I found these oreos in the “aisle of shame” at aldi.
If you are not familiar with it, it is an aisle of stuff you “probably” don’t need, but the price is great and you think “why not”? That aisle is the best! It is how I wound up with an electric cake pop maker and churro maker (both work like the George foreman electric plug in grill), which i have yet to use. Each was 7$.
Use any cake mix flavor and any oreo flavor you want. I used chocolate cake mix and cookie dough oreos today.
Preheat your oven to 350 degrees before baking.
Ingredients list
1 cake mix
1/3 cup vegetable oil
1 egg
2 tbs
Oreos
Directions – preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, mix cake mix, oil, egg and water. Scoop out 3 tbs dough.
Divide in half. Flatten both. Lay one half on a flattened surface.
Top with an oreo.
Place other flattened half on top and seal edges.
Stagger on cookie sheet.
Bake 10 minutes, no longer. Cool completely. Store in covered container.
I wanted to make something with cookie dough, so these are a chocolate chip cookie without the chips, an ice cream frosting and edible cookie dough on top.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you scoop out the dough, chill them for a few hours. Preheat your oven before baking.
Cookie dough pieces
2 tbs butter, softened
1/4 cup brown sugar, firmly packed into measuring cup
1/2 tbs heavy cream
1 tsp vanilla
1/4 cup flour (heated in a microwave safe container for 30 seconds)
1/4 tsp salt
2 tbs mini chocolate chips
Directions – in a bowl, cream butter and brown sugar for 3 minutes. Add vanilla and heavy cream. Mix in flour and salt. Blend in chips. Scoop out tsp of dough and place in a container in freezer.
Cookies ingredients list
1/2 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. Place in a covered container and chill a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baker liners. Stagger cookies on sheet. Bake 11 to 15 minutes (Bottoms will be lightly browned). Cool completely.
Frosting ingredients
4 tbs butter, softened
1 cup powdered sugar
1 tsp vanilla
2 tbs ice cream, melted
Directions- in a bowl, blend butter, powdered sugar and vanilla. Mix in ice cream. Add more powdered sugar, if needed, to get the consistency you want.
Frost cookies.
Place pieces of cookie dough on top and store in covered container.
Another treat for my non chocolate loving friends at work. A brown sugar cookie, with a brownie sugar cookie dough frosting and topped with pieces of edible cookie dough.
Remember to spoon your flour bag into your measuring cup so you get the right amount, chill the individual mounds of dough for a few hours, and preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1 cup brown sugar
1 egg
1/4 cup vegetable oil
2 tsp vanilla
2 cups flour
1 tbs cornstarch
3/4 tsp baking powder
1/4 tsp salt
Directions – In a bowl, cream butter and brown sugar. Add egg, oil and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough and form tall mounds. Chill at least a few hours in the fridge. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cookies may be gushy. You can pop them in the fridge to help firm them up. Make sure they are completely cooled.
Frosting ingredients
1/2 cup butter, softened
1,/4 cup brown sugar
1 tsp vanilla
1/3 cup flour (heated in a microwave safe container for 30 seconds)
1 1/2 cups powdered sugar
1 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and brown sugar. Add flour and powdered sugar. Mix in vanilla and cream.
Edible cookie dough ingredients
4 tbs butter, softened
1/4 cup brown sugar
1 tbs heavy cream
1 tsp vanilla
1/4 tsp salt
1,/2 cup flour (heated in a microwave safe container for 30 seconds)
1/2 cup mini chocolate chips
Directions – in a bowl, cream butter and brown sugar. Add cream, vanilla and salt. Blend in flour. Mix in chips. Scoop out tsp of dough and roll into balls.
Frost cooled cookies and topped with pieces of cookie dough.
I wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses. A nice combo, if there ever was one.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill tall mounds of dough for a few hours. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
2/3 cup brown sugar, firmly packed into your measuring cup
1/4 cup sugar
2 eggs
1 tsp vanilla
3 tbs corn syrup
1 3/4 cups flour
1/2 cup unsweetened baking cocoa powder
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs, vanilla and corn syrup. Mix in dry ingredients. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours. When ready to bake, line a baking sheet with parchment paper. Preheat oven to 350 degrees. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cool completely.
