Ingredients
Scale
- 15.25oz White Cake Mix Box
- 16oz Vanilla Frosting
- 8oz Mini Oreos Cookies
- 2 Eggs
- 1/2 Cup Vegetable Oil
Instructions
- Preheat oven to 350 Degrees F
- Open the package for the Mini Oreos and pick out the twelve cookies. Find the best ones in the bags because they will be showcased on the top of the frosted cookies.
- Add the rest of the Mini Oreos to a storage bag or bowl. Slightly crush the cookies with a rolling pin or meat mallet. You don’t want them too crushed. There should be chunks of cookies left over. You will need to save about 1/2 of a cup of crushed Oreos. That will be used for the frosting.
- Combine cake mix, oil, and eggs. I used a hand mixer but a stand mixer or mixing spoon would work as well. It should be a thick dough after mixing. Add chopped mini Oreos to the dough. Stir well.
- Cover the bowl with plastic wrap and let it chill in the fridge for 2 hours.
- Line a baking sheet with Parchment Paper. When the cookie dough is chilled, split the dough into twelve balls. You will need more than one baking sheet if you want to cook all of them at the same time. Push down each ball with your hand into a thick circle.
- Cook for 11 to 13 minutes or until set. When they are done, set them on a cooling rack.
- While the cookies are cooling, you will start to make the frosting. Add the Vanilla Frosting and crushed Oreos that you have set aside into a small mixing bowl. Blend until it is thick and fluffy.
- After the cookies are done cooling, you will spread the frosting evenly between all twelve cookies. Place a Mini Oreo in the middle of each frosted cookie. Store in an airtight container.
