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OREO™-Stuffed Chocolate Chip Cookie Bombs

oreo™-stuffed chocolate chip cookie bombs Dessert
OREO™-Stuffed Chocolate Chip Cookie Bombs
  • Prep 50 min
  • Total 5 hr 45 min
  • Servings 36
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Classic chocolate chip cookie dough gets stuffed with mini OREO™ cookies and finished with chocolate frosting and a white chocolate drizzle for the ultimate chocolate chipper upgrade. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 egg
36 OREO™ mini chocolate sandwich cookies (from 225g bag)
1 container Betty Crocker™ Creamy Deluxe™chocolate frosting (1 2/3 cups)
1/3 cup white chocolate baking chips
1 teaspoon shortening

Steps

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  • 1
    Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in centre of each cookie.
  • 2
    Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over baking sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.
  • 3
    In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.
  • 4
    In another small microwavable bowl, microwave white chocolate baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.

Expert Tips

  • Trademarks referred to herein are the properties of their respective owners.
  • Have only one mini muffin pan? Refrigerate the rest of the dough while baking the first batch. Cool the pan about 10 minutes, then bake the rest of the dough, adding 1 to 2 minutes to the bake time.
  • For an easy garnish, crush 8 mini OREO™ cookies in a resealable food-storage plastic bag, and sprinkle over tops of cookies before frosting is set.

Nutrition Information

Nutrition Facts

Serving Size: 36 cookie bombs
Calories
160
% Daily Value
Total Fat
7
Saturated Fat
4
Trans Fat
0
Cholesterol
10
Sodium
125
Dietary Fiber
0
Sugars
15
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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