OREO Double Stuf Chocolate Sandwich Cookies, 15.35 oz
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended. Beat in the vanilla and eggs until light and creamy. Sift together the flour, baking soda and salt; set aside. Add in the Oreo crumbs.
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Step-by-Step Instructions. Add ingredients (except for toppings) to a blender. Add 12 Oreos, 4 cups vanilla ice cream, 1/2 cup milk, and 1/4 tsp vanilla extract to a blender. Blend until smooth. Pour into Sundae glasses and add toppings! Pour the Oreo shake into 2 large glasses or 4 small glasses. Customize with toppings such as whipped cream.
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For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note).
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Make the cookies: Preheat oven to 375°F. Line two baking sheets with parchment paper. In a food processor fitted with the S blade attachment or in the bowl of an electric mixer fitted with the paddle attachment, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar.
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Blend until smooth, stopping and scraping the sides if necessary. Pour into glasses. For whipped cream, beat cream and powdered sugar on high speed with an electric blender until stiff peaks form. Spoon over milkshakes and top with chocolate sauce and crushed Oreos as desired.
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Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.
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Place 2 tablespoons of the Oreo crumbs in a shallow dish or plate. Set the rest aside. Using a butter knife, spread the frosting 1-2 inches down on two malt glasses. Roll the frosting in the Oreo crumbs. Set aside. In a blender, pulse together the ice cream and milk until smooth.
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Melt: Let's start! First, in a small microwave-safe bowl, add the chocolate chips. Microwave 30 seconds at a time stirring until smooth. Dip and Chill: Next, dip each Oreo into the chocolate. Then, remove with a fork and place on a parchment-lined baking sheet. Place in the fridge for 10 minutes to set.
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Oreo Cookies (or another chocolate sandwich cookie) - I use regular Oreos, but double-stuffed or other Oreo flavors will work too! Milk - I prefer to use 2% or whole milk to keep it super creamy! How to Make an Oreo Milkshake. Add 8 of the Oreos, the milk and the ice cream into a blender. Blend mixture until smooth.
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8 tablespoons chilled unsalted butter, ½ cup vegetable shortening, 1 cup granulated sugar, 2 large eggs. Add the dry ingredients and mix until a soft dough forms. Shape into 2 discs and wrap each in wax paper or parchment paper. Refrigerate for at least 1 hour, until firm. Preheat the oven to 375 degrees Fahrenheit.
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If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour. Substitutions: This recipe can be made vegan if your favorite non-dairy milk is used and aquafaba is used instead of an egg white! When sifting the dry ingredients, make sure there are no lumps of cocoa powder.
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Tips & Variations. Make this a boozy oreo milkshake by adding 1 1/2 - 2 oz of whipped cream vodka. Add 2 tbsp of chocolate syrup to the blender with the rest of the ingredients for some extra chocolate flavor. Substitute the evaporated milk for your milk of choice. Oat milk or whole milk work very well for this recipe since they both have a.
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Pulse a few times (6 to 8 pulses) to just combine, do not overmix. If desired, drizzle some chocolate syrup or sauce down the sides of the chilled glasses. Divide the milkshake between the glasses. Garnish with whipped cream, cookie crumbs, and more chocolate syrup as desired. Serve immediately with straws.
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Instructions. Dip 30 Oreo Cookies in milk one by one and lay flat in a 9×13 pan. Spread one tub of Cool Whip evenly over the Oreos. Repeat this process 2 more times, finishing with a layer of Cool Whip on top. If desired drizzle chocolate sauce on top, or extra crushed Oreos.
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Add vanilla ice cream, chocolate ganache or syrup, and chilled milk. Blend until the mixture reaches a mostly smooth consistency. Gently spoon or brush the edges of 3 tall glasses with chocolate syrup. Dip the chocolate-coated edges of the glasses into the Oreo cookie crumbs and keep rotating to ensure even coating.
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Press the Oreo crumb mixture into the bottom of a 9x13-inch pan, using a flat-bottomed glass to press it evenly. Chill in the refrigerator while preparing the filling. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
