Oreo Pudding Cookies with Cookies ‘n’ Cream Hershey’s Chocolate!

I really, really want a VitaMix!!

And now we all have a chance to win one for free!!

To celebrate the success of the world’s first Flaxmilk, Flax USA is
giving away a Vitamix Machine to one of their lucky Facebook fans! You
could bring home the same power and performance, in a blender,
experienced by chefs and restaurants around the globe and start making
smoothies, soups, frozen desserts and more.  Just “like” Flax USA on
facebook to enter!

http://www.facebook.com/flaxusa?v=app_181335378572390&rest=1


I also made some delicious cookies that I’m excited to share with you guys!  These cookies can be best described as “Oreo cookies that have the texture of a chocolate chip cookies.” So basically better Oreo’s.  I used my standard chocolate chip cookie recipe and decreased the amount of flour by a little bit and it made the most amazing cookies.  They’re pretty chewy on the inside and the outsides are semi-crunchy.  The best 
part is the bites with the Cookies and Cream Hershey’s Chocolate in them.  These are so good! 

Oreo Pudding Cookies with Cookies and Cream Hershey’s 
Chocolate

1/2 cup (1 stick) unsalted butter, very soft
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
1/4 teaspoon baking soda
1 1/2 cups All-Purpose Flour
1 packet (4.2 oz) Oreo Cookies ‘n’ Cream Pudding
1 bar Cookies ‘n’ Cream Hershey’s Chocolate, crushed
1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 375.
2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Oreo pudding, mixing until blended. Stir in the chips and crushed Hershey’s bar.
3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. 

Chocolate Chip Cookie Sandwiches with Cream Filling

First of all, thank you all so much for the kind words on my last post! You all made me feel really good and next time I don’t have anything to write about, I won’t feel so bad. You’re awesome. 🙂

To repay you, I’ve made you something.

How many of you like Oreo’s?

Most of you? Okay, good!

How many of you like chocolate chip cookies?

All of you?  Perfect!

How about a chocolate chip cookie sandwich with cream filling?

Not sure? Check it out! 🙂

Do you guys ever sit around and dream of new recipes?  Or am I alone on this one? 😉

 Yes, that’s Harry Potter in the background.  Are you guys excited!?

Chocolate Chip Cookie Sandwiches with Cream Filling
Makes 24 sandwiches


Cookie:
1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 1/2 ounces) packed brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
1/2 teaspoon baking soda
2 3/4 cups (11 5/8 ounces) All-Purpose Flour
1 1/2 cups (9 ounces) chocolate chips


Cream Filling (From Smitten Kitchen)
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract


Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chocolate chips.

Scoop rounded teaspoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.

Bake the cookies in a preheated 375°F oven for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. 


To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.


Place half of the cookies bottoms up and place a little less than tablespoon of filling on each one.  Top with another cookie.

My New Favorite Cookie (For Now)

In my whole existence, I’ve never been a big fan of Oreo’s.  Don’t get me wrong, if I was offered one, I wouldn’t turn it down.  That would just be rude.  I wouldn’t go to the store just to buy them or anything, though.  But ever since I made Smitten Kitchen’s homemade oreos, I’ve got a new found love for them.  Those cookies are so good… but don’t stop reading because those aren’t my new favorite cookies!!

I had some Oreo’s left over from the Frozen Oreo Pie that I made last week and they weren’t getting eaten (Oreo shunning must be genetic or something) so I thought, “How can I be creative with these?”  And then I came up with the brilliant idea to make them into a different cookie.  Why couldn’t I use crushed up Oreo’s instead of chocolate chips in chocolate chip cookies?  Oh. My. Gosh. You CAN… and you SHOULD.  I don’t mean to brag or anything, but these were so, so, so, so good!  I baked one batch of mine a little under the suggested baking time, so the middles of the cookie were all gooey and crunchy at the same time.  Delicious.  I ate 5 right out of the oven.  Please, please, please make these and tell me how you like them! 

Also, I’m obsessed with anything Halloween.  Especially candy corn.  I can’t get enough of it…I would eat bags at a time if I could.  So I went ahead and baked some of my cookies with some candy corn in the middle and then added one on top for good measure.  I personally believe that made the cookies, but I’m biased, so make your own call on that one.  This is my warning in advance, but you guys should expect many Halloween-y recipes.  I’m sorry, I can’t help it!

Smashed Oreo Cookies
Adapted from: All Recipes 

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 14 crushed Oreo’s 

Directions 

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. 

Mix in the sifted ingredients until just blended. Stir in the Oreo pieces by hand using a wooden spoon. 

**Optional** Add Candy Corn.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. 

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 

My New Favorite Cookie (For Now)

In my whole existence, I’ve never been a big fan of Oreo’s.  Don’t get me wrong, if I was offered one, I wouldn’t turn it down.  That would just be rude.  I wouldn’t go to the store just to buy them or anything, though.  But ever since I made Smitten Kitchen’s homemade oreos, I’ve got a new found love for them.  Those cookies are so good… but don’t stop reading because those aren’t my new favorite cookies!!

I had some Oreo’s left over from the Frozen Oreo Pie that I made last week and they weren’t getting eaten (Oreo shunning must be genetic or something) so I thought, “How can I be creative with these?”  And then I came up with the brilliant idea to make them into a different cookie.  Why couldn’t I use crushed up Oreo’s instead of chocolate chips in chocolate chip cookies?  Oh. My. Gosh. You CAN… and you SHOULD.  I don’t mean to brag or anything, but these were so, so, so, so good!  I baked one batch of mine a little under the suggested baking time, so the middles of the cookie were all gooey and crunchy at the same time.  Delicious.  I ate 5 right out of the oven.  Please, please, please make these and tell me how you like them! 

Also, I’m obsessed with anything Halloween.  Especially candy corn.  I can’t get enough of it…I would eat bags at a time if I could.  So I went ahead and baked some of my cookies with some candy corn in the middle and then added one on top for good measure.  I personally believe that made the cookies, but I’m biased, so make your own call on that one.  This is my warning in advance, but you guys should expect many Halloween-y recipes.  I’m sorry, I can’t help it!

Smashed Oreo Cookies
Adapted from: All Recipes 

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 14 crushed Oreo’s 

Directions 

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. 

Mix in the sifted ingredients until just blended. Stir in the Oreo pieces by hand using a wooden spoon. 

**Optional** Add Candy Corn.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. 

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.