Surprise, surprise, I have a a dessert on my blog! If you’ve followed me for any length of time you know I really don’t have much of a sweet tooth, but when my friend Jodi at The Creative Life In Between posted this, I thought heck yes, I can handle that! I know my husband and daughter really like Oreos so surprised them with this recently. I think I more shocked than surprised them, as in sugar shock. Zowee, one bite is certainly a head rush.
I only made four of them in case they didn’t like them. They both liked them enough, but daughter could only eat half of one, and hubby took one bite and said it was like eating three cookies in one bite! Anyhoot, they store well in Tupperware so the fam gets to take a bite or two from them when they want.
I attempted to make fancy squiggles with chocolate on the top, but they came out more like scribbles, lol. The recipe below is taken directly from Jodi’s website here, so please navigate over there if you want to see a prettier version of these cookies. I even stole her idea to use my daughter as a hand model for them. Jodi is an excellent photographer, painter, and writer too!
p.s I’ll be gone the next two weekends fishing and crabbing! So hopefully all the sugar in this will tide you over until we get back and I can post a new recipe.
Chocolate-Covered Cookie Butter-Filled Oreo Thins
From Jodi at The Creative Life In Between
One box of Oreo Thins Chocolate cookies
One jar of Biscof or Trader Joe’s Speculoos cookie butter (I used Trader Joe’s)
One and 1/2 bags of Wilton’s Candy melts in dark chocolate (I used a microwavable tub of Baker’s Semi-Sweet Dark Chocolate)
Place the amount of Oreo Thins Cookies on a cookie sheet that you plan on making. Top each cookie with a teaspoon-sized scoop of cookie butter. Press a second Oreo Thin on top to make a sandwich.
Freeze for approximately 30 minutes.
Melt the chocolate in microwave in 30 second increments, stirring after each increment, until chocolate is melted and smooth.
Take 3-4 cookies out of the freezer at a time, and carefully dip – one at a time – in the melted chocolate. Use a fork to tap excess off, and slide the bottom of the cookie along the edge of the bowl to remove excess. Set on parchment or wax paper to harden. (Since I am SO GOOD at reading directions, I put them in the freezer AFTER I added the chocolate, sheesh! They still came out fine. 🙂 )
Add sprinkles (if desired) before chocolate hardens, or drizzle with white or contrasting chocolate after it hardens. (I just drizzled the same chocolate over top.)
P.S. I’ve added this recipe to The Secret Recipe Club site! Pop on over to The Bewitching Kitchen here to see her creation, and tap on the frog to see many more great recipes!