Mini Oreo Stuffed Chocolate Chip Cookies
Recipe adapted from Teenie Baker
Ingredients
1/2 cup (115g) butter, softened at room temperature
1/3 cup brown sugar
1/2 cup caster sugar
1/2 tbs vanilla essence
1 egg
1 3/4 cups plain flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips
30 mini oreos
1. Preheat oven to 180oC and line two baking trays with baking paper.
2. Beat butter and sugars in large bowl until pale and fluffy. Beat in eggs and vanilla, until well combined.
3. In a separate bowl, mix together the baking powder, salt and flour. Slowly add to the butter mixture and stir until full combined. Fold in the chocolate chips.
4. Take a teaspoonful of cookie dough and place on baking tray. Place one mini Oreo on top then cover with another teaspoon of cookie dough. Pinch the edges together, then roll into a ball using your hands.
5. Bake for 8-11 minutes or until golden.
they just look like normal cookies but wait till you see the surprise! |
Recipe adapted from All recipes
Ingredients
85g cream cheese
1/4 cup (60ml) milk
2 egg yolks
1/4 cup (55g) caster sugar, divided
2 egg whites
1/3 tsp cream of tartar
3 tbs plain flour
1 1/2 tbs corn flour
50g oreos, crushed (I used mini oreos)
1. Preheat oven to 175oC. Line 23cm round cake tin with baking paper.
2. Warm cream cheese and milk in small saucepan over medium-low heat. Stir occasionally until cream cheese is melted. Remove from heat and set aside.
3. In medium bowl, beat egg whites with cream of tartar until soft peaks. Gradually sprinkle in half of sugar and continue to beat to stiff peaks.
4. In a separate bowl, beat egg yolks and remaining sugar until light and fluffy. Fold in cream cheese mixture then sift in flour and corn flour. Stir until combined. Fold in egg whites and oreos.
5. Pour into prepared tin and place in larger baking tray. Place tray into oven and pour water into the baking tray until half way full. Bake for 20 minutes then reduce to heat to 150oC and continue to bake for 15 more minutes. Let cake cook before removing from pan. Refrigerate for a few hours before slicing.
85g cream cheese
1/4 cup (60ml) milk
2 egg yolks
1/4 cup (55g) caster sugar, divided
2 egg whites
1/3 tsp cream of tartar
3 tbs plain flour
1 1/2 tbs corn flour
50g oreos, crushed (I used mini oreos)
1. Preheat oven to 175oC. Line 23cm round cake tin with baking paper.
2. Warm cream cheese and milk in small saucepan over medium-low heat. Stir occasionally until cream cheese is melted. Remove from heat and set aside.
3. In medium bowl, beat egg whites with cream of tartar until soft peaks. Gradually sprinkle in half of sugar and continue to beat to stiff peaks.
4. In a separate bowl, beat egg yolks and remaining sugar until light and fluffy. Fold in cream cheese mixture then sift in flour and corn flour. Stir until combined. Fold in egg whites and oreos.
5. Pour into prepared tin and place in larger baking tray. Place tray into oven and pour water into the baking tray until half way full. Bake for 20 minutes then reduce to heat to 150oC and continue to bake for 15 more minutes. Let cake cook before removing from pan. Refrigerate for a few hours before slicing.
Didn't rise as much as I would have liked... |
but love the chunks of oreo and golden brown top :D |
soft, fluffy clouds of oreo japanese cheesecake |
the oreo stuffed cookies look awesome and it gives people such a nice surprise, YUMM
ReplyDeleteyou're right about the japanese cheesecakes being light and fluffy, that's why it's so hard to just eat one slice!