Cake mix Oreo cookies are soft, chewy, and delicious. Devil’s food cake mix makes them extra fudgy and an easy cream cheese frosting seals this sandwich deal!
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!
- 2 boxes devil's food cake mix, (15.25 oz each)
- 4 large eggs
- ⅔ cup canola oil
- 1 cup salted butter, softened
- 1 package cream cheese, softened, (8 oz)
- 2 teaspoon vanilla extract
- 4 cups confectioner's sugar
- 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.
- 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!
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 547Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 81mgSodium: 531mgCarbohydrates: 68gFiber: 1gSugar: 49gProtein: 5g
Whoah, I want a huge plate of these!
I could easily eat an entire plateful!
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
I wish I had more. Guess I’ll be dreaming about them now too. :)
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
They’re the perfect late-night treat! I may have had one at midnight last night…
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!!
You are so kind! These cookies would probably photograph well no matter the photographer. They’re naturally delish!
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!
They really are easy and you can totally skip the homemade frosting and use canned for an even simpler version.
DEVILISHLY clever and delicious!!!
I see what you did there! :)
These are so cute and look so tasty! Love your photos!
These cookies look so, so yummy!!
They’re definitely all kinds of delicious!
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.
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.
These are all great tips! I love the idea of coloring the filling depending on the holiday. Brilliant!
Just made these. Super easy and super delicious!!
Yay! I’m so glad!
What would I have to do to change the recipe so I could change these into a crispy cookie – more like the commercial Oreos or Famous Chocolate Wafers (aka Icebox cake cookies)? I still don’t understand some of the chemistry of baking –or is it alchemy?
I honestly don’t know. But maybe you could find a copycat Oreo cookie recipe and use that combined with the frosting from this recipe?
So I made these and I wanted to share another something different as well!
I used one box of devils food cake and one box of oreo funfetti cake
They taste like more oreo to me! Then after i put the homeade frosting on i rollled them in crushed oreo!
They were a huge hit everyone loved them!