Red Velvet Oreo Cookie Sandwiches
Ingredients
Scale
- 1 box red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup cream cheese baking chips (or substitute white chocolate chips)
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) salted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreos
Instructions
- In a large bowl, mix together the red velvet cake mix, eggs, and oil until a soft dough forms. Gently fold in the cream cheese chips. Cover and refrigerate the dough for 30–60 minutes to help it firm up.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a small cookie scoop (about 1 1/2″), portion the chilled dough onto the sheets, spacing them about 2 inches apart. Bake for 10–13 minutes, or until the edges are set and the centers look slightly underbaked — they’ll continue to set as they cool. Let the cookies cool completely before frosting.
- To make the Oreo cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and mix on medium-high speed until the frosting is light and fluffy. Fold in the crushed Oreos until evenly distributed. If the frosting feels too soft for sandwiching, chill it for 10–15 minutes.
- To assemble, flip half of the cookies upside down. Pipe or spread a generous amount of frosting onto the flat side of each, then sandwich with another cookie.
- Store the cookie sandwiches in the refrigerator for up to 4 days. For a softer texture, let them sit at room temperature for 10–15 minutes before serving.
- You may have a little frosting left over — it keeps well in the fridge for up to a week or can be frozen for later. Try it on brownies, cupcakes, or even graham crackers for a quick treat.
Find it online: https://lifeandsprinkles.com/red-velvet-oreo-cookie-sandwiches/