiment?
- Add white chocolate chips
- Swap Oreos for Golden Oreo version for vanilla-forward flavor
- Add cocoa powder to dough for deeper chocolate tone
- Add white chocolate chips for layered sweetness
- Make a sourdough discard cookies-and-cream quick loaf
The base recipe is flexible.
How to Store Cookies and Cream Sourdough Bread
To keep Cookies and Cream Sourdough Bread fresh:
- Store at room temperature in a bread bag for 2-3 days
- Slice and freeze for up to 2 months
- Reheat slices in toaster for best texture
Avoid refrigeration. It dries the crumb.
Serving Ideas
- Toast with butter
- Spread with Nutella
- Turn into sweet French toast
- Make dessert sandwiches
This isn’t just bread. It’s an experience.
For chocolate lovers who enjoy bold sourdough desserts, you’ll also appreciate Same Day Sourdough Chocolate Knots. That recipe delivers rich cocoa flavor in a faster timeline.
Additionally, if you enjoy chocolate chip texture in sourdough-based bakes, try Sourdough Oatmeal Chocolate Chip Muffins. They highlight how chocolate pairs beautifully with fermented dough.
Final Tips for Perfect Results
- Use an active starter
- Don’t rush fermentation
- Be gentle when layering
- Bake hot for best oven spring
Trust the process.
FAQs
Can you put Oreos in sourdough bread?
Yes. Add crushed Oreos during stretch and folds. Gentle folding keeps gluten structure strong while distributing cookie pieces evenly.
Does sugar affect sourdough fermentation?
Sugar can slightly speed fermentation. However, in Cookies and Cream Sourdough Bread, the amount from Oreos stays moderate, so fermentation remains balanced.
How do you prevent cookies from burning in sourdough bread?
Fold cookies inside the dough instead of placing them on the surface. Bake covered initially to protect exposed pieces.
Will the cream filling melt completely in sourdough bread?
It softens and partially melts, creating creamy pockets throughout.
Cookies and Cream Sourdough Bread is where artisan baking meets childhood nostalgia. It’s bold, creative, and surprisingly balanced. The tang of sourdough cuts through the sweetness, while Oreo chunks create rich chocolate bursts in every slice.
If you’re an Oreo lover who also appreciates handcrafted bread, this recipe is your dream come true.
Ready to bake something unforgettable?
