Instead of bringing in chocolate chip cookies to work tomorrow, I decided to “cheescape factory” them.. as in taking it to another decadent level bc sometimes “just” a chocolate chip cookie is not enough. From the top down, these have an oreo filling with melted chocolate on top, a Reese’s peanut butter filling with melted chocolate, and chocolate frosting. You are welcome Sunday ESPN Radio coworkers!
- 1 cup butter (softened) , 1 cup brown sugar, 1 egg, 3/4 cup powdered sugar, 2 tbs water , 1/2 tsp vanilla, 2 2/3 cups flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 to 1 1/2 cups chocolate chips.
Cream butter, brown sugar and powdered sugar. Add egg l, water and vanilla. Mix in dry ingredients. Fold in chips. Chill for an hour. Roll into 1/4 cup size mounds of dough and chill for a few more hours or overnight (the chilling is important for puffy cookies). Preheat oven to 400 degrees. Bake for 2 minutes. Without opening oven door, drop temperature to 350 and cook for another 9 to 10 minutes. The tops will just start to be a light golden. LeT them cool on the sheet for 5 or 10 minutes. Then let cool completely before frosting.
Oreo filling frosting
- 1/2 cup shortening, 2 1/2 cups powdered sugar, 1 tsp vanilla, 1/6 cup water, crushed oreos.
Combine. Beat on high speed 2 minutes. Fold in crushed oreos
- 1/2 cup peanut butter, 2 tbs butter, 1/8 cup brown sugar, 1/2 plus 1/8 cup powdered sugar.
Melt peanut butter, butter and brown sugar. Add powdered sugar. If it seems too thick, add a littlw milk or water to thin it out.
- 1/4 cup butter (melted) 2 cups powdered sugar, 1 tsp vanilla, 1/4 cup chocolate chips (melted), milk
Mix butter, powdered sugar, vanilla and melted chocolate. Add enough milk to thin it out.
The melting chocolate is pretty easy, put a cup of chocolate chips (or white or milk chocolate) into a microwave proof bowl. Add 1 tbs vegetable oil (or whatever oil you have). Microwave it in 45 second increments until you can stir it smooth.