Oreo Cool Mint Cookies, 15.25 oz

Product Information

Be sure not to crush the Oreos too much, especially if you prefer bigger cookie pieces in your mint shake. Scoop and roll the dough into 1” balls, then place them onto parchment or silpat lined baking sheets about 3" apart. Cold cream cheese, sour cream, and/or eggs will not incorporate as easily with the other ingredients, which can lead to unwanted over-mixing.

The cream filling will combine perfectly with the cream cheese and it also gives it a pretty pale mint green colour! If your chocolate hasn't melted after the 1 ½ minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted.

Mint Oreo Milkshake:Blend Mint Oreo Cookies with vanilla ice cream and milk for a creamy and minty homemade milkshake. Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan. Also, Oreo thins worked great to add the green coloring highlights without needing to add food coloring. For best results and a cheesecake that’s not likely to crack, I recommend using all room-temperature ingredients.

Freezer: you can freeze filled Oreos for up to 2 months in freezer bags or another airtight container. An easy recipe that combines the best bite of a candy-coated cheesecake ball with a mint chocolate cookie to create deliciously decadent desserts. I made sure to incorporate lots of minty flavor into the filling itself and to layer it not only with minty, chocolaty Oreo cookies but also with rich chocolate sauce and chocolate ganache. STEP ONE: Use either a food processor or a Ziploc bag and a rolling pin and crush 32 mint Oreo cookies for the crust.To make this Oreo Pie, I started by dumping some vanilla instant pudding mix into a large mixing bowl along with some milk. Alternatively, I like to place my pan in a slightly larger pot to completely protect my crust from the water. It's perfectly creamy and scoopable, has the right amount of sweetness, and combines the best textures. Mint Whipped Cream: used my regular sweetened whipped cream recipe, but traded the vanilla extract with mint extract and added a few drops of green food colouring so we get a nice mint flavour and appearance! Preheat oven to 325°F, line the bottom of a 9-inch (23cm) springform pan with parchment paper, and grease the sides.

I encourage you to check out my post on How To Tell When Your Cheesecake Is Done but let’s go through the basics here. Bake in a preheated 350 degree oven for 8-10 minutes, or until the cookies are lightly brown and set on the edges.INGREDIENTS: SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE VITAMIN B1, RIBOFLAVIN VITAMIN B2, FOLIC ACID), PALM AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, PEPPERMINT OIL, ARTIFICIAL COLOR (YELLOW 5 LAKE, BLUE 1 LAKE), CHOCOLATE, ARTIFICIAL FLAVOR. Also, keep in mind that no churn ice cream melts faster compared to traditional ice cream, so keep it in the freezer until you’re ready to serve.