top of page

C is for Cookie... or Challah... or Cookies and Cream Challah

I will admit, this is one of my favorite recipes that I’ve tested. It is so therapeutic to fill a plastic bag with oreos and whack the living daylights out of them until they are completely crushed. Sure, I could have used the food processor to crush up the oreos, but really where’s the fun in that? And isn’t baking all about fun and stress release?

The inspiration for this challah is my best friend. She loves anything cookies and cream from milkshakes to oreo truffles (recipe coming later!) to cookies and cream cakes like I made for her 23rd birthday. She even believes she has discovered the perfect ratio of cookies to the rest of the dessert! So, Marissa (yes we share the same name!) I hope this is the correct ratio and if it’s not I am sure I will hear from you soon!

P.S. This makes killer French Toast!


4 ½ Teaspoons instant yeast (2 packets of active dry yeast works too but I have found instant yeast results in a fluffier texture)

¾ Cup sugar

2 large eggs, beaten

1 Teaspoon kosher salt

1 cup crushed oreos

½ cup margarine, melted

7 cups all-purpose flour ( I typically use anywhere from 6-8 cups of flour depending on the temperature and humidity outside)


½ cup Hershey’s special dark cocoa powder

2 tablespoons melted butter

2 cups crushed oreos

Whisk eggs, salt, ½ cup shortening, ¾ cup sugar, 2 cups warm water, and yeast in a large bowl.

Add the beaten eggs and flour one cup at a time, while alternating with ½ cup crushed oreos between each cup of flour to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.

Once the dough is fully mixed, turn onto a floured surface and knead for ten minutes. (If you don’t knead the dough well enough, the challah will not hold its shape when it is braided.)

Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to prove. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.

While the dough is proving, make the filling by crushed oreos and cocoa powder to a medium bowl. Melt butter in a saucepan over medium heat. Add into the bowl and mix to combine. If the filling is too dry, feel free to melt a little more butter and add to filling.

Once proved, turn the dough onto a floured surface and cut into 6 equal portions. Keep three portions out and place three back into the bowl.

Roll each portion into a long rectangle. Spread the filling evenly over the rectangle leaving about ⅓ inch on every side. Tightly roll the rectangle so that it creates a long rope and pinch the seam tightly so that it does not explode in the oven. Repeat for each of the other portions of dough.

Using your palm, press the three ropes together at the top and begin to braid the dough. Once finished braiding, tuck each of the ends under to create a more finished/clean look. Do the same with the remaining three pieces of dough. Let proof for another 30 minutes.

Preheat oven to 325 degrees. While the oven is heating beat one egg with a splash of water to create an egg wash. Using a pastry brush, brush the egg wash over the top of the loaves. Bake the loaves for 15 minutes, then increase the temperature to 425 degrees. (Keep an eye on the loaves once you up the temperature, you may have to cover them with tinfoil if the tops start to get too dark.)

Continue baking for another 15-20 minutes until the loaves sound hollow when you tap on the bottom.

NOTES: Do not try to slice the bread right when it comes out of the oven. If you are storing the bread to eat later, make sure it is fully cooled before you put it into any kind of container or it will create condensation that will lead to mold.

85 views0 comments
bottom of page