oreo cookies

Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It’s a perfect baker’s treat.

Chocolate Cream Pie With Oreo Crust

Oreo crumbs (from about 24 standard-sized Oreos)

unsalted butter (1/2 stick), melted

salt

granulated sugar

cornstarch

cocoa powder

kosher salt

720 milliliters whole milk

semisweet bar chocolate, finely chopped

unsalted butter,

vanilla extract

heavy cream

confectioners’ sugar

Oreos,

Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.

Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.

Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.

To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you’d like, garnish with crumbled cookies.

Dulce de Leche Icebox Cake

crème fraîche

fine sea salt

sugar

store-bought or homemade dulce de leche

(10-ounce) pack (about 40) thin chocolate sandwich cookies (such as Oreos)

Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.

In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.

Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.

Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.

Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.

Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.

Chocolate is good. Oreos are good. Cheesecakes are good. What if we put them all together in a Chocolate Oreo Mudslide Cheesecake Recipe? Answer - Yeah, It is GOOD.

Chocolate Oreo Mudslide Cheesecake Recipe

Oreo Cookie Crumbs

Butter (melted)

Almonds

Cream Cheese, softened

Sugar

extra large Eggs

Whipping Cream

Vanilla

Semisweet Chocolate Chips (melted)

Chocolate-Creme-Filled Oreo Cookies (each

Semisweet Chocolate Chips

Butter

Mix together cookie crumbs, butter and almonds until blended.

Press evenly into bottom and 1-inch up sides of a 9 1/2-inch springform pan.

Set aside.

For Chocolate Crust

In large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2 minutes more.

Turn 1/2 of filling into crust, spreading evenly.

Top with a single layer of cookie halves (using them all).

Carefully top with remaining filling, spreading evenly and smoothing top.

Bake in preheated 400°F. oven 20 minutes.

Without opening oven, reduce oven temperature to 300° F. and continue baking 40 to 45 minutes longer until cheesecake is set around edges but still jiggles slightly in center.

Cool to room temperature, then refrigerate until well chilled, 4 hours or longer. Run a sharp knife around edge of pan to loosen cake.

For Cheesecake Filling

Combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla.

Refrigerate until thickened to spreading consistency, about 25 to 30 minutes or longer.

Spread evenly on top of cake and return to refrigerator until firm.

To serve, cut into slices with sharp knife. Garnish with whipped cream, if desired.

For Topping

This Oreo cheesecake is so easy to make that you just may make it every week!

No-Bake Oreo Cheesecake Bars

21 chocolate sandwich cookies (like Oreo/Hydrox, finely crushed)

butter (melted)

8 oz each softened cream cheese

vanilla

oz tub whipped topping

chocolate sandwich cookies (coarsely chopped)

chocolate sandwich cookies

Mix finely crushed cookie crumbs with melted butter. Press into the bottom of a 13 x 9-inch pan. Refrigerate until firm, about 1 hour.

Beat softened cream cheese until smooth. Add the sugar and vanilla; beat well.

Fold in whipped topping and coarsely chopped chocolate sandwich cookies.

Spread cream cheese mixture on top of crumbs.

Chill for at least 4 hours before serving.

Top with additional coarsely chopped cookies if desired.

These cookies are loaded with 2 cups of chopped oreos! Some of the best oreo cookies or cookies &amp; cream cookies we’ve tried! Crispy on the outside and chewy on the inside!

Oreo Cookies

¾ cups all purpose flour

tsp baking soda

tsp salt

semi-sweet chocolate chips (divided)

unsalted butter, room temperature (2 sticks)

brown sugar

eggs

tsp vanilla extract

Preheat the oven to 350º F.

In a medium sized mixing bowl, combine the flour, baking soda, salt, 1 &amp; 1/4 cups oreos, and 1/2 cup chocolate chips. If you do not want to press oreos or chocolate chips on the outside of each dough ball before baking, add all of the oreos and chocolate chips now. Set aside.

In a large mixing bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until blended, about 1 minute. Add the in eggs and vanilla, beat again until mixed.

