Best 20 Oreo Cookie Recipes

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

OREO® COOKIE CAKE

Steps:

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

OREO COOKIE DESSERT

Steps:

• Pour crushed cookies in 9x13 glass dish.
• Melt butter, pour over cookies.
• Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top.
• Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top.
• Spread on other 8 oz Cool Whip.
• Sprinkle with leftover cookies.
• Refrigerate over night.

OREO™ COOKIE BARK

Steps:

• Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
• In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
• In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
• Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
• Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

OREO COOKIE ICE CREAM CAKE

Steps:

• Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
• Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
• Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
• Press down again to make the ice cream layer even, cover, and freeze.
• Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
• Add evaporated milk to the chocolate mixture and stir.
• Cook chocolate until thick while stirring. Once thick, stir in vanilla.
• Allow chocolate mixture to cool and spread over ice cream.

GIANT OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
• Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

OREO® DELIGHT COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
• Place butter in a microwave-safe bowl and heat in the microwave until melted, about 1 minute. Set aside to cool slightly.
• Separate cookies and scrape cream filling into a bowl and set aside. Place cookie wafers in a food processor and grind into fine crumbs. Transfer cookie crumbs to a large bowl.
• Add melted butter to the bowl with the cookie crumbs and stir until all crumbs are moistened. Pour mixture into the prepared pan and pat down to form an even layer.
• Bake the crust in the preheated oven until set, 8 to 10 minutes. Remove from oven and allow to cool.
• Meanwhile, pour condensed milk into a saucepan and add cinnamon. Stir over medium-low heat until golden brown in color, 45 to 60 minutes. Quickly pour caramel over the crust in the pan. Place pan on a wire rack and let cool for 15 minutes. Move pan to the refrigerator to cool completely, about 30 minutes.
• Meanwhile, place a stainless steel bowl and the beaters from an electric mixer into the freezer for at least 10 minutes.
• Pour heavy cream into the chilled bowl. Add reserved cookie filling and whip on high speed until stiff peaks form. Spread whipped cream evenly over the cooled caramel layer in the pan.
• Cut into 16 squares and serve.

OREO COOKIE TURKEYS

Steps:

• Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
• Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
• For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
• Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.
• Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.
• Take a small amount of the white frosting in a separate dish. Mix in red food coloring.
• Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.
• Your turkey is complete!

OREO® COOKIE GOURMET PUDDING SHOTS

Steps:

• Stir milk, vodka, and pudding mix together in a bowl until mixture thickens. Fold in whipped topping. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.

OREO SNOWMAN COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with remaining ingredients to resemble snowmen.
• Refrigerate 1 hour or until firm. Keep refrigerated.

FROZEN OREO COOKIE DESSERT

Steps:

• Set cool whip out to thaw and soften.
• Reserve a few cookie crumbs for topping.
• About 1/3 cup.
• Mix remaining crumbs with butter and press into the bottom of a 9 x 13 inch pan.
• Freeze for 20 minutes.
• Now, make layers of ice cream and hot fudge.
• It is easier to use the ice cream that comes in a brick.
• Just unwrap the carton and then slice the ice cream and layer as follows.
• 1 layer ice cream (1/2 of ice cream) 1 layer hot fudge (1/2 of hot fudge) remaining 1/2 of ice cream.
• remaining 1/2 of hot fudge.
• Freeze for 20 minutes.
• Spread the cool whip on top.
• Freeze until ready to serve.
• Sprinkle reserved cookie crumbs on top just before serving.

OREO® COOKIE BARK

Steps:

• Line a baking sheet with waxed paper.
• Place white chocolate in a microwave-safe bowl; heat in microwave, stirring occasionally, until smooth, 1 to 3 minutes. Mix crushed cookies into melted white chocolate.
• Pour white chocolate mixture onto the prepared baking sheet, about 1/4-inch thick. Refrigerate until set, 1 to 2 hours. Break into pieces.

OREO COOKIE CUPCAKES

Steps:

• In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes.
• Gently fold in cookie crumbs (1 cup).
• Fill paper lined muffin cups 2/3rds full.
• Bake at 350F for 18-22 minutes or until a toothpick will come out clean.
• Cool for 10 minutes before removing to wire racks to cool completely.
• Frost cupcakes and sprinkle with additional crushed cookies.

OREO FOOTBALL COOKIE BALLS

Steps:

• MIX cream cheese and cookie crumbs until well blended.
• SHAPE into 40 (1-inch) football shapes. Freeze 10 minute Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
• REFRIGERATE 1 hour or until firm.

WHITE CHOCOLATE MOUSSE TORTE WITH OREO COOKIE CRUST

Steps:

• Crust:.
• Butter 10" springform pan.
• Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
• Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
• Filling:.
• Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
• Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
• Add 2 remaining cups cream and vanilla; stir to combine.
• Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
• Refrigerate until filling is set, at least 6 hours or overnight.
• Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
• Sprinkle top with chopped cookies.

OREO COOKIE FUDGE

Steps:

• In a pot on medium heat melt the chocolate in the milk.
• Remove from heat and stir in the crushed cookies.
• Spread evenly in a parchment lined 8x8 square pan.
• Chill 2 hours or until firm.
• Cut into small squares.

COOKIES AND CREAM FUDGE/OREO COOKIE FUDGE

Steps:

• Line 13x9 pan with foil and butter the foil.
• Combine sugar, butter, and milk in medium saucepan. Bring to full rolling boil; stirring constantly. Boil constantly for 3 minutes. Remove from heat. Stir in morsels, cream, crushed cookies, and vanilla. Pour into prepared pan. Sprinkle with crumbled cookes and press down lightly or gently swirl into fudge with knife if desired.
• Refrigerate until firm. Lift from pan. Remove foil and cut into pieces.

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

LOADED M&M OREO COOKIE BARS

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with foil, letting ends extend up sides of pan; grease foil., In a large bowl, whisk egg, brown sugar, butter and vanilla until blended. If desired, add baking soda and salt to flour; add flour to brown sugar mixture. Stir in chopped cookies., Spread into prepared pan; sprinkle with M&M's. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars. Store in an airtight container.

FUDGE-MINT OREO™ COOKIE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, stir together frosting, marshmallow creme, mint extract and food color until well blended. Spread over cooled brownies. Sprinkle with cookies; press in slightly. Cut into 4 rows by 4 rows.