Cake Batter Oreo Cookies

Soft-baked and ultra chewy cake batter Oreo cookies are a delicious variation of my classic cake batter chocolate chip cookies. They’re the ultimate sugar rush– loaded with chocolate chips, sprinkles, Oreos, and cake batter flavor.

Cake Batter Oreo Cookies stacked on a pink polka dot plate

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

Why You’ll Love These Cake Batter Oreo Cookies

  • Just like my cake batter chocolate chip cookies, but with Oreos inside
  • Soft-baked centers
  • Crispy, yet chewy edges
  • Colorful with lots of sprinkles
  • Loaded with Oreos and chocolate chips
  • Sweet cake batter flavor

cake batter Oreo cookies on a cooling rack

Today’s recipe for cake batter Oreo cookies was inspired by the most popular cookie recipe on my blog– cake batter chocolate chip cookies. Have you tried them yet? They’re a reader favorite and I thought it would be fun to make an equally festive variation. We’ll use the same ingredients with one big change: replace white chocolate chips with Oreo cookies.

Dare I say these are even better than the original?

Ingredients You Need

  • Flour: All-purpose flour is the base of this cookie recipe.
  • Cake Mix: Use dry cake mix straight from the box. You can use any flavor you want, but my go-to is plain vanilla. You’re only using a portion of the box mix– just 1 and 1/4 cups– not the entire box.
  • Baking Soda: Baking soda helps the cookies rise.
  • Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
  • Sugar: We use a mix of brown sugar and white granulated sugar. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread.
  • Egg: 1 egg binds everything together.
  • Vanilla Extract: Pure vanilla extract adds flavor.
  • Chocolate Chips: 2/3 cup of chocolate chips is the perfect amount for this recipe– any more and the dough would be too weighed down from all of the add-ins. I like to use semi-sweet chocolate chips, but dark chocolate, white chocolate, or even mini chocolate chips would work.
  • Sprinkles: Use your favorite sprinkles in these cookies.
  • Oreos: Add 10 chopped Oreos for flavor. For lots of texture, I like to keep the Oreos in larger chunks, just as I do with these cookies & cream cookies.

Use Your Favorite Oreos

There are so many different Oreo flavors these days! I like to use golden Oreos because they have a delicious vanilla flavor. I’ve also made these cookies with regular and double stuf Oreos. You can even try peanut butter Oreos, lemon Oreos, anything!

Cake Batter Oreo Cookies

Overview: How to Make Cake Batter Oreo Cookies

  1. Sift the dry ingredients together.
  2. Beat the wet ingredients together.
  3. Combine the wet and dry ingredients. Then add the chocolate chips, sprinkles, and Oreos.
  4. Chill the cookie dough. This is an imperative step. Chill the cookie dough for at least 2 hours– if you do not chill this cookie dough, the cookies will spread, flatten out, and look/taste greasy. If you’re interested, I wrote an entire post about this: how to prevent cookies from spreading.
  5. Roll the cookie dough into balls. Use about 2 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be taller than they are wide, which helps guarantee a thicker cookie.
  6. Bake. When they’re done, the centers will still appear very soft. No fret! The cookies will continue to set as they cool. You can also press a few more chocolate chips into the tops of the cookies at this point– this is just for looks.

Cake Batter Oreo Cookies

Cake Batter Oreo Cookies

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cake batter Oreo cookies on a cooling rack

Cake Batter Oreo Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 40 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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 (156g) all-purpose flour (spoon & leveled)
  • 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 pure 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 350°F (177°C). 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 my cake batter chocolate chip cookies 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.


  1. Make Ahead & Freezing Instructions: 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.

Keywords: cake batter oreo cookies


  1. Stephanie Bitman says:

    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.

  2. Hello-

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

    1. Yes, that would be just fine!

  3. 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 

    1. Hannah Carter says:

      I’m also wondering the same thing…

  4. 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 😀

  5. 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! 

  6. Danielle Harck says:

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

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

  8. Giannia Schettini says:

    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?

  9. I just made these but they turned out quite thin eventhough I chilled the dough for 2 hours and used the hugher rolled technique. Could it be because I crushed the cookies too much?

  10. Kendra Hunter says:

    I froze my cookie dough balls as mentioned in the recipe and put them in the oven without thawing them yet they still ran like crazy…?

  11. These cookies were good! A bit too sweet for me though. I would cut the sugar in half next time. Excited to give these for a friends bday!

  12. Now that I try to make things from scratch (thanks, Sally☺) my boxed cake mixes in the pantry are expired. Can I use them past the date? Also, do you recommend regular or Double Stuff Oreos? Thanks!

    1. I wouldn’t use them if they are expired. I usually use double stuf Oreos– my favorite!

  13. My dough is crumbled? What did I do wrong? Chilled 3 hrs.

    1. Hi Christina, Right out of the refrigerator the dough will feel crumbly. It will come together as you roll it into balls! If it’s too difficult to scoop you can let it sit at room temperature for a few minutes until it softens back up just enough to scoop out.

  14. These cookies are beautiful! Congratulations on your new cookbook! I’ll pop over to Amazon and check it out!

  15. Jessica Beam says:

    Do you have any recipes that will use up the rest of the unused cake mix for this recipe? I don’t want to throw it out

    1. Hi Jessica, Here are all of my recipes that use cake batter.

  16. Kristen Beeman says:

    These cookies did not work at all for me. The dough really never came together and as a result, didn’t cook properly.

  17. is it okay to leave out the chocolate chips and just substitute them with more oreos instead?

  18. Brittani Irish says:

    Hi, what if I only have 1 cup of cake mix available? Would that still work? Or do I need to substitute something else for that 1/4 cup that I’m missing? Thank you!!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Brittani, use an extra 1/4 cup of flour if you only have 1 cup of cake mix available!

  19. Just made these and such a fan!! I have loved all of your recipes and the variety you offer. These especially we loved with the cake batter oreo combo 🙂 Thanks for a great recipe and the tips on the baking process!

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