These Cookies and Cream Cookies are made with cake and instant pudding mix, and stuffed with plenty of Oreo cookies. Easy dessert recipes like this are great when you want a treat, but also want a baking shortcut!
This is one of my Cookie recipes I know you’ll want to keep on hand!
For years I was skeptical of baking cookies from cake mix. I kept thinking they wouldn’t taste the same as cookies baked from scratch.
BUT, I finally tried it with these red velvet cookies… and was blown away. Y’all. These taste SO good! If I gave you one of these cookies, you’d never know they were made from a mix.
These cookies are so soft and tender, chewy and full of sweet cookies and cream flavor!
Baking cookies from scratch, while not hard to do, can be a bit time consuming. There are more ingredients to measure, and more often than not the dough needs to be chilled before baking.
But this recipe cuts a lot of those challenges out, and this dough needs no chilling!
How to make cake mix cookies?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Mix dough. No need for fancy tools here, just a bowl and a whisk is all you need.
- Chop Oreos. You can use a knife, food processor, or add them to a plastic bag and crush them with a rolling pin.
- Stir in add-ins. Use a rubber spatula for that, so the cookies and chips don’t get stuck in the whisk.
- Scoop. Scoop the cookies about 2 inches apart, so the cookies can bake evenly.
- Press. Gently press down on the tops of the scoops of dough.
- Bake. These cookies don’t take too long, about 9-10 minutes.
- Cool. Let the cookies sit on the baking sheet for about 5 minutes, then transfer to cooling rack.
Using a cookie scoop is the best way to make uniform looking cookies. I like to use this scoop. Once you scoop some dough, just a quick pat of your fingers will slightly flatten the dough and it’s ready to be baked!
Variations of this recipe
- Oil – the oil adds needed moisture, and you want it to be a flavorless oil (like the vegetable oil mentioned). I haven’t tested using melted butter, but I think it would work well.
- Chocolate – we like to use the mini chocolate chips, but regular size chocolate chips (semi-sweet, milk or dark) will also work. You can also chop up a chocolate bar as well.
- Chips – if you can’t find vanilla chips, white chocolate chips will also work well.
- Cookies – I’ve only tested these with regular Oreo cookies, but if you wanted to try a different flavor of Oreos, I think that would work well.
- Stuffed – try pushing a few mini marshmallows into the ball of dough before flattening and baking… the centers will be gooey with melted marshmallows!
I haven’t tested using other cake mix flavors, but I think several others would work well. Chocolate, vanilla, and Devil’s Food would be great alternatives.
I find that giving the balls of dough a little squish helps these cookies bake up evenly. It also gives you an opportunity to press a few more crushed Oreos into the top of the cookie if you’d like!
Making cookies and cream cookies ahead of time
These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time and freezing it into individual balls.
That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake!
Bake as directed, adding an additional minute or two to the cook time.
You can also freeze baked cookies for up to 3 months.
Leftover cookies should be kept in an airtight container at room temperature and consumed within 5 days.
I’ve had multiple of these baking sheets for years and they hold up so well! Plus, as a bonus, this one includes an oven-safe cooling/baking rack.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 15.25 oz box white cake mix
- 3.4 oz box instant vanilla pudding mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup crushed Oreo cookies (approximately 10-12 cookies)
- 1/4 cup vanilla baking chips (white chocolate chips will work as well)
- 1/4 cup mini chocolate chips
- Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
- Coarsely chop Oreo cookies (either with a knife, in a food processor, or add them to a plastic bag and smash them with a rolling pin).
- In a large mixing bowl, combine cake mix, pudding mix, egg, and oil using a whisk.
- Use a rubber spatula to stir in the crushed Oreo cookies, vanilla chips and mini chocolate chips.
- Lightly spray a 1 Tbsp cookie scoop with cooking spray (this helps the dough release from the scoop). Scoop batter onto prepared baking sheets, about 2 inches apart.
- Use your fingers to gently press the cookies down a bit (and you can press some additional Oreo cookie pieces/chocolate chips on the top as well).
- Bake 9-10 minutes. Cookies will look soft and not quite done in the center when you take them out. Don't worry, they'll keep cooking while on the baking sheet.
- Let cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.
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- Recipe makes approximately 22 cookies.
- Recipe can easily be doubled for a larger batch.
- This recipe was tested using Betty Crocker Super Moist (not the Delights version that already have pudding in it), and Duncan Hines cake mixes.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.