Everyone knows I love a 100% homemade dessert, but sometimes recipes are easier (and taste just as delicious) by using something store bought. I wanted to start sharing some of the cake cookies I make, so I decided to start off with one of my favorites! Looking for soft, easy cookies that are stuffed with another cookie?? These Red Velvet Oreo Cake cookies are so delicious and super easy to decorate.
Recipe tips
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 10 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a dryer cookie, feel free to bake for 12 minutes. They’re still delicious, but I’m a sucker for a chewy cookie
- Cookie dough scoop: This cookie makes 10 large cookies. You can make them smaller, I but they need to be on the bigger side in order to fit the Oreo inside. I like this extra large one because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Cake mix: You can use whatever red velvet cake mix you prefer, but I’ve always liked the Duncan Hines, and they still make the 15.25 ounce cake mixes. You can also use Betty Crocker and substitute the 13.25 oz cake mix without any other adjustments. They’re moist, delicious and perfect for this recipe!
For the frosting I wanted to pair this cookie with something that is traditional for red velvet cake. It’s a light cream cheese frosting and is amazing with this cookie. I use more butter than cream cheese because that’s how I like my cream cheese frosting, but feel free to adjust if you like more cream cheese.
These cookies are giant flavor bombs stuffed with an Oreo cookie. If you’re looking for other cookie recipes, click here!
Red Velvet Oreo Cake Cookies
Ingredients
For the cookies:
- 1 15.25 oz box red velvet cake mix I use Duncan Hines
- ½ cup melted butter room temperature
- 1 ½ tsp vanilla extract
- 2 large eggs room temperature
- 10 Oreos
For the frosting:
- ½ cup butter room temperature
- 4 oz cream cheese room temperature
- ½ tsp vanilla extract
- 3 cupa powdered sugar
- 2-3 tbsp heavy cream or milk
- ¼ tsp salt
- ⅓ cup chopped Oreos
Instructions
For the cake:
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Add the cake mix, melted butter, vanilla and eggs to the bowl of a stand mixer. Mix on low until incorporated.
- Place the bowl of cookie dough in the refrigerator for 15-20 minutes to allow the dough to firm up. Use a large cookie dough scoop (about ¼ cup of dough per cookie) and scoop the ball into your hand. Press into a flat round circle, set the Oreo in the center, and close the dough around the cookie. Place the cookies onto the prepared cookie sheet, about 2 inches apart, and gently press the dough down. Bake for 10-12 minutes, or until the edges are just set. Remove from the oven and place cookies on a cookie rack. Allow them to cool completely before decorating.
For the frosting:
- In the bowl of a stand mixer combine softened butter and cream cheese and beat on medium speed until smooth, about 30 seconds. Add in vanilla extract, salt, powdered sugar and 2 tablespoons of heavy cream or milk. Mix on medium speed until smooth. Add additional cream or powdered sugar to reach desired consistency.
For assembly:
- Once the cookies have cooled completely, Add about 3-4 tablespoons of frosting to the top. Spread evenly and sprinkle on chopped Oreos. Serve immediately or store in the refrigerator for up to 3 days.
Came put excellent! Saw the recipe on Insta and need to try making it and it is now my new favorite cookie to make! very easy very quick. Thank you for the recipe
these came out sooo good & the frosting wasn’t too sweet like other cream cheese frosting recipes. i used the red joy holiday oreos so the oreo on the inside matched the red velvet cookie and they were a hit!