Cake Batter Oreo Cookies.

The ultimate sugar rush! Soft-baked and ultra chewy chocolate chip cookies flavored with cake batter and studded with Oreo cookies. 

Cake Batter Oreo Cookies - cake batter, oreos, and chocolate chip cookies all in one!

I’ve found my new favorite cookie.

I can’t believe I’m saying this? I’m an oatmeal cookie kind of girl. A peanut butter cookie freak. A snickerdoodle lover. But that’s all changing today because these soft chocolate chip cookies, filled with Oreos, sprinkles, and cake batter flavor are stealing my heart.

…the only thing better than a cookie is a cookie in another cookie. With sprinkles.

 Soft-baked and ultra chewy chocolate chip cookies flavored with cake batter and studded with Oreo cookies.

I made today’s colorful cookies to celebrate my biggest accomplishment. Also for my friend’s birthday last weekend. Erin LOVED them.

Today, March 1st 2014, is the official release date of my cookbook!! I’m so excited that I can hardly breathe today. I jumped out of bed this morning ready to take on my celebration-filled day. I may or may not be publishing this post with champagne in hand. Cookies and champagne go well together, right?

In addition to sharing this Oreo-loaded recipe, I’m giving away FIVE (yes, 5) autographed cookbooks today. That’s right, 5 lucky winners will have Sally’s Baking Addiction Cookbook shipped right to their doors, signed and sent by yours truly.

Sally's Baking Addiction Cookbook

So, let’s talk Cake Batter Oreo Cookies. Today’s recipe was inspired by my cookbook’s cover recipe: Cake Batter Chocolate Chip Cookies. This is actually a recipe that is already on my blog! There are a few recipes in my cookbook that are also on my blog already. When preparing my Table of Contents last year, I knew I had to include those cookies in my cookbook. They were featured in a magazine, are one of the most popular recipes on my blog, and when I was asked to bake cookies for a meeting with the execs at Amazon to pitch my book, they are the cookies I made. (They reported back and loved them!)

I had to make these incredibly popular cookies again and post them today to celebrate my cookbook’s release! I only made a few changes. I took out the white chocolate chips, then divided the dough in half. I added regular Oreos to half of the dough and Golden Oreos to the other half. You know, for those days you just can’t decide on an Oreo flavor…

In addition to those couple things, I also rolled the cookies to be a little larger. I typically make each cake batter cookie with about 1.5 Tablespoons of dough each. Today, I used 2 Tablespoons of dough. The little extra dough made the cookies a little larger and thicker.

Each cookie is a loaded handful.

Cake Batter Oreo Cookies - cake batter, oreos, and chocolate chip cookies all in one!

The cake batter flavor comes from cake mix. I use half flour and half cake mix as the dry ingredients, aka the cookie’s “base structure.” This way the cookies still sort of taste like homemade chocolate chip cookies as well as cake batter. The best of both worlds! I always, always use Betty Crocker French Vanilla cake mix. But any white/yellow/butter dry cake mix would be fine. You’ll need 1 and 1/4 cups of it.

There is no way around getting the same cookie texture and taste without cake mix. I am not the hugest fan of baking a cake from cake mix, but when it comes to these crowd-pleasing cake batter cookies – there is no other way. If you do not want to use cake mix, try these, these, these, these, these, these, or this instead. Lots of options for you!

The most important step for this recipe: Chilling your cookie dough! I know that it takes some planning ahead, but chilling is so crucial here. If you do not chill your cookie dough, your cookies will look something like this. Cookies will spread, flatten out, and look/taste greasy.

Cake Batter Oreo Cookies - cake batter, oreos, and chocolate chip cookies all in one!

Which version will you like better? The cake batter cookies made with regular Oreos or made with Golden Oreos? I loved the regular Oreos the most, though that didn’t stop us from taste-testing each kind. Over and over again. I have officially been on a sugar high this past week. Totally worth it.

PS: Try these cookies with other Oreo flavors like Cookie Dough (a new flavor!) and Birthday Cake. Or even Cool Mint Creme or Chocolate Creme.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Cake Batter Oreo Cookies

The ultimate sugar rush! Soft-baked and ultra chewy chocolate chip cookies flavored with cake batter and studded with Oreo cookies.


  • 1 and 1/4 cups (160g)all-purpose flour (measured correctly)
  • 1 and 1/4 cups (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
  • 1/2 teaspoon baking soda
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 2/3 cup (180g) semi-sweet chocolate chips
  • 1/2 cup (80g) sprinkles
  • 10 Oreos, crushed into pieces (any flavor you like)


  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips, sprinkles, and crushed Oreos. Mix on low until the add-ins are evenly disbursed.
  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
  4. Once chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet. Use about 2 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as explained and pictured in the original recipe. Press a few chocolate chips or crushed Oreo pieces into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
  6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
  8. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 5 Winner Autographed Sally’s Baking Addiction Cookbook Giveaway!

The day is HERE. Sally’s Baking Addiction Cookbook has been released to the world and I’m giving 5 lucky winners the chance to win an autographed copy.  That’s right – 5 books, signed by me, sent to 5 of you. If you didn’t win cookbook giveaway earlier this month, here’s your chance to try again!

