Monday, September 23, 2013

Oreo Cheesecake Truffles

I finally got an oven to work for me! But that's a story for later in the week ^__^  Okay, so you know how there are double stuffed oreos (which, apparently, are only 1.86th stuffed. The nerve!)? Now there are MEGA STUFFED OREOS. Is that too much filling for you? I'm kind of feeling yes. How do you eat oreos? I usually either spread peanut butter on them or pull one of these

Whoa, black and white, what is this madness? 

I don't usually buy cookies for myself, but I came into possession of some mega stuffed oreos through my father, who had received them from someone else. He can't eat oreos though, too much sodium, bad for the heart. So they became mine! And as much as I wanted to, I knew I probably shouldn't eat the whole package by myself. 

Messy....sorry, I was in a hurry >_ >

Soooo...I found a recipe for oreo cheesecake cookies. Not surprisingly, given my track record so far, they were a mega fail. All the fat oozed out the bottom without cooking the rest of the cookie. I slammed the rejects into the garbage and pondered my next course of action. I was due to meet up with some friends soon and I was not about to walk over there empty handed. So I rolled the remaining dough (eggless, hooray!) into balls, dipped them in chocolate, and popped them in the freezer. Cheesecake truffles! They were such a huge hit, I made them again a few days later. 

Oreo Cheesecake Truffles
adapted from Brown Eyed Baker

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour

1 sleeve oreos
1 bag chocolate chips

Crush oreos into crumbs. It's okay to have some bigger chunks in there. Set aside. 
In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in crushed oreos. Roll into balls (about walnut sized). If your dough is getting too soft, pop it in the freezer until it firms up. Melt chocolate chips and dip each ball into chocolate until completely covered. Freeze until solid.

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