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.
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
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.
- Salt: Helps balance the sweetness.
- Butter: Use room temperature butter. You can use this trick to soften butter quickly 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. Whatever you like to use in your chocolate chip cookies will work here, too.
- 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! And if you have any leftovers, you can try my Oreo cheesecake cookies or Oreo balls next.
Overview: How to Make Cake Batter Oreo Cookies
- Sift the dry ingredients together.
- Beat the wet ingredients together.
- Combine the wet and dry ingredients. Then add the chocolate chips, sprinkles, and Oreos.
- 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.
- 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.
- 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.
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
- 1/2 teaspoon salt
- 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
- 1 and 1/4 cups chopped Oreos (110g, about 10 whole Oreos)*
- In a large bowl, sift together flour, cake mix, baking soda, and salt. Set aside.
- 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.
- 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.
- Once chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats.
- 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.
- 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).
- Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
- 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. Read my tips and tricks on how to freeze cookie dough.
- Oreos: Use the entire sandwich cookie including the cream filling. Feel free to use any flavor Oreo you like, including Double-Stuf.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: cake batter oreo cookies