These Copycat Oreo Cookies turn a boxed dark chocolate cake mix into crisp-edged chocolate sandwich cookies with a sweet vanilla creme filling. They are fast, unfussy, and far less expensive than buying several packaged sandwich-cookie sleeves when you need a big batch for parties, lunchboxes, or cookie trays.
While we normally recommend using homemade mixes, in this case, it didn't work out so well, the cookies just didn't crisp up like Oreo wafers. If you don't mind slightly chewy (almost) Oreo's then use a homemade cake mix. Otherwise, splurge for a dark fudge cake mix.
The dough stays intentionally thick so the wafers bake up dense enough to sandwich. Use shortening in both the cookies and the filling for the classic texture, and do not rush the cooling step before filling.
Ingredients for Copycat Oreo Cookies
You need just a handful of pantry staples for this easy sandwich cookie recipe:
- 1 box dark chocolate fudge cake mix
- 1/3 cup water
- 2 tablespoons shortening
- 3 1/2 cups powdered sugar
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shortening
- 3 tablespoons hot water
The boxed dark chocolate cake mix is the shortcut that gives the wafers their deep color and familiar cocoa flavor. If you like fast cookie recipes made from pantry basics, take a look at these Cake Mix Cookies too.
How to Make Copycat Oreo Cookies
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- Combine the dark chocolate fudge cake mix and 2 tablespoons shortening in a mixing bowl.
- Add 1/3 cup water and mix until a very thick dough forms.
- Scoop the dough into 3/4-inch balls and place them about 1/2 inch apart on the prepared baking sheets.
- Flatten each ball with the bottom of a glass to make thin rounds.
- Bake for about 5 minutes, then remove from the oven and let the wafers cool completely.
- For the filling, beat together the powdered sugar, granulated sugar, vanilla extract, and 1/2 cup shortening.
- Add the hot water 1 tablespoon at a time while mixing until the filling is smooth and spreadable.
- Spread or pipe a small amount of filling onto half of the cooled wafers, then top with the remaining wafers to make sandwich cookies.
This batch makes about 24 sandwich cookies, or 48 individual wafers, based on 3/4-inch scoops and the stated yield.
Tips for Best Results
Keep the dough thick. The dough should feel stiffer than standard drop-cookie dough. That stiffness helps the wafers hold shape and bake closer to the thin, crisp style you want for sandwich cookies.
Cool the wafers fully before filling. Even a little trapped heat can soften the filling and cause sliding.
Use parchment. It helps the thin wafers release cleanly and keeps the bottoms from over-browning.
Do not eat the raw dough. Boxed cake mix still contains raw flour, and the FDA advises against tasting uncooked batter or dough because raw flour can carry harmful bacteria. See the FDA guidance here: Flour Is a Raw Food and Other Safety Facts.
Easy Variations
Use a cookie stamp. If you want the sandwich cookies to look more like store-bought Oreos, press the dough with a decorative cookie stamp before baking.
Make mini sandwich cookies. Scoop smaller balls and shorten the bake time by 1 to 2 minutes, checking closely so the wafers do not burn.
Swap the filling style. You can leave the vanilla creme as written for the most classic result, or add a tiny amount of peppermint extract for a holiday version.
Turn them into a cookies-and-cream dessert. Crumble a few finished cookies over ice cream or use them as a garnish for Oreo Cookies ‘N Creme Cake.
Storage and Shelf Life
At room temperature: Store the finished sandwich cookies in an airtight container in a cool, dry place for up to 1 week for best texture. USDA guidance says bakery or homemade cookies can keep 2 to 3 weeks at room temperature, but this filled version stays at its best for a shorter window because the creme softens the wafers over time.
In the refrigerator: For a more conservative food-safety window after handling and filling, refrigerate the assembled cookies in an airtight container and use within 3 to 4 days. That estimate follows USDA leftover guidance for prepared foods handled and assembled in the kitchen.
In the freezer: Freeze the filled cookies in a single layer until firm, then transfer to a freezer-safe container with parchment between layers. Use within 2 months for best quality.
Unfilled wafers: Store the baked chocolate wafers separately in an airtight container for up to 2 weeks. Fill them closer to serving time if you want the crispest bite.
Serving Suggestions
Serve these cookies with cold milk, coffee, or hot cocoa. They also work well on holiday trays, lunchbox treats, and birthday dessert boards.
