A super-easy and quick recipe for homemade Oreos, with customizable frosting to suit your taste.

Source: as with so many of my best recipes, this one came from my Grandmother.

Yield: about 4 dozen unfrosted, or 2 dozen small sandwiched cookies.

What a dilemma I found myself in this week. After my last post,Peanut Butter Sandwich cookies, I was left with a fair amount of peanut butter frosting in my fridge. What to do? What to do? I just couldn’t bring myself to let all that sweet, peanuty loveliness go to waste. The solution? Oreos, of course!!

This is honestly the easiest cookie recipe I have ever seen. That is because it is made with a boxed cake mix. All the good stuff is already in there, and you just have to add the wet ingredients. So here is the recipe, in all it’s glory:

1 box cake mix, any chocolate flavor
1/2 cup shortening
2 eggs

Yep, that’s it. I used a Devil’s food mix, which is all dark and rich and wonderful. I did have to mix a little more than usual, to get everything moistened, but that is not a problem.

I do like to make these cookies quite small, because they get sandwiched together with another cookie and lots of frosting, which is a serious overkill of calories. (Not that I’m counting!) I learned from my experience with the Peanut Butter Sandwich cookies, and rolled the dough into neat little balls. If you have one of those nice cookie dough scoops, that would certainly work nicely, but I don’t, so I am reduced to using my hands.

I used a glass to smash the dough down flat, though this step is certainly not necessary. It’s just a preference of mine. They stack nicer if they are flat. Is that a silly reason? Perhaps. I baked them at 350 degrees for about 9-10 minutes.  

Normally, these babies get frosted with this wonderful cream cheese frosting:
8 oz. cream cheese
3 cups powdered sugar
2 T. milk

A word about quantities, here. I usually double this cookie recipe. That is, 2 cake mixes worth of cookies. Then, this frosting recipe is closer to the right amount. If you are not doubling the cookies, then you will certainly want to halve the frosting recipe. I hate to see cream cheese go to waste!

My personal choice for customizing this frosting:

  • First, I like to add a little mint extract and green food coloring to the cream cheese frosting for mint Oreos. I’m fond of mint, especially when coupled with chocolate, so it’s a natural choice.
  • Second, the peanut butter frosting in this post (Peanut Butter Sandwich Cookies) is the best I have ever had. It is seriously delicious in the Oreos as well.
  • Third, is there such a thing as too much chocolate? Doubtful. Add a couple tablespoons of cocoa powder to the frosting for double chocolate Oreos. I can feel the Chocolate coma coming on!
17 February 2011 update: This week I made a different version of this cookie. I had some leftover cream cheese frosting from the red velvet cupcakes I made for Valentines Day. Although I knew I was in danger of overdoing it with the red velvet, I forged ahead. I used a red velvet cake mix to make the Oreos , and filled them with the leftover pink frosting. They turned out so cute and yummy!! Incidentally, if you want the recipe for the red velvet cake and frosting, you can find it on my facebook page.

Cook time
Total time
A simple and easy homemade oreo cookie sandwiched with cream cheese frosting.
Recipe type: Cookies
Serves: 2 dozen
  • 1 box cake mix, any chocolate flavor
  • ½ cup shortening
  • 2 eggs
  • 8 oz. cream cheese, softened
  • 3 cups powdered sugar
  • 2 T. milk
  1. For cookies, mix all ingredients together until incorporated.
  2. Drop in balls onto baking sheet, and flatten slightly before baking.
  3. Bake at 375 degrees for 9-10 minutes. Allow to cool before frosting.
  4. For frosting, mix well to combine all ingredients. Adjust consistency by adding milk to thin or powdered sugar to thicken. Add 1-2 drops food coloring, if desired.
  5. Pair cooled cookies by size. Frost the bottom side of one cookie, and sandwich it to the bottom side of it's mate.

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