Best Oreo Bombs Recipes
OREO™-STUFFED CHOCOLATE CHIP COOKIE BOMBS
Classic chocolate chip cookie dough gets stuffed with mini OREO™ cookies and finished with chocolate frosting and a white chocolate drizzle for the ultimate chocolate chipper upgrade.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in center of each cookie.
- Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over cookie sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.
- In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.
- In another small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie Bomb, Sodium 125 mg, Sugar 15 g, TransFat 0 g
OREO BOMBS
Fun with the kids. So many variation possibilities! No baking!
Provided by lori markin
Categories Candies
Time 1h
Number Of Ingredients 4
Steps:
- 1. Grind Oreos in food processor until Oreos are powder-like.
- 2. In a separate bowl, mix room temp. Cream cheese and ground Oreos together until no white is showing. Use your hands!
- 3. Roll mixture into bite sized balls.
- 4. Melt chocolate chips and paraffin wax over a double boiler. Dip balls until well coated. Set on wax paper covered cookie sheet. Place in fridge to set.
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