cookie crumbs

This is essentially a classic double-crusted apple pie, packed tight with fruit, but it calls for a wide variety of apples, giving it far more flavor. For the most nuanced filling, use as many different types as possible: A mix of sweet, tart, crunchy and tender apples will yield complex tastes and textures. The sharp acidity of lime juice heightens the tanginess of your blend, half of which should be firm apples to keep the filling from collapsing. To ensure success with the crust, keep the ingredients cold, popping them into the freezer if needed, and work quickly with a gentle touch. A generous layer of spiced cookie crumbs prevents the bottom crust from getting soggy and lends even more warmth.

Mixed Apples Pie

sugar

all-purpose flour,

fine sea salt

granulated sugar

cornstarch

cinnamon

cardamom

apples

lime juice

unsalted butter,

Make the crust: Whisk sugar and 1/3 cup/80 milliliters water in a small bowl until sugar dissolves, then place in the freezer. In a large bowl, whisk flour and salt, then toss the butter cubes until evenly coated. Using your fingertips, quickly flatten and rub the butter into the flour, while tossing the smushed pieces to coat until the mixture is mostly thick, powdery flakes and pebbles.

Make a well in the center of the mixture and add the chilled water all at once. Using your fingers, rake the dry ingredients into the wet and stir until mixed. Continue stirring with your fingers, occasionally squeezing the blend gently, until large, shaggy clumps form.

Press the clumps together and into the remaining dry bits to gather into a single mass. Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.

On a lightly floured surface, use a floured rolling pin to roll out a dough disk into a 12-inch round. Fit into a standard 9-inch pie plate, gently tucking and pressing the dough against the bottom and sides without stretching it. Sprinkle the cookie crumbs in an even layer across the bottom and gently press into the dough. Transfer to the refrigerator. Roll out the other disk into a 12-inch round, slide onto a parchment paper-lined baking sheet, and refrigerate while you prepare the filling.

Make the filling: Place a rimmed baking sheet on the lowest oven rack and heat oven to 425 degrees. Whisk the sugar, cornstarch, cinnamon, cardamom and salt in a large bowl. Cut each apple into 8 wedges, then cut each piece into 1/4-inch-thick slices crosswise. Add to the bowl and pour the lime juice over, then toss until evenly coated.

Scrape half the apples into the chilled bottom crust and press down firmly to eliminate any gaps. Top with the remaining apples, pressing firmly into a mound. Scatter the chilled butter bits evenly on top.

Flip the other dough round over the apples to cover and peel off the parchment. Using scissors, trim the edges together 1/2 inch past the plate’s rim. Fold and tuck the edges under so that they’re flush with the rim and crimp, decoratively if you’d like. Using a sharp paring knife, cut 8 (3-inch-long) slits in the center of the top dough, spacing evenly. Think of these slits as a guide for cutting the baked pie into wedges.

Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 325 degrees and bake until the crust is brown and the filling is bubbling, 55 to 60 minutes. A thin paring knife should slide through the apples easily. Transfer the pie plate to a wire rack to cool completely before slicing.

This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They’ll keep for up to two weeks stored at room temperature.

Fudgy Bourbon Balls

chocolate

pecans, whole, halved or pieces

bourbon

confectioners’ sugar, plus more for rolling

cocoa powder

honey

In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)

In a separate bowl, stir together the bourbon, 1 cup confectioners’ sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.

Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners’ sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners’ sugar just before serving.

Chocolate cookie crumbs are a key ingredient in pies, cookie bars, and other desserts, but finding them in a box, already crumbed, is near impossible. Make your own Oreo Chocolate Cookie Crumbs quickly and easily in the food processor.

How to Make Chocolate Cookie Crumbs

14.3 oz chocolate sandwich cookies (such as Oreo)

Using a knife scrape out the filling from the cookies. You can use the filling for another purpose such as stirring into ice cream or using as a cake filling.

Place the cookies in the bowl of a food processor fitted with a metal blade.

Secure the lid and run the machine until fine crumbs are formed. You may need to scrape down the sides and/or pulse the machine to break up larger chunks.

Use the baking crumbs in any recipe calling for Oreo or chocolate cookie crumbs.

These bars are perfect for when you’re craving a peanut butter cup, but can’t quite get to them. Inspired by <a href="https://cooking.nytimes.com/recipes/1018639-peanut-butter-balls">buckeyes</a>, they have that same fudgy-salty-sweet vibe, but with a layer of caramelized flavor from letting the butter turn golden brown after it melted. You can make these treats in just about any size pan, even a mini muffin tin for that true peanut butter cup feel. Cut them into bars or squares with a knife, or use cookie cutters to make cute shapes if you need a project for the kids. Or even the adults, because that sort of thing never gets old.

Peanut Butter No-Bake Bars

butter

peanut butter (smooth nut butter

kosher salt (optional)

cookie crumbs,

confectioners’ sugar

chocolate chips

coconut oil

Flaky sea salt,

Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.

Sweeten the mix to taste with confectioners’ sugar. That could mean 1 cup, but try it as you go.

Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work. 

Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)

Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they’ll melt in a warm room.)

Top 4 cookie crumbs recipes from across the web

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Mixed Apples Pie

Fudgy Bourbon Balls

How to Make Chocolate Cookie Crumbs

Peanut Butter No-Bake Bars

Top 4 cookie crumbs recipes from across the web

The most viewed cookie crumbs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mixed Apples Pie

Fudgy Bourbon Balls

How to Make Chocolate Cookie Crumbs

Peanut Butter No-Bake Bars

The most viewed cookie crumbs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine