Cookies and Cream Sourdough Bread

Cookies and Cream Sourdough Bread is a cheeky twist on the classic loaf, blending the deep, tangy flavor of sourdough with the nostalgic crunch of chocolate cookies. Each slice is studded with crushed cookies, creating swirls of chocolatey goodness that melt right into the crumb. But it also features ribbons of cookie cream and chunks of chocolate cookies too!

It’s a fun, dessert-inspired loaf that’s just as delightful to make as it is to eat. It's perfect for breakfast, a sweet snack, or a whimsical addition to your brunch table. Whether you’re a sourdough purist or just in it for the cookies (hello, over here lol), this loaf is sure to bring a smile to your face.

If you love chocolate and sourdough then make sure you check out this sourdough chocolate bread or these sourdough chocolate sandwich cookies.

Why You'll Love This Recipe!

It's So Fun! - There is something so fun and whimsical about this loaf! Honestly I could not stop smiling while I was making it and had so much fun experimenting with it. And that moment when I cut it open and discovered the most beautiful cookies and cream crumb!

Perfect for Gifting - This cookies and cream sourdough loaf makes a delicious gift for someone special in your life! Why not pair it with some lovely homemade butter.

Ingredients

• Sourdough starter - you'll need an active and bubbly sourdough starter for this loaf of cookies and cream sourdough bread. It's best if you have fed it 4 to 6 hours prior to making this loaf so that your starter is at its peak.
• Water - use whatever water you would normally use to make sourdough bread. If you are in the mood to experiment, try swapping out the same amount of water for freshly brewed coffee (let it cool to room temperature first).
• Bread flour - as always use good quality bread flour to make sourdough bread. It's even more important when you're making a sourdough loaf with inclusions as you'll be putting extra pressure on the gluten network.
• Salt - a little salt helps with the flavor of the loaf, as well as with strengthening the gluten network.
• Oreo cookies - I've used 2 packets of Oreo cookies in making this loaf of sourdough bread, but I've processed them in different ways to create some interesting textures. I've separated the cream from some of the chocolate cookies, crushed some of the cookies and then just chopped some of the whole cookies too. You'll find all of the details in the recipe card at the end of this post.

How To Make Cookies and Cream Sourdough Bread

This cookies and cream sourdough bread is really fun to make. You could even get the kids involved! They will love preparing the cookies ... in fact mine ate half of them so be prepared with an extra packet just in case!! You could even try using some of the different flavored Oreos too (depending on how adventurous you're feeling). I've just used plain old original Oreos because I know that they are pretty readily available in most parts of the world.

Prepare the Cookies

Before you start making this loaf of sourdough, it's a good idea to get your cookies ready, as you'll need some of them during the stretch and fold process.

Here's how to prepare the Oreos:

1 packet broken into pieces (I just broke them up with my hands so there were some bigger pieces, some smaller pieces).

1 packet with cookies separated from cream. Crush the dry cookies and split into two equal portions (approx 40g each). I just popped the cookies into a zip loc bag and crushed them with a rolling pin. Set aside.

Mix the cream so it's spreadable. Set aside. 

So you should end up with 4 bowls - a bowl of Oreo cream, a bowl of broken Oreo cookies and 2 bowls of crushed Oreo cookies.

Premix & Autolyse

Weigh out your starter and water in a glass or ceramic bowl. Mix them together so that the sourdough starter is dissolved in the water (or at least really well distributed). Then add your flour and salt and mix altogether a spatula.

The dough will be fairly shaggy and only just brought together. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Forming Up Your Dough

Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball. Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Stretching & Folding The Dough

At this point you're going to add in half of the crushed Oreo cookies. Don't worry, it's really easy to do! Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add them on the second (or third) set depending on how your dough is behaving.

Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.

Bulk Fermentation

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and bulk ferment at room temperature until the dough has doubled.

Shaping Your Dough

Once your dough has finished its first ferment, it's time to give it some shape and surface tension and add the rest of the cookies and cream. I think this recipe lends itself to a batard however it's completely up to you what shape you would like.

Stretch your dough out into a rough rectangle and spread it with some of the Oreo cream. Sprinkle over some crushed cookies and some Oreo pieces. Fold the top down and repeat the process. Tuck the sides in and repeat the process until you've used up all of the Oreo cream, crumbs and pieces.

Roll up the dough like a burrito and pull it towards you to create some surface tension and ensure all of those delicious Oreos are tucked up inside. Place the shaped dough into your banneton with the seam side up. Stitch the base together if you need to.

Cold Fermentation

Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge to cold ferment. Try to leave it in the fridge for a minimum of 5 hours. You can leave this one in the fridge up to 48 hours without any issues.

Preparing To Bake Your Sourdough Bread

Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.

Baking Your Sourdough

Now it's time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper. Gently score your bread with a lame, clean razor blade or knife. Carefully take your dutch oven out of the oven.

Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven.

BAKE TIME

30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F

If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!

When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

What Does This Loaf Actually Taste Like?

I often get questions about sweeter sourdough loaves and what they really taste like or even how you would serve and eat them. Given that this loaf is stuffed with loads of chocolate cookies, it's pretty sweet and definitely leans towards dessert style. This loaf is definitely one for the chocolate lovers and has a strong chocolate flavor

That being said, it is still very much sourdough bread and has a crusty crust and soft crumb. It can still be eaten like a regular bread would, sliced with butter. I love serving it with good quality cultured butter for a sweet breakfast option. I prefer it fresh rather than toasted. It's also lovely served with whipped cream and strawberries for brunch or dessert.

Use leftovers for sourdough bread pudding.

How To Store + Freeze

This sweet style sourdough cookies and cream loaf is best eaten within a day of baking for the best tasting and eating experience. After this, I do recommend toasting it.

It should be stored in a plastic bag, bread bag or under a glass cloche. This loaf can be frozen for up to 2 months and should be thawed at room temperature.

Frequently Asked Questions

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