Holy Cookie! The Wrapped Oreo

Found this recipe on Pinterest and knew I had to try it! It's hard to say who first came up with it, because it's all over the blogs now, but Picky Palate claims to be the first (and she has great pictures), so I'll give her the credit :)

Now, I don't know that this will go on my list of cookies to make again and again- mostly cause they're REALLY sweet, not that that's a bad thing- but they sure are fun!

Oreo Stuffed Chocolate Chip Cookies
Ingredients:
1/2 cup Butter
3/4 cup light brown sugar
1 cup granulated white sugar
2 eggs
1 tablespoon pure vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz chocolate chips
Oreo Cookies (about 24)

Method:
1.Preheat the oven at 350 degree F. Line a baking sheet with parchment paper.
2.In a mixing bowl, beat the butter and sugars until well combined.
3.Add in the egg and vanilla extract and mix well.
4.In another mixing bowl whisk together the flour, salt and baking soda.
5.Gradually add this dry mixture into the wet mixture, along with chocolate chips, until combined.
6.Take a scoop of the dough and place on top of the oreo cookie. Take another scoop and place on the bottom of the oreo cookie.
7.Press lightly between your palms and seal the edges together by pressing and cupping the cookie on your palm.The oreo cookie should be completely inside the dough with all the edges sealed.
8.Place the cookies on the prepared baking pan, an inch apart.
10.Bake for 10-12 minutes or until the sides start turning brown.
11.Cool in the baking pan for at least 5 minutes, since the cookies will be really soft when you take out them from the oven.
12.Transfer them to a wire rack and cool completely before you store them in an air tight container.

MONSTER Cookies

I can't believe I haven't posted this recipe yet. I love making these for people because I make them HUGE, so they're really exciting to recieve as a gift or a thank-you. Thanks to Audra Croft for the original recipe, I have altered it slightly to fit my tastes. And you may want to play around with the nuts and chocolate and find your favorite. I choose to use equal parts white chocolate and bittersweet chocolate, because I think they complement each other nicely, but feel free to try semi-sweet chocolate, M&M's, or a different type of nuts to make them your own.

MONSTER COOKIES
(If you make these cookies as big as I do, this recipe makes about 3 dozen)

2 cups butter, softened
2 cups sugar
2 cups firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
5 cups uncooked regular oats
2 cups (12 oz.) bittersweet chocolate chips
2 cups (12 oz.) white chocolate chips
2 cups chopped pecans

Cream butter and sugar till light and fluffy.
Add eggs one at a time and vanilla.
Sift together flour, baking soda, baking powder, and salt and gradually add to butter mixture.
Stir in oats, chocolate and nuts.
Shape cookie dough into 3-inch balls, 2" apart. Flatten each ball to a 2.5" circle. (For me this means they are so big I can only fit 6 at a time on the baking sheet) Bake at 375° for 10 minutes or until lightly browned.
Cool slightly on baking sheets before removing, then finish cooling on a wire rack.

Chocolate Mint Sandwiches

Warning! These are intense! But so yummy!

Makes 3 dozen
(thanks to marthastewart.com)

COOKIES
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners' sugar, for work surface
GANACHE
1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract
GLAZE
6 ounces semisweet chocolate, very finely chopped


Directions
1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Soft Ginger Cookies

I'm not usually one for gingerbread, but these were big, soft and yummy!
(allrecipes.com)

INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened (seriously, use margarine)
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Just made these again and this time I used margarine instead of butter and they were even better. They kept their shape and were fluffy, yet still substantial. Here is a pic of the margarine ones, you can see the difference. Much prettier too, don't you agree?

My Favorite Soft Sugar Cookies

(thanks to RaeJean Eisenhower, a family friend from St. Louis)


1 C butter
2 C sugar
2 eggs
2 tsp vanilla
1 C sour cream
6 C flour
1 tsp salt
1 tsp baking soda

Cream butter and sugar; add eggs, vanilla and sour cream. Add in dry ingredients about one cup at a time and beat well. Refrigerate for about an hour and then roll out 1/3 inch thick on lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheet. Bake at 350 for 10 min. Cool and decorate as desired.

Butter Frosting
6 Tb butter
1 lb powdered sugar (4 ¾ C)
¼ C milk
1 ½ tsp vanilla
Food coloring

Cream butter, gradually add about half the sugar, blending well. Beat in 2 Tb milk and vanilla. Blend in remaining sugar, add milk to desired consistency.

