(Mini) Chocolate Chip Oreo Cookie Cakes

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Hello and Happy Cookie Friday! Did you wait for the cookies or is it too much already? I am pretty sure I have a lot more ideas for the Cookie Friday :P

I don’t want you to get bored, so today’s “cookies” are a bit different – not the usual ones. It seems these cookies turned out to be a bit out of shape. More like little cakes. Well… ;)

(Mini) Chocolate Chip Oreo Cookie Cakes | Bake to the roots

Some time ago I already had cookies on the blog which were not really cookies. Stephanie from “Meine Küchenschlacht” brought them for CookieFriday: Ginger Cookie Peach Pies :) They should have been cookies, but somehow they turned into little pies. These Cookie Cakes share a similar fate :P They should have been regular stuffed cookies – Chocolate Chip Cookies with Oreo Cookies inside to be precise. Not too difficult it seems. Unfortunately they were kind of a disaster when I made them first. They did not keep their shape – not at all. The Oreo Cookie inside ended up outside, cause the dough spread too much. It did not look nice ;)

(Mini) Chocolate Chip Oreo Cookie Cakes | Bake to the roots

I still had a lot of dough, so I tried baking the cookies inside a tin for mini cakes* (I just recently bough it and haven’t used it so far) – the result were much better looking mini cakes. You could also say over-sized cookies (super-fat would not be very polite…). Well – delicious cookie cakes!

Similar to “regular” cookies you should not over-bake them. You would end up with a cookie-cake-brick ;) So keep an eye on them and stick with the baking times. They should be still a bit soft in the center when you take them out of the oven.

INGREDIENTS / ZUTATEN

(10-12 cookie cakes)

For the cookie cakes:
1/2 cup (110g) butter, at room temperature
1/2 cup (100g) sugar
1/3 cup (70g) brown sugar
1 egg
1 tsp. vanilla extract
1 2/3 cups (220g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3.5 oz (100g) chocolate chips
10-12 oreo cookies

For the decoration:
1/2 cup (120g) heavy cream
1 tsp. confectioner’s sugar
some oreo cookies

(10-12 Cookie Cakes)

Für die Cookie Cakes:
110g weiche Butter
100g Zucker
70g brauner Zucker
1 Ei
1 TL Vanille Extrakt
220g Mehl (Type 550)
1/2 TL Natron
1/2 TL Salz
100g Schokoladendrops
10-12 Oreo Kekse

Für die Dekoration:
120g Schlagsahne
1 TL Puderzucker
ein paar Oreo Cookies

(Mini) Chocolate Chip Oreo Cookie Cakes | Bake to the roots

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350˚F (175°C). Grease a mini cake mold or muffin tin and set aside. In a large bowl mix butter with the sugars until light and fluffy. Add the egg and vanilla extract and mix until well combined. In a separate bowl mix flour with baking soda and salt. Add to the bowl with the butter and slowly mix until just combined. Fold in the chocolate chips. Add a small portion of dough into your hands (about a tablespoon), flatten a bit and then place a oreo cookie on top. Add some more cookie dough and completely wrap the cookie into the dough. Place in the mini cake molds or muffin tin and bake for 14-18 minutes – the cookie cakes should have a light golden brown color and still be a bit soft in the center. Take out of the oven and let cool down completely.

2. Add the heavy cream to a tall bowl and mix on high speed until thickened a bit. Add the confectioner’s sugar and mix until stiff peaks form. Fill into a piping bag with star tip and decorate the cakes with a swirl of the whipped cream. Sprinkle with some crushed oreo pieces.

1. Den Ofen auf 175°C (350°F) vorheizen. Eine Mini-Kuchen-Form oder ein Muffinblech einfetten und zur Seite stellen. In einer großen Schüssel die Butter mit den beiden Zuckersorten hell und luftig aufschlagen. Das Ei und den Vanille Extrakt zugeben und alles gut verrühren. In einer zweiten Schüssel das Mehl mit Natron und Salz vermischen und dann zur großen Schüssel zugeben und vorsichtig und nur kurz unterrühren. Die Schokoladendrops zugeben und unterheben. Vom Teig jeweils kleine Portionen abnehmen (etwa 1 Eßlöffel) und in der Hand flachdrücken. Einen Oreo-Cookie darauf legen und mit einer zweiten Portion Teig komplett einmanteln. In die Kuchenform bzw. ins Muffinblech legen und dann für 14-18 Minuten backen – die Minikuchen sollten eine goldbraune Farbe bekommen haben und in der Mitte immernoch leicht weich sein – nicht überbacken. Aus dem Ofen nehmen und komplett abkühlen lassen.

2. Die Schlagsahne in ein hohes Gefäß geben und kurz anschlagen, dann den Puderzucker zugeben und steifschlagen. Die Schlagsahne in einen Spritzbeutel mit Sterntülle füllen und auf jeden abgekühlten Minikuchen einen Tupfen Sahne aufspritzen. Mit ein paar Keksbröseln dekorieren und servieren.

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Here is a version of the recipe you can print easily.

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