The aroma of fresh bread swirled with chocolate is hard to resist, especially when it’s wrapped in this delightful Cookies and Cream Sourdough Bread. Combining the artisanal goodness of sourdough with the nostalgic crunch of everyone’s favorite chocolate cookies, this recipe lets you indulge in a sweet twist on traditional baking. Not only does this loaf offer a unique flavor experience, but it also provides a fun way to impress friends during brunch or snack time. Imagine serving slices that blend the tangy notes of sourdough with the rich sweetness of Oreos—the perfect crowd-pleaser! Curious about how to achieve this mouthwatering treat in your own kitchen? Let’s dive in!

Why is this bread a game changer?

Uniqueness: This Cookies and Cream Sourdough Bread redefines dessert by combining classic sourdough techniques with playful, familiar flavors.

Mouthwatering Flavor: The tantalizing blend of tangy sourdough and rich, chocolatey Oreo pieces creates a loaf that is irresistibly delicious.

Impressive Bakes: Perfect for impressing friends and family during brunch or casual get-togethers—everyone loves a sweet surprise!

Versatile Treat: Enjoy it as a standalone snack or transform it into delectable French toast with a drizzle of syrup.

Time-Efficient: With a cold fermentation option, you can easily plan your baking around your schedule, fitting in deliciousness with ease.

Make sure to check out other delightful recipes like Savory Caprese Bread for more exciting twists on traditional favorites!

Cookies and Cream Sourdough Bread Ingredients

For the Dough

Sourdough Starter – Provides the fermentation needed for rise and flavor. Note: Ensure it’s active before using.
Water – Hydrates the dough for better gluten formation. Note: Use room temperature water for optimal yeast activity.
Bread Flour – Creates a strong structure for the bread. Substitution: All-purpose flour can be used but may yield a softer loaf.
Salt – Enhances flavor and strengthens dough structure. Note: Avoid using more than specified to prevent salty bread.

For the Cookies

Oreo Cookies – Provides flavor and texture. Prep Note: Crush the cookies, separating the cream for additional uses.
Oreo Cream – Added for richness and sweetness. Note: Mix cream to ensure spreadability.

Transforming the traditional sourdough experience into a delightful dessert, this Cookies and Cream Sourdough Bread is sure to satisfy your sweet tooth!

Step‑by‑Step Instructions for Cookies and Cream Sourdough Bread

Step 1: Prepare Oreos
Begin by breaking up one packet of Oreo cookies into small pieces. Carefully separate the cream from the second packet and set the cream aside for later use. Crush the remaining cookies into fine crumbs, ensuring you have a mix of larger chunks for added texture within the Cookies and Cream Sourdough Bread.

Step 2: Mix Starter & Water
In a large mixing bowl, combine your active sourdough starter with room temperature water. Stir gently until the starter is fully dissolved and integrated into the water, creating a smooth mixture. This step is crucial for ensuring the right fermentation and texture in your Cookies and Cream Sourdough Bread.

Step 3: Autolyse Dough
Add bread flour and salt to the wet mixture, stirring until it forms a shaggy, cohesive dough. Once combined, cover the bowl with a damp cloth and let it rest for 1 hour. This autolyse period allows the flour to hydrate, facilitating better gluten formation and enhancing the flavor of your Cookies and Cream Sourdough Bread.

Step 4: Knead
After the autolyse, turn the dough onto a lightly floured surface. Stretch and fold the dough gently, tucking the edges toward the center to form a smooth ball. Once shaped, return the dough to the bowl, cover it again, and let it rest for 30 minutes to promote further gluten development.

Step 5: Incorporate Cookies
During the second stretch and fold, gently incorporate half of the crushed Oreo cookies into the dough. This will evenly distribute the chocolatey bits throughout your Cookies and Cream Sourdough Bread. Ensure you handle the dough gently to maintain its structure while adding the delightful cookie pieces.

Step 6: Bulk Ferment
Cover the bowl with a cloth and let the dough rise in a warm environment until it has doubled in size, which usually takes about 4 to 6 hours. Ensure that the dough has a slightly puffy appearance with visible air bubbles, a sign that the fermentation for your Cookies and Cream Sourdough Bread is progressing well.

