You'll love these easy homemade cake mix Oreo cookies with buttercream filling. The mini cookie sandwiches are soft, gooey, and chocolatey.
Nothing beats homemade Oreos. Especially Oreos that are quick and easy to make.
This cake mix Oreo cookie recipe isn't the typical crunchy classic Oreo cookie. Instead, these mini sandwich cookies are made with soft chocolate cookies filled with buttercream frosting.
Let's get baking Oreo cookie lover!
You'll Keep Making These Delicious Cake Mix Cookies -- Here's Why
- Easy cookies with minimal dirty dishes. Almost all the easy ingredients are premeasured. And you can mix the cookies with a wooden spoon.
Just pull out the hand mixer for whipping up the buttercream.
- Perfect snack for any celebration. These mini chocolate cookie sandwiches are eye-catching.
Throwing a birthday party? Baby shower? Graduation party? These delicious cookies will be a hit. Don't expect any leftovers.
- They make a unique gift. Homemade Oreo cookies are adorable. Package the mini treats in a dessert box, add a bow, and you are set for teacher appreciation or friend gifts.
- 1 (15.25 ounce) box of devil's food cake mix. Any recipe starting with a boxed cake mix is an easy recipe.
- 1 (3.9 ounce) box of chocolate pudding. This secret ingredient transforms ordinary cake mix cookies into your all-time favorite cookies.
- Unsalted butter. Butter tastes so much better than vegetable oil in homemade Oreos.
- Sour cream. You'll like the flavor and structure that sour cream brings to the cookies.
- Large egg. A room-temperature egg is best for this recipe.
- Unsalted butter
- Powdered sugar
- Vanilla extract. Use clear vanilla if you have it and get a filling that is bright white.
- Heavy cream (optional). Only use cream if the buttercream filling is too thick to spread.
- Try Pillsbury Funfetti cake mix filled with Oreo cookie pieces instead of devil's food cake mix. Use the Oreo cake batter and follow all the other directions for the cookie sandwiches.
- Use cream cheese frosting instead of buttercream.
- Skip the sour cream and use 2 eggs in the recipe.
- Make mint buttercream frosting for mint Oreo cookies.
- Skip the sandwich and make cookies with chocolate cake mix and crushed Oreo pieces.
- Make a whoopie pie. Scoop the dough with a large or medium cookie scoop and follow the rest of the directions. Bake the cookies for 11 minutes. If you like, fill the pie with Cool Whip instead of frosting.
- Add your favorite mix-ins to the batter instead of making a cookie sandwich. You might like chocolate chips, chopped chocolate peanut butter cups, or shredded coconut.
Prep, bake, frost. Easy steps for easy homemade cookies.
- Heat oven, and prep the baking sheet with parchment paper or a silicone mat. Don't skip the liner, or the cookies will stick to the cookie sheet.
- Melt the butter in the microwave for 45 seconds. Stir it until the butter is all melted. Then, set it aside to cool for 2 to 3 minutes.
- Pour the dry cake mix and chocolate pudding mix into a large mixing bowl. Add the melted butter, sour cream, and egg. Mix with a wooden spoon until the dough is combined.
- Rest the cookie dough for 10 minutes. The moisture will absorb into the dry ingredients, and the dough will have a scoopable texture.
- Scoop a small ball of cookie dough. Use a mini cookie scoop (1½ teaspoon size is ideal).
- Roll the dough ball in your hands to make it smooth.
- Place the cookie dough about two inches apart on the lined baking sheet. Then flatten by covering the cookie with a piece of parchment paper and gently pressing it flat with the bottom of a glass.
- Bake in the oven for 8 to 9 minutes or until the edges are done. The middles may not look completely done, but they will finish baking with the residual heat when out of the oven.
- Remove the cookie sheet from the oven.
- Shape the cookies uniformly. Use a round cookie ring larger than the cookie's size.
Position the cookie ring around the warm cookie, ensuring that the ring completely encircles the cookie. With the cookie inside the ring, spin the ring around the cookie for about 5 seconds.
The sides of the cookie will pull in and the cookie will get rounder. By the end of the rotation, the cookie should have taken on a perfectly round shape.
Repeat this technique with all the cookies.
- Place the cookie sheet on a wire rack and cool for 5 minutes.
- Transfer the cookies from the cookie sheet to the cooling rack. Cool them completely.
Make the Frosting
- Cream the butter and powdered sugar in a large bowl with an electric mixer on medium speed until smooth.
- Add the vanilla and mix. If the frosting is too thick to spread, add the cream one teaspoon at a time, beating after every addition until the frosting is smooth.
Using cream in the frosting is optional and often unnecessary.
Assemble the Homemade Oreos
Only assemble the sandwiches when the cookies are completely cool.
- Spread 1 to 2 teaspoons of frosting on the bottom of a cookie.
- Top with another cookie to make a cream-filled cookie sandwich. Gently press the cookies together without causing the frosting to ooze out the sides.
- Repeat with all the cookies.
- Serve right away.
- Rest the dough before scooping it for best results. This resting time allows the cookie dough to absorb moisture and lose most of its stickiness. This makes it easier to form into dough balls.
- Always shape. A little bit of shaping goes a long way for uniform cookie sandwiches. Swirl the warm cookie with a round cookie cutter to keep them the same size.