Gradually add in the flour mixture, mixing on low or with a spatula just until combined.

Line a baking sheet with a silicone baking mat or parchment paper. Use a cookie scoop to form dough balls. Press the remaining oreos and chocolate chips onto the outsides of the dough balls. Place 6-8 cookies on a tray, about 3 inches apart. Bake for 10-12 minutes, or until the edges are light brown and the center is puffy. I like to slightly under bake these cookies so when they cool, they are soft and chewy! Allow the cookies to cool for 15 minutes before removing them from the baking sheet. Store in an air tight container.

https://embed.mediavine.com/videos/xuq1y6jce36nfxvgqz3z

These oreo cookies are loaded with 3 cups of chopped oreos! Some of the best cookies & cream cookies we’ve tried! Crispy on the outside and chewy on the inside!

The story goes that Pavlova, a dessert which both Australia and New Zealand lay claim to, is named after the prima ballerina Anna Pavlova, who performed in both countries in the 1920s. Ms. Pavlova’s tutu, billowing round with layers of lace, is the inspiration for the creamy meringue dessert. This simple version combines a crackled, speckled meringue disk — crisp on the outside, chewy on the inside — and a swoopy crown of salted whipped cream. Fans of the marshmallows in Lucky Charms cereal will delight in this four-ingredient Pavlova, whose flavor is reminiscent of those hearts, stars and horseshoes. Here, the “cookies” in cookies-and-cream are, as ever, Oreos, which lend that dreamy teeter-totter of milky white and bittersweet black.

Cookies-and-Cream Pavlova

chocolate sandwich cookies (113 grams),

whipping cream

chocolate sandwich cookies (57 grams),

Heat the oven to 250 degrees. Line a sheet pan with parchment paper.

Make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and salt. Whisk on medium speed until frothy, about 1 minute. While the machine is still going, slowly add the sugar in a narrow stream, then raise the speed to high. Whisk the egg whites until glossy, stiff peaks form, about 4 minutes. When you lift the whisk out of the bowl and turn it upside-down, a meringue mountain peak should form without flopping over.

Coarsely crush or chop the 10 cookies and add to the meringue. Gently stir with a rubber spatula or large metal spoon until the cookies ripple throughout. 

Mound the meringue onto the center of the parchment-lined sheet pan and, using the spatula or spoon, gently form into a round that’s about 8 to 9 inches wide and 2 to 3 inches high. You can encourage this shape by repeating a circular motion that swirls the meringue and creates lovely waves so the surface doesn’t look smooth. When you’re happy with your disk, make one final circular motion in the center to create an indent, where you’ll pool the whipped cream later.

Bake the meringue for 1 1/2 hours, then turn off the oven, leaving the door shut, and let the meringue finish cooking in the residual heat until crisp and dry on the outside with a springy, marshmallowy interior (but it should not be wet), 15 to 30 minutes. Remove the meringue from the oven and let it sit on the counter to cool completely.

While the meringue cools, make the topping: In a large, clean bowl or in the stand mixer (with a clean bowl), whisk together the heavy cream, sugar and salt until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat.

Pile the whipped cream on top of the cooled meringue, leaving a border, and top the cream with the 5 cookies, crushing them over the cream with your hands or chopping them and sprinkling them on top. Slice and serve the Pavlova like a cake.

The number one selling Crumbl cookie recipe is the Chocolate Oreo. Nothing is better than a giant soft, fudgy cookie, with crushed Oreos in the batter, swirled with a creamy vanilla buttercream and sprinkled with more crushed Oreos! Grab an ice cold glass of milk and let&#x27;s make these warm copycat cookies.

