S’Mores Oreo Cookie Dough Treats
Looking to keep the kids busy during summer vacation? Try making these S’mores Oreos Cookie Dough Treats with them. There is no baking involved, so you can keep the house cool. And they combine two favorite flavors into one, cookie dough and s’mores. They are half crunchy, half chewy, and 100% addictive. You can decorate them with some cute red, white, and blue sprinkles and make them in time for your Fourth of July celebration. The kids and the adults will love them!
Here are the ingredients you’ll need to make the eggless cookie dough. The meringue powder is the egg substitute, you just mix it with water. I use this recipe all the time and it never fails to make people happy. I love to eat raw cookie dough, and at least this way I know I won’t get sick. Unless of course I eat the entire batch in one sitting.
I used my mini scoop to evenly distribute the cookie dough onto all the S’mores Oreo Cookies. You will need to packages of the Oreos for this recipe, but there will be leftover cookies for you to taste test by themselves. You can find these Oreos at Target.
After the treats took a quick trip to the freezer, I used Candiquik Candy Coating to cover them in chocolate. It melts smoothly and you can melt it in the microwave in the cardboard container it comes in. Less mess to clean up. I also decided not to stress myself and try to dip the whole cookie and cookie dough at the same time. Instead, I dipped the bottoms first and then placed them back in the freezer before dipping the tops and decorating. I did it in small batches, so that by the time I was done dipping all the bottoms, I started taking out the previous batches and dipping the tops.
I found the sprinkles in the dollar bins at Target. The Jet-Puffed Mallow Bits are from Target also. I try to pick up a container each time I go because the kids love it on their cereal, ice cream, or as a snack. I love how the sprinkles look like exploding firecrackers on these treats.
Let me just say, s’mores and cookie dough go very well together, not to mention the added chocolate and mini marshmallow bits just make it even better. You can still clearly taste the different flavors. I kept my treats in the fridge because the heat wave down here has been awfully brutal. And I was pleasantly surprised that the cookies remained crunchy and the treats tasted just as good cold as at room temperature. S’Mores Oreo Cookie Dough Treats were a definite winner in our household.
S’Mores Oreo Cookie Dough Treats
by The Sweet Chick
Prep Time: 45 min-1 hr
Keywords: no bake freeze dessert snack S’mores Oreos Cookie dough candy coating July 4th cookie treat American summer
Ingredients (35 treats)
For the cookie dough
- 1/3 cup butter, room temperature
- 1/8 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon meringue powder
- 1 tablespoon water
- 3/4 + 2 tablespoons all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the treats
- 2 packages (10.7 oz.) S’Mores Oreo cookies
- 2 packages (16 oz.) Candiquik Chocolate candy coating
Optional toppings
- Jet-Puffed Mallow Bits
- Sprinkles
Instructions
For the cookie dough
In a stand mixer, cream together the butter and sugars.
In a small bowl mix together the meringue powder and water, then add it to the mixer bowl, along with the vanilla and mix well.
In a medium bowl combine the flour, baking soda, and salt.
Next, add the dry ingredients to the mixer bowl a little at a time while mixing on low until dough starts to form.
Last, add the chocolate chips and mix until all incorporated.
For the treats
Using a mini scoop, top each Oreo cookie with a scoop of cookie dough and flatten out evenly.
Place treats in an airtight container lined with wax paper and place in the freezer for 1/2 hour to 1 hour until firm.
Once treats are ready, melt chocolate candy coating according to instructions on the package.
Dip the bottoms of the treats in the chocolate all the way up to the top of the Oreo cookie. ( I recommend doing this in small batches so the treats stay firm.)
Place the treats back into the wax paper lined container and place back into the freezer until the chocolate is set.
Once coating is hardened, dip the tops of the treats in the chocolate and allow the chocolate to set.
Optional toppings
If you are adding Mallow Bits or sprinkles to the tops of your treats, do so before the chocolate coating hardens.
Notes
Keep your treats in an airtight container. They do not need to be refrigerated, but you may do so if you like. You can always bring them back to room temperature to eat, or you can eat them cold.
Make sure you line your container with wax paper when placing the candy coated treats in it. Otherwise when the chocolate sets, it will completely stick to the container. Trust me.
Churro Macarons
Who else but me would combine Spanish and French desserts into one tasty treat. Ever since I made my Conversation Heart Macarons, I have been thinking up other crazy macaron flavors. With Cinco de Mayo around the corner, I thought a churro flavor would be appropriate. I’ve made Churro Cupcakes, Churro Crepes, Churro Donuts, Churro Puff Pastry, so why not in a French macaron form. Trust me, you are going to like these.
There are really not a lot of ingredients for these macarons, but they do take a bit of time and patience to make. You have to measure, sift, whip, and let sit 30 minutes before you even put them in the oven. They are not an everyday treat, but are great for special occasions. They can be made ahead of time and kept in the fridge.
