Introduction
You get the perfect marriage of fudgy chocolate cookie and a crispy Oreo surprise in every bite. These cookies are incredibly simple to make thanks to a clever cake mix shortcut, yet they taste impressively decadent. It’s a crowd-pleasing treat that’s as fun to make as it is to eat.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 20 cookies
Ingredients
- 1 box chocolate cake mix
- 4 oz cream cheese, softened
- 1/3 cup butter, softened (but not melted)
- 1 egg
- 20 OREO chocolate sandwich cookies
- Sprinkles (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the chocolate cake mix, softened cream cheese, softened butter, and egg. Mix with an electric hand mixer or a sturdy spoon until a thick, uniform dough forms.
- Scoop out about 2 tablespoons of dough. Flatten it in your palm and place one Oreo cookie in the center.
- Carefully wrap the dough around the Oreo, sealing it completely and forming a ball. Ensure the Oreo is fully enclosed with no cracks. Repeat with the remaining dough and Oreos.
- Optional: Gently roll the top of each dough ball in sprinkles for garnish.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and the tops look dry. The cookies will be soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Drizzle Decadence: After cooling, drizzle the tops with melted white or dark chocolate for an elegant finish.
- Mini Marvels: Use Mini Oreos and reduce the dough to one tablespoon for adorable bite-sized cookies. Adjust baking time to 7-8 minutes.
- Stuffed & Stuffed: Press 2-3 chocolate chips or a small piece of your favorite chocolate bar into the dough ball before sealing it around the Oreo for an extra melty center.
- Ice Cream Sandwiches: Let cookies cool completely, then use them as bookends for a scoop of vanilla ice cream.
Tips for Success
- Ensure your butter and cream cheese are truly softened (room temperature) for a smooth, easy-to-mix dough that won’t crack when wrapping.
- Seal the Oreo completely in dough to prevent it from peeking out or drying up during baking.
- Avoid over-baking. The cookies will look soft when you take them out but will set perfectly as they cool on the hot baking sheet.
- Use a cookie scoop for uniform dough portions, which leads to even baking and perfect presentation.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months. To reheat and restore the gooey texture, microwave a cookie for 10-15 seconds.
FAQ
Can I use a different flavor of cake mix?
Yes, devil’s food or dark chocolate cake mix works wonderfully. Using a vanilla or funfetti mix will change the flavor profile but is a fun variation.
My dough is too sticky to handle. What can I do?
Chill the dough for 20-30 minutes in the refrigerator. This will make it much easier to shape and wrap around the Oreos.
Can I make the dough ahead of time?
Yes, you can prepare the dough balls (with Oreos sealed inside) and refrigerate them in an airtight container for up to 24 hours before baking.
Why are my cookies spreading too much?
This is often due to butter that is too soft or melted. Ensure your butter is softened but still cool to the touch. Chilling the formed dough balls for 15 minutes before baking can also help.
Can I use reduced-fat cream cheese?
It’s not recommended. Full-fat cream cheese provides the best texture and moisture. Low-fat versions can make the dough too sticky or alter the final cookie’s richness.
Do I need to use parchment paper?
It’s highly recommended as it prevents sticking and makes cleanup easy. A silicone baking mat is a great alternative.