OREO® Chocolate Cake-Mix Cookies

Recipe Ingredients

These OREO® Chocolate Cake-Mix Cookies come together with just a few simple ingredients, creating soft, chewy cookies that are a blend of chocolate and OREO® goodness. Let’s take a quick peek at each ingredient, what it does, and some easy swaps if you’re looking for alternatives:

Cake Mix: The OREO® Cookie taste you love is packed into Betty Crocker™ OREO® Chocolate Cake Mix, giving these cookies a rich, chocolaty flavor and soft, moist texture. This convenient base makes baking simple while delivering an irresistible treat.

Frosting: We think Betty Crocker™ OREO® Creme Flavored Whipped Frosting is the ideal way to frost these cake-mix cookies, adding a creamy, dreamy finish that takes them to the next level. Inspired by the center of an OREO® Cookie, you’ll want to use it on cakes, cupcakes, bars, and more.

Egg: The egg helps bind everything together, giving the dough structure while adding to the soft, rich texture of the cookies.

Vegetable Oil: We recommend using a vegetable oil, such as canola, since it is neutral in flavor and won’t alter the flavor of the cookies. It helps keep the cookies moist, tender, and chewy.

Water: A small amount of water helps bring this cookie dough together, making sure all the ingredients mix evenly.

Cookware You’ll Need

These simple tools will help you make your OREO® Chocolate Cake-Mix Cookies. Here’s everything you’ll need to get started:

Resealable Food-Storage Plastic Bag: This bag helps you crush the OREO® Cookie pieces without making a mess, giving you the right size crumbs for the cookies.

Rolling Pin: A rolling pin makes it easy to crush the OREO® Cookie pieces into smaller bits to mix into the dough and sprinkle on top. If you don’t have a rolling pin, the bottom of a glass or dry measuring cup works just as well.

Medium Bowl: This size bowl gives you enough room to mix all the cookie ingredients together.

Spoon: You’ll use the spoon to mix the cookie ingredients and scoop the frosting into the decorating bag with ease.

Cookie Sheets: We’ve found that cookie sheets with a shiny finish help evenly distribute heat for consistently baked cookies. Sheets without sides are ideal for better airflow, and having two on hand lets you bake one batch while prepping the next. Read on for more tips on using cookie sheets.

Cookie Scoop: A spring-loaded handle cookie scoop makes it easy to portion out dough evenly, so your cookies bake uniformly. We like using one that’s 2 inches in diameter (#24 size).

Cooling Rack: A cooling rack allows your cookies to cool completely after baking, so they’re ready for frosting in no time.

Decorating Bag and Round Piping Tip: To pipe a swirl on top of these cookies, you’ll need a decorating bag fitted with a medium round piping tip. Using disposable plastic decorating bags and tips makes cleanup super easy, too. You can find them in the cake decorating aisle at craft or specialty stores.

How to Make OREO® Chocolate Cake-Mix Cookies

Our OREO® Chocolate Cake-Mix Cookies are easy to make and deliver the best homemade flavor. Here’s how you make them.

1. Crush OREO® Cookie Pieces: Start by crushing the OREO® Cookie pieces. The original bag is a bit small for using a rolling pin, so switching to a larger bag makes it a lot easier. You'll need some cookie crumbs for both stirring into the dough and topping the frosted cookies, so set aside what you need, and put the rest in a medium bowl.

2. Make the Cookie Dough: In a bowl, stir together the cake mix, oil, water, egg, and OREO® Cookie crumbs. The dough comes together quickly, but it will be soft and a bit sticky. For easier handling, we like to refrigerate the dough before scooping. Cover the bowl with plastic wrap and chill for about 30 minutes. If needed, the dough can chill for another hour or two.

3. Scoop the Cookie Dough: When you’re ready to scoop, heat the oven (with the rack in the middle) and grab your cookie sheets. These don’t need to be greased since the dough has enough fat to prevent sticking. Using your cookie scoop (about 2 tablespoons per cookie), scoop the dough onto the cookie sheets. Gently flatten each scoop to about 2 1/2-inch diameter circles. Leave enough space between the cookies for them to spread as they bake. Depending on the size of your cookie sheet, you can probably bake 4 at a time.

 4. Bake and Cool: Place the cookie sheet in the oven and bake for about 9 minutes. Check to see if the edges are set all the way around. When you lightly touch the edge, it should feel firm. If they don’t appear done, add 1 or 2 more minutes before checking again (cookies bake quickly, so keep an eye on them). If the edges are set, it’s time to remove them from the oven. The cookies will continue to bake a bit while cooling on the sheet, so be mindful of how long they stand. Let the cookies cool completely on a cooling rack, about 30 minutes, before frosting.

5. Frost: Once the cookies are completely cool, stir the room temperature frosting about 20 times for the right consistency. Take a decorating bag, and snip off about 1 inch from the tip. Place a round piping tip (we recommend a #804 tip with a 1/2-inch opening—different brands have different numbering, so use a ruler to double check) inside the bag, and push it down to the end. If needed, trim more of the bag so the tip fits snugly. Fold the opening of the bag halfway down, then spoon the frosting inside. Bring the ends together, twist, and gently squeeze the frosting toward the tip. Starting in the center of each cookie, pipe in a circular motion toward the edge, pulling up when you reach the outer rim. Finish with a sprinkle of OREO® Cookie crumbs for the final touch.

Storing your Cookies

Follow these expert tips to keep your cookies as fresh and delicious as the day you baked them:

Room Temperature Storage

Store frosted cookies in a single layer in a tightly sealed container for up to 3 days.

Freezer Storage

•Baked (unfrosted) cookies can be stored in freezer-safe containers or resealable freezer bags for up to 2 months.

•Baked (frosted) cookies should be stored in a single layer in freezer-safe containers for up to 1 month.

Thawing

For frozen (frosted) cookies, place the cookies on a plate or tray at room temperature for about an hour before serving.

Microwave Warming

For frozen (unfrosted) cookies, place the cookie on a microwavable plate, and let stand at room temperature for 10 minutes (or until thawed). Microwave on Low (30%) for 15 seconds or until warm. Spread frosting after the cookie has cooled a bit.

We do not recommend microwaving room temperature or frozen frosted cookies as the frosting will soften and melt off the cookie.

More OREO® Desserts

Want more OREO®-inspired desserts? If you love the mix of creamy filling and crunchy cookie, these Betty recipes are sure to satisfy. Easy to make and packed with classic OREO® flavor, they’re the fun way to indulge and whip up some nostalgic, irresistible desserts:

OREO® Cookies Brownie Lush: A fudgy brownie base topped with a sweetened whipped cream cheese layer, crushed OREO® Cookies, chocolate pudding, and whipped topping for a cool, decadent treat that's sure to be your new potluck favorite.

Grasshopper Pie Lush: We love a lush that’s made to impress, and this one’s no exception! With a fudgy brownie base, chopped mint creme OREO® Cookies, minty pudding, and whipped topping, it’s a great make-ahead dessert that’s sure to be the star of any party.

Mint OREO® Cookies M&M’s™ Brookies: These layered cookie brownies feature a fudge brownie base topped with a sugar cookie layer, studded with mint OREO® Cookie pieces and M&M’s®, making them a tasty treat ready for St. Patrick’s Day or any celebration.

Loaded Cake-Mix Bars: Who says cake mix is just for cakes? These chewy bars are packed with OREO® Cookies, M&M’s® candies, chocolate chips, and peanuts, giving you the best balance of sweet and salty.