7 Tishrei 5781 / Friday, September 25, 2020 | Torah Reading: Ha'azinu
 
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HomeRecipes and CookingDesserts and BakingMini Oreo Chocolate Fudge Cookies
 
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Mini Oreo Chocolate Fudge Cookies    

Mini Oreo Chocolate Fudge Cookies



Oreo cookies always add crispness to every bite. Chocolate fudge cookies with a bite of Oreo are absolutely delicious!

 



Preparation Time: 20-30 minutes

Baking Time: 15 minutes

Level of Difficulty: Easy

Kashrut Type: Dairy

 

It's not the first time I've used Oreo cookies in cakes or cookies. Oreo cookies always add crispness to every bite. Chocolate fudge cookies with a bite of Oreo are incredibly delicious!

 

This recipe will yield 15-20 cookies.

 

Ingredients

3/4 cup (100 g) white flour

2 tbls (20 g) of cocoa powder

2 tsp baking powder

1/4 tsp salt

2 eggs, size Large

1/2 cup (100 g) brown sugar

1/2 cup (100g) white sugar

1 tsp of vanilla extract

2 3/4 cup (225g) of dark chocolate cubes

7 tbls (70 grams) of butter

A handful of Mini Oreo cookies

 

Preparation

1. Preheat oven to 180ºC/350ºF and line baking sheets with baking paper.

 

2. In a heat-resistant bowl, slowly heat the butter and dark chocolate cubes until melted.

 

3. Stir into a smooth mixture and set aside to cool.

 

4. In a medium bowl, mix the flour, cocoa, salt, and baking powder.

 

5. In the mixer bowl, whisk the eggs with the brown sugar and the white sugar for 3-4 minutes until fluffy and light.

 

6. Reduce the mixer speed and add the vanilla extract and the chocolate mixture.

 

7.  Stir well, and add to the dry mixture.

 

8.  Stir again, just enough to blend everything together.

 

9.  Using 2 teaspoons or a non-stick ice cream scoop**, put spoonfuls of dough on the baking sheet. Put some space between the cookies because they spread out a bit in the oven.

 

10. Flatten each spoonful of dough just a bit, and then put a Mini Oreo cookie in the center.

 

11. Bake for about 12-14 minutes until the cookies are cracked on the top (they are ready when still soft).

 

12. Remove from oven and cool completely before eating.

 

Keep the cookies in a sealed box at room temperature for up to four days.

 

** Using a nonstick ice cream scoop will yield about 15 relatively large cookies like the ones in the picture.

You can make smaller cookies with a regular spoon, and then you will end up with about 22 cookies.

 

 

* * *

Keren Agam, owner of the blog Married to Baking, conducts kitchen baking workshops in Jaffa, develops recipes for commercial companies, writes for sites such as Mako, and specializes in quality home baking. Kern's recipes are never complicated or too expensive, and she is a self-proclaiming lover of baking shortcuts.

 

 





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  1 Talkbacks for this article    See all talkbacks  
  1.
  Yum!
Anonymous,1/7/2020 1:34:10 AM
     
 

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