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Cake Batter Oreo Cookies

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.
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 2 hours
Servings 20 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

  1. In a large bowl, sift together flour, cake mix and baking soda and set aside.
  2. 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.
  3. 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.
  4. Preheat oven to 350 F. Line baking sheet with parchment or silicone baking mats.
  5. 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.
  6. 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.
  7. Cool cookies on baking sheet for 4 minutes and transfer to wire rack to cool completely.