Homemade Oreos are devil’s food cake chocolate sandwich cookies filled with a tangy cream cheese frosting.
HOMEMADE OREOS
This is my baked take on an Oreo-style sandwich cookie. While these cookies won’t be identical to a store-bought Oreo, they are rich devil’s food cake cookies sandwiched with a creamy cream cheese frosting. Think of them as chocolate sandwich cookies with a soft, slightly tangy filling.
I’ve tested versions made without a cake mix and often found the results dry or bitter. Using a cake mix here yields a moist, tender cookie with a deep chocolate flavor.
CHANGES TO CAKE MIX
Older recipes that rely on boxed cake mix often need adjustment. In the past many cake mixes were sold in 18.25-ounce boxes; today most brands use a 15.25-ounce standard. That change affects proportions in recipes developed for larger boxes. With less mix per box, the dough made from today’s mixes can be wetter, so I’ve updated the ingredient ratios to produce the right texture with current products.
WHAT KIND OF CAKE MIX DO I USE?
I use devil’s food cake mix for its intense chocolate flavor, but chocolate fudge or classic chocolate cake mixes also work well.
CRISCO VS BUTTER
Some recipes call for shortening (Crisco) to yield a crisper cookie. I prefer butter for the richer flavor and slightly softer texture it provides, but either fat will work depending on your preference.
OTHER COOKIE RECIPES
- No-Bake Cookies
- Monster Cookies
- Soft Sugar Cookies
- S’mores Cookies
- Oreo Pudding Cookies
- Chocolate Crinkle Cookies
- Maple Shortbread Cookies
- Peppermint Oreos
Homemade Oreos
Christy Denney
3.84 from 6 votes
These Homemade Oreos are devil’s food cake sandwich cookies with a cream cheese frosting inside.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2 dozen
Ingredients
- 2 (15.25 ounce) boxes Devil’s food cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, at room temperature
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
Instructions
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Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
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In a large bowl, combine the cake mix, eggs, and oil with an electric mixer. The dough will be quite stiff; if it feels too soft to shape, chill it for about 15 minutes. Pinch off pieces about 1 tablespoon each and roll into balls. Place the balls 1 inch apart on the prepared sheets and press them slightly with your fingertips. Bake 8 to 10 minutes, until the centers show a slight indentation when lightly touched. Remove from the oven and give the cookie sheet a quick, gentle slap on the counter to help them settle flat. Immediately transfer cookies to a wire rack to cool completely.
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Make the filling by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until the frosting is light and fluffy. Spread frosting on the flat side of half the cookies, then sandwich with the remaining cookies. Store the finished sandwiches in an airtight container in the refrigerator. Makes about 2 dozen.
Cuisine: American
Course: Dessert
Author: Christy Denney
