I’m posting Cookie Dough “Oreos” today. Yup. Chocolate cookies with (edible) raw chocolate chip cookie dough sandwiched between them!
Did you know Oreo makes these now?! Or at least they make Oreos that are supposed to taste like cookie dough. Of course, I had to try them. They’re actually pretty good, but I don’t think they tasted like cookie dough. More like coffee/ mocha/ brown sugar. They’re good, but I think I prefer regular Oreos.These Cookie Dough Oreos inspired my very own version of the treat.
I used the same Chocolate Roll Out Cookie recipe that I used when I made Homemade Oreos, except I used regular cocoa powder. I also used the same small round cutter.
Then I made THIS Cookie Dough (it’s the same one I use for EVERYTHING). Obviously I didn’t use the bite sized candies.
I made both cookie doughs the night before, and kept them in the fridge until I was ready to use them.
After I got all the chocolate cookies cut out and baked I set them out to cool on wire racks.
Next I divided the chocolate chip cookie dough into 48 balls. You can probably do this by dividing the dough in half, then in half again, and again, and again… get my drift? Then I shaped each ball into a disc the same size as the chocolate cookies.
This is where I ran into a problem… my cookies wouldn’t stick together! It was kind of tragic. But lucky for me I had some chocolate candy melts sitting around. I melted some, then drizzled it over the bottom of the chocolate cookies and stuck the cookie dough to that! I WIN!
Store these in the fridge and try not to eat them all. It’s going to be difficult.
Happy baking & making!
-Hey Waitress!!
Soo… there’s no recipe for these cookies. I used THIS one from Food.com. The only thing I did differently was add more chocolate chips. Overall these are pretty good. The cayenne flavor is pretty prominent, so they’re not for everyone.
I didn’t share an adapted recipe because I want to change a few things.
1. these are pretty crispy cookies. I prefer chewy cookies… I neeed to research how to make chewy cookies.
2. the cayenne flavor is REALLY strong. It overwhelms the sweetness from the chocolate. So, even though I double the amount of chocolate chips, I think I should have reduced the amount of cayenne I used.
3. I think if I add some type of frosting, or maybe turn these into sandwich cookies the cayenne wouldn’t be so over whelming. I imagine the sweet frosting would balance out the spice?
4. and speaking of chocolate… I used 2 kinds of chips, dark & milk. I think it was a good idea… I just think I’ll use even more next time.
Some other notes:
1. I got about 7 dozen cookies, using a half-tablespoon scoop.
2. I made the dough the night before, and kept it in the fridge between batches.
3. I flattened the cookies slightly before I put them in the oven, and I only baked them for 10 minutes.
Overall these are good. Not great. BUT, I’m pretty excited to try this combination some more. I already tackled CUPCAKES, maybe brownies will be next?
Happy Baking!!
-Hey Waitress!!
These Chocolate Peppermint cookies are just one of the things I worked on in the kitchen today. I’m planning on sharing the rest over the next few days.
I used the same dough as the Thin Mint or Tagalong Stuffed Chocolate Cookies. I doubled the recipe from With Sprinkles On Top. It’s my favorite chocolate cookie dough that I’ve made (so far).
The only problem I had when I was making these is getting the melted chocolate chips combined into the rest of the dough. I think I’ll add it to the after I add the eggs/ vanilla next time. Or maybe I’ll use baking chocolate instead…
When the 8 minute mark comes up, and you’re ready to take these out of the oven, don’t worry if the cookies don’t look done in the middle… they will be. They’ll finish cooling and set up on the cookie sheet.
View my Chocolate Peppermint Cookie recipe!
Some of the other things I worked on today are: Hot Cocoa Mix, Peppermint Infused Vodka, Cookie Dough Fudge, and Cookie Dough Candy Cane “Pops”. I’ll (hopefully) be sharing them (at some point) soon.
Happy Baking!
-Hey Waitress!!
flatten with the bottom of a glass dipped in granulated sugar
baked & finished!
My plan for the whole month of December was Christmas inspired cookies. As it turns out, Hubs still doesn’t have a job, and I didn’t want to spend any $ on a cookie press (which I planned on using this week to make some spitz or butter cookies)… Then, thanks to SugarLoco (follow them on Twitter/ FB/ check out their blog) I found THIS blog post! 100 Christmas cookies!? YES PLEASE! Hub’s picked this weeks Sunday Bakery cookies from the list. I saved like 10 more into my favorites, and was inspired to “create” a Boozy/ Peppermint/ Red Velvet cupcake (still working on it)! YAY!! But I digress.
Overall these cookies are pretty yummy. The chocolate dough was simple, but a little sticky. Moisten your palms to roll it into balls. I used a tablespoon scoop to measure the size.
The Peanut butter “dough” tastes just like the inside of a Reese’s Cup! AND gave me an idea for peanut butter truffles… I used a teaspoon measuring spoon to scoop out the little balls.
I baked mine for about 9 minutes, because I was waiting for the tops to crack. They never did. L I think they’re a little dry, but maybe that’s because I over-baked? Other than that they’re yummy. And perfect to share… unless you’re a fat kid like me. Then they’re perfect to hoard someplace your family/ husband can’t find them! J
Happy Sunday Bakery!
-Hey Waitress!!
Click here for the recipe. originally from Better Homes & Gardens.
Unremarkable 