Cookie Chronicles: When Your Friends Want Oreo Cookies… but Not the Same Oreo Cookies = Oreo Cookie Cake Butter Cookies

You know that moment when a friend casually asks, “Hey, can you make cookies that taste like my husband’s favorite Oreos?” and suddenly you’re on a full-blown mission like you’re auditioning for The Great British Bake Off?

Yeah. That was me this week.

Challenge accepted.

I rolled up my sleeves, grabbed an Oreo cookie cake mix, a jar of Cookies & Cream spread (because why not go all in), and a handful of Oreo pieces that I lovingly smashed like they owed me money. The result? Soft, lightly baked, chocolatey little clouds with just enough crunch to remind you of the real deal. Honestly, they were delightful.

But here’s the twist.

Just when I thought I had nailed the Oreo cookie recreation, another girlfriend chimed in with, “Oh! Can you make some for my man, too? But he likes them super soft. Like melt-in-your-mouth soft.”

Ma’am.

At this point, I’m basically running an Oreo customization shop.

So here’s my official baker’s note: If you want that silky, tender, almost cake-like texture, add 1–2 tablespoons of cornstarch to your dough. It softens the crumb and gives you that dreamy, pillowy bite. If you prefer the classic Oreo crunch? Skip it and embrace the crisp.

Two men. Two textures. One baker. - BTW, MY man loved the cookies in all forms.

I swear, I’m not a taco—I can’t please everyone. But I can make a mean Oreo-inspired cookie.

Oreo Cookie Cake Butter Cookies

1 box Oreo Cookie Cake Mix + 2 Tbs. all-purpose flour
1 ½ cup Cookies & Cream Spread
1-2 Tbs. corn starch (optional)
2 large eggs, room temperature
2 sleeves Oreo Cookies (or more “natural” brand)

Preheat oven to 350° F.

Cream together the Cookies & Cream Spread, corn starch (if using), eggs, and Oreo (chocolate sandwich cookies), until smooth and creamy, using a stand or hand-held mixer.

Add the cake mix, along with the extra flour.

Mix together until the cookie dough pulls away from the sides of the bowl.

Line baking sheets with parchment paper.

Form 1” diameter mounds of dough in your hands, and then flatten into discs.

Bake for 12-15 minutes, until still soft and puffy, but just beginning to brown on the bottom.

Remove from the oven and cool for 20 minutes, or so, before dunking into a giant glass of cold milk.