Step 7: Shape Dough
Turn the risen dough onto a lightly floured surface and roll it into a rectangle. Spread the reserved Oreo cream across the surface, sprinkle the remaining crushed cookies on top, and then roll the dough tightly like a burrito. This final shaping adds indulgent flavor swirls to your Cookies and Cream Sourdough Bread.

Step 8: Cold Ferment
Place the shaped loaf into a banneton (proofing basket), cover it with a cloth or plastic wrap, and refrigerate for a minimum of 5 hours or up to 48 hours. This cold fermentation enhances the flavor and texture, allowing your Cookies and Cream Sourdough Bread to develop rich, tangy notes.

Step 9: Preheat Oven
On baking day, preheat your oven to 230°C (450°F). Place a Dutch oven inside the oven to ensure it’s hot, creating a perfect environment for baking your Cookies and Cream Sourdough Bread. Allow it to heat up for 1 hour, which prepares the pot for the next crucial baking step.

Step 10: Bake
Carefully remove the hot Dutch oven from the oven and gently transfer your shaped loaf into it. Score the top of the loaf with a sharp knife to allow for expansion. Cover the Dutch oven with its lid and bake for 30 minutes, then remove the lid and bake for an additional 10–15 minutes until the crust is golden brown and crisps up beautifully.

Step 11: Cool
Once baked, transfer the Cookies and Cream Sourdough Bread to a wire rack. Allow it to cool completely before slicing. This step is essential for achieving the ideal texture, as slicing too early may affect the crumb structure and flavor of your delightful bread.

Cookies and Cream Sourdough Bread Variations

Feel free to take this recipe to new heights by adding your personalized touches for an extra layer of deliciousness!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy this treat without the gluten.
Nutty Crunch: Add ½ cup of chopped walnuts or pecans for an irresistible crunch that pairs perfectly with the chocolatey goodness.
Mint Chocolate: Incorporate a teaspoon of peppermint extract into the dough for a refreshing mint twist.
Vegan Delight: Use vegan butter in place of the Oreo cream and choose dairy-free cookies for a plant-based version.

This swap will keep all the delightful flavors while catering to dietary preferences.
Spicy Kick: Add a pinch of cayenne pepper to the dough for a surprising heat that pairs well with the sweetness of chocolate.
Dried Fruit: Toss in ½ cup of dried cherries or cranberries for a fruity contrast that brightens each bite.
Marshmallow Swirl: Mix in mini marshmallows for that delightful gooey effect, reminiscent of a s’more-inspired treat.

Imagine slicing through a beautiful loaf with marshmallow pockets peeking through—pure joy!

Elevate your baking game by pairing the Cookies and Cream Sourdough Bread with sides like Savory Caprese Bread or treat yourself with some indulgent Nutella Marshmallow Cookies for a magical snack session!

What to Serve with Cookies and Cream Sourdough Bread?

Imagine the delightful mingling of flavors and textures as you create the perfect spread around your freshly baked Cookies and Cream Sourdough Bread.

Cultured Butter: A spread of slightly salted cultured butter enhances the sweetness of the bread while adding a creamy richness to each bite.
Whipped Cream and Berries: Light, fluffy whipped cream topped with fresh berries creates a delightful contrast and makes for a lovely dessert presentation.
Vanilla Ice Cream: Serve warm slices topped with a scoop of vanilla ice cream for a heavenly dessert that mixes hot and cold textures beautifully.
Chocolate Sauce: Drizzling some warm chocolate sauce over the slices adds an extra indulgent touch and complements the cookie flavors perfectly.
Coffee or Espresso: Pair your sweet bread with a rich coffee or espresso. This balances the sweetness and enhances the chocolatey notes in the bread.
Milkshake: A thick and creamy milkshake can transform your afternoon snack into a fun treat that highlights the nostalgic flavors of Oreos.
Toasted Nuts: Sprinkling some toasted hazelnuts or almonds over your bread adds a crunchy texture while providing a delightful nutty flavor that contrasts nicely.
Fruit Compote: A warm compote made from mixed berries or peaches can be served alongside to elevate each slice with vibrant, fruity brightness.
Cheese Platter: A selection of creamy cheeses can serve directly with your bread, providing an unexpected savory contrast to the cookie sweetness, making for an intriguing pairing.

