Oreo Bombs Recipes

OREO BOMBE

Oreo Bombe image

This impressive cookie bombe is the perfect dessert to make when the last thing you want to do is turn on the oven. The light and fluffy filling has a hefty amount of cream cheese whipped into it, so it mimics cheesecake -- but with half of the work.

Provided by Food Network Kitchen

Categories dessert

Time 6h30m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

1 pound cream cheese, at room temperature
2 cups confectioners' sugar
1 tablespoon vanilla extract
3 cups heavy cream
106 cream-filled chocolate sandwich cookies (from about three 14.3-ounce packages), such as Oreos
1 cup milk

Steps:

Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon 1/2 cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.

OREO COOKIE BALLS

OREO Cookie Balls image

Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.

Provided by Oreo

Categories Trusted Brands: Recipes and Tips OREO®

Time 1h45m

Yield 48

Number Of Ingredients 3

Ingredients

1 (8 ounce) package cream cheese, softened
36 OREO Cookies, finely crushed
16 ounces semi-sweet baking chocolate, melted

Steps:

Mix cream cheese and cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 1 hour or until firm.

OREO™-STUFFED CHOCOLATE CHIP COOKIE BOMBS

OREO™-Stuffed Chocolate Chip Cookie Bombs image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h45m

Yield 36

Number Of Ingredients 8

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:

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.
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.
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.
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.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie Bomb, Sodium 125 mg, Sugar 15 g, TransFat 0 g

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