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Break each cookie in to 6-8 pieces or take the cookies in a Ziploc bag and lightly pound with a heavy object to crumble the cookies. Take cookies in a food processor or a blender and process for few seconds until it crumbles. Add rest of the ingredients and process until desired texture and consistency is reached.

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In a food processor, finely chop the 2 cups of Oreos and set aside. In the bowl of a stand mixer, cream together butter, oil, and sugar. Add eggs and vanilla and mix until creamy. In a medium mixing bowl, whisk together the flour, black cocoa powder, crushed Oreos, baking soda, baking powder.

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Blend until it is super light and fluffy. Add in the vanilla, egg, and egg yolk. STEP 4: Add in the dry ingredients. Then, add in the Oreo crumbs, pieces, and chocolate chips. STEP 5: Chill the dough. It needs to be chilled, otherwise the cookies will spread a lot in the oven. STEP 6: Bake the cookies.

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Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside. Working with one disc of dough at at time, unwrap dough and transfer to a clean, lightly floured surface. Lightly sprinkle flour over the dough and use a rolling pin to roll the dough to about ⅛-1/16″ (0.2cm) thickness.

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Combine the oreos and coconut oil in a food processor. Turn it on and let it run for at least 5 minutes. Scrape down the sides, and let it run again for at least 3 minutes, longer if you have the patience. The food processor will heat up the coconut oil, making it very fluid: as your finished Oreo Cookie Butter cools, it will solidify more to.

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In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed. Add flour, cocoa, Oreo crumbs, baking soda, baking powder, and salt. Mix to combine.

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Remove the filling in your cookies. In a food processor pulse your cookies until they resemble fine crumbs. Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick. Store in a jar for up to 6 weeks in the fridge.

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FOR THE CREAM SIDE. In a small bowl using a handheld or stand mixer beat the butter and shortening together on high until creamy using the paddle attachment, about 1 minute. ¼ cup unsalted butter, ¼ cup vegetable shortening. Turn off the mixer and add the sugar and vanilla.

Oreo Sugar Cookies with Cookies and Cream Frosting It's Always Autumn

Let butter cool for 30 minutes or you can place in refrigerator for 15 minutes. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place brown butter into a large mixing bowl. Stir in brown sugar and granulated, stirring until well combined. Add eggs and vanilla stirring until well combined.

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Instructions. Using a food processor or blender, mix the O's, peanut butter, and protein powder together. Gradually stir or blend in the fat-free evaporated milk until you reach your desired consistency. 3/8 C or 6 Tbsp should give you a slightly crunchy butter, while 1/2 C will give you a smoother butter. Refrigerate in an airtight container.

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Instructions. Preheat oven to 350 degrees F and line a 8×8 inch or 9×9 inch baking pan with parchment paper or grease generously with cooking spray. In a large bowl, whisk together the melted butter, egg, sugars, and vanilla extract and mix. In a medium bowl, whisk together the flour, baking soda, and baking powder.

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Starting with 1/2 cup of the liquid, pour it into your cookie crumbs and mix together with a spoon. Keep adding small amounts of the liquid until the cookie butter is just wet enough to stay together. Depending on how dry the cookie is to begin with, you'll need more or less liquid.

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Instructions. Add the cookies to the food processor until finely ground. Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds. Stir and microwave for 30 seconds again at %50 power until completely melted. Add in the speculoos cookie crumbs and stir until moistened.

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Add the cookies to the food processor until finely ground. Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds. Stir and microwave for 30 seconds again at %50 power until completely melted. Add in the Oreo crumbs and stir until moistened.

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Fold in flour, baking soda, cornstarch, and salt…just until combined.Fold in semi-sweet chocolate chips, white chocolate chips and chopped up Oreo cookies. Lightly roll into balls. You may roll them into 4-ounce, 5-ounce, or 6-ounce cookie dough balls. Bake on a light colored baking sheet for 9-10 minutes.

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Instructions. In a large bowl, sift together flour, cake mix, baking soda, and salt. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute.