Best Oreo Cookies Cream Cookies Recipes

OREO® COOKIES AND CREAM DESSERT

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

OREO™ COOKIES AND CREAM PANCAKE CAKE

Steps:

• In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
• Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
• In small bowl, stir together powdered sugar and 2 tablespoons milk.
• To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.

OREO™ COOKIES AND CREAM CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
• Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.

OREO™ COOKIES AND CREAM MINI CHEESECAKES

Steps:

• Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
• In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
• Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
• Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.

COOKIES AND CREAM FUDGE/OREO COOKIE FUDGE

Steps:

• Line 13x9 pan with foil and butter the foil.
• Combine sugar, butter, and milk in medium saucepan. Bring to full rolling boil; stirring constantly. Boil constantly for 3 minutes. Remove from heat. Stir in morsels, cream, crushed cookies, and vanilla. Pour into prepared pan. Sprinkle with crumbled cookes and press down lightly or gently swirl into fudge with knife if desired.
• Refrigerate until firm. Lift from pan. Remove foil and cut into pieces.

OREO COOKIES AND CREAM CAKE WITH WHITE FROSTING

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• In a mixing bowl combine cake mix with water, oil and egg whites.
• Using an electric mixer on medium speed beat until smooth and well combined (mixture will resemble thick marshmallow fluff).
• Fold in the crushed Oreo cookies.
• Spread into prepared pan.
• Bake for about 25-30 minutes or until cakes tests done,.
• Cool completely.
• For the frosting; in a bowl using an electric mixer beat all frosting ingredients until light and fluffy (you may need to adjust either the cream or sugar until desired consistency is achieved).
• Spread onto the top of the cooled cake.
• Sprinkle chopped Oreos onto top of the frosting (use as many as desired for the top).
• Refrigerate until ready to serve (store any leftover cake in the refrigerator).

OREO CREAM CHEESE COOKIES!!

Steps:

• Cream together butter and sugar.
• Blend in the cream cheese and vanilla, then mix in flour, and add chocolate chips last.
• Chill dough for 1 hour.
• Preheat oven to 375.
• Create 1 inch round balls of dough, roll them in the Oreos, and place (evenly spaced) on cookie sheet.
• Bake on center rack about 14-15 minutes. Allow to cool before serving.

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

OREO COOKIES AND CREAM CUPCAKES

Steps:

• Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
• Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
• Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
• Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
• For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
• **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.

CREAM-FILLED CHOCOLATE COOKIES (LIKE OREO CAKESTERS)

Steps:

• Preheat oven to 350°F.
• Sift flour, baking soda, salt, and cocoa together into a large bowl.
• Add remaining ingredients; mix together.
• Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet.
• Bake for 5 minutes.
• Remove to a cooling rack.
• Beat filling ingredients together until creamy.
• Put the white filling between two cooled chocolate cookies like a sandwich, then wrap in plastic wrap.

COOKIES AND CREAM OREO FUDGE BROWNIES

Steps:

• Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

MINT OREO™ COOKIES AND CREAM CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 27 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Coarsely chop cookies. Reserve 1 cup chopped cookies for garnish. Gently stir remaining chopped cookies into batter. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until frosting is smooth and spreadable. Frost cupcakes. Sprinkle with reserved crushed cookies.

CHOCOLATE-BANANA-OREO™ COOKIES AND CREAM SMOOTHIES

Steps:

• In blender, place milk, cookies and contents of smoothie pouch. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth.
• Pour into 2 glasses. Top with whipped topping. Serve immediately.

OREO COOKIES N CREAM DESSERT

Steps:

• Get the following ready: 13x9" pan, bowl of milk, open tub of Cool Whip and package of Oreo cookies.
• Take 6 cookies out of the package and set aside for later use.
• Basically, you will twist the cookies apart, dunk in the milk until slightly softened (be careful, don't get them soggy), and make a layer in the pan.
• Spread a thin layer of cool whip over these dunked cookies.
• Repeat until all cookies (don't forget to dunk them in milk first!) and Cool Whip are gone, with the final layer being Cool Whip.
• Crumble the 6 cookies you set aside, and sprinkle them over the top.
• Chill.

OREO COOKIES AND CREAM DESSERT

Steps:

• 1. put cream cheese in the bowl of an electric mixer. Gradually add 1 cup of the milk until smooth, then add the pudding mix and the remaining milk. Beat until smooth. Stir in large container of Cool Whip.
• 2. Place 1 and 1/2 package of Oreo cookies in a gallon zip lock bag, remove most air and seal. With a rolling pin gently tap the cookies until they are crushed into chunky pieces (a cookie is split into 4-5 pieces, for example). Put into a bowl, add the butter and toss until well-coated.
• 3. Starting with the cookie mix, build layers of cookies and cream, ending with cream. This looks great if done in a glass or clear bowl.
• 4. If desired, top with another 8 oz container of Cool Whip and decorate with the remaining half package of whole Oreos, if they're not already eaten!
• 5. THIS DESSERT IS MUCH BETTER WHEN REFRIGERATED FOR 10-12 HOURS BEFORE SERVING.

COOKIES 'N CREAM OREO FUDGE BROWNIES

Steps:

• Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

OREO COOKIES & CREAM COOKIES

Steps:

• 1. Preheat oven to 350.
• 2. Toss butter in a mixing bowl and mix until smooth.
• 3. Add sugars and mix until smooth and creamy. Add pudding, eggs, and mix well. Add vanilla and mix for about another 2 to 3 minutes.
• 4. In another bowl, place all the dry ingredients and whisk to mix. Then add this to the creamed mixture.
• 5. Take the Oreo's and put them in a Ziploc bag and roll with a rolling pin just enough to crush them a little bit. Add them and the chip to your cookie mixture and just blend them in.
• 6. Drop by spoonfuls (about a tablespoon) on a sprayed cookie sheet and bake until the cookies have barely a touch of brown color to them. Enjoy with a cold glass of milk.
• 7. I placed walnuts in the last part of the batter and had about 8 or 10 cookies with walnuts.

OREO CREAM CHEESE COOKIES

Steps:

• Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat. In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined. Add sugar and vanilla, mix well. Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula. Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5" balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2" apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

OREO POUND CAKE OR COOKIES N CREAM POUND CAKE OR THE CAKE THAT I

Steps:

• Cream butter, sugar and vanilla.
• Gradually add flour and salt.
• Add eggs one at a time.
• Mix until well blended.
• Fold cookies in until well blended.
• Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan.
• Bake at 325°F for 1 hour or until knife comes out clean.
• let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
• Place cake on wax paper.
• Heat frosting in it's container in microwave 20 seconds or until it can be poured.
• Pour over cake.
• Garnish with additional crushed cookies.

OREO COOKIES AND CREAM NO-BAKE CHEESECAKE RECIPE - (4.3/5)

Steps:

• CRUST: Combine graham cracker crumbs with sugar. Add melted butter and blend until combined. Press into desired pan (a 9-inch springform or regular muffin tins work fine). Set aside. CHEESECAKE: Beat heavy cream until medium peaks form. Set aside. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3 to 5 minutes). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency. Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center. Refrigerate for at least 6 hours to set or overnight for best results. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos. Cook's Notes: I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform. If you do not have vanilla powder you can omit it. I don't recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color. For best results refrigerate overnight. Keep refrigerated up until 20 minutes before serving.