Cake Batter Oreo Fluff Cookies
This is not your typical soft cake batter-flavored sugar cookie. It’s better! Stuffed with crushed Oreos AND marshmallow fluff, it’s honestly my dream cookie.
Dream Cookie Recipe
Okay, let’s get this out in the open first: the name is a lot. But what do you recommend naming a cookie that has:
- An insanely soft/chewy sugar cookie base that is also CAKE BATTER FLAVORED
- Crushed Oreo cookies dotted throughout (yum.)
- Marshmallow fluff marbled throughout the dough
I mean, it’s kind of impossible to give these dreamers a succinct name without leaving out one of the very good, very delicious parts. For now, we’ll just go with Cake Batter Oreo Fluff Cookies.
More seriously, these cookies are a spin-off of my Snowdrift Cookies that were originally inspired by Dairy Queen’s new Snowdrift Blizzard. I talked about the process on Youtube, if you’re interested in learning more about that. TL;DR: The originals have a two-tone, two flavor frosting medley that is really good, should you feel the desire to check that out.
But don’t worry – these cookies alone are extremely drool-worthy and will probably visit you in your dreams for months after the first bite.
Ingredients
*Find instructions and exact quantities in the recipe card at the bottom of the post.
- Salted butter, softened – I use salted butter in my recipes, but you can sub in unsalted butter. I would recommend adding a pinch of salt to the dough if you make the switch!
- Granulated sugar
- Egg + 1 egg yolk – The extra yolk will help these cookies be ultra chewy and rich.
- Cake batter flavoring – Even with all of the extra add-ins, the cake batter flavoring really steals the show in these cookies. I used the cake batter flavoring from my line and it is perfection in these.
- All-purpose flour
- Baking powder
- Crushed Cookies & Cream Cookies – You can use Oreos or store brand cookies, both will work. Just leave the cream in!
- Marshmallow fluff – You’ll use about half of a 7oz jar.
How to Make Cake Batter Oreo Fluff Cookies
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
- Scrape the sides of the bowl and add in the eggs and cake batter flavoring. Mix until incorporated.
- Next, add the flour and baking powder and mix until a soft dough forms.
- Now you will add the crushed cookies and cream cookies and mix just long enough to incorporate evenly into the dough.
- Next, scoop the marshmallow fluff into heaping tablespoon scoops and drop into the mixer one at a time, gently mixing after each scoop. You want ribbons of marshmallow in the dough, so do not overmix.
- Scoop out your dough using a #24 cookie scoop (approx 3 Tbsp of dough) and flatten just slightly prior to baking.
- Arrange on your prepared baking sheet and bake at 350° F for 10-12 minutes, or until the cookies no longer look wet and glossy.
- Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
- Enjoy!
Cookie Storage
Once cooled, store your cookies in an airtight container on the counter for 3 days! These cookies also freeze really well (baked and as dough!) and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies and how to freeze cookie dough if you want step by step instructions!
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for saving you from arm aches.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 for these cookies.
Killer Cake Batter Treats
Cake Batter Oreo Fluff Cookies
Ingredients
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (173g) granulated sugar
- 1 egg + 1 egg yolk
- 3/4 tsp cake batter flavoring
- 2 1/4 cups (342g) all-purpose flour
- 1 1/2 tsp baking powder
- 10 cookies and cream cookies, crushed
- 1/2 cup marshmallow fluff
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.3/4 cup (167g) salted butter, softened, 3/4 cup (173g) granulated sugar
- Scrape the sides of the bowl and add in the eggs and cake batter flavoring. Mix until incorporated.1 egg + 1 egg yolk, 3/4 tsp cake batter flavoring
- Next, add the flour and baking powder and mix until a soft dough forms.2 1/4 cups (342g) all-purpose flour, 1 1/2 tsp baking powder
- Now you will add the crushed cookies and cream cookies and mix just long enough to incorporate evenly into the dough.10 cookies and cream cookies, crushed
- Next, scoop the marshmallow fluff into heaping tablespoon scoops and drop into the mixer one at a time, gently mixing after each scoop. You want ribbons of marshmallow in the dough, so do not overmix.1/2 cup marshmallow fluff
- Scoop out your dough using a #24 cookie scoop (approx 3 Tbsp of dough) and flatten just slightly prior to baking.
- Arrange on your prepared baking sheet and bake at 350° F for 10-12 minutes, or until the cookies no longer look wet and glossy.
- Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
- Enjoy!
I made these for first time today. They’re delicious, but next time I’ll be smarter.
1. A double batch was too difficult to add the fluff swirl so most melted in.
2. Be careful not to crush the Oreos too much.
I added a swipe of fluff on top and a chocolate drizzle.