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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.
  • Salt: Helps balance the sweetness.
  • 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

Print
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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 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale
  • 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
  • 10 Oreos, crushed into pieces (any flavor you like)

Instructions

  1. In a large bowl, sift together flour, cake mix, baking soda, and salt. 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.

Notes

  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

Reader Questions and Reviews

  1. 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?

  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 

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

  7. 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?

  8. 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?

  9. 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…?

  10. 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!

  11. 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!

    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.

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

  13. 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

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

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

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

  17. 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!

  18. I make these all the time for work, and these are hands-down my coworkers’ favorite cookie that I make (and addictive as all get out). The fact that this recipe calls for a little under half of a standard box of cake mix is just a convenient excuse to make a double batch, of course!

    A question, though- I looked at the other recipe on this site for Cake Batter Chocolate Chip cookies without Oreos, and noticed that has salt, while this one doesn’t. Why?

    1. Hi Ashtin, I’m so glad you enjoy this recipe. It seems cake mixes available several years ago when this recipe was published were less sweet (saltier, even) than what’s available today. I updated the regular version to include a little salt which helps balance the sweetness. Let me add that to this recipe as well.

      1. I am about to make these this afternoon! Any advice for high Altitude? I am in Colorado 🙂

      2. Hi Andrea, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  19. Great recipe! Love the flavor, fun colors, and soft texture. I made these for the neighbor’s kids and I call them “unicorn turds.” Only issue I had was the cookie dough not spreading out much. Towards the end of the bake I smooshed them a little and they turned out fine.

    1. Hi Paige, thank you for trying this recipe! When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. Make sure you are properly measuring your flour. When measuring flour, use the spoon & level method.

  20. I find that butter makes cookies spread horribly when baking, if I substitute with imperial margarine, would that help them keep their form?

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