I still can’t get over how a box of Devil’s Food Cake mix turns into Homemade Oreo Cookies that look bakery-made and taste like a family secret. One bite, and everyone wants to know why they’re so good.
I’m fully obsessed with these Easy Homemade Oreos because they taste like the cookie aisle got jealous of a bakery case. That deep chocolate bite from Devil’s Food cake mix is rich, soft, and just a little chewy, which is exactly how I want them.
And the sweet filling with powdered sugar? Dangerous.
I love how they look like something I fussed over for hours, but really, they’re just fun, messy, and ridiculously good. But the best part is watching everyone grab one, then immediately reach for another.
No shame. Same.
These disappear fast, and I’m always annoyed I didn’t save more.
Ingredients
- Devil’s Food cake mix makes the cookies dark, soft, and super chocolatey.
- Eggs help hold everything together so the cookies don’t crumble apart.
- Vegetable oil keeps the cookie sides tender, chewy, and honestly kind of addictive.
- Vanilla extract adds that cozy bakery smell you’ll notice right away.
- Softened butter makes the filling creamy, rich, and way better than store-bought.
- Powdered sugar gives the center that sweet, fluffy Oreo-style vibe.
- Heavy cream or milk loosens the filling so it spreads without a fight.
- A pinch of salt keeps the sweetness from going totally wild.
- Plus, these aren’t exactly health food, but they’re totally worth it.
- Basically, you get chewy chocolate cookies with a dreamy cream middle.
Ingredient Quantities
- 1 (15.25 ounce) box Devil’s Food cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 to 2 tablespoons heavy cream or milk
- Pinch of salt
How to Make this
1. Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.
2. In a large bowl whisk together 1 box Devil’s Food cake mix, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until a soft, slightly sticky dough forms.
3. Using a teaspoon or small cookie scoop, portion dough into 1 tablespoon sized balls and place on prepared sheets about 2 inches apart.
4. Gently press each ball with the palm of your hand or the bottom of a glass to flatten to about 1/4 inch thickness; for a more uniform look use a second sheet of parchment to press evenly.
5. Bake cookies 8 to 10 minutes until they are set around the edges but still slightly soft in the center.
6. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
7. Meanwhile make the filling by beating 1/2 cup softened unsalted butter until creamy, then gradually add 1 1/2 cups sifted powdered sugar, a pinch of salt, and 1 to 2 tablespoons heavy cream or milk; beat until light and fluffy and adjust cream for spreadable consistency.
8. If desired stir in 1/4 teaspoon vanilla extract from the ingredients already used for extra flavor.
9. Pair cooled cookies and spread or pipe about 1 teaspoon of filling onto the flat side of one cookie, then sandwich with a second cookie pressing gently to spread the filling to the edges.
10. Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Equipment Needed
1. Oven and baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Teaspoon or small cookie scoop
6. Hand mixer or stand mixer
7. Rubber spatula or spoon for scraping
8. Wire cooling rack
9. Small offset spatula or piping bag for filling
FAQ
Easy Homemade Oreos ~ Simply The BEST Recipe Substitutions and Variations
- Devil’s Food cake mix: 1 1/4 cups all-purpose flour + 1/2 cup unsweetened cocoa powder + 3/4 cup granulated sugar + 1 tsp baking powder + 1/4 tsp salt, whisked together to replace the boxed mix.
- 2 large eggs: per egg substitute 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes) or 3 tbsp aquafaba for an eggless option; applesauce 1/4 cup per egg also works for moisture.
- 1/2 cup vegetable oil: replace with 1/2 cup melted coconut oil or 1/2 cup melted unsalted butter for richer flavor.
- 1/2 cup unsalted butter (filling): use 1/2 cup vegetable shortening for a stiffer, more shelf stable filling or 4 ounces cream cheese for a tangier, softer filling.
Pro Tips
1. Chill the dough for 15 to 30 minutes if it feels very sticky. Cold dough is easier to portion and press, and chilling helps the cookies spread less so they stay more uniform.
2. Use a small cookie scoop for even sizes and press between two sheets of parchment for consistently thin, round cookies without sticking to your hand or glass.
3. Watch the bake time closely and pull the tray as soon as the edges are set but the centers still look slightly soft. They will firm up as they cool, so err on the side of underbaking for a tender texture.
4. For a silky filling, beat the butter until very smooth before adding sifted powdered sugar, then add cream a little at a time until you get the perfect pipeable consistency. A piping bag or a zip-top bag with the corner snipped makes assembly faster and cleaner.
5. Add a tiny pinch of flaky sea salt on top of each sandwich before serving to balance the sweetness, and if you refrigerate the cookies store them in a single layer or separated by parchment to prevent squishing.
Easy Homemade Oreos ~ Simply The BEST Recipe
I still can’t get over how a box of Devil’s Food Cake mix turns into Homemade Oreo Cookies that look bakery-made and taste like a family secret. One bite, and everyone wants to know why they’re so good.
12
servings
370
kcal
Equipment: 1. Oven and baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Teaspoon or small cookie scoop
6. Hand mixer or stand mixer
7. Rubber spatula or spoon for scraping
8. Wire cooling rack
9. Small offset spatula or piping bag for filling
Ingredients
-
1 (15.25 ounce) box Devil's Food cake mix
-
2 large eggs
-
1/2 cup vegetable oil
-
1 teaspoon vanilla extract
-
1/2 cup unsalted butter, softened
-
1 1/2 cups powdered sugar, sifted
-
1 to 2 tablespoons heavy cream or milk
-
Pinch of salt
Directions
- Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.
- In a large bowl whisk together 1 box Devil's Food cake mix, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until a soft, slightly sticky dough forms.
- Using a teaspoon or small cookie scoop, portion dough into 1 tablespoon sized balls and place on prepared sheets about 2 inches apart.
- Gently press each ball with the palm of your hand or the bottom of a glass to flatten to about 1/4 inch thickness; for a more uniform look use a second sheet of parchment to press evenly.
- Bake cookies 8 to 10 minutes until they are set around the edges but still slightly soft in the center.
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Meanwhile make the filling by beating 1/2 cup softened unsalted butter until creamy, then gradually add 1 1/2 cups sifted powdered sugar, a pinch of salt, and 1 to 2 tablespoons heavy cream or milk; beat until light and fluffy and adjust cream for spreadable consistency.
- If desired stir in 1/4 teaspoon vanilla extract from the ingredients already used for extra flavor.
- Pair cooled cookies and spread or pipe about 1 teaspoon of filling onto the flat side of one cookie, then sandwich with a second cookie pressing gently to spread the filling to the edges.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 80g
- Total number of serves: 12
- Calories: 370kcal
- Fat: 21.13g
- Saturated Fat: 6.83g
- Trans Fat: 0.14g
- Polyunsaturated: 2.42g
- Monounsaturated: 8.5g
- Cholesterol: 58.5mg
- Sodium: 156.5mg
- Potassium: 41.8mg
- Carbohydrates: 45.71g
- Fiber: 0.83g
- Sugar: 35.83g
- Protein: 2.85g
- Vitamin A: 333IU
- Vitamin C: 0mg
- Calcium: 25mg
- Iron: 0.6mg
