Red Velvet Oreo Cake Cookies
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
*For the cookies:*
- 1 box of red velvet cake mix (Duncan Hines is my go-to)
- 1/2 cup of melted butter (at room temperature)
- 1 1/2 teaspoons of vanilla extract
- 1/3 cup of granulated sugar
- 1/3 cup of all-purpose flour
- 2 eggs (at room temperature)
- 10 Oreos
*For the frosting:*
- 1/2 cup of butter (at room temperature)
- 4 oz of cream cheese (at room temperature)
- 1/2 teaspoon of vanilla extract
- 3 cups of powdered sugar
- 2–3 tablespoons of heavy cream or milk
- 1/4 teaspoon of salt
- 1/3 cup of chopped Oreos
Instructions
*For the cake:*
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a stand mixer, combine the cake mix, melted butter, granulated sugar, vanilla, and eggs. Mix on low until well combined.
- Add the flour and mix until just combined.
- Chill the cookie dough in the refrigerator for 15-20 minutes.
- Use a large cookie dough scoop to grab about 1/4 cup of dough per cookie. Flatten it into a round circle, place an Oreo in the center, and encase the cookie with the dough.
- Arrange the cookies on the prepared sheet, about 2 inches apart, and gently press the dough down.
- Bake for 10-12 minutes or until the edges are set. Cool on a rack before decorating.
*For the frosting:*
- In a stand mixer, beat softened butter and cream cheese until smooth.
- Add vanilla extract, salt, powdered sugar, and 2 tablespoons of heavy cream or milk. Mix until smooth.
- Adjust the consistency with additional cream or powdered sugar.
*For assembly:*
- Once the cookies have cooled completely, add 3-4 tablespoons of frosting on top.
- Spread it evenly and sprinkle chopped Oreos on top.
- Serve immediately or refrigerate for up to 3 days.