Oreo Crumbl Cookie

granulated sugar (High Altitude (H.A. ⅔ cup)

light brown sugar (packed (H.A. 1 ¼ cups))

eggs (large room temperature)

unbleached all-purpose flour (H.A. add ¼ cup)

Dutch Process Cocoa Powder

baking soda (H.A. reduce to 1 teaspoon)

baking powder

High Altitude Only: Add 1 tablespoon water

real butter (no substitutes, room temperature)

milk

Prep ingredients

Measure out dry ingredients

Remove ingredients from fridge and allow to come to room temperature and measure out dry ingredients

Crush Oreo cookies

Crush Oreo cookies in a food processor (my favorite way) or by placing in a thick baggie and using a rolling pin to crush the cookies pretty fine, a few chunks here and there are fine, but you don’t want them too chunky.

Step 2 | Making the Crumbl Cookie Dough

Mix butter until light and fluffy

With the paddle attachment, add butter to stand mixer and mix on medium speed until light and fluffy, 1-2 minutes. 

Cream in sugar

Add granulated and light brown sugar and cream for 2-4 minutes on medium speed, scraping down sides once. Until it is light, fluffy and creamy. I use all-natural cane sugar in my baking, which is a bit more coarse, so I always cream on the longer side. 

Add eggs and vanilla extract

Add eggs one at a time, mixing 1 minute for each addition, add vanilla extract. Scrape down the sides of the bowl.

Combine dry ingredients and slowly add to creamed mixture

Stir together flour, cocoa powder, baking soda, baking powder and salt using a fork or a whisk. Add to creamed mixture (mixer on low/stir) ⅓  cup at a time. Stopping occasionally to scrape the sides of the bowl. 

*HIGH ALTITUDE ONLY add 1 tablespoon of water alternately between flour mixture additions, more details below.

Slowly add in crushed Oreos

Slowly mix in crushed Oreo crumbs, mixing only until combined -- do not overmix. 

Form giant cookies

Step 3 | Forming Giant Chocolate Oreo Cookies

You may choose to make giant Crumbl cookie sized Chocolate Oreo cookies, or smaller -- just be sure to adjust the scoop size and baking times.

Use large cookie scoop

Use a large cookie scoop and scoop two generous balls of cookie dough (about ½ a cup), shape with your hands into a large ball and place on parchment lined cookie sheet. Place 6 large cookie dough balls 2 or so inches apart on each pan. 

Gently press down on cookie dough to make a well

Using the back of a tablespoon gently press down into the center of the cookie dough making a well (I actually watched the bakers at Crumbl cookie doing this step), this allows the cookie to spread correctly and the center to bake. Do not skip this step.

Bake

Bake at 350F degrees (375 for high altitude) for 10-12 minutes. I baked for 11 minutes at high altitude, you may need to bake a minute longer at sea level or lower elevations - DO NOT OVERBAKE. Take out of oven once they have spread and look dull.

Cool completely

Remove from oven and allow to cool 20 minutes on the pan, placed on cooling rack (they will continue to bake and firm up); meanwhile make the buttercream frosting.

Make the butter cream

Combine all ingredients

While the cookies cool for 20 minutes, beat butter until light and fluffy, then slowly add powdered sugar alternately with cream/milk; add vanilla extract or vanilla bean paste and whip on medium until combined, then increase speed to high and beat for 1-2 minutes. 

Pipe buttercream onto slightly cooled cookies

Scoop buttercream into a gallon sized baggie or large piping bag and snip off ½-¾ inch of the corner or tip or use a piping tip (I like this Wilton Starter Set) and pipe frosting onto slightly cooled cookies in a swirl pattern. Or if preferred you may use a small cookie scoop and spread the frosting on. 

Sprinkle on crushed Oreo crumbs

Sprinkle a few additional crushed Oreo crumbs on top.

Store in airtight container

StorageStore  in large airtight containers (these are my favorites), in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days. 

Freeze unfrosted cookies

Freezing | To freeze unfrosted cookies, layer cookies between parchment or wax paper, freeze in airtight baggies or containers for up to 3 months. 

Freeze frosted Oreo Cookies

To freeze frosted Oreo cookies | lay on baking sheet and flash freeze for one hour, uncovered. Then place in airtight container, layering with parchment if desired. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving. 

These birthday cake cookies are a large chewy cookie filled with sprinkles and golden Oreos. The cookies taste just like a birthday cake!