You can also cut the cookie with the cookie cutter to ensure identical cookies.
- Store at room temperature if you didn't thin the buttercream filling with cream. If you added cream to the frosting, refrigerate the Oreos.
Room temperature keeps the frosting soft.
How to Store
Store any leftover cookies in an airtight container. Don't worry about refrigerating them unless you want the buttercream to be firmer in the sandwich.
Refrigerated cookies are less likely to ooze frosting out when you take a bite.
The US Department of Agriculture verifies that butter can be kept at room temperature. The buttercream (butter, sugar) in the Oreo sandwich will be fine for 2 or 3 days on the counter. If you added cream to the buttercream, however, refrigerate the cookies.
The cake mix Oreos stay fresh for 2 to 3 days at room temperature or up to a week if kept in the fridge. If you need to store them longer, freeze them. They freeze beautifully.
RELATED: For more fun desserts made with cake mixes, try chocolate chip Bundt cake.
How to Freeze
The best way to freeze these cookies is to flash freeze them first before the final freeze. Don't worry. It's super easy. Here's how:
- Grab an ungreased cookie sheet and line it with parchment paper. Don't skip the parchment, or the cookies will stick to the pan when they freeze.
- Lay the cake mix Oreos in a single layer on the lined pan.
- Freeze for 1 hour.
- Transfer the frozen Oreos to a freezer-safe airtight container or a freezer zip-top plastic bag. Label the container and freeze it for 6 months.
Because of flash freezing, the Oreos won't stick to each other in the freezer. That means the next time you want a single cookie, you can pull one out without fear of all the leftovers sticking together.
- Pull out as many Oreo cream cookies as you want.
- Thaw them at room temperature for 20 to 30 minutes.
What to Serve with Homemade Oreo Cookies
- A glass of cold milk. Sometimes, the only thing you need with Oreos is milk! Anyone ready to dunk? You can even dip in homemade almond milk if you like.
- A scoop of vanilla ice cream. If you like crushed Oreo ice cream, these cookies are perfect to sprinkle on top of your frozen dessert.
- Warm hot chocolate made with melted chocolate chips. This combination is perfect for the cold season.
Craving More Cake Mix Cookies?
- Chocolate chip cookies
Oreo Cookies with Cake Mix
- ½ cup of unsalted butter
- ¼ cup of sour cream, room temperature
- 1 (15.25 ounce) box of devil’s food cake mix
- 1 (3.9 ounce box) of instant chocolate pudding mix
- 1 egg
- 1 cup of butter
- 2 cups of powdered sugar
- 1 teaspoon of vanilla (clear vanilla is best)
- 1 tablespoon of cream
- PREHEAT the oven to 350°F (175°C) and line a baking sheet with parchment paper. (See note #1.)
- MELT the butter in the microwave in a microwave-safe container. Heat for about 45 seconds. Cool for 2 to 3 minutes. Bring the sour cream to room temperature
- POUR the dry cake mix and chocolate pudding mix into a large bowl. Add the melted butter, sour cream, and egg. Mix with a wooden spoon until the dough is combined. Use a spatula to scrape the sides of the bowl to make sure all the dry ingredients are combined into the cookie dough.
- REST the cookie dough for 10 minutes. The moisture will absorb into the dry ingredients, and the dough will have a scoopable texture.
- SCOOP the cookie dough balls with a small cookie scoop (1½ teaspoon size is ideal). Roll the dough ball in your hands to make it smooth. (See note #2.)
- PLACE the cookie dough about two inches apart on the lined baking sheet. Cover each dough ball with parchment paper and flatten evenly with the bottom of a glass. (See note #3.)
- BAKE in the oven for 8 to 9 minutes or until the cookie edges are done. The middles may not look completely done, but they will finish baking with the residual heat when they are out of the oven.
- REMOVE the cookie sheet from the oven.
- SHAPE the cookies uniformly using a round cookie ring larger than the size of the cookie. Position the cookie ring around the warm cookie, ensuring that the ring completely encircles the cookie. With the cookie inside the ring, spin the ring around the cookie. Continue rotating for about 5 seconds. The sides of the cookie will pull in, and the cookie will get rounder and more uniform in shape. Repeat this technique with all the cookies.
- PLACE the cookie sheet on a wire rack and cool for 5 minutes.
- TRANSFER the cookies from the cookie sheet to the cooling rack. Cool them completely.
Make the Frosting
- CREAM the butter and powdered sugar in a large bowl with an electric mixer until smooth.
- ADD the vanilla and mix. If the frosting is too thick, add the cream one teaspoon at a time, beating after every addition until the frosting is the right consistency. (See note #4.)
Assemble the Oreos
- SPREAD 1 to 2 teaspoons of frosting on the bottom of a cookie.
- TOP with another cookie to make a sandwich. Gently press the cookies together without causing the frosting to ooze out the sides.
- REPEAT with all the cookies.
- SERVE right away.
- Grease the cookie sheet if you aren't lining it with parchment paper. Otherwise, these cookies will stick to the pan.
- Roll the dough into a smooth ball after scooping it to give the cookie surface a smoother appearance.
- Alternately, flatten the cookie dough balls with your palms after rolling the ball smooth.
- Cream is optional. Only use it if the frosting is too thick to spread.