Cookie Dough Crunch Oreos
Ingredients
Scale
- 1 plastic standard Oreo mold from Spinning Leaf
- 1 bag Ghirardelli white melting wafers
- Oil-based blue food coloring– A mix of baby blue and royal blue
- 1 package Cookie Dough Oreos (or Golden Oreos if needed)
- 1 bag Ghirardelli dark melting wafers
- Mini Chips Ahoy cookies
- Piping bottle
Instructions
- Place the Oreo mold on a flat, sturdy surface.
- Melt the white melting wafers according to the package directions. Stir in blue food coloring until you reach a Cookie Monster-blue.
- Fill each mold cavity halfway with the blue chocolate. Press a Cookie Dough Oreo into the center of each one, then cover with more melted chocolate until full. Gently tap the mold to release air bubbles.
- Refrigerate for about 30 minutes, or until fully set.
- Carefully remove the Oreos from the mold and let them sit at room temperature for a few minutes so the drizzle doesn’t harden too fast.
- Crush 1–2 extra Oreos into small pieces.
- Melt about ¼ of the bag of dark melting wafers and transfer to a piping bottle.
- Drizzle three of the Oreos with dark chocolate and sprinkle crushed Oreos on top, lightly pressing them in.
- For the remaining three, attach a mini Chips Ahoy cookie to the top using melted chocolate.
- Let everything set, then serve and enjoy the cookie chaos.
Find it online: https://lifeandsprinkles.com/cookie-dough-crunch-oreos/