Chocolate Chip Cookie and Oreo Fudge Brownie Bars

Ultimate Chocolate Chip Cookie and Oreo Fudge Brownie Bar - Kevin and Amanda


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping


Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Brownie Covered Oreos

Brownie Covered Oreos - Picky Palate

1 brownie mix (from scratch or box mix)

1 package Oreos

Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).  As soon as you remove, take a plastic knife and run along edges.

 Let cool for 5 minutes, then decorate.

Makes entire package of Oreos

Christmas Baking Ideas Part 2

Oreo Chocolate Chip Cookies

Chewy Chocolate Peanut Butter Bars

Oreos with Peanut Butter Cream

5 Ingredient Peanut Butter Chocolate Chip Cookies

Double Chocolate M&M Cookies

Oreo Stuffed Double Chocolate Cookies

Whoopie Pies with Cream Cheese Filling

Oreo Cheesecake Cookies

Hot Chocolate Cookies

Oreo Cheesecake Cookies

Oreos Cheesecake Cookies

3/4 cup butter, softened

4 oz cream cheese, softened

1 cup sugar

1 egg yolk

1 tsp vanilla

2 cups flour

1/2 tsp salt

1 cup crushed Oreos

3/4 cup mini chocolate chips

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Cream butter, cream cheese, and sugar.  Mix in egg yolk and vanilla.  Add flour and salt, a little at a time, until thoroughly mixed.  Fold in Oreos and chocolate chips.  Place tablespoonful on baking sheet.  Flatten with fork. Repeat with remaining dough. Bake 11 - 14 minutes, until bottoms are slightly browned.

Oreo Stuffed Double Chocolate Cookies

Oreo Stuffed Double Chocolate Cookies - The Boys Made Me Do It

1 cup all purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup semisweet chocolate chips, melted
12 Oreos


Heat oven to 350 degrees F.

In a medium bowl, sift together flour, cocoa powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1-2 minutes. Beat in vanilla and egg until combined. Reduce mixer speed to low and beat in dry ingredients until combined. Beat in melted chocolate chips until combined.

Divide dough into 12 balls.(I found that it was easier to use a cookie scoop to do this). Place in refrigerator for approximately 30 minutes to allow dough to cool.

Once cooled,flatten a ball in the palm of your hand and place an Oreo in the center; evenly wrap dough around Oreo. Repeat process with remaining dough and Oreos. Place balls on greased sheet pans and bake 10 minutes or until puffy and set. Transfer cookies to wire racks to cool.

Oreo Chocolate Chip Cookies

Oreo Chocolate Chip Cookies - adapted from Buns in My Oven

1 cup margarine

3/4 cup brown sugar

1/4 cup sugar

3.4 oz. instant vanilla pudding

2 eggs

1 tsp vanilla

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chis

1 1/2 cups crushed Oreos

Beat together butter and sugars until creamy. Beat in pudding mix, eggs, and vanilla. Stir together the flour, baking soda, and salt, and slowly mix that into the butter mixture until well combined. Stir in the chocolate chips and Oreos. Drop by rounded spoonfuls (I use a cookie dough scoop) onto an ungreased cookie sheet. Bake in a 350 degree pre-heated oven for 10-12 minutes.

Chocolate Cake with Oreo Icing

Chocolate Cake with Oreo Icing

Chocolate Cake

1 cup all purpose flour

1 cup white sugar

4 tbs cocoa

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

5 tbs vegetable oil

1 tbs white vinegar

1 tsp vanilla extract

1 cup cold water

Preheat oven to 350 degrees.  Spray a 9" x 9" pan with cooking spray.  Combine all dry ingredients in a large bowl.  Mix well.  Make 3 wells.  Pour vegetable oil, vinegar, and vanilla into wells.  Mix well.  Pour cold water over batter and mix until combined.  Pour batter into prepared pan.  Bake for 30 minutes, or until toothpick comes out clean.

Oreo Frosting

1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

1/2 cup crushed Oreos

Place butter and shortening in a mixing bowl.  Mix on low speed.  Gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until frosting is light and fluffy.  Ice cake; top with crushed Oreos.

Whole Wheat Oreo Chocolate Chip Cookies

Oreos once again...I used my recipe for whole wheat chocolate chip cookies and added 1 cup of crushed Oreos to the cookie dough.

Oreo Brownies

Oreo Brownies

I used this recipe and added 1 cup of coarsely chopped Oreos.  I also used 1/4 cup of butter and 1/4 cup of margarine instead of the full 1/2 cup of butter. These are sinful!

Oreo Bread

Can you tell we like Oreos around here?

Oreo Bread - Duncan Hines


1 box Duncan Hines 100% Whole Grain Triple Chocolate Chunk Muffin Mix
1/2 cup water
3 eggs
1/2 stick (4 tablespoons) softened butter
6 chocolate sandwich cookies, crushed


Preheat oven to 350 degrees.  Grease and flour a 9 inch loaf pan.  Empty dry mix into large bowl.  Stir eggs, water, and butter into dry mix until well blended (about 50 strokes)
Pour batter into prepared pan.    Sprinkle crushed chocolate cookies on top of batter.
 
Bake in center of oven at 350 degrees until cake is firm in center. Follow cooking time provided, about 45- 50 mins.  Cool 15-20 mins and remove from pan .

Homemade Oreos

Homemade Oreos - smitten kitchen

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.  

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Giant Oreo Cake

I made this cake for my Oreo-loving husband's birthday, and it was sinfully good.  The only thing I would've changed is using even more of the chocolate glaze to keep the cake a bit more moist.  It seems a lot more complicated than it actually is, so don't be afraid to give it a try. Enjoy!

Brown Eyed Baker's Oreo cake

For the cake:

Hershey's Perfectly Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
 

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
 

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Cream Filling:

8 ounces cream cheese, at room temperature
½ cup sugar
1 cup (8 ounces) heavy whipping cream
12 Oreo cookies, coarsely chopped

To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.

In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in ¼ of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream, and then the chopped Oreos.

Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

Ganache:

4 ounces semi-sweet or dark chocolate
4 tablespoons (¼ cup) unsalted butter, cubed

To make the ganache, microwave the chocolate and butter in a small microwavable bowl in 30-second intervals, stirring after each interval, until the butter is melted. Cool for 5 minutes.

Spread the ganache over the top of the cake and let stand until firm. Top with more crushed Oreos as desired. Keep refrigerated.