Oreo Cookies ‘n Cream Cupcakes

I have to know…
Is there such thing as a person who doesn’t like Oreos?

That’s not possible, right? 
Every time I eat an Oreo after not having had one in awhile, I am reminded of how good they are. Homemade desserts are hard to beat, but there is something special about Oreos. I used to buy them all the time during college. Those were not the healthiest days of my life, that’s for sure. 

Since they don’t come around as often anymore, I like to make the most of it when they do. Like crushing them up and mixing them into cupcake batter, for example. 
Then maybe eating one or two on the side just for good measure. 
Cookies ‘n Cream Cupcakes
(Adapted from Annie’s Eats)
Makes 24 cupcakes
For the cupcakes-
24 Oreo halves, with cream filling attached
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, at room temperature
1 2/3 cups sugar
3 egg whites
2 teaspoons vanilla 
1 cup milk
20 Oreos cookies (chocolate cookie part only), chopped
For the frosting-
8 ounces cream cheese, at room temperature
6 tablespoons butter, at room temperature
1 tablespoon vanilla 
5 cups powdered sugar (plus 1/2 cup more if needed)
2 tablespoons heavy cream 
Crushed Oreo cookie crumbs for topping
1. Preheat oven to 350 degrees. Fill two cupcake pans with paper liners. Set Oreo halves in each well with cream filling facing upwards and set aside. 
2. In a medium bowl, whisk flour, baking powder and salt. Set aside.
3. In the bowl of a stand alone mixer, beat butter and sugar until smooth. Add egg whites one at a time, beating on medium speed until well blended. Add vanilla, then milk. Beat until just combined. Stir in chopped Oreo cookies. 
4. Pour batter into cupcake liners and bake for 18-20 minutes, or until toothpick inserted in the middle of a cupcake comes out clean. 
5. While cupcakes are baking, prepare frosting by adding cream cheese and butter in bowl of stand alone mixer. Beat on medium speed until well blended. Add vanilla and continue to beat until well incorporated. Slowly add powdered sugar, a little at a time, until fully incorporated. Add heavy cream and beat until smooth. 
6. Let cupcakes cool completely before frosting. Sprinkle with Oreo crumbs as desired. 

Ice(d) Cream Oreo Cookie…Cookies

I know what you’re thinking. Does that title even make sense? Why yes, yes it does. It’s a complicated name, but they really describe the cookies perfectly when you see all that goes into them. So bear with me and it will all make sense soon. 
A few months ago, Birthday Oreos were all the rage. I never did pick up on that craze, besides Breyer’s  Oreo Birthday Blast ice cream if that counts. Then I was walking the aisles at the grocery store last weekend and the newest edition of Oreos caught my eye. Ice Cream Oreos – Rainbow Shure-Bert!…is their full name. 
Ice cream flavor + cookie form = asldkfjoeifohdflksdj!!!!!
Translation? Y to the UM. 
My original plan was to make cupcakes, but one minor problem turned into another and my plan was transformed into something else. You might wonder what crushed up cookies mixed into cookie dough would do. Would the cookie flavor just blend right and get lost in the mix or would it be double cookie heaven?

A spoonful of dough later, I had my answer. Double cookie heaven.
And why not drizzle pink and green icing overtop of each cookie-filled cookie just to keep with the sherbert theme and tie it all together?  

Ice Cream Oreo Cookie Cookies
For the cookies-
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Ice Cream Oreos, chopped
For the icing-
1 cup powered sugar
2-4 tablespoons milk
Food coloring
1. Preheat oven to 275 degrees. Spray cookie sheets with nonstick spray and set aside.
2. In the bowl of a stand alone mixer, cream butter and sugar. Add egg and vanilla. Beat on medium speed until well combined.
3. In a separate medium bowl, mix flour, baking soda and salt. Add to butter mixture and continue to beat until well combined. Stir in crushed Oreos with a spatula. 
4. Drop dough by the spoonful onto baking sheets. Bake about 9-11 minutes, or until tops become golden brown. Let cool completely and ice as desired.
To prepare the icing, divide powdered sugar among two separate small bowls. Add 1-2 tablespoons of milk to each one and stir until smooth icing forms. Add food coloring until you reach desired colors (only 1-2 drops for light pastel colors as show in my pictures). 

Stuffed Steaks and Oreo Pie

Steaks stuffed with cheese and spinach? Pie made out of OREOS?!

Sign me up.
This was the dinner Greg and I cooked for my mom and step dad on Sunday night. I can’t take the credit for stuffing the steaks myself. I bought them that way from Publix. But I did grill them on my George Foreman.

That counts for something, right? 

