Oreo Cheesecake Cookies

 "Very good, not too sweet" - Dave

I had saved this recipe a while ago, and knew that Christmas would be the perfect occasion to make them!

Ingredients:
1/2c unsalted butter, softened
4 oz, weight cream cheese, softened (the original recipe called for 3, but I like my cream cheese...)
1 c sugar
1 tsp vanilla extract
1 c all-purpose flour
1/2 c mini chocolate chips (I may add a bit less next time)
1 c Oreo cookie crumbs (I made crumbs in the food processor, but also added some roughly chopped Oreos for texture)
1/2 c white chocolate chips, melted (I used real baking white chocolate, although I think next time I will use the white chocolate you get in the candy-making section at the craft store. The real chocolate didn't set as firmly as the candy chocolate does)

Directions:
1.  Preheat oven to 375 and line 2 baking sheets with parchment paper. Set aside
2.  In a large bowl, cream together the butter and cream cheese using a mixer until they are well combined.
3.  Add the sugar and vanilla and mix until ingredients are well combined.  Add the flour and mix on low until the flour is incorporated.  Stir in the mini chocolate chips.
4.  Scoop the dough into 1" balls and roll in Oreo cookie crumbs so cookie is covered. 
5.  Place covered cookie balls onto the prepared baking sheet, and bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
6.  Cool on the pan for 2 minutes before transferring to a wire rack.  Once cool, drizzle cookies with melted white chocolate.

Recipe from Tasty Kitchen

Peanut Butter Oreo Ice Cream Pie

Wow...the title of this recipe says it all, doesn't it!?

Dave and I made this on a whim- we were not expecting any guests or company- we just couldn't resist making it once I found the recipe! What was awesome is that it lasted for just over a week since it was wrapped up in plastic in the freezer, although I'm sure it would have lasted at least 2 weeks.

Ingredients:
1 box Oreo Cookies
6 tbsp melted butter
2 cups cold heavy cream
1 (14 oz) can sweetened condensed milk
1/2 cup smooth peanut butter
1/2 tsp vanilla extract
1 bottle Smucker's Chocolate Fudge Microwave Topping (we only used about half)

Directions:
1. Finely crush about 25 Oreos in a food processor. Mix with melted butter and spread in the bottom of a 9″ round pan for the crust. Freeze for about 10 mins.
2. Lightly crush the remaining Oreos into large pieces, and set aside
3. Whisk sweetened condensed milk, peanut butter, and vanilla in large bowl.
4. In a separate bowl, whip the heavy cream to stiff peaks, then fold the whipped cream into the sweetened condensed milk mixture.
5. Pour half of the peanut butter ice cream mixture on top of the frozen Oreo crust.
6. Heat chocolate fudge according to the directions on the bottle, and pour half of the bottle in a layer over the ice cream.
7. Add the remaining ice cream, hot fudge, and top with the Oreo cookie pieces. Freeze for at least 6-8 hours before serving.

This pie was just heavenly. Dave and I had some leftover peanut butter filling that didn't fit in the pie crust we made, and that was delicious just on its own. Make sure to let the pie thaw out a few minutes after taking it out of the freezer.

Recipe and photo from Kevin and Amanda

Brownie-Covered Oreos

Well, we finally did it. For those of you who were with us during Christmas might remember Dave and I drooling over the concept of brownie-covered Oreos. Like Matt's last post, this one might not really be considered a "recipe," but for a different reason....nothing here is homemade.

Ingredients:

1 package Oreos

1 box brownie mix (any brand)

Oil, water, eggs, etc- for brownie mix

Nonstick cooking spray

Directions:

1. Preheat oven to 350.

2. Prepare brownie batter according to package directions.

3. Dip Oreos into batter, letting excess fall back into the bowl.

4. Place each cookie into a separate well of a cupcake pan that has been generously sprayed with non-stick cooking spray (or use cupcake liners, see below)

5. Bake for 11-14 minutes, until brownies are cooked.

6. If cupcake liners were not used, run a plastic knife around the edge of each cookie immediately when taken out of the oven- this will help them come out later.

7. When cooled, remove from pan

Note: The pretty cookies above were used without liners, but no matter what I did, the bottoms became slightly scorched. Still tasty, but they had a hint of burn-y flavor, and were a little chewier at the bottom.

The cookies below are less attractive, but Dave and I thought they were more delicious when we used the cupcake liners. The texture was better overall.

PS. Those are the trays we all got in our Christmas stockings from Mom and Dad (Sills). Looks like an eye!!