There must be something in the cool (almost) fall air that brings with it the nostalgic-ness of childhood cravings.
Those natural ones are just as yummy if not even more!
you would never know these weren't OG Oreos...unless you looked at the ingredients and noticed a bunch of weird ingredients and chemicals missing of course....
Ingredients
For the Dough:
- 1 1/3 cups Dutch-process cocoa powder
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 1 stick unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
Directions
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
We are huuuuge crazy fans of Oreo Cookie fudgey ice cream cakes!! HUUUUGE! And now we can't believe how stupid easy it is to make one!
Ingredients
- 1/2 cup hot fudge ice cream topping, warmed
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
- 8 OREO Chocolate Sandwich Cookies, chopped
- 12 vanilla ice cream sandwiches, unwrapped
Directions
- Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
- Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
- Freeze at least 4 hours before serving. Store leftover dessert in freezer.
Our fave kitchen store...William's Sonoma created the cutest cake pan ever!!!
A cream sandwich cake pan...so if you are as obsessed with those cookies like us...you can make a ginormous one with this bad boy!
Now...if you are a lover of all that is decadent...rich....sweet and just simply crazy calorie filled (I raise my hand...so high it almost pulls my shoulder out of socket)...try these OREO cookie truffles!!!!!
****In all of the above recipes they called for Oreos...but please do you best to buy the natural kind and substitute...
you and your friends will never know the difference****
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