Oreo Stuffed Panookie Food

OREO-STUFFED PANOOKIE

Steps:

• Mix butter and sugar until creamy.
• Sift flour, baking soda, and salt. Set aside.
• Add egg and vanilla extract to the butter mixture.
• Add flour mixture.
• Stir in the dark chocolate.
• Divide the dough in half.
• Spread/press one half of the dough on the bottom of an 8" skillet.
• Lay out Oreo cookies.
• Then add another layer of dough on top.
• Bake at 350F for 20-25mins.
• TO MAKE CHOCOLATE SYRUP TOPPING.
• Add bitter chocolate, sugar, butter, cocoa powder, and water into a pan.
• Simmer at low heat. Stir until smooth.
• Then add heavy cream and simmer for approximately 3 minutes. Mix thoroughly.
• TO SERVE.
• Slice panookie and serve with a scoop of vanilla ice cream and chocolate syrup drizzled on top.

ROLO STUFFED CHOCOLATE CHIP COOKIES - AN INDULGENT SNACK

Steps:

• In a mixing bowl, whisk together the flour, baking soda and salt.
• In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
• Add the dry ingredients and mix on low speed, until batter forms.
• Fold in the chocolate chips.
• Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
• Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Slipat baking mat, and bake at 350°F for 9-11 minutes, or until they begin to golden brown.
• Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.

OREO STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
• In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
• With a cookie scoop, form balls with the dough.
• Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
• Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

CARAMEL-STUFFED CRINKLE SKILLET COOKIE

Steps:

• In a bowl, combine the wet ingredients: sugar, cocoa powder and olive oil.
• Once combined, add the eggs then mix.
• Add the vanilla extract and mix more.
• In another bowl combine the dry ingredients: flour, baking soda, and salt; mix.
• Add the dry ingredients to the wet ingredients; mix.
• Cover with a plastic wrap, then chill for 2-3 hours.
• Take half of the cookie mixture and make a loose-looking cookie.
• Place a layer of caramels on top.
• Seal the caramels with the other half of the chocolate cookie dough.
• Coat the giant cookie with rainbow sprinkled.
• Set the cookie into an 8-inch cast iron skillet.
• Bake at 350°F for one hour.

CHOCOLATE CHIP PANOOKIES

Steps:

• Preheat oven to 375 degrees and grease 8 (4 inch) pie tins. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, and vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
• Divide dough between prepared pie tins and place onto a baking sheet. Bake for 20 minutes. Serve panookies immediately with a scoop of ice cream.