Edible peanut butter cookie dough ingredients
3 tbs butter, softened
1 cup peanut butter
1/4 cup brown sugar
1/4 cup sugar
1 cup flour (heated in a microwave safe container for 45 seconds)
Directions – in a bowl, combine ingredients. Divide evenly, slightly flatten and place a piece on top of cookie.
For our MLB postseason Doubleheader- NLCS Game 3 and ALCS Game 4, I present black cocoa brownie whoopie pies with cookie dough filling.
Remember to scoop your flour bag into your measuring cup so you get the correct amount and preheat your oven before baking.
Brownie whoopie pie ingredients
1 cup butter, melted
1 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
2 tsp vanilla
2 eggs
2 cups flour
1/2 cup black cocoa
1 ts
1 tbs cornstarch
1 tsp baking soda
1/2 tsp salt
Directions – in a bowl, combine melted butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees. On a cookie sheet lined with parchment paper, stagger cookies doughs. Bake 9 to 11 minutes, no longer. Cool completely.
Cookie dough filling ingredients
1/2 cup butter, softened
1/2 cup plus 2 tbs brown sugar, firmly packed
2 tbs sugar
1 tsp vanilla
1/4 tsp salt
3/4 cup plus 2 tbs flour
2 tbs milk
1/4 cup mini chocolate chips (opt)
Directions – in a bowl, combine butter, sugar and brown sugar. Add flour and salt. Add enough milk to get consistency you want. Mix in chips.
For assembly –
Cut cookies in half, place flat side up.
Top one half with a spoonfuls of cookie dough.
Top with other half of cookie and smush down lightly.
The second treat of my hat trick of treats for Josh’s MVP are a favorite of many cookie dough brownies. They looks remarkably like the caramel oreo crust treat in pix, but are much different! 🙂
I used a brownie mix for these, but you can use any homemade recipe if you want. These are also easy to make and super sweet!
Ingredients
1 pan of brownies (9×9 or 8×8 recipe) prepared and cooled completely
4 tbs butter, almost completely melted
1/4 cup sugar
1/4 cup brown sugar
1 tsp vanilla
1/2 tbs milk
1/3 cup flour
Directions – in a bowl, combine butter, sugar and brown sugar. Add milk and vanilla. Fold in flour. Mix well and press evenly over brownies. Top with melted hershey kisses or chocolate chips. I recommend cutting these before the melted chocolate completely sets, because it is easier, trust me. Store in covered container .
Cookie dough brownies – super simple and super sweet to help get you through a busy holiday season. I used a brownie mix, but you can certainly use your favorite recipe for a 9×13 pan (or browse my blog for one).
Ingredients
1 brownie mix, prepared and baked in a 9×13 pan, completely cooled
3/4 cups butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 tbs milk or water
1 tsp vanilla
1 cup flour
1 cup chocolate chips
1 tbs crisco, butter or vegetable oil
In a bowl, cream butter, sugar and brown sugar. Add milk and vanilla. Fold in flour. Spread evenly over cooled brownies. In a microwave safe bowl, melted chocolate chips and crisco in 45 second increments until you can stir smooth. Spread over cookie dough layer. I actually cut the brownies before the chocolate layer hardened because it was easier. Store in covered container.
I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it. He chose option b and the stuff he chose – chocolate chip cookie dough.
Use a springform pan with this recipe. I have 8, 9 and ten inch. I went with the nine inch pan this time.
The neufactel does make the cheesecake softer. You can certainly use regular full fat cream cheese if you’d like.
**** I recommend lining your springform with tin foil and spraying it. I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.