Even though it has cinnamon on the inside, I wanted the macaron to have a coat of cinnamon sugar on the outside. To adhere the sugar, I used a simple glaze. For the filling I was going to do just dulce de leche, but it was a little to rich for me, so I had to come up with another idea. I found a recipe for dulce de leche buttercream that worked out well. It is so good, I just wanted to eat it with a spoon. Of course that wasn’t enough. I still wanted the taste of pure dulce de leche in the macaron so I first added a thin coat of dulce de leche, then topped it with some buttercream before smooshing the two macarons together.
Now I know at this point all you want to do is eat one, but again you have to wait. These Churro Macarons need to sit in the fridge at least 24 hours to acquire their delicious flavor. I tried one on the day I made them and they were a bit hard, but by day 2-3 they were just right. The shell was crunchy and full of cinnamon sugar flavor. The inside of the shell was soft and chewy and the filling was amazing. I will say they are on the sweet side, but these are to be savored not chowed down like a pack of cookies. These are perfect with a cup of coffee, espresso, or cappuccino. Each bite is to be eaten slowly and enjoyed thoroughly. I just ate another one while writing this post and it still tastes phenomenal on day 5. These macarons were totally worth the effort.
Churro Macarons
by The Sweet Chick
Prep Time: 2 hours
Cook Time: 10-13 minutes
Keywords: bake dessert snack cinnamon dulce de leche egg whites almond flour Cinco de Mayo macarons French Mexican spring
Ingredients (30 macarons)
For the macaron
- 7 oz. powdered sugar,divided
- 4 oz. almond flour/meal, sifted
- 1/2 teaspoon cinnamon
- 4 large ( 4 oz.) egg whites, room temperature (I used 4 oz. egg whites in a carton)
- 3 1/2 oz. granulated sugar
For the topping
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 3 1/2 teaspoons cinnamon sugar (store bought or homemade)
For the filling
- 1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup + 5 tablespoons dulce de leche
Instructions
For the macaron
Prepare circle templates (1 1/2 inch circle, 1/2 inch apart) and line baking sheets with parchment paper, placing template under parchment.
In a food processor, pulse 1/3 of the powdered sugar and all the almond flour to form a fine powder. Then sift sugar mixture 2 times.
Sift remaining powdered sugar 2 times also. In a large bowl combine almond flour mixture, remaining powdered sugar and cinnamon.
Add egg whites to stand mixer bowl with whisk attachment. Whisk whites on medium speed until foamy. Then gradually add the granulated sugar. Once all sugar is added, scrape down the sides of the bowl. Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.
Next sift the powdered sugar mixture 1/3 at a time over the egg white mixture and carefully fold using a large silicone spatula until mixture is smooth and shiny. Repeat process for the remaining 2/3 of the powdered sugar mixture.
Place the macaron mixture into a piping bag with a round tip ( I used Ateco # 804). With piping tip 1/2 inch above the template , pipe 1 1/2 inch circles onto parchment paper lined baking sheets. Once finished gently tap baking sheet on your work surface to release and air bubbles and help form the “feet” of the macarons.
Let macarons stand at room temperature for 30 minutes. (Go read a book or surf the web.)
During this time, preheat oven to 375°F. Macarons will be ready to bake when they no longer stick to your finger when lightly touched. (Do not forget to remove the template paper before baking.)
When ready, bake the macarons at 375°F for 10-13 minutes (Keep an eye on them so they don’t burn). Rotate baking sheets halfway through to promote consistent baking. Macarons will be ready when they are crisp and firm.
Remove from oven and let cool for 2-3 minutes. Then carefully remove the macarons from parchment paper and place on a wire rack to cool completely.
For the topping
In a small bowl, whisk together the powdered sugar and milk to a thin spreadable consistency.
Brush the tops of each macaron with a light coat of glaze and sprinkle with about an 1/8 teaspoon or less of cinnamon sugar each.
Set aside and let the glaze dry.
For the filling
In a stand mixer, beat the butter until fluffy.
Add the powdered sugar and salt and mix until well combined.
Then add 1/4 cup dulce de leche and mix until fully incorporated. Place the mixture in a piping bag or Ziplock bag with the tip cut off.
Using the remaining dulce de leche, spread on thin layer (about a teaspoon or less) on half the macarons.
Then over that, pipe on a bit of the dulce de leche buttercream.
Place the remaining macarons over the filled ones and carefully sandwich together.
Place macarons in the fridge and wait 24 hours before eating. (I know it’s torture, but you can go lick the bowl of buttercream instead.)
Notes
Macarons can be kept sealed in an airtight container up to 1 week in the fridge.
McCormicks does sell a premade cinnamon sugar mix, but if you want to make your own, you can find my recipe here.
For the dulce de leche, I used Gaucho Ranch brand that I found at World Market. I like it because it is thick.
Macaron recipe adapted from Sur La Table Mango Macarons
Dulce de Leche Buttercream Frosting by Cupcake Project
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