For a full cookie spread, pair them with another easy batch-bake favorite such as Cherry Cheesecake Cookies or Pecan Snowball Cookies.
💸 Budget101® Price Breakdown: Copycat Oreo Cookies
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dark chocolate fudge cake mix |
$1.12 |
1 box |
$1.12 |
|
Water |
– |
1/3 C. |
$0.01 |
|
Shortening |
$3.98 |
2 T. |
$0.07 |
|
Powdered sugar |
$2.24 |
3 1/2 C. |
$1.04 |
|
Granulated sugar |
$2.98 |
1/2 T. |
$0.01 |
|
Vanilla extract |
$5.94 |
1/2 t. |
$0.25 |
|
Shortening |
$3.98 |
1/2 C. |
$0.30 |
|
Hot water |
– |
3 T. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.81 |
👨👩👧👦 Cost Per Serving |
$2.81 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Duncan Hines Dark Chocolate Fudge Cake Mix, 15.25 oz
- Shortening, 42 oz
- Confectioners Powdered Sugar, 32 oz
- Granulated Sugar, 4 lb
- Pure Vanilla Extract, 2 fl oz
- Water, 1 gallon
- Granulated Sugar, 4 lb
- Hot Water, 1 gallon
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Copycat Oreo Cookies
You can, but the texture changes. A boxed dark chocolate fudge cake mix gives these wafers a darker color and a firmer, crisper finish. Homemade mixes usually make a slightly chewier cookie unless you dry the dough a bit more or bake a minute longer.
They are usually under-flattened or slightly underbaked. Press the dough into thin rounds before baking, and let the wafers cool fully on the pan. If they still seem soft, bake the next tray 1 minute longer. Thin wafers crisp more as they cool.
Butter is not the best swap here. Shortening helps the wafers hold shape and gives the filling its classic sandwich-cookie texture. Butter adds flavor, but it also adds water, which can make the cookies spread more and the filling softer.
Start with about 1 to 1 1/2 teaspoons filling per sandwich cookie. That is enough to reach close to the edge when pressed without squeezing out the sides. If your wafers are smaller than 2 inches across, use closer to 1 teaspoon.
Yes. In fact, that is the best way to keep them crisp. Store the cooled wafers in an airtight container for up to 2 weeks, then fill them the day you want to serve them or 1 day ahead for a slightly softer bite.
Measure the water carefully, use parchment, and keep the dough thick. If your kitchen is warm, chill the scooped dough for 20 to 30 minutes before baking. Chilling firms the fat and helps control spread.
Yes. Double every ingredient exactly and mix the dough in a large bowl so the cake mix hydrates evenly. For best consistency, bake one tray at a time at 325°F and rotate the pans only if your oven has hot spots.
Not immediately, but refrigeration extends freshness after filling. USDA says homemade cookies can keep longer at room temperature, yet for a filled cookie assembled by hand, 3 to 4 days refrigerated is the safer conservative window once made.
Yes. Freeze them in a rigid container with parchment between layers so the filling stays neat. Thaw them covered at room temperature for about 20 to 30 minutes. For best texture, use them within 2 months.
They are great with milk, coffee, hot cocoa, or vanilla ice cream. You can also crush them over pudding parfaits or use them as a topping for Oreo Cookies ‘N Creme Cake when you want a homemade cookies-and-cream dessert.
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🖨️ Print-Friendly Copycat Oreo Cookies
Copycat Oreo Cookies
Ingredients
- 1 box dark chocolate fudge cake mix
- ⅓ cup water
- 2 tablespoons shortening
- 3 ½ cups powdered sugar
- ½ tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ½ cup shortening
- 3 tablespoons hot water
Equipment
Instructions
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- Combine the dark chocolate fudge cake mix and 2 tablespoons shortening in a mixing bowl.
- Add 1/3 cup water and mix until a very thick dough forms.
- Scoop the dough into 3/4-inch balls and place them about 1/2 inch apart on the prepared baking sheets.
- Flatten each ball with the bottom of a glass to make thin rounds.
- Bake for about 5 minutes, then remove from the oven and let the wafers cool completely.
- For the filling, beat together the powdered sugar, granulated sugar, vanilla extract, and 1/2 cup shortening.
- Add the hot water 1 tablespoon at a time while mixing until the filling is smooth and spreadable.
- Spread or pipe a small amount of filling onto half of the cooled wafers, then top with the remaining wafers to make sandwich cookies.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
