Best 3 Oreo Filling Recipes
**Oreo Filling: The Sweet and Creamy Center of the Iconic Sandwich Cookie**
Oreo filling, the delectable and creamy center of the iconic sandwich cookie, is a culinary delight that has captivated taste buds for generations. This velvety smooth filling, sandwiched between two chocolate wafer cookies, creates a harmonious balance of flavors that makes Oreos an irresistible treat. With its rich, sweet taste and smooth texture, Oreo filling has become a versatile ingredient used in various desserts and culinary creations. In this article, we present a collection of scrumptious recipes that showcase the versatility and deliciousness of Oreo filling. From classic no-bake Oreo cheesecake to innovative Oreo filling cupcakes and even a delightful Oreo filling dip, these recipes offer a range of treats that cater to every palate and occasion. Whether you're a fan of classic desserts or enjoy experimenting with new flavors, these recipes will surely satisfy your sweet tooth and leave you craving more.
OREO COOKIE FILLING DIP
What's the best part of an Oreo? The filling, of course! Oreo Cookie Filling Dip is a sweet and creamy dip, separate from the cookie. Dip anything from pretzels to cookies in this awesome dessert side!
Provided by Cookies & Cups
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Mix all ingredients with mixer for 2 minutes.
- Store in an airtight container for up to a week.
Nutrition Facts : ServingSize 1 cookie, Calories 282 calories, Sugar 58.6 g, Sodium 37.5 mg, Fat 6.1 g, SaturatedFat 1.4 g, TransFat 0.6 g, Carbohydrate 58.7 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325˚F (160˚C).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
- Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
- To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
OREO FILLING
Make and share this Oreo Filling recipe from Food.com.
Provided by Cameronsmommy
Categories Lunch/Snacks
Time 40m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Soften unflavored gelatin in cold water.
- Set in heat-proof cup in pan simmering until clear.
- Let cool.
- Cream together shortening, powered sugar and vanilla extract.
- Add cooled gelatin to mixture.
- Beat for 10 minute.
- Put a spoonful onto cookie.
- Top with another cookie.
- Press two cookies together to spread filling.
Nutrition Facts : Calories 260.1, Fat 8.2, SaturatedFat 2.1, Sodium 55.2, Carbohydrate 23.9, Sugar 23.5, Protein 24
Tips:
- Choose the right Oreos. Double Stuff Oreos are the best choice for making Oreo filling, as they have a higher filling-to-cookie ratio.
- Use a food processor or blender. This is the easiest way to get a smooth and creamy filling.
- Add milk or cream to adjust the consistency. If you want a thinner filling, add a little milk or cream. For a thicker filling, use less milk or cream.
- Flavor the filling to your liking. You can add vanilla extract, almond extract, or other flavorings to taste.
- Use the filling immediately or store it in the refrigerator for later use. The filling will keep in the refrigerator for up to a week.
Conclusion:
Oreo filling is a delicious and versatile ingredient that can be used in a variety of desserts. It's easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give Oreo filling a try!
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