Ultimate Chocolate Oreo Cookies

Cookies in cookies, what could be bad about that?

So I still have lots of oreo cookies left from my trip so I needed to come up with another recipe to use them up because I wasn’t going to have had to lug a ton of oreos in my bag across the ocean for nothing.

I have therefore invented my own recipe, combining the great tastes of oreos and white chocolate with a hint of espresso, yummm.

Hope you enjoy!

 

Recipe:

Ingredients:

1 ¼ cups flour

½  teaspoon salt

½  teaspoon baking soda

½  cup butter

¾ cup white sugar

½ cup packed brown sugar

½ teaspoon instant espresso

1 egg, beaten

1 teaspoon vanilla

¼ cup unsweetened cocoa

½ cup white chocolate chunks

8 oreo cookies, chopped

Directions:

It's best to fold in the oreos so they
aren't crushed into too tiny bits.

Preheat the oven to 350°F and lightly grease a baking sheet or use parchment paper.

Cream the butter and sugars until well blended. Then, add the egg and vanilla until everything is mixed.

In a separate bowl mix together the flour, baking soda, salt, and instant espresso. Slowly add these dry ingredients to the wet ingredients until well combined. Afterwards, fold in the chopped oreos and white chocolate chunks.

Scoop the dough into balls on the greased cookie sheet and bake for 8-10 minutes. Let the cookies cool for about 3 minutes before transferring to a cooling rack.

Hungry now?

I was worried that they turned out dry and crumbly, but I was happily proven wrong.

Oreo Rocky Road Brownies

I was just away for a week in Puerto Rico, and every day at the beach the resort would give us a free pack or oreos. Instead of eating them, I stockpiled them up and planned on using them in a new recipe when I came back home. I was worried security may stop me again and wonder why I had almost 40 oreos in my bag (I have been stopped the three past times I was flying because seriously, a 5'2" blonde 17 year old looks very incriminating), but fortunately I flew through security and didn’t have to do any explaining about my interesting baggage contents.

For a new spin on rocky road bars I came up with oreo, marshmallow brownies.

Ingredients:

4 ounces unsweetened chocolate

3/4 cup butter

1 cup granulated sugar

3 eggs

1 teaspoon pure vanilla extract

¼ teaspoon salt

1 cup all-purpose flour

1/3 cup semisweet chocolate chips

9 plus 3 Oreos, coarsely chopped

¾ cup plus ½ cup mini marshmallows

Directions:

Preheat oven to 350 degrees F and grease an 8×8 inch baking pan. In a small saucepan over medium heat, place the unsweetened chocolate and butter. Continually whisk the two together, and turn off the heat once the butter is melted but continue to whisk the mixture until fully melted and blended together.

In a separate bowl stir the eggs and sugar together, and then add the chocolate and butter mixture to it. Then add in the vanilla and salt, and finally the flour. Mix until well combines and fold in the semisweet chocolate chips, ¾ cup of the marshmallows, and 9 of the chopped oreos.

Pour the mixture into the already greased pan and spread it so it is evenly distributed throughout the pan. Finally, top it with the 3 extra chopped oreos and ½ cup of marshmallows.

 Place in the preheated over for 30 to 35 minutes and cool before slicing.

In order to prevent the marshmallows on top from being crunchy, you can add them on top when there is only 2 more minutes of baking time left.

These came out dense and fudgy, and good. You can always add nuts if you want but I didn’t want to complicate. The marshmallows complimented the cream filling of the oreos well, and I didn’t find the marshmallows on top to be too hard.