Cookie dough ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 tbs milk
1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 cup mini chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add vanilla and milk. Fold in flour. Stir in chips. Scoop out 1/2 tbs of dough. Roll into balls. Place on a tray and freeze at least 15 minutes. As the doughs freeze, make your cheesecake
Crust ingredients
3 cups finely crushed oreos
2/3 cup sugar
5 tbs butter, melted
Directions – line a 9 inch springform pan and spray with baking spray. in a bowl, combine ingredients. Press into prepared pan. Place in fridge while you make cheesecake mixture
Cheesecake ingredients
32 oz cream cheese, softened
1 cup sugar
2 tbs flour
1/2 cup heavy cream
3 eggs
1 yolk
1 tbs vanilla
Directions- remove cookie doughs from freezer and set aside. Remove cookie crust from.fridge and set aside. in a bowl, cream sugar, flour and cream cheese. Add heavy cream. Blend in eggs, yolk and vanilla. Mix in cookie doughs. Spread evenly over cookie crust. Place cookie sheet in oven and Place cheesecake in springform pan on top. Bake 55 to 60 minutes. Edges will be golden, middle will be a little wobbly. Turn oven off. Leave door ajar. Let cheesecake stay in oven for one hour. Remove from oven and cover. Place in fridge for an hour. Remove from springform pan. Store in fridge. This keeps for about a week.
Thanks so much for stopping by today! Wishing you a day filled with peace, love and joy.
These are a simple vanilla cookie, frosted with a white chocolate frosting and topped with eggless/edible cookie dough.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the dough for a few hours before baking. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Cookie ingredients
1/2 cup butter, softened
1/4 cup butter crisco
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 egg white
1 tsp vanilla
2 1/4 cups flour (scooped from your flour bag into your measuring cup)
1 1/2 tsp baking powder
Directions- cream butter, sugar and brown sugar. Add egg, vanilla, and egg white. Blend in dry ingredients. Scoop put 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies. Bake 12 to 14 minutes (no longer or else they will dry out) cool completely.
White chocolate frosting
6 tbs butter, softened
1/4 cup brown sugar
1 tbs sugar
2/3 cup white chocolate chips, melted
1/4 cup plus 2 tbs flour
3/4 cup powdered sugar
2 to 3 tbs milk
Cream butter, brown sugar and sugar. Add melted white chocolate. Blend in flour and powdered sugar. Add milk. (Might need to add more milk to get the consistency you want). Frost cooled cookies.
Cookie dough
2 tbs butter, softened
1/4 cup brown sugar
1/4 cup flour
1 tsp vanilla
1-2 tbs heavy cream
3 tbs mini chocolate chips
Cream butter and brown sugar. Add vanilla. Stir in flour then cream. Mix in chips. Scoop out dough and place on frosted cookies. Store in covered container.
My favorite of all the sports postseason, is the nhl. The level of excitement in the arenas and adrenaline from the crowds, plus the stress of overtime, when if your team is not playing, can not be beat. l love football, but playoff hockey is another animal.
What better way to celebrate than with cookies that look like pucks! So I made these and filled them with cookie dough filling. You could also do peanut butter or vanilla or chocolate.
A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. No need to chill this dough. It doesn’t spread too badly. Also, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.
Brownie cookies ingredients
6 tbs butter
2 1/2 cups chocolate chips (I used a combo of dark and semisweet)
2 cups sugar
6 eggs
2 tsp vanilla
2 cups flour
1/2 tsp baking powder
1 tsp salt
Directions – preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a microwave safe bowl, melt butter and chips in 40 second increments until you can stir smooth. Blend in sugar. Add vanilla and eggs. Fold in flour, baking powder and salt. Mixture will be thick. Scoop out 2 tbs dough. Stagger on prepared cookie sheets.
Bake 9 to 11 minutes. Cool completely.
Filling ingredients
11 tbs butter,melted
2 1/2 cups powdered sugar
1/2 cup flour
1 tsp vanilla
3 to 4 tbs heavy cream
Directions – blend butter, powdered sugar and flour. Add vanilla. Mix in enough heavy cream to get the consistency you want. Spoon between 2 cookies. Store in covered container.
Thanks so much for stopping by today! I wish you a day of peace, love and joy!
cookies by christine 