OREO PACK RECIPES

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325°F (160°C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

Steps:

• Place Oreos in a food processor or blender and blender really well until the crumb is fairly fine and has no chunks left.
• Pour Oreos into a stand mixer fitted with a paddle attachment and add peanut butter and cream cheese. Mix until combined and there are no creamy streaks showing. Mixture should come together somewhat, but may still be a little crumbly.
• Use a tablespoon cookie scoop to scoop the mixture into balls. Roll each one by hand and place on a small tray lined with parchment or wax paper.Place in freezer for 15 minutes.
• Meanwhile, melt white chocolate in the microwave in a bowl for 30-60 second intervals until fully melted. Stir occasionally.
• Remove truffles from freezer. Drop one truffle into the white chocolate, making sure to spoon some chocolate over the top of it to fully coat it. Use a fork or dipping tool to gently lift the truffle out of the chocolate, and gently tap the excess chocolate off into the bowl.
• Slide the truffle onto a clean piece of wax paper and top with crushed peanuts if desired. Repeat with remaining truffles, and reheat chocolate if needed.
• Refrigerate truffles and keep in a covered container. Truffles stay good for one week.