Best Oreo 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

Steps:

• 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.

HOMEMADE OREO COOKIES

Steps:

• Cookies:.
• Mix cake mix, eggs and oil together well.
• Shape into marble size balls.
• Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
• Filling:.
• Mix margarine, cream cheese, icing sugar and vanilla together.
• When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

OREO™ COOKIES AND CREME FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan. Sprinkle cookies over batter.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
• In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies. For brownies, cut into 5 rows by 4 rows. Store covered at room temperature.

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.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.

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® NO-BAKE COOKIES

Steps:

• Combine sugar, butter, and milk in a large saucepan over medium heat; bring to a boil. Cook and stir until butter has melted and sugar has dissolved a bit, about 2 minutes. Turn off heat and stir in oats, crushed cookies, pudding mix, and vanilla extract. Let stand for 5 minutes.
• Drop spoonfuls of batter 2 inches apart onto waxed paper. Let cool until set, about 30 minutes.

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.

STATE FAIR FRIED OREO COOKIES

Steps:

• preheat oil to 375.
• combine pancake mix,milk,eggs, and oil.
• mix until there is no lumps.
• dip oreos into batter and coat both sides.
• put in fryer and fry until golden. The cookies will cook fast so watch closely and turn them. Remove from grease and sprinkle with confectioner sugar if you want to. The directions say they are best eaten hot.

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.

CHOCOLATE-COVERED OREO® SNOWMAN COOKIES

Steps:

• Empty 1 bag white candy melts into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue to microwave in 15- to 30-second intervals until candy is almost completely melted. Let sit for about 1 minute and stir until smooth. Set the second bag of white candy melts aside.
• Dunk a cookie in the white melted candy. Use a fork to turn it over to ensure it's completely coated on all sides. Transfer to a parchment-lined baking sheet. Place 2 sprinkles in the middle for eyes. Place 1 half of a Tic Tac® under the eyes for a nose. Place 4 more sprinkles in a semi circle on the bottom for the mouth. Repeat for remaining cookies, melting the second bag of white candy melt as needed.
• Place the baking sheet in a cool, dry area for about 25 minutes so candy coating can harden. Do not place in the freezer or the snowmen will sweat.
• Melt the red candy melts as in step 2.
• Cut any excess chocolate off around each cookie. Dip the top part of each cookie in the red melted candy to make a hat and add an M&M® for a design. Place on a new parchment-lined baking sheet and allow to harden, about 25 minutes. Cut off any excess chocolate before serving.

OREO®-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon; beat on low speed until incorporated and fluffy, about 1 minute.
• Scrape down the sides of the bowl again. Mix in 1 cup of flour and baking powder until incorporated. Fold in 1 cup of flour. Fold in remaining 1 cup flour with chocolate chips until nicely incorporated.
• To form cookies, press 1 tablespoon batter between your hands and flatten slightly. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®. Shape dough softly around the cookie to sandwich it. Place on a prepared baking sheet. Repeat to form remaining cookies, spacing them 1 inch apart on the sheets.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.

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.

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.