Oreo Stuffed Chocolate Chip Cookies

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Field campaigns require nourishment. Seeing as we are currently residing in a cute Cape Cod house with a rather well-stocked kitchen, clearly we needed to get baking. What better than these Oreo stuffed chocolate chip cookies from Picky Palate? Not much, my friend, not much.

Although these field site views aren’t too bad, either.

site

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Oh, and let’s not forget…

ocean

But then again, can anything really compete with this?

cookies and milk

Follow the link above for Picky Palate’s instructions. She does such a great job, you don’t need me to recap them here. But you do need these. Get baking!! Also, a hint: for ones that you don’t eat fresh out of the oven, pop them in the microwave for about 20 seconds to get them warm and gooey again!

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Oreo Truffles (mint & regular)

Layers on layers on layers!

Makes about 50 truffles per type (so yes, I made 100 truffles… don’t ask how long that took). The yield will depend on how flat you press the dough and what size cookie-cutters you use. These are so cute and would be great for gifting during the holidays! Other cookie-cutter shapes and sprinkles could make them good for different seasons, too. These are soft and dense. I like both the mint and the regular equally, so pick whichever grabs your attention more.

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MINT OREO TRUFFLES

1 pack mint Oreos (green)
6 oz cream cheese (softened)
1/8 tsp. peppermint extract
1 cup powdered sugar
2-3 bags of chocolate (semi-sweet, milk, white, or dark)
Peppermint candy canes (crushed)

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1. Grind whole Oreos to fine crumbs in a food processor (a blender works, but be gentle on the blender since you’re not using liquid!).

2. In a separate bowl, beat cream cheese with an electric hand mixer for about 30 seconds until it’s not in a block anymore. Add peppermint extract and blend another 30 seconds, then blend in about half of the Oreo crumbs. Switch to a large spoon and stir in the rest of the Oreo crumbs and the powdered sugar.

3. Line a baking tray with wax paper and coat with a fine layer of cooking spray. Spread the dough out into a 1/2 inch-thick layer and put in the freezer for 15 minutes. This step is necessary or else the dough will be too soft and sticky to make shapes with!

4. When the dough is hard, pull it out of the freezer and punch with small cookie cutters. I used gingerbread man, tree, star, and stocking shapes from Target. You’ll have to keep pushing the dough back together to make more cut-outs. Separate them onto two trays, and put them BACK in the freezer for another 15 minutes. During this time, melt your chocolate in the microwave for 1 minute, and then stir until all the chocolate is melted. You can microwave at additional 15-second intervals to get the chocolate nice and smooth, but be careful not to burn it!

5. When the chocolate is smooth and the truffle cut-outs are done hardening, dip the truffles in the chocolate with a fork and tap off the excess chocolate. Set down on wax paper and sprinkle crushed candy canes on top. Repeat with all remaining truffles. You’ll have to keep melting the chocolate at 15-second intervals to keep it liquid-y enough (as it thickens, it’ll be difficult to tap off the excess chocolate). And you’ll have to keep rotating which tray of cold truffles you use, because as they warm up they’ll be too soft to dip in the chocolate without falling apart.

6. When the chocolate coating has hardened up enough (about 2 hours), use a spatula to put them back onto a wax paper-lined tray. Store in the fridge; remove ~30 minutes before you want to eat them so the chocolate softens up a little!

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REGULAR OREO TRUFFLES

1 pack Oreos (red for the holidays!)
6 oz cream cheese (softened)
1 cup powdered sugar
2-3 bags of chocolate (semi-sweet, milk, white, or dark)
Sprinkles

Follow the same instructions as above, but use regular Oreos, no peppermint extract, and sprinkles instead of crushed candy canes. Enjoy!

Chocolate Oreo Buttercream Cups

Diabetes, anyone?
These are basically candy. Sugary, delicious candy. Like a chocolate bar. With Oreos and buttercream frosting. Yum. I made about 40 cups and went through four bags of chocolate chips. FOUR. Seriously! The original recipe is only designed to make four individual cups, which is great if you just want to make a few for yourself. But if you’re trying to feed a large group, get the following:

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1 pack of Oreo cookies (this will make 30; if you want more, get 2 packs)
3/4 cups (1.5 sticks) unsalted butter
2 tbsp. milk
1 tsp. vanilla extract
~6 cups of powdered sugar
3 bags semi-sweet or dark chocolate chips
Sprinkles!

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Scaled up from: Picky Palate

Prepare according to instructions in the link. I used vanilla extract instead of the vanilla bean seeds because, while I do have a vanilla bean, it was expensive and I’m saving it for something special. I also don’t have those cute little short cups she uses, so I made them in regular muffin cups spread out on a baking sheet. Which made them a lot bulkier with a lot more sugar… hence the label as “candy” far more than “baked good” (there also wasn’t any baking, so there’s that!).

A few things:
~I would use less chocolate next time. As they are in the picture, these basically are pure sugar. Go easy on the chocolate!
~Be generous with the buttercream frosting. It’s fantastic.
~Personalize this! For the holidays, use red/green Oreos. Also, dye the buttercream frosting red or green (I meant to do this but forgot; add ~5 drops of coloring when you’re creaming the butter and keep in mind that the color will dilute as you add the powdered sugar). Since the green Oreos are mint flavored, I’d put crushed candy canes on top instead of sprinkles!