Confession time: I have not been able to get last week’s Oreo icing out of my mind. Seriously. That’s probably why I grabbed another pack of Oreos at the grocery store, fully intending to indulge.
For starters, let me just say, this cookies and cream cream cheese filling is amazing on its own. Once added to chocolate cookies and dipped in more chocolate, it becomes out of this world. I made these a few days ago and had to immediately share them with my friends and coworkers so that I wouldn’t eat them all. I stopped myself at two in one sitting.
Have you seen the movie Inception? These cookies are kind of like that. A cookie in a cookie. I think the kids are calling it ‘meta’ these days. I’m turning 28 this year and honestly, I’m feeling rather old compared to the next generation. I joke about what language the ‘kids’ are using but the truth of the matter is, I have no idea what they are talking about half the time. I sat next to the thirteen year old daughter of a family friend a few weeks ago who tried to explain the concept of a ‘finsta’ to me. As someone who’s pretty conservative with my social media content, the whole thing left me confused.
All you need to know about these delicious and drool-worthy treats is that if you like Oreos (or any similar chocolate cookie), you will LOVE these. Want more Oreo? Try some peppermint Oreo ice cream!
- 1 package of Oreos
- 8 ounces of cream cheese
- 3 cups of icing sugar
- 1 bar of Ghirardelli white chocolate
- Pulse 1 cup of Oreos in a food processor until fine. Combine the Oreo crumbs with the cream cheese and icing sugar in the bowl of a stand mixer and mix until combined. Start speed on low and slowly bring up to medium speed. Once combined, cover and refrigerate for about 30 minutes.
- When ready to stuff the Oreos, take about 16-20 Oreos and carefully separate the tops from the bottoms, removing the white middle. You can either mix it into the cookies and cream filling or just eat it. No judgement on whatever you decide. Take one tablespoon of cream cheese filling and roll it into a ball. Place on one cookie and press second cookie gently on top to secure it. Repeat until all the cookies are filled.
- Line a baking sheet with parchment paper and set aside. Roughly chop up 4-5 Oreos. These will be used to top the melted chocolate in the next step. Place the white chocolate in a microwave safe bowl. Heat for about a minute, or until melted, stirring every 15 minutes. Dip the now stuffed Oreos into the chocolate to cover half of each cookie in chocolate. Sprinkle with the chopped up cookie crumbs and place on the prepared baking sheet. Repeat with the rest of the cookies. Once done, refrigerate for about 30 minutes, or until the chocolate has set.