OREO™-Stuffed Chocolate Chip Cookie Bombs

 Classic chocolate chip cookie dough gets stuffed with mini OREO™ cookies and finished with chocolate frosting and a white chocolate drizzle for the ultimate chocolate chipper upgrade.



Ingredients

  • 1
    pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • 1/2
    cup butter, softened
  • 2
    tablespoons Gold Medal™ all-purpose flour
  • 1
    egg
  • 36
    Oreo mini chocolate sandwich cookies (from 8-oz bag)
  • 1
    container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting (1 2/3 cups)
  • 1/3
    cup white vanilla baking chips
  • 1
    teaspoon shortening

Steps

1 Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in center of each cookie.


2  Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over cookie sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.


3 In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.


4 In another small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.




Comments

Post a Comment

Popular posts from this blog

Snickerdoodle Apple Cobbler

Image
  Cinnamon, sugar and apples are about as autumnal as a dessert can get. So why not combine everyone’s favorite cinnamon-sugar cookie, snickerdoodles, with apple cobbler? That was the thought that inspired this easy, crowd-size dessert, and thanks to the Betty Crocker Test Kitchens, this mashup works like a charm. The cookie dough crust bakes up cobbler style with a slight chewy top, fluffy center and a perfectly caramely bottom where the spiced apple mixture melds with the crust. So, you end up with deluxe apple cobbler topped with a snickerdoodle cookie crust. The only thing this dessert for 12 really needs is a big scoop of vanilla ice cream on top! Serve this warm from the oven, so your ice cream gets a little bit melty, and don’t be surprised if someone tries to lick their plate clean.   Ingredients Topping 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 5 teaspoons sugar 3/4 teaspoon ground cinnamon Filling 10 cups sliced peeled apples (1...
Read more

Chocolate Chia Banana Nut Muffins

Image
  We added chocolate chips and black chia seeds to Betty Crocker Fiber One banana nut muffin mix for an added boost of flavor and nutrition. Ingredients 1 box Betty Crocker™ Fiber One™ banana nut muffin mix 1/2 cup water 2 tablespoons vegetable oil 2 eggs 1/4 cup mashed ripe banana 1/2 cup black chia seed 1/2 cup semisweet chocolate chips Steps 1  Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups, or spray muffin cups with cooking spray. 2  In medium bowl, stir all ingredients just until blended. Divide batter among muffin cups (about three-fourths full). 3  Bake 15 to 20 minutes or until muffins are golden brown and tops spring back when touched lightly. Cool 5 minutes before carefully removing from pan.
Read more

Blackberry Cobbler

Image
  Celebrate summer with homemade Blackberry Cobbler and delicious blackberries! If you're lucky enough to have access to fresh blackberries, be sure to use them in this Blackberry Cobbler recipe. Otherwise, frozen will work as well. Top off this delicious, easy blackberry cobbler with homemade vanilla ice cream or even whipped cream for a special touch. Ingredients 2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries) 1 cup sugar 1 cup Gold Medal™ All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/2 cup butter, melted Cream, whipped cream or ice cream, if desired Steps 1  In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F. 2  In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter. 3  Bake 45 to 55 minutes or until ...
Read more