Rugelach

"A yummy not-too-sweet pastry rolled with cinnamon sugar, nuts and chocolate"
Makes 48 cookies
(allrecipes.com)

2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped pecans
1/2 cup mini chocolate chips

DIRECTIONS
1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, sugar, vanilla, butter or margarine, cream cheese and sour cream until crumbly.
2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days. 3. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
4. Combine sugar, cinnamon, chopped pecans, and chocolate chips.
5. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
6. Preheat oven to 350 degrees F (180 degrees C).
7. After rugelach are chilled, bake them in the center rack of your oven 20 minutes until lightly golden. Cool on wire racks. Store in airtight containers. They freeze very well.
8. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add chopped nuts and chopped raisins. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Cookies and Cream Cupcakes

Cookies and Cream Cupcake (makes about 2 dozen):
1/2 cup unsalted butter, room temp
1 cup milk
2 teaspoons vanilla extract
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 large egg whites (room temp)
1 cup Oreos (about 10) lightly crushed

1. Preheat oven to 35o degrees. Insert liners into standard sized cupcake pan
2. Ina large bowl cream together butter and vanilla till fluffy, then slowly add milk (it may look a bit lumpy after you add the milk, it's okay.) Beat 3 min.
3. In a seperate bowl sift together the flour, baking powder, and salt.
4. Ad the dry ingredients to the butter mixture. Mix until integrated. Stir in the sugar. Beat on low speed 30 seconds. Beat 2 more minutes on medium Add the egg whites and beat for 2 minutes on medium. Stir in the crushed cookies.
5. Fill cupcake liners 3/4 full and bake 18-20 minutes till tothpick inserted in center comes out clean.

Marshmallow Frosting:
2 tablespoons milk
6 tablespoons sugar
1 pkg mini marshmallows
2 tablespoons boiling water
1/2 teaspoon vanilla

1. In a saucepan over low heat, warm the milk and sugar for 6 minutes
2. In a double boiler heat the marshmallows. When they are very soft add the boiling water. Stir until smooth.
3. Remove from heat. Add the vanilla. With an electric mixer on medium speed beat in the hot sugar. Keep beating until cool.

Note: I have tried a few different recipes for marshmallow frsoting and that are all difficult to use, this one is no exeption. I prefer to leave the frosting to cool to room temperature before using it (otherwise it is too runny to work with). Then just spread it on, don't try to pipe it.

I topped these cupcakes with a whole Oreo cookie. They were pretty messy. I liked them even better after they sat overnight and the Oreo on top softened up.
Here's another idea put an Oreo in the cupcake liner before filling, then put cupcake batter on top and cook as directed. Sorry, no picture. I loaned out my camera. I guess that just means I'll have to make these again!

Oatmeal Peanut Butter Filled Cookies

(allrecipes.com)
nothing fancy, just some good old comfort food
makes 12 servings

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup oats (quick or old-fashioned)
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
3 tablespoons heavy whipping cream

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 8-1010 minutes, or until cookies are a light brown, do not overcook.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread a thick layer of filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Black and White Crinkles

(thanks to joyofbaking.com)

4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

1. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (about 3 min- when you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
3. Beat in the vanilla extract and then stir in the melted chocolate mixture.
4. In a separate bowl whisk together the flour, salt, and baking powder.
5. Add dry ingredients to the chocolate mixture, stirring just until incorporated.
6. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
7. Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
8. Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
9. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.

My notes:
To ensure that you get the beautiful dark chocolate showing through the cracks in powdered sugar be sure you do not make the balls too big, go smaller if you're in doubt. Also, you really should move the oven rack to the middle. I usually have mine one below center, but for these, you need it in the center.

Lemon Clouds

Not your average cookie :)
Yield 4-6 dozen

2 c. margarine/butter
1 1/3 c. powdered sugar
2 c. flour
1 1/3 c. cornstarch

Lemon Icing
6 tbl. margarine/butter, room temp
1 (lb) box powdered sugar
Lemon juice for consistency

Cream margarine/butter and sugar.
Sift in flour and cornstarch.
Mix well. Roll into teaspoon-sized balls
and drop on un-greased cookie sheet.
Bake for 8 minutes at 350. Do not brown.
Cool and ice.
To prepare icing, cream margarine and powdered sugar, add lemon juice for consistency.