Chewy Birthday Cake Cookies

All-purpose flour

tsp Baking soda

Salt

Unsalted butter (room temperature)

Brown sugar (packed light brown sugar)

White granulated sugar

tsp Clear vanilla extract

Large egg (room temperature)

Egg yolk (room temperature)

Rainbow sprinkles

Golden Oreo pieces

Oreo crumbs

Blend

In a mixing bowl, sift the flour. Add in the baking soda and salt. Set aside. Using a food processor or blender, blend 4 Oreos into a fine crumb. Measure out 1/4 cup of crumbs. Pulse 8 Oreos 2-3 times into Oreo pieces. Measure out 1 cup of Oreo pieces. Set aside.

Using a mixer in a separate bowl, beat the butter, brown sugar, and sugar. Beat on high speed for 2 minutes. Add in the clear vanilla, egg, and egg yolk. Mix on high for 1 minute.

Add in the dry ingredients. Mix on low until combined. This will be a thick cookie dough. Add in the sprinkles, Oreo crumbs, and Oreo pieces. Mix on low until just combined.

Scoop

Prepare 2 cookie sheets lined with parchment paper. Use a 3oz cookie scoop to scoop large cookie dough balls. Place 6 balls per cookie sheet. Chill the cookie dough balls in the fridge until cold about 20 minutes.

Preheat the oven to 350°F. Bake 1 cookie sheet at a time for 13-15 minutes. Bake until the edges are lightly golden brown.

Top the cookies when warm with extra sprinkles and golden Oreo pieces. Let the cookies sit for 5 minutes before transferring to a cooling rack.

One deep dish, rich, fudgy brownie loaded with chocolate chips and Oreo cookies. A chocolate lovers&#39; delight that you can eat with a spoon!

Oreo Brownie For One

butter

all-purpose flour

semi-sweet chocolate chips

Oreo cookies (, crumbled)

Heat oven to 350°F (177°C). Lightly butter a 10-ounce ramekin with ¼ tablespoon butter. Set aside.

Place 2 tablespoons of butter in a small microwave safe bowl. Heat in microwave until just melted. Set aside.

Whisk together the sugar, flour, and cocoa powder in a small bowl until thoroughly combined.

Add the melted butter, egg yolk, and vanilla. Stir with a spoon or a rubber spatula to combine. Do not overmix.

Fold in the chocolate chips and 2 crumbled Oreo cookies.

Pour the batter into the prepared ramekin. Spread into an even layer and top with 1 tablespoon of chocolate chips and 1 crumbled Oreo cookie. Bake for 30 minutes.

Top 15 oreo cookies recipes from across the web

The most viewed oreo cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Cream Pie With Oreo Crust

Dulce de Leche Icebox Cake

Chocolate Oreo Mudslide Cheesecake ...

No-Bake Oreo Cheesecake Bars

Oreo Cookies

Cookies-and-Cream Pavlova

Oreo Crumbl Cookie

Chewy Birthday Cake Cookies

Oreo Brownie For One

Boozy Cookies and Cream Milkshakes

Oreo Peanut Butter Pie Cups

Oreo Chocolate Chip Cookies

Chocolate Cherry Cheesecake Ice Cre...

Almost Oreos™ with Black Onyx Cocoa

3-Ingredient Oreo Cake

Top 15 oreo cookies recipes from across the web

The most viewed oreo cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cream Pie With Oreo Crust

Dulce de Leche Icebox Cake

Chocolate Oreo Mudslide Cheesecake ...

No-Bake Oreo Cheesecake Bars

Oreo Cookies

Cookies-and-Cream Pavlova

Oreo Crumbl Cookie

Chewy Birthday Cake Cookies

Oreo Brownie For One

Boozy Cookies and Cream Milkshakes

Oreo Peanut Butter Pie Cups

Oreo Chocolate Chip Cookies

Chocolate Cherry Cheesecake Ice Cre...

Almost Oreos™ with Black Onyx Cocoa

3-Ingredient Oreo Cake

The most viewed oreo cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine