These cookies are for all you Oreo lovers out there. Sure you could always make your own Oreos, but why not just make some cookies and shove some crushed Oreos inside? Plus, these particular cookies only need 7 cookies-worth of crumbs, which means it’s a great way to use up the last of the box… or the perfect excuse to buy a new box and have plenty of… a-hem… “leftovers”.
I kicked this batch up a notch and finished off my bag of Birthday Cake Oreos (see the colorful sprinkles??), but you could really use any sandwich cookie. Like, Nutter Butters perhaps?
A couple of things about the original recipe that I would (or did) change. The original recipe called for baking at 325°F but I found that temperature to be less than cooperative, so I kicked the oven up to 350°F and they baked perfectly. Note that they will only be ever-so-lightly browned on the bottoms. They’ll still be rather pale, but they’re baked, trust me. I also thought there was probably a bit too much flour in the recipe. When I make them next time, I think I will reduce the flour by at least 1/4 cup.
Oreo Snowflake Cookies
[ Printable Recipe ]
- 1 cup butter
- 3 oz mascarpone cheese
- 1 cup sugar
- 1 egg yolk
- 2 1/4 cups flour
- 1 teaspoon vanilla
- 7 Oreo cookies, crushed
Preheat oven to 350°F. Crush 7 Oreo cookies (I put them in a Ziploc bag and then use my rolling pin to
release some stress beat them senseless. Carefully, though, since the bags sometimes like to break when I do that).
In a large bowl or the bowl of a stand mixer, cream the butter and mascarpone cheese until whipped (about 3 minutes).
Slowly beat in the sugar until light and fluffy, about two minutes more. Then beat in the egg yolk and vanilla until incorporated.
Add the flour and mix on low until just incorporated. Stir in crushed Oreo cookies.
Scoop cookie dough by the tablespoon onto a parchment-lined cookie sheet and bake at for 12-15 minutes. They will still be pale, just every so slightly golden brown along the bottoms. Remove pan to a cooling rack and cool cookies on the pan 10 minutes or until cooled.
[ Adapted from Kevin & Amanda ]
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