This HUGE cookie is an Oreo-lovers dream! Super soft chocolate cookies are sandwiched with your choice of frosting. Buttercream and cream cheese frostings are both delicious favorites! This giant sandwich cookie (9-10″ wide!) is made from a shortcut of one boxed chocolate cake mix, just like this very popular Homemade Oreo recipe. Obviously these aren’t a copycat of crispy Oreo cookies, but this style of chocolate sandwich cookie is commonly referred to as a homemade oreo, so we call this a giant oreo!
Ingredient and Equipment Notes
- Chocolate Cake Mix – I always make this recipe with Duncan Hines brand devil’s food cake mix. You are welcome to use another brand of chocolate or devil’s food cake mix. It will most likely turn out just fine, but for best results you may want to use the same brand I do.
- Butter – This recipe can be made with butter flavored shortening as well as vegetable oil in place of the butter. You may have slightly different results so feel free to try different options to see what you like best.
Instructions
- Combine your dry cake mix with eggs and butter and beat until if forms a cohesive dough.
- Use my Circle Template placed under a piece of parchment to gently pat out the dough until it’s in a 6″ circle.
- Bake until you see crackly edges and top. Let cool and then slide parchment onto cooling rack. The cookies will be very soft and bendable so it’s important to let them cool completely before frosting!
- Whip up your frosting of choice. I’ve provided recipes for both buttercream and also a cream cheese frosting. Both are delicious! Spread onto the back side of one cookie and then sandwich the the second cookie.
You can break pieces off, go at it with two hands, slice into wedges like a pizza, or into squares like I have here. Since this is a sandwich cookie it’s extra rich and can really feed a crowd! But only if you want it to. No one has to know this isn’t meant to be a single-serving.
Frequently Asked Questions
Can I make this with a different cake mix flavor? Yes! This basic recipe for cake mix cookies works well with a variety of flavors. Feel free to mix and match cake mixes and frosting flavors for fun combinations.
Can I freeze this cookie? Yes. Freeze the cookies before filling by layering between sheets of parchment paper and sealing well. Or, freeze entire cookie, filled. To serve- let cookie come to room temperature (or don’t- it’s actually really good straight out of the freezer haha)
Gifting a Giant Cookie
My favorite way to gift giant cookies are with blank pizza boxes. You can grab them on Amazon, or check your local restaurant supply store!
If you make these, I’d love to see! Tag me on instagram (I’m @ourbestbites). We even have a fun community hashtag –> #OBBgiantcookie . Tag your photo to add to the collection!
Related Recipes
If you’re looking for more big giant cookies, you can find them all right here:
Big Giant Chocolate Chip Cookie
Big Giant Double Chocolate Fudge Cookie
Big Giant Chocolate Sugar Cookie
Big Giant Chocolate Crinkle Cookie
Big Giant Soft and Chewy Ginger Cookie
Big Giant Peanut Butter Cookie
Big Giant Snickerdoodle Cookie
Giant Peppermint Candy Cane Chocolate Chip Cookie
Giant Chocolate Peppermint Bark Cookie
Giant Chocolate Cadbury Egg Cookie
Print
Giant Chocolate Sandwich Cookie
- Prep Time: 5
- Cook Time: 15
- Total Time: 60
- Yield: 1 giant cookie
Description
This giant sandwich cookie is reminiscent of a soft homemade Oreo. Big enough to make you swoon!
Ingredients
Cookies
15.2 oz box devil’s food cake mix (I like Duncan Hines)
1/2 cup real butter, softened (butter flavored shortening or oil also works)
2 eggs
Buttercream Frosting
1/2 cup real butter
2 cups powdered sugar
1 teaspoon vanilla
generous pinch salt
1 or more tablespoons milk, or enough to reach desired consistency
Cream Cheese Frosting
3 oz cream cheese
2 tablespoons butter
2 cups powdered sugar
one pinch salt
1 or more tablespoons milk, or enough to reach desired consistency
Instructions
Preheat oven to 350 degrees. Tip: After your oven signals it’s pre-heated, wait an extra 10-15 minutes if possible before placing food in.
Combine butter and eggs with dry cake mix (ignore all instructions on box) with a hand mixer or stand mixer until a cohesive dough forms. *Butter should be very soft, it’s even okay if you soften in the microwave and it’s just a bit melted.
Divide dough into equal parts- I recommend a food scale to accurately divide.
Form each portion of dough into a round ball. Print off my template guide and place it on a baking sheet. Place a sheet of parchment paper over the template guide. Pat dough evenly into circle shape following the guide for a 6″ circle. *You are making 2 cookies. If you have a jumbo baking sheet you might be able to fit them both on, otherwise, use 2 separate cookie sheets or bake one and then bake the other.
Bake each cookie for 12-15 minutes. You’ll be looking for cracking on the edges and moving into the center of the cookie. This is a good signal the cookie is ready. Remove pan from oven and let cool on the counter until cool enough to touch. Slide parchment onto a cooling rack. Wait until cookie is completely cool before filling.
To prepare filling, choose buttercream or cream cheese icing and beat all ingredients until smooth. Add milk one teaspoon at a time until frosting is fluffy and soft as desired.
