Double Chocolate Strawberry Oreos – super easy cake mix cookies filled with strawberry chocolate ganache and strawberry frosting. Perfect for Valentine’s Day!
I’ve always been really terrible for cooking according to season and holiday. I start thinking about, say, Christmas baking, months in advance. But I never actually got ambitious enough to do any until this year.
This year I started Christmas baking in October.
And I kind of enjoyed actually doing some Christmas-themed baking, especially now that my oldest girl is two and a half and enjoys doing it with me.
So right after Christmas I started thinking about Valentine’s Day. And even though I’ve never really done any special baking for Valentine’s Day, I found myself dreaming of pink and red and chocolate.
Lots of chocolate.
I know there are some people out there who really don’t enjoy fruit and chocolate together. And I kind of think they’re nuts.
I can’t honestly say there’s a chocolate and fruit/nut/flavor combination that I don’t like.
Call me crazy. Or just really open-minded.
Unfortunately, I’m not quite as open-minded when it comes to my veggies.
The base for this recipe is the homemade oreo cookie recipe from the cookbook my Grandma made for me when I got married. I have eaten quite a few of these oreo cookies in my day, and I have used the recipe and adapted it in many, many ways on The Recipe Rebel.
Because it’s THREE ingredients.
I mean, everybody has time for that. Don’t tell me you can’t make a 3 ingredient cookie.
These oreos start with a basic chocolate cake mix cookie, and are filled with strawberry chocolate ganache and strawberry white chocolate frosting. They take a little time to come together, only because there are 3 parts to them, but they are super easy.
And if you decided you wanted to go with just the frosting or the ganache alone, you could. Though my mind always goes straight to the option with the most chocolate.
Because, hey — it’s Valentine’s Day. The day everybody needs a little extra chocolate.
Double Chocolate Strawberry Oreos
For the cookies
- 2 468 g chocolate cake mixes about 16.5oz
- 4 large eggs
- 1/3 cup oil
For the frosting
- 1/4 cup white chocolate chips
- 1 tbsp milk
- 1/4 cup strawberry puree from fresh or frozen*
- 1/4 cup butter room temperature
- 1/2 tsp vanilla
- 3-4 cups powdered icing sugar
- red or pink gel food coloring optional
For the ganache:
- 1/4 cup strawberry puree
- 1 1/2 cups chopped semisweet chocolate
- 1/8 cup milk or cream
- Sprinkles or non-pareils
- Preheat oven to 400 degrees F (if you're using dark metal pans, you might want to reduce this to 375-385 or reduce the baking time).
- In the bowl of a stand mixer, combine cake mixes, eggs and oil and beat on medium until combined. The dough will come together quickly and pull away from the sides.
- Roll cookies into 1" balls and place 2" apart on a lightly greased baking sheet or parchment paper. Bake for 7-8 minutes, until slightly puffed and tops look dry and set (don't worry -- the cookies will sink down as they cool). Set aside to cool completely.
- In a small bowl, melt together the white chocolate and milk in the microwave in 30 second intervals on low heat. Set aside to cool to room temperature.
- In the bowl of a stand mixer, combine puree, butter and vanilla and beat until smooth. Add chocolate and beat until combined.
- Add the sugar, one cup at a time, and beat on low until combined after each addition. Add red or pink gel food coloring if desired. Beat on high for 2-3 minutes until light and fluffy. Set aside.
- Combine puree, chocolate and milk in a small pot over low heat. Cook and stir over low heat until smooth.
- Set aside to cool until it thickens to a spreadable consistency (if you let it cool too long and it becomes too thick, just heat on low again until you get the desired consistency)
- Line 2 baking sheets with plastic wrap (I do this just so I don't have any mess to clean up!). Put half of the cookies on each sheet, with the bottom (or the inside of the oreo) facing up.
- Spread or pipe frosting on all of the cookies on one baking sheet. Set baking sheet in the fridge while you do the other cookies (this helps the chocolate in the frosting to set so that the frosting doesn't all squish out when you sandwich them).
- Spread ganache on all of the cookies on the other baking sheet. Remove cookies from the fridge and place one cookie from each sheet together, frosting and ganache to the inside.
- If desired, roll in sprinkles or non-pareils. I like to store these in the fridge so the frosting stays nice and firm, but they also freeze incredibly well (and are great eaten frozen too!).
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