Make Ahead Options

These Cookies and Cream Sourdough Bread are perfect for busy home cooks looking to save time! You can prepare the dough and shape it up to 48 hours in advance and place it in the fridge for a cold fermentation. Just be sure to keep it covered to prevent it from drying out or forming a crust. When you’re ready to bake, simply preheat your oven, transfer the chilled dough into a Dutch oven, score the top, and bake according to the instructions. This way, you’ll enjoy freshly baked, irresistibly delicious Cookies and Cream Sourdough Bread with minimal effort on the day you want to serve it!

Storage Tips for Cookies and Cream Sourdough Bread

Room Temperature: Store slices in a plastic bag or under a glass cloche for up to 1 day to keep them fresh and soft.

Fridge: For longer storage, wrap the bread tightly in plastic and refrigerate it for up to 3 days, though it may lose some of its crispy crust.

Freezer: To preserve for future enjoyment, freeze the Cookies and Cream Sourdough Bread wrapped in plastic and aluminum foil for up to 2 months.

Reheating: When ready to enjoy, thaw at room temperature, then warm slices in a toaster or oven for a few minutes to revive their delightful texture.

Expert Tips for Cookies and Cream Sourdough Bread

Active Starter: Ensure your sourdough starter is bubbly and active. A sluggish starter can lead to poor rise and dense texture in your Cookies and Cream Sourdough Bread.
Temperature Matters: Use room temperature water during mixing. Too cold can slow down fermentation, while too hot can kill the yeast, affecting your bread’s outcome.
Gentle Handling: Be cautious when incorporating cookie pieces into the dough. Overworking can lead to tough bread; treat your dough like a delicate treasure.
Watch the Bake: Monitor your baking closely, especially during the last few minutes. The crust should be golden brown, but not burned—consider using a baking sheet underneath to catch any spills.
Cool Completely: Let your Cookies and Cream Sourdough Bread cool on a wire rack before slicing. This helps set the crumb and brings out the full flavors in every slice.

Cookies and Cream Sourdough Bread Recipe FAQs

How do I choose the right sourdough starter?
Absolutely! Ensure your sourdough starter is active and bubbly. If it hasn’t been fed in a while, feed it 4 to 12 hours before baking. A healthy starter will give your Cookies and Cream Sourdough Bread the rise and tangy flavor it needs.

How should I store leftover Cookies and Cream Sourdough Bread?
Very! For best results, store slices in a plastic bag or under a glass cloche at room temperature for up to 1 day. If you need to keep it longer, wrap tightly and refrigerate for up to 3 days or freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn!

Can I freeze Cookies and Cream Sourdough Bread?
Of course! To freeze your Cookies and Cream Sourdough Bread, wrap it tightly in plastic wrap and then in aluminum foil. This double layer helps protect it from freezer burn, allowing you to enjoy it up to 2 months later. When you’re ready to enjoy, let it thaw at room temperature and warm it slightly before serving for that fresh-baked goodness.

What should I do if my dough is too sticky?
No worries! If your dough feels too sticky, you can sprinkle a little extra flour on your work surface and your hands while kneading. Just be cautious not to add too much, as too much flour can alter the texture. If it continues to stick, consider letting it rest for a bit longer as this can help improve its handleability.

Are there any dietary considerations for using Oreo cookies in this recipe?
Definitely! Keep in mind that Oreos contain gluten and dairy, which could be an issue for those with sensitivities. If you’re looking for alternatives, consider using gluten-free chocolate sandwich cookies or vegan options, ensuring they are suitable for your dietary needs without losing that delightful flavor.

How can I tell if my Cookies and Cream Sourdough Bread is baked properly?
Great question! To know your bread is perfectly baked, it should have a deep golden-brown crust and sound hollow when tapped on the bottom. An internal temperature of around 90°C (190°F) assures it’s fully cooked. If you want a crispier crust, you can bake it a few additional minutes while keeping a close eye on the color.