Thick Brownies with Minty Oreo Frosting

February 5, 2013 By

thick brownies with minty oreo frosting

Who doesn’t love mint? And Oreo’s? And thick brownies?  And frosting?

Okay, well there’s probably a chance that some of you don’t like some of those things buuuuttt, I’m risking it anyway for this awesome dessert.

You guys know I wouldn’t steer you wrong, right?  I hope so, because I wouldn’t.

If you love Thin Mints, then you’ll love these brownies x10.  They’re just like a Thin Mint with extra crunch, extra chocolate, and extra fudge.

bombshell brownies with thin mint frosting

fudgy brownies with oreo frosting

The thick, fudgy, gooey brownies are adapted from Brooke’s Best Bombshell Brownies.

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Thick Brownies with Minty Oreo Frosting
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
  • Brownies:
  • 1 cup butter, melted
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  • Frosting:
  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 Tablespoons milk (or enough to get to desired consistency)
  • 1 teaspoon mint extract
  • 15 Oreos, crushed

Instructions
  1. Brownies:
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
  3. Combine the melted butter, sugar, and mint extract in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  4. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Spread the batter evenly into the prepared baking dish.
  5. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool in pan.
  6. Once cool, melt the chocolate chips and spread over the brownies. Let that cool and make the frosting.
  7. Frosting:
  8. In a mixer, cream butter, vanilla and milk.
  9. Slowly add in powdered sugar until fluffy.
  10. With the mixer on low, mix in crushed oreos until well combined.
  11. Frost the brownies once the chocolate layer has hardened.
  12. Enjoy!

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brownies that taste like thin mints with oreo frosting

Filed Under: Brownies with Chocolate Chips, Chocolate, Chocolate Buttercream, Frosting, Fudge-like Brownies, Fudgy Brownies, Oreos, Thin and Chewy Brownies, Thin Mint Tagged With: , , , , , , , , , , , ,



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No Bake Oreo Frosting Balls

November 26, 2012 By

no bake oreo frosting balls

I’ll be the first to admit it:  Sometimes I can be very, very lazy when it comes to baking.

When I’m in a hurry to go to a party, but don’t want to show up empty-handed (and I can’t ever show up empty-handed), I take shortcuts.

These Oreo balls are the perfect example of this.  They’re just Oreos and frosting, whipped together and dipped in chocolate… it doesn’t get much lazier than that.  However, it doesn’t get much tastier, either!

So, if you feel like being a lazy baker, these are perfect for you.

oreo frosting balls

no bake oreo frosting balls in candy wrappers

no bake oreo balls in white chocolate

no bake oreo frosting ball

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Oreo Frosting Balls
Prep time: 
Total time: 

 

Ingredients
  • 1 15.5 oz package of Oreos
  • 1 12 oz container of Betty Crocker whipped frosting
  • 12 to 24 oz vanilla almond bark
  • 1 tablespoon

Instructions
  1. Crush package of Oreos.
  2. Beat together container of frosting and crushed Oreos in a mixer.
  3. Roll into balls and place on a parchment-covered cookie sheet.
  4. Freeze the balls for about an hour.
  5. Melt 12 oz (start with 12 oz, then add more if you need it) of almond bark in a microwave safe container. (Should take 1-2 minutes). Mix in the tablespoon of oil and stir the almond bark.
  6. Dip balls in chocolate and set on cookie sheet until dry.

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no bake white chocolate oreo frosting balls

Filed Under: Cake balls, Cake Mix, Cake Pops, No Bake, No Bake Cake Balls, Oreos Tagged With: , , , , ,



3 Comments

White Chocolate Oreo Biscotti

November 18, 2011 By

white chocolate oreo biscotti

Biscotti are Italian cookies.

They’re baked twice to make them crunchy. I personally like them once baked, but I definitely don’t mind them twice-baked. Especially when they have Oreo’s in them, like these.

Biscotti are probably one of my favorite things to bake.  I’m not really sure why, but I really enjoy the whole process.  That is, until the cutting process.

Does anyone else have troubles cutting their Biscotti?  I never know if I’m supposed to cut it diagonally or straight across, but I always do it diagonally.  Then I always have awkward pieces at the end… I just assume those are meant to be test pieces.

These Oreo Biscotti have been my favorite ones I’ve made so far… they were wonderful.  I bet they’d be even better with this Cookies n Cream coffee that I really want.  I drizzled them with melted white chocolate and crumbled Oreo’s to add a little more flavor, crunch, and sweetness, since Biscotti aren’t super sweet. If you’re an Oreo fan, I guarantee you’ll like these.  The best thing about these is that you can adapt them however you want; just take out the Oreo’s and add your ingredient of choice.

steps for making oreo biscotti
oreo biscotti before being baked
stacked white chocolate oreo biscotti
oreo biscotti drizzled with white chocolate and oreos

Do you guys have any favorite Biscotti recipes?

White Chocolate Oreo Biscotti
Food.com

Ingredients:
1 cup sugar
1/3 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
16 Oreo cookies, coarsely chopped
2 ounces semisweet chocolate or 2 ounces white chocolate, melted

Directions:
1. Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
2. Stir in flour, baking powder and salt.
3. Fold in chopped cookies.
4. Divide mixture in half.
5. With floured hands, shape each half into a 9×3-inch loaf on a lightly greased large baking sheet.
6. Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
7. Remove from oven; cool for 10 minutes.
8. Cut each loaf diagonally into 15 (1/2-inch thick) slices.
9 Place slices, cut side up, on same baking sheet.
10. Bake for 10 to 12 minutes more on each side or until lightly toasted.
11. Drizzle tops with melted chocolate.

italian cookies made with oreos and white chocolate
Filed Under: Biscotti, How to cut biscotti, Italian, Italian Cookies, Italian Oreo Cookies, Oreo Biscotti, Oreos, White Chocolate Covered Cookies, White Chocolate Oreo Biscotti



Oreo Pudding Cookies with Cookies ‘n’ Cream Hershey’s Chocolate!

