Oreo Cheesecake Dip


Oreo Cheesecake Dip:
8 ounces cream cheese, softened
8 ounces butter, room temperature
8 ounces whipped topping
4 cups sifted powdered sugar
1/8 teaspoon mint extract

Chocolate Wafers:
1/2 cup butter, room temperature
3/4 cup sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup dark chocolate cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk


For the Oreo Cheesecake Dip:
  1. Mix all the ingredients for the dip and store in the fridge until ready to serve and inhale.

For the chocolate wafers:
  1. Beat the butter, sugar, and vanilla for a few minutes or until fluffy in a mixer.
  2. In a separate bowl, combine the flour, cocoa, baking soda, and salt.
  3. Slowly add the dry ingredients into the wet ingredients until incorporated.
  4. Slowly add the milk until just combined.
  5. Divide the dough into two logs that are about 1 to 1 1/2 inches round.
  6. Wrap in plastic wrap and store in the refrigerator for at least an hour or two.
  7. When ready to cook the wafers, heat the oven to 350F.
  8. Line your baking sheets with parchment paper or a non-stick baking mat .
  9. Slice the dough into discs that are about 1/8 inch thick and place on the baking sheets.
  10. Bake for 8 minutes. After 4 minutes, rotate the pans and continue cooking.
  11. When the 8 minutes is up, pull the pans out but leave the cookies on the pans for about 5 minutes before you remove to a cooling rack.
  12. You can freeze the cookies or the dough until ready to use!

Original Recipes: Oreo Cheesecake Dip @ taketwotapas.com

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