Hello everyone, I hope you are all well.
People often ask me for recipes using Oreos, and today’s temptations are some delicious cookies made with raspberries and Oreos, and drizzled with white chocolate.
Here is the recipe, enjoy!
Raspberry & Oreo Cookies (yield: 30)
- 1 cup (230 g) butter
- 1 cup (225 g) regular sugar
- 3/4 cup (150 g) light brown soft sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (225 g) all-purpose flour
- 1 teaspoon baking soda
- 7 oz. (200 g) dark or milk chocolate chips
- 1 cup (125 g) pure unsweetened cocoa powder
- 1 oz. (30 g) freeze dried raspberries
- 1 packet Oreos (approx. 15 cookies)
- 1 3/4 oz. (50 g) white chocolate (to decorate)
Preheat the oven to 350 ˚F (180 ˚C).
Bring out everything you need.
Finely crush the Oreos and the dried raspberries, I do this in a blender. Set aside.
Put the butter and both sugars into a mixing bowl and beat until fluffy.
Add one egg at a time, beating for 2 minutes between each addition.
Add the vanilla extract with the last egg.
Put the flour, cocoa powder and baking soda into a bowl and stir to mix.
Tip the dry ingredients into the mixing bowl.
Beat on low speed until everything is well blended.
Add the chocolate chips, I use dark chocolate chips from Callebaut with a 70% cocoa content.
Stir in the crushed Oreos and freeze dried raspberries with a rubber spatula.
Arrange mounds of dough on lined baking trays. I use an ice cream scoop for this.
Bake in the preheated oven for about 15 minutter. (Check them after 12 minutes.)
They smell heavenly!
Melt the white chocolate and drizzle over the baked cookies with a teaspoon.
I sprinkled some freeze dried raspberries on top, too.
Ready to serve! Perfect with a glass of cold milk.
The cake stand and the paper cup + staw are all from Leila’s General Store, you can find it here.
I hope you’re tempted…
I wish you all a wonderful day!
Hugs from me to you.