September 6, 2011 By

I really, really want a VitaMix!!

And now we all have a chance to win one for free!!

To celebrate the success of the world’s first Flaxmilk, Flax USA is
giving away a Vitamix Machine to one of their lucky Facebook fans! You
could bring home the same power and performance, in a blender,
experienced by chefs and restaurants around the globe and start making
smoothies, soups, frozen desserts and more.  Just “like” Flax USA on
facebook to enter!

http://www.facebook.com/flaxusa?v=app_181335378572390&rest=1


I also made some delicious cookies that I’m excited to share with you guys!  These cookies can be best described as “Oreo cookies that have the texture of a chocolate chip cookies.” So basically better Oreo’s.  I used my standard chocolate chip cookie recipe and decreased the amount of flour by a little bit and it made the most amazing cookies.  They’re pretty chewy on the inside and the outsides are semi-crunchy.  The best 
part is the bites with the Cookies and Cream Hershey’s Chocolate in them.  These are so good! 



Oreo Pudding Cookies with Cookies and Cream Hershey’s 
Chocolate

1/2 cup (1 stick) unsalted butter, very soft
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
1/4 teaspoon baking soda
1 1/2 cups All-Purpose Flour
1 packet (4.2 oz) Oreo Cookies ‘n’ Cream Pudding
1 bar Cookies ‘n’ Cream Hershey’s Chocolate, crushed
1/2 cup semi-sweet chocolate chips
Directions:
  1. Preheat oven to 375.
  2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Oreo pudding, mixing until blended. Stir in the chips and crushed Hershey’s bar.
  3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
  4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. 

Filed Under: Chocolate, Cookies, Cookies 'n' Cream, Cookies 'n' Cream Cookies, Jello, One Bowl, Oreo Pudding Cookies, Oreos, Pudding



Chocolate Chip Cookie Sandwiches with Cream Filling

July 1, 2011 By

chocolate chip cookie sandwiches with cream filling

First of all, thank you all so much for the kind words on my last post! You all made me feel really good and next time I don’t have anything to write about, I won’t feel so bad. You’re awesome. :)

To repay you, I’ve made you something.

How many of you like Oreo’s?

Most of you? Okay, good!

How many of you like chocolate chip cookies?

All of you?  Perfect!

How about a chocolate chip cookie sandwich with cream filling?

Not sure? Check it out! :)  These are like Oreos… only the outside are chocolate chip cookies.

Do you guys ever sit around and dream of new recipes?  Or am I alone on this one? ;)

pre-baked chocolate chip cookie dough
freshly baked chocolate chip cookies on silpat
chocolate chip cookie dough in kitchenaid mixer
cookies with cream filling
up close shot of cream filled chocolate chip cookies
 Yes, that’s Harry Potter in the background.  Are you guys excited!?
chocolate chip cream filled cookies in a green decorative bucket
bitten chocolate chip cream filled cookie

Chocolate Chip Cookie Sandwiches with Cream Filling
Makes 24 sandwiches

Cookie:
1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 1/2 ounces) packed brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
1/2 teaspoon baking soda
2 3/4 cups (11 5/8 ounces) All-Purpose Flour
1 1/2 cups (9 ounces) chocolate chips

Cream Filling (From Smitten Kitchen)
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chocolate chips.

Scoop rounded teaspoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.

Bake the cookies in a preheated 375°F oven for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

Place half of the cookies bottoms up and place a little less than tablespoon of filling on each one.  Top with another cookie.

homemade chocolate chip oreos
homemade chocolate chips with oreo filling

 

Filed Under: Chocolate Chip, Cookies, Cream Filling, Oreos



My New Favorite Cookie (For Now)

September 2, 2010 By

In my whole existence, I’ve never been a big fan of Oreo’s.  Don’t get me wrong, if I was offered one, I wouldn’t turn it down.  That would just be rude.  I wouldn’t go to the store just to buy them or anything, though.  But ever since I made Smitten Kitchen’s homemade oreos, I’ve got a new found love for them.  Those cookies are so good… but don’t stop reading because those aren’t my new favorite cookies!!

I had some Oreo’s left over from the Frozen Oreo Pie that I made last week and they weren’t getting eaten (Oreo shunning must be genetic or something) so I thought, “How can I be creative with these?”  And then I came up with the brilliant idea to make them into a different cookie.  Why couldn’t I use crushed up Oreo’s instead of chocolate chips in chocolate chip cookies?  Oh. My. Gosh. You CAN… and you SHOULD.  I don’t mean to brag or anything, but these were so, so, so, so good!  I baked one batch of mine a little under the suggested baking time, so the middles of the cookie were all gooey and crunchy at the same time.  Delicious.  I ate 5 right out of the oven.  Please, please, please make these and tell me how you like them! 

Also, I’m obsessed with anything Halloween.  Especially candy corn.  I can’t get enough of it…I would eat bags at a time if I could.  So I went ahead and baked some of my cookies with some candy corn in the middle and then added one on top for good measure.  I personally believe that made the cookies, but I’m biased, so make your own call on that one.  This is my warning in advance, but you guys should expect many Halloween-y recipes.  I’m sorry, I can’t help it!

Smashed Oreo Cookies
Adapted from: All Recipes 

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 14 crushed Oreo’s 

Directions 

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.


In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. 

Mix in the sifted ingredients until just blended. Stir in the Oreo pieces by hand using a wooden spoon. 

**Optional** Add Candy Corn.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. 

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 

Filed Under: Cookies, Oreos