Cream Filled Chocolate Chip Wafers Oreo Variation Food

OREO-STUFFED ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least two sides. Coat with cooking spray.
• Arrange the chocolate sandwich cookies on half of the baking sheet in 6 rows, with 4 cookies per row. Cover the chocolate sandwich cookies with the cookie dough: pressing and spreading the dough into and over the cookies to make one giant chocolate chip cookie that covers half of the baking sheet.
• Prepare the brownie batter according to package directions. Pour the batter into the empty half of the pan. Arrange the vanilla sandwich cookies on top of the brownie batter in 6 rows, with 4 cookies per row Press the cookies into the batter.
• Bake until a toothpick inserted in the center of the chocolate chip cookie portion and brownie portion comes out with just a few crumbs, 20 to 23 minutes. Let cool completely in the pan on a cooling rack, about 2 hours. Freeze to firm up, about 30 minutes.
• Use the foil overhang as handles and lift the giant cookie out of the baking sheet and carefully flip it over onto a cutting board, making sure it does not bend or crack. Peel away the foil from the bottom. Line the baking sheet with plastic wrap.
• Using a warm serrated knife, trim the rough edges of the giant cookie so it is an even rectangle (about 12-by-16-inches). Cut it in half crosswise so you have one brownie half and one chocolate chip cookie half (each 8-by-12-inches). Lay the chocolate chip cookie piece on the prepared baking sheet so the chocolate sandwich cookies are facing up. Working quickly, spread the ice cream across the cookie all the way to the edges. Smooth out the top and sides. Place the brownie half, with the chocolate cookies facing down, on top of the ice cream and gently press to adhere. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape and freeze until hardened, at least 6 hours and up to overnight. Use a warm serrated knife to cut into 24 ice cream sandwiches.

CHOCOLATE CREAM FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
• On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
• While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
• Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.

CHOCOLATE CREAM PIE WITH OREO CRUST

Steps:

• Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
• Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
• Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
• To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

CHOCOLATE CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
• Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
• Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
• Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
• Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
• Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
• Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
• For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

CREAM-FILLED CHOCOLATE CHIP WAFERS (OREO VARIATION)

Steps:

• Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add sugars, beating until blended. Stir in chocolate morsels and pecans.
• Spread about 1 tablespoons cream cheese mixture evenly on 1 side of a chocolate wafer; top with another wafer. Repeat procedure with remaining wafers and cream cheese mixture. Cover cookies and chill 2 hour. Store in refrigerator. Makes about 3 1/2 dozen.