Serves 12
45 min
Brownie Batter Oreos
Recipe GLPR82290a9f6d4dfd
Fudgy devil's food cake cookies sandwiched with a rich brownie batter buttercream filling. These homemade Oreo-style treats combine a soft, chocolatey cookie base with a creamy, decadent frosting that's enhanced with cocoa powder and brownie mix. Best enjoyed chilled for maximum flavor and texture.
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Ingredients
1 box devil's food cake mix
1/2 cup dry brownie mix
3/4 cup butter, room temperature
2 large eggs
2 tablespoons milk
1/3 cup vegetable oil
1 to 2 cups powdered sugar
1 pinch salt
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Directions
Preheat your oven to 350°F and line baking sheets with parchment paper.
Sift the devil's food cake mix into a large mixing bowl to break up any lumps.
Add the eggs, vegetable oil, and vanilla extract to the sifted cake mix. Stir until the ingredients are completely combined and the dough is smooth and thick.
Roll the dough into balls approximately the size of golf balls or slightly smaller. Arrange them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 6 to 8 minutes, depending on your preference—use the shorter time for fudgier cookies and the longer time for cakier cookies.
Remove the cookies from the oven and allow them to cool completely on the baking sheets.
For the filling, beat together the room-temperature butter, dry brownie mix, cocoa powder, salt, vanilla extract, and milk in a separate bowl until smooth and well combined.
Gradually add the powdered sugar to the butter mixture, a little at a time, beating until you reach your desired frosting consistency. Taste and adjust sweetness by adding more powdered sugar if needed; if the frosting becomes too stiff, add a splash more milk.
Spread or pipe the brownie batter frosting onto the flat bottom side of half of the cooled cookies.
Top each frosted cookie with an unfrosted cookie, flat side down, to create a sandwich.
Transfer the finished cookies to an airtight container and refrigerate for at least 30 minutes—preferably overnight—before serving. The cold temperature enhances both flavor and texture.
