Homemade Oreos

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Looking for a killer sandwich cookie? These homemade Oreos will fit the bill! Made with chocolate cake mix, and cream cheese icing, these Oreo cookies are sinfully delicious.

I was younger, and more full of life, when I said yes.

The morning my sister asked me to take part in a cookie exchange with her and a few of her girlfriends, I had just had a piping hot cup of coffee. I was ready to take on the world.

Later on, I realized I was buoyed by caffeine and delirium from lack of sleep. Shit. I had to make seven dozen cookies. Eight if I wanted to keep any.

I started making these, and while they were hella delicious, they were way too much work for a Christmas cookie exchange. So I kept them.

This recipe is dedicated to saving the best for yourself!

5 homemade oreos stacked in a pile.

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Homemade Oreo Cookie Tips & Tricks

These aren’t actually like Oreos. They have a crispy but chewy cookie and cream cheese icing. They look like Oreos, but they taste like gourmet Oreos. This is a recipe I’ve nabbed from a cookbook my mom made us, with recipes from all the women in her family – I hope you love it as much as I do!

Crackled tops of homemade oreos with white cream cheese frosting peeking out.

Homemade Oreo Ingredients

  • Chocolate cake mix
  • Oil
  • Eggs
  • Cream cheese
  • Icing (powdered) sugar
  • Butter
  • Vanilla
A hand with long purple finger nails holding a homemade oreo.

Recommended Tools:

Cookie Scoop. Even though I rolled these, I love using my cookie scoop to portion out the sizes. This is especially important because we’re making sandwich cookies, so having a somewhat similar size helps a lot!

Stand Mixer. I love my stand mixer. I hate lifting it, but it does get a workout in this house. I love how easy it makes cookies and icing.

Silicone Baking Mat. This is a personal preference thing. I like to use silicone baking mats whenever possible, it’s less wasteful than using parchment. My baking mats have paid for themselves many times over!

4 stacked homemade oreos.

How To Make Homemade Oreos

  1. Beat the cake mix, the oil, and the eggs together until completely combined.
  2. Use your cookie scoop to portion the dough. Roll them into balls.
  3. Bake for 10 or so minutes.
  4. Allow the cookies to cool a bit before removing them from the baking sheet.
  5. Meanwhile, whip up the cream cheese, icing sugar, butter, and vanilla together.
  6. Once the cookies are completely cooled, ice them, and enjoy!

Can I Freeze Homemade Oreos?

If you’ve been reading my blog for a bit, you’ll know that I love anything I can cook and enjoy more than once! These cookies are no different.

Once they’ve been iced, line them up on a cookie sheet or wire cooling rack and place in the freezer until frozen. Once they are frozen through, stack them in a freezer ziplock bag or a freezer container.

Pull the cookies out 10-15 minutes before you’re ready to eat and they’ll be delish!

Homemade oreo cookies line up on  a baking sheet in the freezer.

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📖 Printable Recipe

Homemade Oreo Cookies

Allyson Letal
Looking for a delicious sandwich cookie? These homemade Oreos will fit the bill! Made with chocolate cake mix, and cream cheese icing, these Oreo cookies are sinfully delicious.
4.34 from 6 votes
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 5 minutes
Total Time 32 minutes
Course Treats + Desserts
Cuisine American
Servings 24
Calories 323 kcal



  • 2 boxes Devil's Food Chocolate Cake mix
  • 1 cup vegetable oil
  • 4 large eggs


  • 8 oz cream cheese softened
  • 1 tablespoons softened butter
  • 1 teaspoons vanilla optional
  • 2 cups icing sugar


For The Cookies:

  • Preheat oven to 350f and prepare a baking sheet by lining with parchment or silicone liner – set aside.
  • In the bowl of your stand mixer, combine 2 boxes Devil's Food Chocolate Cake mix, 4 large eggs, and 1 cup vegetable oil. Mix until well combined. If mixing by hand, use a large bowl, whisk the eggs and then add the oil. Whisk the eggs and oil well to combine. Add the cake mix, and mix until well combined and smooth.
  • Use a #40 cookie dough scoop, or portion the dough in 1.5 tbsp size balls. Roll them, then flatten the balls slightly.
  • Bake for 10-12 minutes at 350F.
  • Remove the cookies from the baking rack while they are still warm, and place on a wire rack to cool.

For The Icing:

  • In the bowl of your stand mixer fitted with the paddle attachment, combine 8 oz cream cheese, 1 teaspoons vanilla, 1 tablespoons softened butter, and 2 cups icing sugar.
  • Beat well, scraping the sides of the bowl down a couple of times, until completely smooth.
  • Once the cookies are completely cooled, pipe the icing on the bottom of one cookie and top with another bottom side down!


These cookies keep in an airtight container for up to 3 days or freeze great for up to 3 months.

Freezing Directions:

Layer the cookies in a single layer on a baking sheet. Place the baking sheet in the freezer until the cookies are frozen. Transfer the cookies to a freezer bag or freezer container.
When ready to eat, pull them from the freezer 10-15 minutes before serving.


Serving: 1cookieCalories: 323kcalCarbohydrates: 37gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 42mgSodium: 342mgPotassium: 143mgFiber: 1gSugar: 24gVitamin A: 188IUCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!

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4.34 from 6 votes (6 ratings without comment)

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