OREO COOKIES AND CREAM COOKIES RECIPES
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING RECIPE: H…
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 58g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
COOKIES ‘N CREAM LOVERS WILL SWOON OVER THESE NO-BAKE OR…
These easy oreo cheesecake bites are a creamy mix of cream cheese, crushed cookies and whipped cream and best of all- there is no baking required!
Provided by Lauren Miyashrio; Recipe by Sloane Layton
Categories comfort food dessert snack
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a 12-cup muffin tin with paper liners. Place 1 Oreo in each of the liners. Place the remaining 12 Oreos in a large ziptop bag and crush with a rolling pin.
- In the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese on medium until smooth, about 2 minutes. Add the sugar, sour cream, vanilla and salt. Beat until smooth and creamy, about 2 more minutes.
- In a medium bowl, whisk the heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold just until combined. Add 1 cup of the crushed Oreos and fold until combined.
- Spoon the cream cheese mixture into each muffin liner (about 1/4 cup each) and smooth the top. Sprinkle all over with remaining Oreos.
- Chill the cheesecake bites until firm and set, at least 6 hours or up to 2 days.
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At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter. In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like.
Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!).
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