Prep Time10m
Cook Time 10m
Ready Time 60m
Yield 20 cookie cups



Step 1

PREHEAT oven to 350° F. Grease mini muffin tray with non-stick cooking spray. Set aside.

Step 2

BEAT cake mix, melted butter and egg in a large bowl with mixer on medium speed until dough forms.

Step 3

SCOOP dough balls into prepared mini muffin tin using 1 Tbsp. cookie scoop. Press a spoon gently into the center of each cookie up, making a small indentation.

Step 4

BAKE for 9-11 minutes or until lightly brown. Allow to cool completely. Remove from tin.

Step 5

SPOON frosting into a piping bag fitted with piping tip 1M. Piping a frosting swirl onto each cookie cup and top with OREO® Cookie Pieces from frosting lid.

Nutritional Information Per Serving

Serving Size (1 cookie cup), Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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