What can I say about Homemade Cake Mix Oreo Cookies? If you’ve had them, you know. If you haven’t, we need to fix that right away. Homemade Oreo Cookies don’t taste anything like a classic Oreo, but they have a texture and flavor that is unique and so very irresistible! They are a cookie you will find yourself craving and making sure you grab first if you ever see them at a cookie exchange.
Homemade Cake Mix Oreo Cookies have been my favorite cookie since I was a kid. The first time I had them was when my friend Shanie’s mom made them at a play date. Even as a kid I knew when I had eaten something special. I asked her for the recipe and she gave it to me. It’s still the one I use when I make Homemade Oreo Cookies.
The only thing that makes Norma’s recipe different from others I’ve seen over the years, is that it calls for a little bit of all-purpose flour mixed into the cake mix, and it also calls for a little less oil than most recipes. I’ve always wondered if it matters what cake mix you use so I decided to use two different types this time and mix them up separately.
I used a Betty Crocker Cake Mix and a Duncan Hines Cake Mix. You can see from the pictures that they turned out quite differently. The flavor was fairly similar but the Betty Crocker cookies came out a little thicker with a nice cracked top. The Duncan Hines cookies spread a little more and were a bit flatter making them a little easier to stack. Mixing the two types of cake mixes would probably yield the perfect cookie. 🙂
More Perfect Cookie Recipes
- Chewy Gingersnap Cookies
- Grandma’s Monster Cookies
- Soft and Chewy Chocolate Chip Cookies
- Classic No-bake Cookies
- The Best Classic Snickerdoodle Cookies
- Better than the Bakery Peanut Butter M&M Cookies
How to Make Homemade Cake Mix Oreo Cookies
Tips for making Homemade Cake Mix Oreo Cookies
- Use a cookie scoop and hand roll the dough after you scoop it out to give it a nice, uniform shape.
- If you want them really small, you can divide the dough in half and roll the two halves separately. If you choose to make the cookies smaller, start them out with 8 minutes baking time instead of 10 minutes.
- Let cookies cool completely before frosting.
- If possible, bake and frost cookies a day in advance and store in an air-tight container. By sitting overnight, the cookies soften and become an incredible texture. You will love them way more than if you would have eaten them the first day.
- Because the cookies are dark brown, it can be hard to tell when they’re ready to come out of the oven. You definitely don’t want to over bake these. Watch for signs on the top of the cookies cracking a little bit, or use a small spatula to lift a cookie off and see if the bottom looks done.
- 2 Devil's Food cake mixes
- ½ cup all-purpose flour
- 4 eggs
- ⅔ cup oil, vegetable or canola
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla
- 5 cups powdered sugar
- Preheat oven to 350 degrees.
- Prepare 2 cookie sheets with parchment paper or cooking spray. Set aside.
- In a large mixing bowl, stir the flour into the 2 dry cake mixes.
- Add the eggs and oil and mix with a fork or a hand mixer.
- Mix until dough comes together and there are no dry spots.
- Using a cookie scoop, place a scoop of dough in your hand and shape into a ball. If you want mini cookies, break each scoop in half before rolling into balls.
- Place each ball on the prepared cookie sheet, leaving an inch or two of space depending on the size of cookie ball.
- Bake at 350 degrees for 10 minutes.
- Place cookies on cooling rack and cool completely before frosting.
- In a medium size mixing bowl, combine the butter, cream cheese and vanilla. Mix until smooth.
- Next, add the powdered sugar and mix until smooth and a nice consistency forms.
- Spread frosting on one bottom side of a cookie and put a second cookie on top, creating an Oreo sandwich.
- Store cookies in an air-tight container. *For best results, prepare a day in advance, so the cookies have time to soften.
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