Ready for a fun kitchen project? These copycat Oreo cookies from cake mix are a great way to channel your inner baker while keeping it simple and delicious.
COOKIES
1 package (15-18 ounce size) Devil's food cake mix
2 tablespoons vegetable oil
2 large eggs
2 tablespoons water
1/2 cup cocoa powder
FILLING
1 envelope (.25 ounce size) unflavored gelatin powder
1/2 cup cold water
1 cup vegetable shortening
1 teaspoon vanilla extract
1 pound powdered sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup powdered sugar
Preheat the oven to 400 degrees F. Grease a cookie sheet.
Combine the cake mix, oil, eggs, water, and cocoa powder in a bowl until a smooth dough is formed. Cover the bowl loosely and let the dough stand for 20 minutes.
Form the dough into marble-sized balls. Place them 2-inches apart on the prepared baking sheet. Spray the bottom of a drinking glass with non-stick cooking spray. Lightly flatten each cookie with the glass (repeat greasing the glass as needed).
Place the cookies in the oven and bake at 400 degrees F for 8-10 minutes, or until the cookies are set (they won't be crisp). Remove them immediately from the baking sheet and place on paper towels. Using a flat spatula, press each cookie to flatten it again. Let cool for 20 minutes.
Soften the gelatin in the cold water in a small saucepan. Once soft, place the pan over medium heat and let heat until the gelatin is transparent. Do not let it boil or simmer, just dissolve. Remove the pan from the heat and set aside to cool while preparing the rest of the filling.
Place the shortening in a mixing bowl and beat with a mixer on medium speed until fluffy. With the mixer running, add the vanilla and powdered sugar, a little at a time, until incorporated. When the gelatin is cooled slightly, add it to the shortening and mix well. Let the filling cool and set.
Shape the filling into 1-inch balls and place between the bottom sides of two cookies. Press the cookies together gently to distribute the filling to the edges. Repeat with remaining filling and cookies.
Store the cookies in an airtight container.
Use a good-quality cocoa powder for more intense chocolate flavor.
Try adding mini chocolate chips to the cookie dough for added texture.
To make a fun twist, roll the filling in crushed cookies or sprinkles before sandwiching between the cookie halves.
For a more sophisticated flavor, use a touch of espresso powder in the cookie dough.
When shaping the filling, lightly coat your hands with powdered sugar to prevent sticking.
Use silicone baking mats to prevent sticking.
If you want to make mini cookies, reduce the size of the dough balls before baking for bite-sized treats.
Devil's food cake mix is ideal for this recipe as it provides the rich chocolate flavor reminiscent of Oreo cookies.
Yes, while devil's food cake mix gives the best flavor, you can use any other chocolate cake mix. You can also use other flavors such as yellow or funfetti for a different taste. Though, of course, the cookies won't taste like traditional Oreos.
Gelatin helps stabilize the filling, giving it a texture that holds up well between the cookies and prevents it from being too runny.
Omitting gelatin may result in a filling that is too soft and runny; if desired, you could use a different stabilizer or try refrigerating the filling until it firms up before using.
You can use unsalted butter or margarine instead of shortening for a richer flavor, but the texture may be slightly different, and the filling could be less stable.
The cookies are done when they are set in the center and have a slightly glossy appearance but are not hard or crisp.
Allowing the dough to rest helps the ingredients combine and settle, leading to better texture in the final cookies.
Yes, chilling the dough for about 30 minutes can make it easier to handle, and the cookies will spread less in the oven, resulting in thicker cookies.
Store them in an airtight container at room temperature. They are best enjoyed within a week but can last longer if sealed well.
Yes, both the cookies and the filling can be frozen. Either freeze them separately or assemble them before freezing for a quick treat later. Just make sure they are properly wrapped.
Baking the cookies too long will make them dry and hard. They should be soft and slightly chewy in the center when done.
Try adding a bit of peppermint extract for a minty twist or even a few drops of almond extract for a different flavor.
Mixing Bowls: For combining the cake mix and other cookie ingredients to form a dough. You'll need another bowl to mix the filling ingredients.
Measuring Cups and Spoons: For measuring ingredients such as oil, water, cocoa powder, shortening, and vanilla extract.
Baking Sheet: Used for placing the formed cookie dough balls for baking. Greasing the baking sheet or lining it with parchment paper can prevent sticking.
Drinking Glass: For flattening the cookies before baking. It should be sprayed with non-stick cooking spray to avoid sticking.
Spatula: A flat spatula is needed for pressing the cookies again after baking and for transferring them from the baking sheet to paper towels.
Paper Towels: Used for cooling the cookies after baking. Paper towels help retain some moisture so the cookies stay softer.
Small Saucepan: For warming the cold water and gelatin mixture to dissolve the gelatin.
Mixer: An electric mixer for beating the shortening until fluffy and for mixing in the powdered sugar and vanilla.
Storage Container: An airtight container for storing the finished Oreo cookies to keep them fresh.
Chocolate Dipping Sauce: Drizzle or dip the cookies in a warm chocolate sauce to amplify the chocolate flavor.
Sprinkles: Add colorful sprinkles on the filling for a festive look and a texture that contrasts with the softness of the cookie.
Fresh Berries: Serve the cookies with fresh raspberries or strawberries; the tartness of the berries balances the sweetness of the cookies.
Peanut Butter Filling: Mix some peanut butter into the filling. The combination of chocolate and peanut butter is universally loved and adds an extra layer of flavor.
S'mores Style: Create a s'mores version by adding a layer of toasted marshmallow between the cookies.
Brownie Layer: Use the cookies as a base for a brownie layer, stacking them with brownie batter and icing.
Wine Pairings
Sweet Red: A sweet red wine can complement the flavor of your cookies. Look for something with hints of cherry, plum, and a touch of chocolate to mirror the ingredients of the cookies. It's the kind of wine that lets you indulge without being too heavy.
Malbec: This wine, often a little smoky and full-bodied, has dark fruit flavors that pair well with chocolate. When you bite into those cookies, the Malbec's berry notes will enhance the cocoa richness.
Cabernet Sauvignon: A Cabernet with some bold tannins and dark fruit flavors works well as its robust character balances the sweetness of the cookies. Opt for one that has notes of blackberry and a hint of oak.
Other Alcohol Pairings
Milk Stout: This beer is rich and creamy, bringing chocolate flavors that would vibe well with the cookies.
Chocolate Martini: The combination of vodka, chocolate liqueur, and a splash of cream makes this cocktail a decadent choice. It matches the chocolate intensity while offering a fun, dessert-like experience.
Bourbon Cream Liqueur: With its sweet vanilla and caramel notes, mixing this with a splash of cola creates a deliciously indulgent drink.
Non-Alcoholic Pairings
Chocolate Milk: Simple but effective! The rich, creamy chocolate flavor complements the cookies' cocoa, making every bite even more delightful.
Vanilla Milkshake: A thick vanilla milkshake adds creaminess and sweetness that pairs beautifully with the cookies' filling. It's like doubling down on dessert!
Coconut Cream Soda: This fizzy treat brings tropical flavors and creaminess, which can be a fun contrast to the chocolatey cookies. Look for a version that's not overly sweet to keep a nice balance.
Coffee: Pair the cookies with a strong cup of coffee; the bitterness of the coffee balances the sweetness of the cookies.
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reviews & comments
November 3, 2021
I actually like the cookie part of these better than real oreos. The filling is about on par with the real filling as well. A bit of work but worth it.