I stole this recipe for Cake Batter Oreo Cookies from sallysbakingaddiction.com. These delicious cookies are perfect for 4th of July. The cookie dough starts with mixing together flour, yellow cake mix and baking soda. Then butter and sugar are creamed together before adding eggs and vanilla. Next the flour mixture is mixed in with chocolate chips, sprinkled and crumbled Oreos. The batter is briefly refrigerated then the dough is shaped and baked. Red, white & blue sprinkles make these cookies match your summer BBQ or picnic. Or you could bring them on vacation if they last that long.
The ingredients for these cookies are: 1 ¼ cups AP flour, 1 ¼ cups yellow or vanilla boxed cake mix, ½ tsp baking soda, ¾ cup butter, ½ cup granulated sugar, ½ cup packed light brown sugar, 1 egg, 1 ½ tsp vanilla extract, ⅔ cup semi-sweet chocolate chips, ½ cups sprinkles and 10 Oreos
In a large bowl, sift together flour, cake mix and baking soda and set aside. Cream the butter and both sugars together on medium speed until smooth.
Then add the egg and mix on high until combined, about 1 minute.
Scrape down the sides as needed. Next add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on medium-low speed until just combined.
Then add the chocolate chips, sprinkles and crumbled Oreos.
Mix on low until the add-ins are evenly disbursed. Cover tightly with placed wrap and refrigerate dough for at least 2 hours or up to 3 days.
Preheat oven to 350 F. Line baking sheet with parchment or silicone baking mats. Scoop rounded dough balls of cold dough onto sheet.
Bake the cookies for 10-12 minutes until the edges are slightly browned. The center will still appear very soft, but will set as they cool. Cool cookies on baking sheet for 4 minutes and transfer to wire rack to cool completely.
If you liked this recipe for Cake Batter Oreo Cookies then you can also try Fireworks Blondies, Red Velvet Cookies, Toll House Brownies or Large Batch Chocolate Chip Cookie Bars.
Cake Batter Oreo Cookies
Ingredients
- 1 ¼ cups AP flour spoon and leveled
- 1 ¼ cups yellow or vanilla boxed cake mix vanilla preferred
- ½ tsp baking soda
- ¾ cup butter softened to room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 egg at room temperature
- 1 ½ tsp vanilla extract
- ⅔ cup semi-sweet chocolate chips
- ½ cups sprinkles
- 10 Oreos crushed into pieces
Instructions
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In a large bowl, sift together flour, cake mix and baking soda and set aside.
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Cream the 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 as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on medium-low speed until just combined. Add the chocolate chips, sprinkles and Oreos. Mix on low until the add-ins are evenly disbursed.
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Cover tightly with placed wrap and refrigerate dough for at least 2 hours or up to 3 days. The dough will be too sticky if not refrigerated before baking. If waiting more than 2 hours, roll the dough into balls and refrigerate covered for up to 3 days.
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Preheat oven to 350 F. Line baking sheet with parchment or silicone baking mats.
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Scoop rounded dough balls of cold dough onto sheet. Shape dough slightly taller. Place additional chocolate chips or crushed Oreos into the top if desired. Keep dough chilled between batches.
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Bake the cookies for 10-12 minutes until the edges are slightly browned. The center will still appear very soft, but will set as they cool.
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Cool cookies on baking sheet for 4 minutes and transfer to wire rack to cool completely.