Red Velvet Oreo Cake Cookies
These Red Velvet Oreo Cake Cookies are soft, topped with a cream cheese frosting and stuffed with an Oreo!
Servings: 10 large 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.