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Fudge Cookies with Oreo Frosting (chocolate cake mix cookies), easy 4 ingredient chocolate cake mix cookies are a yummy dessert that everyone will love! I topped them with a crowd-pleasing Oreo frosting to make them extra scrumptious!


FUDGE COOKIES WITH OREO FROSTING (chocolate cake mix cookies)

Don’t get me wrong, I love to make cookies from scratch. In fact, until I tried this particular recipe for cake mix cookies that a friend brought over, I had never had a cookie made from a cake mix that I liked. 

Just like using other semi-homemade products, whatever works for you and your life and/or skill set, I’m all for it. Whatever you enjoy, what gets you in the kitchen, what helps you cook with your children, do it. You may spark a love of cooking in them, or even in yourself, that lasts a lifetime and spreads for generations.

On that note, here’s another quick and easy recipe, oreo mug cake, that you can make with littles. It’s easy and great for portion control.

I started making cookies with my boys when they could stand. It’s still one of their favorite activities whether it’s during the holidays or not. As well, they enjoy making pretzels together. Now, they each love to cook but they enjoy cooking in different ways (grilling or anything that’s not grilled. 😅That’s so their personalities too. So different.)

Ok, apologies for that random tangent…. here we go with all things fudge cake mix cookies!

Fudge Cookies with Oreo Frosting (chocolate cake mix cookies)


The full recipe with amounts and instructions is at the bottom of this post. As well, set up your recipe box for free so you will never lose this wonderful recipe.

The skill level of these cookies is easy, prep time is about 5 minutes, and cooking time is 9 minutes (for the size I made.)

  • Chocolate cake mix
  • Eggs. Large
  • Liquid coconut oil. Or vegetable oil. At certain temps, coconut oil is a solid. If it’s solid, simply microwave it a few seconds to liquify it.
  • Semi-sweet chocolate chips or chunks.
chocolate biscuit


This is specifically what I used and how I made these soft fudge cookies and Oreo icing.

  1. I used liquid coconut oil, but you can use vegetable oil. You can use melted butter but they will be drier.
  2. As well, I cooked my cookies on a Chicago Metallic aluminum (18″ W x 13″ L x 1″) sheet pan lined with a Silpat silicone mat. I only cook cookies on a silicone mat. It allows the cookies to spread but it also ‘grips’ them so they don’t spread too much. Silicone mats help evenly distribute heat resulting in more even baking. As well as they are nonstick and reusable.
  3. Next, I used a 2-tablespoon spring-release scoop to scoop my cookies so each one is exactly the same size.
  4. Then, I took a flat-bottomed glass, rub a layer of solid vegetable shortening on it, and pressed the cookies to 2-inch diameters. Two inches is smaller than you think so I recommend measuring the first one so you know exactly how thin to press the cookies. You can also get silicone mats with measurements. I don’t have so I have to physically measure.
  5. Bake the cookies in a 350°F pre-heated oven for 9 minutes. Remove them from the oven and allow the cookies to sit on the pan for 2-2 1/2 minutes before gently removing them to a wire rack to cool. (I don’t know the brand, but I do like the wire racks with a grid pattern versus the parallel wires like this one.
Fudge Cookies with Oreo Frosting (chocolate cake mix cookies)

You’ll need to let the cookies cool before icing them with this frosting or the heat will melt the solid vegetable shortening and butter and it may run off the cookies.

I shared a lot of tips for baking cookies in this recipe for Pretzel Oatmeal Chocolate Chip Cookies, click over for all the tips and hints. 

Fudge Cookies with Oreo Frosting (chocolate cake mix cookies)
chocolate biscuit


  • Make it pretty, appeal to different tastes, and taste wonderful.
  • Start with a pretty tray, then line it with colorful paper. 
  • Vary the height by stacking some cookies.
  • If you have mostly basic round can ‘tan’ cookies add decorative ribbons, bows, and tags with holiday themes.
  • Cut bars evenly.
  • Place small cookies and candy in mini cupcake liners.
  • Choose a variety of cookies in different flavors, colors, textures, and shapes.
  • Consider allergies, and choose holiday cookie recipes as well as nostalgic ones.
  • Deliver while the cookies are still fresh.

While you’re here, check out these recipes

  1. Cookies & Cream Fudge
  2. Cookie Dough Fudge
  3. Martha Washington Candy
  4. 5 Minute Dark Chocolate Fudge
  5.  3 Ingredient Cookie Butter Truffles
  6. Peppermint Cake
chocolate biscuit


Four ingredients and five minutes prep is all you need for these drool-worthy cookies!
Author: Paula
5 from 4 votes
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Prep Time: 5 minutes
Cook Time: 9 minutes
Servings: 22 servings




  • 12 regular Oreo cookies crushed
  • ½ cup butter salted or unsalted, at room temp
  • cup solid vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar (aka confectioners) sifted then measured
  • 1 or 2 tablespoons heavy whipping cream



  • Add the chocolate cake mix, oil, and eggs to a mixing bowl and beat until batter forms. (You can also mix by hand.) Fold in the chocolate chips
  • Using a 2-tablespoon spring release scoop, spoon the dough onto a baking sheet lined with a silicone mat. With a flat-bottom glass, press the cookie dough into a 2-inch circle. Use a rubber spatula to round the edges if you want perfectly round cookies.
  • Bake at 350°F for 9 minutes. (If your cookies are larger, smaller, you use a dark pan, or your oven hasn't been calibrated your cookies may require more or less cooking time. Watch them closely to get to the degree of doneness you like.
  • Remove from the oven and allow the cookies to cool on the pan they were baked on for 2 minutes. (This helps them set before moving them.) Then transfer them to a cooling rack to cool before frosting.


  • Cream the butter and shortening with the whisk attachment of an electric mixer until light and fluffy.
  • With the mixer on low add the powdered sugar. Mix until incorporated.
  • Add 1 tablespoon whipping cream and vanilla extract and mix. Add the other tablespoon of whipping cream if needed. You want the mixture to be soft and fluffy.
  • Fold in the crushed Oreo by hand until evenly incorporated.
  • Spread frosting carefully and evenly over the cookies with an offset spatula or piping bag and a large tip. Serve.
  • Store leftovers in an airtight container on the counter. They'll stay fresh for 4 or 5 days in an airtight container.


Calories: 263kcal | Carbohydrates: 34g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 152mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
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5 from 4 votes (4 ratings without comment)

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