The spinach didn’t really add much in my opinion, but the cheese was amazing. 
For the rice, I cooked about 2 cups (dry) of plain ole brown rice and added about 3 tablespoons of margarine, 2 teaspoons of “Extra Spicy” seasoning, 1 teaspoon of chili powder, and salt and pepper to taste. 
The seasonings really brought to life an otherwise boring side dish. 
Greg made the asparagus, as usual. He sauteed the spears in extra virgin olive oil and add mined garlic at the very end. 
Dinner was great and all, but you know a night is not complete without dessert!
And dessert is not taken lightly around here, as you probably know. One of my favorite desserts from the cafeteria in college was Oreo Pie. I was all over that Oreo Pie. And now I have found a way to relive that delicious dessert in such an easy way…pudding and a store-bought, pre-made graham cracker crust. 
They make Oreo pudding these days. Did you know that? Well you do now, and I think you should buy some. And a box of Double Stuf Oreos while you’re at it. Actually, I have only heard good things about the Birthday Oreos, so maybe grab those too. 

I followed the recipe on the side of the pudding box to make the pie, except I had to halve everything (except the crust), because I didn’t realize until I had started that the pie uses two boxes of pudding mix, not one like I had. It is essentially a mixture of the pudding (milk added to the mix) and Cool Whip, poured into the pie crust and frozen for a couple of hours. Easy as pie! 😉 

Since the pie was going to be extra thin by only using one box of mix, I compensated by adding crushed Oreos on top. It gave the pie extra height, but honestly you can never go wrong by added more Oreos anyway.
I am dying now, because I gave up chocolate for Lent. In my church/family, we were always taught you can “break” Lent on Sundays (I stand strongly by that today. If you count the days from Ash Wednesday until Easter, it’s more than 40 days. Take out the Sundays and you have yourself 40 days, the length of Lent. But I won’t get into that argument here). Anywho, the remaining slice or two of pie is taunting me from the freezer. Hopefully Greg forgets about it and it’s still good come next Sunday!

Mint Oreo Stuffed Brownies

Ok enough with the “real food” recipes I tortured you with earlier this week and back to my roots: Deeeessert. Chocolatey dessert. Stuffed with Oreos. Need I say more?

Didn’t think so.
I don’t know that Oreo-stuffed anything can compare to these cookies, but these brownies are close.  
The original recipe calls for your ordinary Oreos, but when I saw the Mint kind, I knew they would make the perfect filling. Just imagine Thin Mints, but ten times better…and thicker for that matter. Maybe these should be called Thick Mints. 

If I didn’t need to transport these on a three-hour road trip, I would have frosted them with chocolate on top. But have zero skill when it comes to packaging and transporting baked goods. The frosting will have to wait until next time. 

As if Oreos aren’t good enough on their own, let’s go ahead and dunk them in pool of brownie mix for an added sugar rush. 
Mint Oreo Stuffed Brownies
(Adapted from Picky Palate)
Makes 3 dozen brownies, or about a whole box of Oreos
1 box brownie mix (and egg/oil/water according to package directions)
1 package Cool Mint Oreos
1. Preheat oven to 350 degrees. Spray muffin tin very generously with non-stick spray.
2. Prepare brownie mix according to package directions. 
3. Dip whole Oreo in the brownie batter so it is completely covered. Place in the bottom of muffin tin. Repeat until all of the Oreos and/or brownie batter is used.
4. Bake for 12-14 minutes. Remove from oven and run a plastic knife along the edges of each brownie to loosen from pan. 
5. Allow to cool for at least 5 minutes before removing from pan. 


How do you make a thick, chewy, melty chocolate chip cookie even better? Fill it with a double stuffed Oreo, that’s how. Not like you need convincing, but this has to be one of my favorite things I have ever made. Seriously.

The name of this recipe alone set the bar high, but these cookies lived up to my expectations and then some. I also lucked out because the Ghirardelli chocolate chips were on sale, so I didn’t have to use the cheap generic ones (Hey, I’m bakin’ on a budget. Sometimes I have to make sacrifices even when it comes to my dessert). With a lot of things, I really don’t mind just using the generic brand. But the Ghiradelli chips made a complete difference. I really should have stocked up while they were on sale. You can be sure I won’t let that BOGO opportunity pass me by again. These chips are bigger than the standard morsels, which I really liked. Then again, the extra tiny chips are good too so I’d be interested in trying those. But I don’t think Ghirardelli makes those. Ok, now I’m getting off track. Sorry. Where were we….
Perfection. Everything about this. Just perfect! The Oreo kept it’s natural texture/consistency, but warmed up just enough to melt in your mouth. And the chocolate chip cookie part was soft and sweet. 
Please make these for yourself and everyone you love. They’ll thank you for it.
Oreo Stuffed Chocolate Chip Cookies
(Adapted from Picky Palate)
Makes about two dozen cookies
2 sticks softened butter
3/4 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tablespoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 ounce bag chocolate chips
1 bag Double Stuf Oreos

1. Preheat oven to 350 degrees

2. Cream butter and sugars until well combined using a stand or hand mixer
3. Add eggs and vanilla and mix until well combined
4. In a separate bowl, mix flour, salt and baking soda. Slowly add to wet ingredients with the chocolate chips until just combined
5. Scoop cookie dough into balls and place a ball of dough on the top and bottom of each Oreo cookie
6. Press around the edges of the Oreo to seal the cookie dough
7. Bake 9-12 minutes and let cool for five minutes before transferring to cooling rack