America’s favorite sandwich cookie sandwiched between two layers of rich, dense chocolatey brownies
STAR ingredient: Oreo ‘mint’ cookies AKA “milk’s favorite cookie”
PRO Tip: to keep them from being stale, keep in metal box lined with paper towel to absorb moisture
Interesting fact/history: Oreos are the BEST selling packaged cookies in the US.
Shelf life: 2-3 weeks after the sell-by-date
Have you ever gone to the store and picked up a bag of a special flavored Oreos just because you were curious as to what it would taste like and find that you don’t like it much? Instead of letting it go stale or throwing it in your trash, why not make them into delicious brownies with a hidden surprise?!
Over the holidays, there are so many “limited edition” flavors that come out and I love trying new things all the time however I find myself loving the classic in the end.
We all love and reminisce sharing the perfect Oreo cookies with our friends as a child…twisting and hoping to get the side with the cream…such great times! “Twist, lick, dunk”
But frequently our Oreos get broken or crushed. What do we do with them now????
Here’s an idea…add them to your brownies for a different surprise for your friends, family, or co-workers.
Oreos are constantly trying different flavors depending on the season or occasion: birthday, peppermint, mint, or double stuffed.
I was walking into Target during the holidays and noticed the limited edition Oreo mint cookies on the aisle. I thought to myself, “Cool! I wanna try!” At the time, I had no idea what I was going to do with it but I still bought it (kind of a bad habit I have =P).
I got home and put it in my pantry and kind of forgot about it. A few weeks later, I was cleaning out my pantry and found the pack of Oreo mint cookies unopened but when I opened it, half the cookies were crushed! AHH!! So I set out to find a way to use my crushed Oreo cookies into a sweet treat. I decided to make them into fudgey oreo brownies (martha’s baking addition)
Baking points:
– add 1 teaspoon of espresso powder to get richer chocolate flavor
– to make thicker brownies, increase recipe to 1.5x
– it is hard to tell when it is done since the batter is brown so only bake for 33-35 minutes to prevent burnt sides
– line square pan with aluminum foil sprayed with spray or buttered
– use an aluminum sling
– cut brownies once it is completely cool to get perfect edges
– go to my instagram board for ideas on how to package brownies (packaging ideas)
Chocolate Dipped Matcha Cookies
perfect way to use your matcha powder
Ingredients
- 2 cups all purpose flour
- 2 tablespoons matcha powder In cookie
- 1 teaspoon matcha powder Dusting
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 200 grams dark chocolate cut into chunks
- 1 teaspoon canola oil
Instructions
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sift the flour, 2 tablespoons matcha powder and salt in a large bowl. Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Reduce the speed to low and beat in the flour mixture until just incorporated. Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill. Preheat oven to 350F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. Bake the cookies for 10 to 12 minutes. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Melt chocolate in microwave on high in 20-second interval, stirring in between. When it’s completely melted, stir in oil until combined. Prepare a baking sheet with a clean parchment paper. Dip half of each shortbread cookie in the melted chocolate. Let it drain off the excess, place it on the baking sheet. Repeat dipping with all the cookies. Place the baking sheet in the refrigerator for 10 minutes to set the chocolate. Dust with matcha powder.
Recipe Notes
keep in fridge to keep them fresh
Recipe (source: Martha’s Baking Addiction)
- 1 1/4 sticks unsalted butter 140g
- 1 and 1/2 cups granulated sugar 300g
- 3/4 cup unsweetened? cocoa powder (75g)
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon mint extract
- 2 large eggs, room temperature
- 1/2 cup plain/all-purpose flour (60g)
- 1/2 cup dark chocolate, chopped (90g)
- 16 Oreos, crushed or whole
Planning Ahead: Take out eggs 30 minutes to come to room temp
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Preheat the oven to 180C/350F. Line an 8×8-inch square baking pan with foil or parchment paper, and set aside.
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Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and microwave in 30 second intervals, stirring after each one, until the butter is melted and the mixture feels very warm to the touch.
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Whisk in the eggs, one at a time and the vanilla. Fold in the flour with spatula UNTIL JUST combined. Fold in the chocolate chips (they will melt into the batter, but it’s fine! It helps produce a shiny top).
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Pour half of the batter into the prepared pan, and spread out evenly. Place the whole Oreos (or cover the layer evenly with broken Oreos) and top with the remaining batter. Top with more broken Oreos, PERFECT!
- Bake for 30-33 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs. Allow to cool completely in the pan on a wire rack before cutting into squares.
Even though it is not the holidays anymore, the green mint filling color works so well with St. Patricks 
Summary/Question:
Don’t feel bummed the next time you find crushed oreo cookies, it only gives you an excuse to make some delicious fudgey crumbly oreo mint brownies to share with your friend, family, co-workers …… or keep them all for yourself 
What would YOU do with your Oreo crumbs?
Tell me about your kitchen struggles with other cookies and I will try to help you find a solution.
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