Oreo Cookies and Cream Fudge | #recipes #SundaySupper

Oreo Cookies and Cream Fudge #SundaySupper

Oreo Cookies and Cream Fudge is a vanilla flavored fudge studded with chunks of cream-filled chocolate sandwiches cookies made in less than 10 minutes.  

Oreo Cookies and Cream Fudge | #recipes

This past winter I made an easy White Chocolate Peppermint Fudge recipe and have since had visions of other varieties dancing in my head ~ this Oreo Cookies and Cream Fudge being the front runner.  From cupcakes to cookie balls to muffins, we love our cookies and cream desserts!  …

Read more

Oreo Cookies and Cream Muffins

Oreo Cookies and Cream Muffins are a tasty vanilla muffin studded with large chunks of chocolate sandwich cookies throughout.  If you like Oreos (or Joe Joe’s!) and are looking for a fun recipe to try with them, these muffins are for you.    While Oreo muffins are not something that I would make every day, after making the crust for my Lighter Chocolate Cheesecake Bars, I found myself with leftover Oreos (if there is such a thing).  Why not try something new for a change!  Oreo Cookies and Cream Muffins are glorious and definitely something worth trying if you’re a cookies and cream lover, like myself!

Oreo Cookies and Cream Muffins
Yields: 12 muffins
  • 1¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ⅓ cup cold butter, cut into 12 pieces
  • 1 cup milk (I used skim)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 16 Oreo cookies, chopped
  • Topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 Oreo cookies, finely crushed
  • 2 tablespoons cold butter
  1. Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
  2. Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
  3. Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
  4. In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
  5. Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.
Source: Taste of Home


Easy Chocolate Sandwich Cookies

Easy Chocolate Sandwich Cookies are a simplified version of a chewy homemade Oreo cookie.  The chocolate cookies are soft, yet sturdy and the filling is a sweetened cream cheese frosting.  The dough literally took me 5 minutes minutes to whip together.  I feared the dough would be gooey and messy to work with, but it was quite firm and rolled into balls by hand without a huge sticky mess.

These cookies are fun any holiday or celebration because you can color the filling to suit any occasion or simply roll the sides in sprinkles for a cute, colorful decoration.  The recipe yields a generous amount of cookies, which is perfect if you’re looking to share.  It also halves easily, which is what I did…(I still shared though) 🙂

I am sharing these delicious yet super easy cookies as part of Week 4 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While this recipe makes plenty and these cookies are perfect for any holiday cookie platter, I made them pink in honor of Breast Cancer Awareness Week hosted by Erin of Dinners, Dishes and DessertsTo conclude Breast Cancer Awareness Week, tomorrow Erin is hosting a giveaway, so be sure to visit Dinners, Dishes and Desserts on Friday for a chance to win!

Be sure to check out the thumbnails at the bottom of this post and visit the other bloggers who are posting amazing recipes today in support of Breast Cancer Awareness, and also for the 12 Weeks of Christmas Treats!

Easy Chocolate Sandwich Cookies
Yields: approximately 4 dozen sandwich cookies
  • 2 packages devil's food cake mix
  • 4 eggs, lightly beaten
  • ⅔ cup vegetable oil
  • 1 package (8 ounces) cream cheese, softened - (I used Neufachtel / ⅓ less fat)
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • food coloring or sprinkles for decorating, if desired
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a large mixing bowl, beat cake mixes, eggs and oil until combined (Note: I used a hand mixer; batter will be very stiff).
  3. Roll dough into 1-inch balls and place on prepared baking sheet. Using the side of a silicone spatula, press to flatten the balls slightly.
  4. Bake for 8 to 10 minutes. Remove to a wire rack to cool completely before filling. (Note: I baked the cookies the night before and did the filling the next day).
  5. For the filling: In a medium mixing bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Add food coloring, if desired.
  6. Spread filling on bottom of half of the cookies. Top with remaining cookies. Finish decorating, as desired.

Source:  Taste of Home: Best Loved Cookies and Bars

Be sure to check out the bloggers who are supporting Breast Cancer Awareness Week for some delicious pink and/or healthy recipes! 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us

Oreo Cookies and Cream Cupcakes

As I’m sure you’ve heard, the Oreo cookie has been celebrating a big birthday.  As a result, our local grocery store was giving away a free package of Oreos.  That’s my kind of celebration!  I never buy Oreos, so wanted to make something special.  In the keeping with the festive spirit, I decided Oreo Cupcakes were definitely in order.

