Cake mix Oreo cookies are a soft, chewy, delicious alternative to the store-bought variety. Devil’s food cake mix makes them extra fudgy and an easy cream cheese frosting seals this sandwich deal!
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Every time I make cake mix Oreo cookies, I wonder why I don’t make them more often. They’re not as difficult as you’d think and they’re so much tastier—and softer and chewier and richer—than the store-bought cookies. Don’t get me wrong; I can still eat half a package of Oreos in record time. But sometimes all you want is a decadent chocolate sandwich cookie with the best cream cheese frosting filling.
I feel like devil’s food cake mix gives these homemade Oreo cookies the best flavor and while you could go with canned frosting (vanilla or cream cheese), if you have time, I recommend going with the homemade cream cheese frosting included in the recipe. Not only is it my favorite cream cheese frosting but somehow it turns out perfectly every time you make it.
The secret to creating THE BEST cake mix Oreo cookies is using a medium cookie scoop to ensure uniform cookie size and shape. I also can’t live without an icing spatula for filling the cookies. It makes spreading that gooey frosting that much easier!
Cake Mix Oreo Cookies
Cake mix Oreo cookies are a soft, chewy, delicious alternative to the store-bought variety. Devil's food cake mix makes them extra fudgy and an easy cream cheese frosting seals this sandwich deal!
Ingredients
Cookies
- 2 boxes devil's food cake mix, (15.25 oz each)
- 4 large eggs
- 2/3 cup canola oil
Filling
- 1 cup salted butter, softened
- 1 package cream cheese, softened, (8 oz)
- 2 tsp vanilla extract
- 4 cups confectioner's sugar
Instructions
Cookies
- Preheat oven to 325 degrees. Lightly grease cookie sheet or line with a silicone baking mat or parchment paper.
- Mix cake mix, eggs, and oil in a medium bowl until thoroughly combined. Beat 1 minute on medium speed.
- Using a medium cookie scoop, create 2-inch cookie dough balls. Place rolled cookie dough on cookie sheet; flatten slightly with your fingers or the back of a spoon.
- Bake 10 to 12 minutes or until set. Let cool 2 minutes before removing to wire rack to cool completely.
Filling
- Beat butter, cream cheese, and vanilla in medium bowl until creamy. Add powdered sugar and beat until smooth.
- Use a spatula or small icing spreader to spread filling onto flat side of half the cookies. Top with unfrosted cookies, flat side down. Lightly press together. Store in an airtight container for up to 3 days.
- Note: If you don't have the time (or desire) for homemade cream cheese frosting, a can of vanilla or cream cheese frosting works well too!
Notes
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 547 Total Fat: 29g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 81mg Sodium: 531mg Carbohydrates: 68g Fiber: 1g Sugar: 49g Protein: 5g
Lisa Huff
Whoah, I want a huge plate of these!
Emily Hill
I could easily eat an entire plateful!
Joyce
Whoa cool! Such a easy way to make oreo cookies! These look absolutely delightful. :D The cream cheese filling is a brilliant BRILLIANT idea! Dreaming of these soft chocolatey cookies now haha
Emily Hill
I wish I had more. Guess I’ll be dreaming about them now too. :)
Helene D'Souza
Oh your Oreos look perfect! I am usually not into sweet treats but you got me wanting to have your cookies at 3 am in the morning! =D
Emily Hill
They’re the perfect late-night treat! I may have had one at midnight last night…
Chris
Okay firstly your photography is so gorgeous I nearly shed a tear. Secondly I want all of these Oreo Cookies up in my face. To die for!!
Emily Hill
You are so kind! These cookies would probably photograph well no matter the photographer. They’re naturally delish!
Veena Azmanov
That is so cool.. and they look so delish..!! We love Oreo cookies so this is on my list of must try recipes.. Love how easy it is too!
Emily Hill
They really are easy and you can totally skip the homemade frosting and use canned for an even simpler version.
cakespy
DEVILISHLY clever and delicious!!!
Emily Hill
I see what you did there! :)
Karly
These are so cute and look so tasty! Love your photos!
Bethany
These cookies look so, so yummy!!
Emily Hill
They’re definitely all kinds of delicious!
Shari
These are so good – have been making them for years and years! My only advice would be dont use the “extra moist” cake mixes. I’m not sure what’s in them, but it does something to the texture of the dough and the cookies. They aren’t bad but they aren’t quite as nice.
Emily Hill
Great suggestion!
Jacqueline S Hoover
I make these ALL the time and they are a huge favorite – young and old. I use food coloring in the frosting/filling to make them festive…red/green for Christmas, team colors for Superbowl, etc. So easy and so good. I use Crisco instead of canola oil…probably the same. And really watch the baking time. 9 min max for me, let sit on pan for no more than 1 min – then remove quickly. That keeps the cookie part soft and the icing doesn’t ooze out.
Emily Hill
These are all great tips! I love the idea of coloring the filling depending on the holiday. Brilliant!