How To Make Oreo Sprinkles Cake Mix Cookies Recipe
Chocolate chips, sprinkles, and Oreos are all combined in a tasty cake batter to make a soft-baked as well as chewy festive-looking cookies.
Serves:
Ingredients
- 1¼cupsall-purpose flour,(160g), spoon & leveled
- 1¼cupsboxed cake mix,(190g) yellow or vanilla, typically use vanilla cake mix
- ½tspbaking soda
- ¾cupunsalted butter,(170g), softened to room temperature
- ½cupgranulated sugar,(100g)
- ½cuplight brown sugar,(100g) packed
- 1egg,at room temperature
- 1½tsppure vanilla extract
- ⅔cupchocolate chips,(180g) semi-sweet
- ½cupsprinkles,(80g)
- 10Oreos,crushed into pieces, any flavor you like
Instructions
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In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
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Using a hand mixer , cream the softened butter and both sugars together on medium speed until smooth.
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Add the egg and mix on high until combined, about 1 minute.
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Scrape down the sides and bottom of the bowl as needed.
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Add the vanilla and beat on high until combined.
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Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined.
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Add the chocolate chips, sprinkles, and crushed Oreos. Mix on low until the add-ins are evenly disbursed.
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Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory.
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The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much.
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If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark.
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Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
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Once chilled, preheat oven to 350 degrees F.
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Line two large cookie sheets with parchment paper or silicone baking mats.
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Scoop rounded balls of the cold dough onto an ungreased baking sheet.
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Use about 2 Tablespoons of cookie dough per cookie.
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Shape your cookie dough balls to be “taller” than they are wide.
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Press a few chocolate chips or crushed Oreo pieces into the tops of the cookie dough balls, if desired.
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Bake the cookies for 10 to 12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
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You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
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Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Recipe Notes
- Make sure to keep dough chilled when working in batches.
Nutrition
- Calories: 249.13kcal
- Fat: 10.59g
- Saturated Fat: 6.00g
- Trans Fat: 0.30g
- Monounsaturated Fat: 2.71g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 36.83g
- Fiber: 0.71g
- Sugar: 20.68g
- Protein: 2.26g
- Cholesterol: 27.42mg
- Sodium: 121.74mg
- Calcium: 32.01mg
- Potassium: 38.99mg
- Iron: 1.38mg
- Vitamin A: 62.10µg
- Vitamin C: 0.04mg
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