Description
These homemade Oreo-style sandwich cookies are made easy using a Devil’s Food cake mix as the base, combined with vegetable oil and eggs for a moist, chocolatey cookie. Topped with a rich and creamy homemade cream cheese frosting, they make the perfect indulgent treat resembling classic Oreos but with a soft, cakey texture. Ideal for a quick dessert or snack, these cookies bake up in just 10 minutes and deliver delicious flavor with minimal effort.
Ingredients
Scale
Cookie Dough
- 1 (15.75-oz) box Devil’s Food cake mix
- 1/3 cup vegetable oil
- 2 large eggs
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Combine Dough Ingredients: In a large bowl or stand mixer, beat together the Devil’s Food cake mix, vegetable oil, and eggs until fully combined into a smooth dough.
- Form Cookie Balls: Use your hands to roll the dough into balls slightly smaller than a golf ball. Place these balls about 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake Cookies: Bake the cookies at 350°F for 9-11 minutes until the tops have just lost their shine, indicating they are set but still soft inside.
- Repeat Baking: Remove the first batch and bake the remaining dough balls the same way.
- Prepare Cream Cheese Frosting: Clean your mixing bowl thoroughly or use a separate bowl. Beat the softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and spreadable. Adjust powdered sugar for desired sweetness and consistency.
- Assemble Sandwich Cookies: Spread a generous amount of cream cheese frosting on the flat bottom side of one cookie, then top it with another cookie to create a sandwich.
- Serve: Enjoy your homemade Oreo-style sandwich cookies immediately or store them in an airtight container. Best served with a cold glass of milk!
Notes
- Make sure the cream cheese and butter are softened to room temperature to ensure smooth frosting.
- You can adjust the amount of powdered sugar in the frosting to make it sweeter or less sweet based on preference.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For variation, try adding a teaspoon of espresso powder to the dough for a mocha twist.
- Rolling the dough balls evenly will help the cookies bake uniformly.
