Table of Content
Fold them into the mixture with a spatula to combine everything. Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance. To make today’s filling, you’ll use a combination of butter, shortening, confectioners’ sugar, and vanilla extract. Otherwise, use your favorite kind of Oreo to make these Oreo balls.
Also know that if you don’t have chocolate melting wafers on hand, you can use chocolate chips instead. Coconut oil when melting it down to help the coating reach the right consistency. Use a fork to dip each chilled ball in the melted chocolate. Gently tap the ball to remove any excess chocolate, and then set it back on the parchment-lined baking sheet. Stir in Andes peppermint baking bits, chopped Oreos, and chocolate chips. Sugar - You'll need both light brown sugar and granulated sugar for this recipe.
Making the Frosting
Spatula – Use a spatula to fold the flour and cocoa powder into the butter and egg mixture. Thanks to all that cocoa, it's easy to roll the dough until it's ultra thin—just an eighth of an inch thick. That's an important measurement, because not only will the wafers puff as they bake, they'll also be paired with a "creme" filling. Keeping the wafers thin ensures the finished sandwich cookie is delicate and crisp.
Use a hand mixer to combine butter and sugar. Turn on your hand mixer or stand mixer to low speed to begin combining the butter and powdered sugar. If you turn it on a higher speed, some of the sugar may fly out of the bowl, so a low speed is best. Mix the butter and sugar until they are well combined and fluffy.
Ingredients of Oreo Cake
Add butter and powdered sugar to a large bowl. Butter and powdered sugar are the main ingredients for your frosting. Place the butter and the powdered sugar in a large mixing bowl.
Wrap the dough and refrigerate for one hour. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients.
How To Make Oreo Christmas Cookies At Home
I was thinking to try it to bring to dinner party where a friend can’t have gluten. Any suggestions on how to make them harder, more like store bought Oreos? The only thing I can think of is keeping them longer in the oven, but I fear that’ll just make them more brittle, rather than hard and firm.
Get all of our new recipes sent straight to your email. Add a teaspoon of coffee powder to make this cake more dleicious. Make sure that your icing has a fine consistency. If it has a thick consistency, add a tablespoon of fresh cream to it and whisk again.
When it comes to social media, new trends come and go faster than the eye can see. Whatever it may be, we can always count on our fellow creative humans to help us totally level up our food game. This email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you exactly why they work. I DO get what you’re saying though & all I can say is, make them flatter & less filling but the taste is ALL Oreo. Here’s exactly what I did to my chocolate cookie recipe to turn them into Oreos.
The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely. Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes. Add the remaining dry ingredients and mix on low speed until just combined. Now, take a microwave-safe bowl and pour the mixture on it.
There are so many varieties of Oreos on shelves these days and I think mint is my favorite. Even more than peanut butter Oreos. I increased the flour and decreased the cocoa. I did this to not necessarily make them less chocolate-y, I did it to harden them up a bit. I made these homemade Oreos as a huge “thank you” to the wonderful early Christmas present he got me. The next day, tired and groggy from a late night, we ate homemade Oreos.
It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
So it should be obvious by now that I'm pretty dang fond of this cookie, whether it's store-bought or homemade (I'm not here to cookie-shame). For the cream filling, you didn't say how much water to put in. Place on a cookie sheet and bake for 8-9 minutes. It's super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you'll need to adjust as you go. The butter makes the dough super stiff if it's too cold.
Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature.
Chocolate Chips- Combining white chocolate chips with mini semi-sweet chocolate chips is fabulous but any combination would work. Try dark chocolate with milk chocolate for a deep chocolate taste. Bake for minutes until set and just golden brown around the edges but still soft and slightly underbaked in the middle. Cool for at least 5 minutes on the cookie sheets before transferring to a wire rack to cool completely.
Scoop the dough onto the parchment paper. Using a small ice cream scoop or melon baller, scoop out about a tablespoon of cookie dough at a time and place it on the pan. Leave about two inches between each ball and make sure that the cookie dough balls are evenly spaced. After the butter and sugar are well combined, add in the eggs and mix the eggs with the butter and sugar until they are all well combined. Use your hand mixer or stand mixer to mix everything together. Stir in the chocolate chips, crushed Oreo pieces, and Andes peppermint crunch baking bits just until they are evenly spread throughout the cookie dough.
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