OREO COOKIE FILLING DIP
What's the best part of an Oreo? The filling, of course! Oreo Cookie Filling Dip is a sweet and creamy dip, separate from the cookie. Dip anything from pretzels to cookies in this awesome dessert side!
Provided by Cookies & Cups
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Mix all ingredients with mixer for 2 minutes.
- Store in an airtight container for up to a week.
Nutrition Facts : ServingSize 1 cookie, Calories 282 calories, Sugar 58.6 g, Sodium 37.5 mg, Fat 6.1 g, SaturatedFat 1.4 g, TransFat 0.6 g, Carbohydrate 58.7 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325˚F (160˚C).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
- Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
- To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
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- Before anything else, start by beating your butter in a bowl with the hand or stand mixer. With this, make sure that you fit it with a wire attachment at medium-high speed for a minute until creamy.
- Afterward, turn the mixer at low speed as you gradually add the confectioners’ sugar to the butter mixture. Then, progressively increase speed. After that, use a rubber spatula to scrape the bottom and sides of the bowl.
- Then, add the vanilla extract. After that, make sure to turn the mixer on low and gradually increase to high. Next, turn the mixer at low speed and add the crushed Oreos; mix until completely incorporated. Afterward, scrape the bowl’s side to incorporate the mixture fully.
- To add consistency to the mixture, add one tablespoon of milk to have softer frosting. After that, add 1/4 cup to have a firmer frosting. After that, place in a piping bag attached with a piping tip.
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