So tell me, what will you make first?

Sally's Baking Addiction Table of Contents

I have a hard time choosing favorites. Check out my Sally’s Baking Addiction Cookbook page for more details about the book!

*Giveaway has ended. Here are the winners:

  • Aubrey who said: alter caramel has been a huge pregnancy craving! Can’t wait to try your salted caramel crispy treats…and then the salted caramel choc cookies
  • Kristen S. who said: “I’ve GOT to try those sugared lemon bars! I love all of your recipes, and I can’t wait to get this cookbook (one way or another)!”
  • Amanda H. who said:  “The first thing I would make are the Mint Chocolate Fudge Brownies! Congrats on your first cookbook!”
  • Megan who said: “Peanut Butter Oatmeal Chunk Bars! They sound so good, but all of your recipes do!! Can’t wait to try them!”
  • Natalie who said: “The spiced pumpkin pie bars sound amazing! I love anything with pumpkin!”

The winners have all been notified. Thank you so much for entering my giveaway! What a huge success. I can’t wait to share more autographed Sally’s Baking Addiction Cookbook giveaways with you. Thanks again!



  1. I’ve been waiting to make these since you posted them March 1st–I went out that day and got sprinkles just to have ready when I needed them. Haha. I finally made them yesterday/today for my daughter’s 3rd birthday. I’ll send them to school with her tomorrow as a treat for the class (cupcakes are fun, but who can resist these cookies? And cake is in there, too, so we’re covered!) I prepped the batter, chilled, and rolled the balls last night; tonight I baked the refrigerated balls.

    Since they’re for little kids, I used 1T batter to make a smaller (but still sizeable) cookie. Then, for home, I did the rest of the batter in 2T blobs. I was concerned the size modification would affect the cook time, but it didn’t. Both sizes took about 12 minutes in my oven. I also used part of your older recipe combined with this newer one (used both white and semi-sweet chips –but only the 2/3 cup– and Oreos.) Not only are they a bright, happy looking cookie, they taste awesome. What a sweet treat.

    I loved your tip about how to form the dough so the balls are taller on top– when they baked, they melted down into thick rounds. I’ll use that tip in the future. Thanks so much!
    Natalie Munroe

    • SO happy to read that these cookies were a hit. Best birthday cookie if you ask me. Hope your daughter had a wonderful celebration. Happy birthday to her! Thanks for reporting back, Natalie. Now you have me craving these cookies again!

  2. I just made this recipe tonight, and everything turned out great! The cookies look exactly like the ones from the pictures do. I used birthday cake Oreos as my flavor for Oreos so that I could get a more birthday cake flavor, but honestly any flavor Oreos would taste good! I’m glad I made this recipe and I’ll definitely make it again!

  3. These cookies were unREAL

  4. Be sure to chill your cookie dough balls before cooking. I chilled the dough for a little over 2 hours and baked immediately after rolling. I ended up with flat, greasy cookies. I think the dough was too warm from rolling. Cookies taste great but just not very pretty looking.

  5. My bath made way more than 20! It made more like 3 dozen and were a little thinner! I used a regular cookie scoop though. If I used a larger scoop would they be thicker like yours? Do you even use a cookie scoop? I’m doing a cookie and milk theme for my babies 1st birthday so I was doing a trail run with these asan option for one of his cookies 🙂

    • Hi Melissa. I do not use a cookie scoop for these cookies. I simple measure out the dough and roll into balls. If yours are spreading, I suggest chilling for longer or even freezing the cookie dough balls immediately before baking. (Or you could try adding another 1-2 Tablespoons of flour)

  6. Would you be able to freeze this cookie dough after you make them into balls?

  7. I made these for a friend’s birthday and they were so amazing! Thanks for a great recipe!

  8. Question: Do you think this recipe would still work if I subbed in red velvet cake mix and Red Velvet Oreos? I feel like it could be heavenly for Valentine’s Day…

  9. My absolute favorite cookies! They are loved by my picky siblings and friends. They are delicious straight out of the oven and just as yummy the next day. I could not have imagined a better cookie if I tried.

  10. Hello-

    Could I possibly use funfetti cake mix for the cake batter Oreo cookies instead of yellow or white cake mix?

  11. Hi just wanted to know if this recipe will be okay to make one giant cookie instead of little ones?will t still taste as good?x 

  12. I just made this tonight, but I used funfetti vanilla cake mix and Circus Animal cookies instead of Oreos! There were so many sprinkles. I thought you’d approve 😀

  13. I love these cookies.  I use the funfetti cake mix and don’t use the sprinkles because my brother said he could taste them too much.  I also like to use the golden oreos.  They don’t overwhelm the taste  of the cookie.  One of my favorites.  I’ve made them several times! 

  14. Has anyone made these vegan? I would love advice! Thanks 🙂

  15. Yummmmmm! Can’t wait to make these! 🙂 I’ll try them out today. 

  16. Finally made these gorgeous cookies and they came out great! They did however come out a bit darker, would that be because of the amount of Oreos used?
    Also have you ever substituted butter for Crisco in your cookie recipes?

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