Um, I stuffed cookies with cookie sandwiches and added cake mix, too. Can you tell it’s Friday?
Being the cookie addict that I am, I couldn’t wait another minute to whip these up. Oreos, cake mix, and don’t forget about the sprinkles. This combo is one of my favorites yet. It features everything I get most excited about. It may sound like a lot of different things thrown together into one cookie, but it works so well. A joy to look at and a partay in your mouth.
You won’t have to decide between cake or cookie anymore – you can have it all!
These cookies are a riff on my Thick and Chewy Reese’s Chocolate Chunk Cookies. I didn’t feel like playing around with a new recipe. I was looking for tested, approved, and foolproof. And I got exactly what I was hoping for. Incredible deliciousness.
These cookies are so easy and hard to mess up. I am speaking from personal experience. I unexpectedly got a day off from work the other day and was drawn to the kitchen, naturally. I was a woman on a mission – these cookies had occupied my mind for too long. So I mixed up the dough, chilled it in the fridge for an hour, and preheated my oven. Just as I had placed the cookies into the oven, we lost power and the perfect morning came to a screeching halt. My cookies had been baking for 3 minutes and 33 seconds.
I had no idea what to do, so I decided to remove them from the oven and wait patiently until the return of our power. Meanwhile, I realized just how depended I am on electricity. I mean, it felt so weird not having any internet access or the sound of our furnace heating our home – hello, Millennials. But I have to admit it was kinda nice, just me and our kitties in complete silence. Note to self – learn to relish quietness and simplicity more. And don’t worry, 25 minutes later I saw the blinking lights on our stove and was glad our home was being heated once again.
So, I returned these cookies to the oven and was pretty pleased with how they turned out. The first batch wasn’t quite as thick and puffy as those that followed, but they definitely didn’t lack in flavor or looks. Another reason why I love these so much.
These are the ultimate of the ultimate. Soft, chewy, crunchy, cakey and baked until golden and drool-inducing. If you adore cookies and cake batter, this cookie version is a must.
They’re more than appropriate for V-Day. And if you so please, you could totally use red, pink, and white sprinkles instead. Whenever I get to use sprinkles, I like to go all out and use as many colors as possible though. Either way, this is how I show love – baking up a storm for those I love and that includes you!
Whatever you choose to do today, I hope it includes baking these cookies :). Wishing you a fabulous Valentine’s Day and weekend!
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup shortening
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup cake mix
- 1 teaspoon cornstarch
- 1/2 cup sprinkles
- 12 Golden Oreo cookies, broken into pieces
- 1. Cream together butter, shortening, brown sugar, granulated sugar and egg. Mix in vanilla extract and beat until incorporated. Slowly add in baking soda and salt.
- 2. Next, sift together all-purpose flour, cake mix, and cornstarch. Mix dry mixture into wet mixture one cup at a time and continue to stir until flour is completely incorporated. Using a rubber spatula, add sprinkles and cut up oreos.
- 3. Using a large cookie scoop (about 3 tablespoons), scoop out dough and place dough balls on a parchment paper lined baking sheet. Cover with clear wrap and refrigerate for at least 1 hour or overnight.
- 4. Preheat oven to 350 degrees. Remove baking sheet from the fridge and take off clear wrap. Once the oven has reached the desired temperature, place cookies in the oven and bake for 10-12 minutes or until sides are slightly golden. Remove from oven and let rest for 5 minutes or until cookies are firm enough to transfer to a wire rack to cool completely. Enjoy!
- Cookies will keep up to one week in your cookie jar or up to 4 weeks in the freezer.