Oreo Sprinkles Cake Mix Cookies Recipe

Oreo Sprinkles Cake Mix Cookies Recipe

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.

Preparation: 2 hours 15 minutes
Cooking: 10 minutes
Total: 2 hours 25 minutes



  • cupsall-purpose flour,(160g), spoon & leveled
  • cupsboxed 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
  • tsppure vanilla extract
  • cupchocolate chips,(180g) semi-sweet
  • ½cupsprinkles,(80g)
  • 10Oreos,crushed into pieces, any flavor you like


  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

  2. Using a hand mixer , cream the softened butter and both sugars together on medium speed until smooth. 

  3. Add the egg and mix on high until combined, about 1 minute. 

  4. Scrape down the sides and bottom of the bowl as needed.

  5. Add the vanilla and beat on high until combined. 

  6. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined.

  7. Add the chocolate chips, sprinkles, and crushed Oreos. Mix on low until the add-ins are evenly disbursed.

  8. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory.

  9. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much.

  10. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark.

  11. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.

  12. Once chilled, preheat oven to 350 degrees F.

  13. Line two large cookie sheets with parchment paper or silicone baking mats.

  14. Scoop rounded balls of the cold dough onto an ungreased baking sheet.

  15. Use about 2 Tablespoons of cookie dough per cookie.

  16. Shape your cookie dough balls to be “taller” than they are wide.

  17. Press a few chocolate chips or crushed Oreo pieces into the tops of the cookie dough balls, if desired.

  18. 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.

  19. 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).

  20. 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.


  • 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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