Ingredients
Cookies
- 2 15.25-ounce boxes devil’s food cake mix
- 4 large eggs
- 2/3 cup vegetable oil
Frosting
- 1/2 cup butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cookies once the dough is prepared.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat, or alternatively, spray it with nonstick cooking spray to prevent the cookies from sticking.
- Mix Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the devil’s food cake mix, eggs, and vegetable oil. Mix on low speed until the mixture is fully combined and smooth.
- Shape Dough Balls: Scoop the dough and roll into approximately 1-inch balls. Place them evenly spaced about 3 inches apart on the prepared baking sheet to allow for expansion during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly browned and set. For an ideal texture, once the tops are puffed and cracked, bake for an additional minute.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 2 to 5 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: Using the whisk attachment on your stand mixer, beat the room temperature butter and cream cheese together for 2 to 3 minutes until light and fluffy. Add the powdered sugar and vanilla extract, mixing initially on low speed until incorporated, then beat on high for about 30 seconds until the frosting is light and fluffy again.
- Assemble Cookies: Transfer the frosting into a piping bag with a large round tip. Pipe frosting onto the flat side of half of the cookies. Optionally, add sprinkles to the frosting edges before topping with the remaining cookies to form sandwiches.
- Serve or Store: Enjoy the homemade Oreos immediately, freeze for longer storage, or keep them in an airtight container for up to 3 days to maintain freshness.
Notes
- Make sure both butter and cream cheese are at room temperature to ensure smooth, lump-free frosting.
- Spacing cookies about 3 inches apart prevents them from merging while baking.
- For extra fun, add sprinkles around the edges of the frosting before sandwiching the cookies.
- You can store the assembled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you prefer a firmer cookie, bake an additional minute but avoid overbaking to keep them soft.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
