Oreo Cool Mint Cookies, 15.25 oz

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IN THE FREEZER: You can freeze the mint Oreo dessert for up to two months. Allow the dessert to thaw overnight in the fridge before slicing and serving. I always chill my cakes in the freezer for 10-15 minutes, or longer in the refrigerator, after applying the first coat of frosting (the thinly applied crumb coat). Frosting the Cake Melt in the microwave instead of on the stove top. If you use a double boiler there is much higher risk of moisture getting into the chocolate and making it seize. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese and reserved mint Oreo filling together on low speed until creamy, about 2-3 minutes. Mint Fudge Swirl:Swirl in ¼ cup of melted chocolate fudge into the cookie dough before baking for a decadent twist.

STEP EIGHT: Add two to three drops of green food coloring gel and mix just until no streaks of green remain and the color is a uniform mint green. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well. Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated. Don’t skip the Oreo cream.Adding the cream filling to your shake provides a creamier texture and a stronger Oreo flavor.Butter - you can use salted or unsalted butter depending on your own preference. Just make sure it is soft enough to mix well with the rest of the ingredients.

Scoop. Scoop and roll the dough into 1” balls, then place them onto parchment or silpat lined baking sheets about 3" apart. For the mint whipped cream, simply beat heavy cream, powdered sugar and mint extract together until the cream fluffs up. You can even throw in a few drops of green food colouring if you want it to have a minty green appearance. Remember to add this before you whip the cream, not after. Prepare the Oreos: Break them up into small chunks. This is easy to just do with your hands, no need to break out the food processor. MINT EXTRACT: If you cannot find pure mint extract, you can substitute peppermint extract in this easy dessert. Apply the ganache drip around the top edge of the cake, using a piping bag with the very tip snipped away.Apply the second coat of frosting, smooth with metal bench scraper and chill for 5-10 minutes more. Looking for a delightful companion to your mint Oreo dessert? Look no further! There are plenty of options to choose from, depending on your taste preferences. 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!

Mint Oreo Cheesecake: when I tell you this is the BEST mint oreo cheesecake, I mean it! There’s mint Oreo cream filling in the cheesecake base and LOADS of mint oreo crumbs and chunks folded in! We are two sisters from Texas who have a love of good food and spending lots of quality time in the kitchen. Eggs - it’s best if your eggs have been at room temperature for at least 30 minutes, although not totally critical for this recipe. Not too minty. The cheesecake filling contains a combination of mint extract and vanilla extract. The mint shines through loud and clear but the vanilla helps to cut down the almost toothpaste-like taste that you often find in mint-flavored desserts.Mix the Oreo dough. In the bowl of a stand mixer, add the cake mix, eggs, and oil. Mix on low speed using the paddle attachment until fully combined. (Note: you can also use a large mixing bowl and a spatula) Mint Oreo crumbs– I used Mint Oreos to carry the mint flavor all the way through, but feel free to swap them out for regular Oreos. IN THE FRIDGE: Store any leftovers of this great dessert covered with plastic wrap in the refrigerator for up to five days. Water bath: In the photos above, I place my springform pan inside a silicone pan for the water bath, instead of using aluminum foil.