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!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cookies
- 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, or even another flavor. 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.
- Eggs
Frosting Options
- Buttercream Frosting
- Butter – Use real butter.
- Powdered sugar
- Vanilla
- Salt
- Milk
- Cream Cheese Frosting
- Cream cheese
- Butter – Use real butter.
- Powdered sugar
- Salt
- Milk
How to Make a Giant Chocolate Sandwich Cookie
- 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!
Storing and Other Tips
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Feeling creative? Feel free to use any flavor of cake mix, or add different extracts to your frosting to really make this cookie your own!
Gifting Giant Cookies
- Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
- If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
- If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!
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!).
Giant Chocolate Sandwich Cookie
This giant sandwich cookie is reminiscent of a soft homemade Oreo. Big enough to make you swoon! Choose between a buttercream or cream cheese frosting.
Servings 10″ cookie
Equipment
- 1 Pizza Box ideal for delivery and gifting
Ingredients
Cookie
- 15.2 ounce box devil's food cake mix I recommend Duncan Hines
- ½ cup butter, softened butter flavored shortening or oil also works
- 2 eggs
Buttercream Frosting
- ½ cup real butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 generous pinch salt
- 1 + tablespoons milk or enough to reach desired consistency
Cream Cheese Frosting
- 3 ounces cream cheese
- 2 tablespoons butter
- 2 cups powdered sugar
- 1 pinch salt
- 1 + tablespoons milk or enough to reach desired consistency
Instructions
- Preheat oven to 350℉. Print off template guide.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. Place template guide 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.
Notes
- Nutritional value is for the entire cookie, and was calculated using buttercream frosting.
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Feeling creative? Feel free to use any flavor of cake mix, or add different extracts to your frosting to really make this cookie your own!
Nutrition
Calories: 4552kcal, Carbohydrates: 556g, Protein: 39g, Fat: 260g, Saturated Fat: 134g, Polyunsaturated Fat: 30g, Monounsaturated Fat: 78g, Trans Fat: 7g, Cholesterol: 817mg, Sodium: 5538mg, Potassium: 1631mg, Fiber: 10g, Sugar: 401g, Vitamin A: 6185IU, Calcium: 772mg, Iron: 21mg
Calories: 4552kcal
Cost: $5
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Questions & Reviews
Oh my this was delicious. Fun to share with some friends – it was like a dessert pizza!