These soft and chewy Homemade Oreos use devil’s food cake mix as a base to keep them extra fudgy and super simple to make. They are filled with cream cheese frosting and taste amazing with a tall glass of milk.
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Homemade Oreo Cookies
These cream filled Homemade Oreo Cookies are a soft and chewy version of the store bought classic. Similar in texture to whoopie pies, each soft cookie sandwich is filled with our homemade cream cheese frosting.
You certainly don’t need a special occasion to make these delicious cookies, but they are a great dessert to bring to BBQs, potlucks, or even holiday parties. Mini Homemade Oreos would also be a super cute dessert to serve at baby showers or birthday parties. Feel free to add festive sprinkles to the edges depending on the occasion.
And if you love Soft and Chewy Homemade Oreos, be sure to try our Lemon Oreos and Mint Chocolate Oreo Cookies too.
Ingredients in Homemade Oreos Cookies
- Devil's Food Cake Mix - to make 18 full-sized Oreos you will need two 15.25 ounce boxes of Devil’s Food Cake Mix, or any other store bought chocolate cake mix that you want. If you can find a gluten-free version then you could make these gluten-free!
- Eggs - it’s best if your eggs have been at room temperature for at least 30 minutes, although not totally critical for this recipe.
- Vegetable Oil - you can also use canola oil or avocado oil.
Cream Cheese Frosting
- Butter - you can use salted or unsalted butter depending on your own preference. Just make sure it is soft enough to mix well with the rest of the ingredients.
- Cream Cheese - you will need one 8 ounce brick of cream cheese for this recipe. Make sure that it is softened just like the butter. If you forget to pull it out to room temperature in advance you can warm it in the microwave for about 8-10 seconds at a time. Just be careful not to heat it too much or it will begin to melt.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Powdered Sugar - this adds sweetness without any grittiness so is a great choice for frosting.
How to Make This Homemade Oreo Recipe
- Mix the Oreo dough. In the bowl of a stand mixer, add the cake mix, eggs, and oil. Mix on low speed using the paddle attachment until fully combined. (Note: you can also use a large mixing bowl and a spatula)
- Scoop. Scoop and roll the dough into 1" balls, then place them onto parchment or silpat lined baking sheets about 3" apart.
- Bake. Bake in a preheated 350 degree oven for 8-10 minutes, or until the cookies are lightly brown and set on the edges. (Tip: once the cookies are puffed and cracked on top, cook for 1 more minute)
- Cool. Remove from the oven and let the cookies cool on the pan for 2-5 minutes before transferring to a wire cooling rack to cool completely.
- Make the cream cheese frosting. In the bowl of a stand mixer, add the room temperature butter and room temperature cream cheese. Beat with the whisk attachment until light and fluffy, or about 2-3 minutes. Turn off the mixer and add the powdered sugar and vanilla. Mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again.
- Assemble the cookies. Transfer prepared frosting to a pastry bag with a large round tip. Pipe frosting over half of the cookies with frosting. If desired, add sprinkles to the edges before you top with another cookie.
- Serve or store. Serve cookies immediately, freeze, or store in an airtight container for up to 3 days. Enjoy!
Frequently Asked Questions
Because these cookies are already brown, it can be difficult to tell when they have finished baking. These Homemade Oreo Cookies are meant to be soft rather than crunchy, so you really want to avoid overbaking. The easiest way to tell is when they begin to puff and crack, it’s your sign to keep them in for just 1 more minute.
Sure! If you want to make either mini or giant Oreos you absolutely can. You’ll just need to adjust the bake time, making sure to keep an eye on when they begin to puff up in the oven.
Yes! In fact I highly recommend that you make these Homemade Oreos in advance. Once the cookies and the filling sit together in the fridge overnight, the texture becomes so soft and amazing.
Storing and Freezing
- Refrigerator: store Homemade Oreos in an airtight container in the fridge for up to 3 days.
- Freezer: you can freeze filled Oreos for up to 2 months in freezer bags or another airtight container. You can also freeze unfilled Oreo Cookies for the same amount of time.
Homemade Oreos Recipe
Ingredients
- 2 15.25 oz boxes Devils Food Cake Mix
- 4 large Eggs
- ⅔ cup Vegetable Oil or avocado oil
Cream Cheese Frosting for Oreos
- ½ cup Butter room temperature
- 8 oz Cream Cheese room temperature
- 2 teaspoons Vanilla Extract
- 5 cups Powdered Sugar
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat (or spray with nonstick cooking spray) and set aside.
- In the bowl of a stand mixer, add the cake mix, eggs, and oil. Mix on low speed using the paddle attachment until fully combined. (Note: you can also use a large mixing bowl and a spatula)
- Scoop and roll the dough into 1" balls, then place them onto the prepared baking sheet about 3" apart.
- Bake in a preheated oven for 8-10 minutes, or until the cookies are lightly brown and set on the edges. (Tip: once the cookies are puffed and cracked on top, cook for 1 more minute)
- Remove from the oven and let the cookies cool on the pan for 2-5 minutes before transferring to a wire rack to cool completely.
- Transfer prepared frosting to a piping bag with a large round tip. Pipe frosting over half of the cookies with frosting. If desired, add sprinkles to the edges before you top with another cookie.
- Serve cookies immediately, freeze, or store in an airtight container for up to 3 days. Enjoy!
Cream Cheese Frosting
- In the bowl of a stand mixer, add the room temperature butter and room temperature cream cheese. Beat with the whisk attachment until light and fluffy, or about 2-3 minutes.
- Turn off the mixer and add the powdered sugar and vanilla. Mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again.
- Use frosting immediately, or store in an airtight container in the fridge for up to 4 days.
Nutrition
More Easy Homemade Cookie Recipes
- 3 Ingredient Cake Mix Cookies
- Lucky Charms Cookies
- Andes Mint Cookies
- Easy Sugar Cookie Fruit Pizza
- Monster Cookies
- Chocolate Peanut Butter Cookies
- Gingersnap Cookies
- Mint Chocolate Dipped Oreos
- Eggnog Cookies with Eggnog Buttercream Frosting
- Caramel Peanut Butter Cookie Bars
- Coconut Chocolate Chip Cookies
- Cranberry Orange Cookies
- Snickerdoodle Cookies
- More Cookie Recipes
- More Easy Dessert Recipes
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These Homemade Oreo Cookies are soft, chewy, and filled with a delicious cream cheese frosting. This recipe for Homemade Oreos uses a store bought cake mix to keep things simple.
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