Day: March 22, 2022

Cake Batter Golden Oreos Rainbow Cookies Recipe

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Cake Batter Golden Oreos Rainbow Cookies Recipe – An insanely scrumptious cookie! You will love this chewy, crunchy, and cake batter infused treat. Pour yourself a tall glass of milk and devour!


These are the ultimate of the ultimate. Soft, chewy, crunchy, cakey and baked until golden and drool-inducing. If you adore cookies and cake batter, this cookie version is a must.


Cake Batter Golden Oreos Rainbow Cookies Recipe


An insanely scrumptious cookie! You will love this chewy, crunchy, and cake batter infused treat. Pour yourself a tall glass of milk and devour!

Total time: 30 minutes
Yields: 20 cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup shortening
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup cake mix
  • 1 teaspoon cornstarch
  • 1/2 cup sprinkles
  • 12 Golden Oreo cookies, broken into pieces

Instructions

  1. Cream together butter, shortening, brown sugar, granulated sugar and egg. Mix in vanilla extract and beat until incorporated. Slowly add in baking soda and salt.
  2. Next, sift together all-purpose flour, cake mix, and cornstarch. Mix dry mixture into wet mixture one cup at a time and continue to stir until flour is completely incorporated. Using a rubber spatula, add sprinkles and cut up oreos.
  3. Using a large cookie scoop (about 3 tablespoons), scoop out dough and place dough balls on a parchment paper lined baking sheet. Cover with clear wrap and refrigerate for at least 1 hour or overnight.
  4. Preheat oven to 350 degrees. Remove baking sheet from the fridge and take off clear wrap. Once the oven has reached the desired temperature, place cookies in the oven and bake for 10-12 minutes or until sides are slightly golden. Remove from oven and let rest for 5 minutes or until cookies are firm enough to transfer to a wire rack to cool completely. Enjoy!

Notes

  • Cookies will keep up to one week in your cookie jar or up to 4 weeks in the freezer.

3 Ingredient Thin Mints Recipe

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3 Ingredient Thin Mints Recipe – The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!



These cookies definitely fit the bill. A no-bake recipe that comes together in just a few minutes, using only 3 ingredients – oreos, chocolate and peppermint extract.

You might be wondering what to do with the delicious white oreo cream that you won’t be using here. Eating it is the first thing that comes to mind, which would be a great solution. But just in case you’re not into that and don’t like to waste anything like I do, stay tuned for another fabulous 3-ingredient treat tomorrow utilizing the white cream and any leftover oreos.


3 Ingredient Thin Mints Recipe

The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!

Total time: 30 minutes
Yields: 40

Ingredients

  • 20 Oreos
  • 1 teaspoon peppermint extract
  • 8 ounces bittersweet chocolate (or white chocolate)

Instructions

  1. Separate oreos and scrape off the white cream. Line a baking sheet with wax or other nonstick paper.
  2. Combine chocolate and peppermint extract in a microwave safe bowl. Heat chocolate until completely melted in 30 second intervals or heat with the help of a double boiler.
  3. Place one oreo half at a time into the chocolate and flip over with the help of a fork. Once completely coated, remove cookie half from chocolate with the fork and tap it on the edge of the bowl a couple of times (to get rid of the excess chocolate). Place on prepared baking sheet and repeat. Place in the fridge and let set for 15 minutes before enjoying.

Notes

  • *Sprinkle thin mints with crushed oreos or chocolate pieces after dipping.
  • Cookies will keep up to 2 weeks in the fridge or up to 8 weeks in an airtight container in the freezer.