Today, I'm here to make up for that. Oreo Earthquake Cookies. These were inspired by Picky Palate and by my favorite Dairy Queen Blizzard. Mmm...this Blizzard has marshmallow topping, and chocolate, and Oreos. Perfection whirled in a cup! I was delighted to throw all these ingredients into a cookie!
These cookies call for my favorite tiny marshmallow. Locally, they can be bought at Dayton's 2nd Street Farmers Market at the Bulk Spice stand. Otherwise I recommend that you check online; they are super cheap! And if you don't know what else you can do with them, they also go in my Cornflake Chocolate Chip Cookie, plus they are the perfect marshmallow for a cup of hot cocoa! You want hot cocoa now, don't you? I do! Anyway...
|See?! These are tiny! Tiny= Cute.|
Oreo Earthquake Cookie
adapted from Picky Palate
-2 sticks unsalted butter, softened
-1 c. sugar
-3/4 c. brown sugar
-1/2 Tbsp. vanilla
-1 3/4 c. flour
-1 c. Hershey Special Dark cocoa powder
-1 tsp. baking soda
-3/4 tsp. salt
-15 Oreos, crushed finely (powder-like)
-3/4 c. semi-sweet chocolate chips
-1 c. micro marshmallows
-8 Oreos, quartered or large chunks
1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. In a stand mixer, cream butter and sugars until fluffy (a few minutes). Work butter back down bowl using a spatula. Add eggs and vanilla, mix on medium speed until combined.
3. In a separate bowl, combine dry ingredients-flour, cocoa, baking soda, salt, and finely crushed Oreos. With mixer on low, slowly add dry ingredients to wet mixture. Mix until just combined.
4. With mixer on low or by hand, add mix-ins-Chocolate chips, marshmallows, and Oreo chunks. Using a large cookie scoop, drop dough onto sheets leaving 2 inches between.
5. Bake for 12-15 minutes or until desired doneness, err on the side of under than over cooked. Cool on cookie sheets for a few minutes and then transfer to cooling rack. Enjoy!
|This is the ONLY kind of earthquake I enjoy!|