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, and Oreos, flavored with cake batter, and baked to perfection.
Meet my new favorite cookie– I can’t believe I’m saying that! I’m an oatmeal raisin 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.
Why You’ll Love These Cake Batter Oreo Cookies
- Just like my cake batter chocolate chip cookies with Oreos
- Soft-baked centers
- Crispy, yet chewy edges
- Colorful with lots of sprinkles
- Loaded with Oreos and chocolate chips
- Sweet cake batter flavor
- Customizable with your favorite Oreos
- A crowd favorite
Ingredients You Need
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 every year and I thought it would be fun to make an equally festive variation! We’ll use essentially the same ingredients with one big change: use chopped Oreo cookies in place of the white chocolate chips. Dare I say these are even better than the original?
Let’s review the ingredients for cake batter Oreo cookies:
- Flour: All-purpose flour is the base of this cookie recipe.
- Cake Mix: For maximum cake batter flavor, use dry cake mix. You can use any flavor you want, but my favorite to use is plain vanilla. It’s so important to only use some of the box– just 1 and 1/4 cup of the dry cake mix.
- 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. Try homemade vanilla extract.
- 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 with 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: We can’t make cake batter Oreo cookies without Oreos! Use 10 crushed Oreos of your choice– there are so many delicious options.
Each cookie is loaded!!
How to Make Cake Batter Oreo Cookies
These cookies come together quickly and easily! Plan ahead for the important dough chilling step.
- Sift the dry ingredients together.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients together. Add the chocolate chips, sprinkles, and crushed Oreos.
- Chill the cookie dough. This step is super important! 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. For even more information, I wrote a post all about how to prevent cookies from spreading.
- Roll the cookie dough into balls. Use about 2 Tablespoons of cookie dough per cookie– this promises large and thick cookies. Shape your cookie dough balls to be “taller” than they are wide.
- Bake. These cookies take about 10-12 minutes to bake. The centers will still appear very soft, but the cookies will 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.
Use Your Favorite Oreos
There are so many different flavors of Oreos to choose from so you can customize these cookies to your liking. I like to use golden Oreos because they have that birthday cake flavor that pairs so wonderfully with the cake batter! I’ve also made these cookies with regular or double stuf Oreos and they’ve been delicious. Even peanut butter Oreos would be amazing– or try any of the seasonal varieties. You can’t go wrong!
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 (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)
- In a large bowl, sift together flour, cake mix, and baking soda. 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.
Keywords: cake batter oreo cookies