These Oreo Cupcakes were an indulgence, and an absolute treat.  The vanilla cake and the cream cheese frosting complement each other perfectly, while letting the Oreo cookies shine through in all their glory.  It doesn’t hurt there is half a cookie (the cream-filled half at that!) resting at the bottom of the cupcake, there are big cookie chunks studded throughout the cakes, and there is a dusting of chocolate cookie crumbs on the top.  These are the ultimate cupcakes for cookies and cream lovers!

So, back to birthdays…it just so happens today is my brother’s birthday. It’s a big birthday too ~ the kind with a 0 at the end. We can’t let a day like that go under-celebrated. He lives on the West coast, which makes an in-person cake celebration a bit tricky. So instead, we can celebrate with a virtual birthday cake, and these Oreo Cupcakes are posted in his honor!  Happy Birthday!

Oreo Cookies and Cream Cupcakes
Yields: 24 cupcakes
  • Cupcake:
  • 24 Oreo cookies, separated (carefully twist for 1 side with filling intact, 1 side just cookie)
  • 24 Oreo cookies, quartered
  • 2¼ cups all-purpose flour, plus 2 tablespoons for quartered Oreos
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla extract
  • 3 egg whites, at room temperature
  • 1⅔ cups sugar
  • Frosting:
  • 8 ounces cream cheese (I used the ⅓ less fat variety), at room temperature
  • 1 tablespoon vanilla extract
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3-4 cups powdered sugar
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
  2. With the Oreos that have been separated: 1) Place each cream-filled half of the separated Oreos at the bottom of each paper liner. 2) With the chocolate cookie halves, cut 12 in half and crush the remaining 12, and set aside for garnish.
  3. Toss the quartered Oreos in flour and set aside.
  4. In a medium bowl, whisk the flour, baking powder and salt.
  5. In a large bowl, cream butter until fluffy (about 5 minutes). Add milk, sugar and vanilla, and beat until combined.
  6. Add flour mixture to butter mixture, mixing until well-blended. Add the egg whites, and beat for 2 minutes. Fold in quartered Oreos.
  7. Divide batter evenly among cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  8. To make the frosting: In a large bowl, beat cream cheese and vanilla until smooth. Add butter, and cream until fluffy. Gradually beat in powdered sugar until you reach desired consistency.
  9. Frost cupcakes as desired. Sprinkle with crushed Oreos and top with a half of the chocolate cookie halves.
There were a few comments on the original recipe that reported occasional cake sticking to the cupcake liners. While I did not experience this issue, I wanted to bring this to your attention so you carefully peel your liners. Also, I stored my cupcakes in the refrigerator, but do not know if that helped the paper liners release. They're good...enjoy!

Source:  Beantown Baker

mint cookies 'n cream brownies {Alida's Kitchen}

Mint Cookies ‘n Cream Brownies

Chocolate and mint are a classic combination this time of year, and fortunately these brownies couldn’t be any easier to make.  Besides how could you not love chunks of cookies in a brownie!  The cookies I used for these brownies were Trader Joe’s Candy Cane Joe Joe’s (which are amazing, by the way).   I assume mint Oreo’s, or whatever your favorite brand, would work just great.   The cookies make these brownies so dangerously delicious, they will be a welcome addition to any holiday treat plate!

Mint Cookies ‘n Cream Brownies
Yields: 36 brownies
  • ½ cup light butter, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1½ cups chocolate syrup
  • 1 cup all-purpose flour
  • 12 mint cream-filled chocolate sandwich cookies, quartered
  • Cooking spray
  • ½ cup light butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons skim milk
  • ½ teaspoon mint extract
  • 3 mint cream-filled chocolate sandwich cookies, well-crushed
  • additional chopped cookies for topping, as desired
  1. Preheat oven to 350 degrees. Spray 13x9-inch baking pan with cooking spray. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup until well blended.
  3. Fold in flour, mixing just until blended. Fold in chopped cookies.
  4. Pour mixture into prepared baking pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
  5. Once cooled, frost with Mint Cream (recipe below) and cut into squares.
  6. In a medium bowl, cream butter and powdered sugar until light and fluffy. Add mint extract and then gradually add milk, beating until desired consistency is achieved. Mix in crushed cookies.
  7. Spread over cooled brownies and top with additional chopped cookies, as desired.
Adapted from Taste of Home