HOMEMADE OREO CAKESTERS RECIPE
Oreo Cakesters have all the flavor of classic Oreos! A rich and thick vanilla buttercream sandwiched between soft and fudgy, soft baked chocolate cookies!
Provided by Karli Bitner
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°.
- In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla. Mix until smooth, creamy and light in color.
- Add the all purpose flour, black cocoa powder, cornstarch, baking powder and salt. Mix slowly to combine.
- As the dough comes together, add the canola oil and then mix until thoroughly combined.
- The dough should be really soft but not sticky at all.
- Roll the dough into small balls, using about 3/4 tbsp of dough per ball. I use a 1 tbsp spoon to help me portion out the dough, I just don't fill the scoop completely full.
- Roll into a ball and flatten slightly. Arrange on a parchment or silicone sheet lined pan. Repeat with remaining dough.
- Bake at 375° for 5-7 minutes, the cookies will spread slightly, puff up and start to crackle when they are ready to come out of the oven. Do not over bake or they will be dry instead of soft and chewy.
- Allow the cookies to cool on a cooking cooling rack.
- Once the cookies are completely cool, make the cream filling by creaming the butter with either a stand mixer or electric hand mixture until smooth.
- Slowly add in the powdered sugar and a little bit of heavy whipping cream (1/2 tbsp at a time) until all of the powdered sugar is added.
- Add the vanilla extract, mixing until combined.
- Add more whipping cream to adjust the consistency of the filling, if needed.
- Add the filling to a piping bag with a large round tip (you can use a large zip top bag with the corner cut, if needed).
- Pipe a dollop of cream into the center of the bottom side of half of the cookies.
- Top the cream filling with the remaining cookies and press down to finish the oreo cakester.
- Store at room temperature in an air tight container for up to 3 days.
Nutrition Facts : Calories 201 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 31 mg, Sodium 115 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
OREO COOKIE CAKE
I am not a big fan of eating Oreo Cookies, but this cake is TO DIE FOR. I served this for dessert at night to a bunch of overnight guests who requested it again for breakfast! I strongly recommend preparing this at least 24 hours before you want to serve it. It firms up and tastes much better that way! Prep time below does not include chilling time.
Provided by jackieblue
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
- Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
- Mix both pudding mixes together with milk. Spread on cream cheese mixture.
- Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
- Chill at least a day. The longer you chiil it, the firmer it gets.
Nutrition Facts : Calories 445.8, Fat 24.7, SaturatedFat 15, Cholesterol 37.2, Sodium 411.9, Carbohydrate 53.7, Fiber 1, Sugar 40.6, Protein 4.5
CREAM-FILLED CHOCOLATE COOKIES (LIKE OREO CAKESTERS)
Make and share this Cream-Filled Chocolate Cookies (Like Oreo Cakesters) recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 30m
Yield 24 filled sandwich cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Sift flour, baking soda, salt, and cocoa together into a large bowl.
- Add remaining ingredients; mix together.
- Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet.
- Bake for 5 minutes.
- Remove to a cooling rack.
- Beat filling ingredients together until creamy.
- Put the white filling between two cooled chocolate cookies like a sandwich, then wrap in plastic wrap.
OREO COOKIE " CAKESTER" CAKE
I have made this many times, it's an easy cake to make however it does require a few hours of chilling time to "ripen" the cream cheese mixture, also the cake must be cold this will allow the chocolate glaze to harden quickly when topping on the cake --- you can use your own favorite chocolate cake mix instead of the boxed
Provided by Kittencalrecipezazz
Categories Dessert
Time P1DT1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
- Remove each cake to a plate and allow to cool completely.
- Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
- Spread the mixture on top of one cooled cake layer.
- Top with remaining cake layer.
- Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
- For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
- Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
- Allow the glaze to sit for a few minutes to thicken slightly.
- When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
- Immediately refrigerate the cake until the glaze is firm.
- Store cake in refrigerator.
Nutrition Facts : Calories 563.3, Fat 31.8, SaturatedFat 15.2, Cholesterol 20.8, Sodium 458.6, Carbohydrate 72.7, Fiber 3.1, Sugar 49.6, Protein 5.9
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