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Tag: oreo

  • Stuffed Oreo Sprinkle Cookies: The TikTok-Famous Bake You Need To Try

    Stuffed Oreo Sprinkle Cookies: The TikTok-Famous Bake You Need To Try


    If you love over-the-top bakes that look amazing on camera but are still easy to make at home, these stuffed Oreo sprinkle cookies are for you. Imagine a soft, chewy cookie, bright sprinkles on top, and a full Oreo hiding in the middle, just waiting for that dramatic break on TikTok.


    Why you’ll love these stuffed cookies
    • A full Oreo in every cookie for maximum crunch and nostalgia.
    • Soft, chewy vanilla cookie dough loaded with white chocolate and rainbow sprinkles.

    • Perfect for TikTok, Reels and Stories thanks to that gooey pull-apart moment.

    Ingredients for stuffed Oreo sprinkle cookies


    For around 10 large cookies, you’ll need:
    • 115 g unsalted butter, softened
    • 120 g light brown sugar
    • 80 g caster sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 260 g plain flour
    • ½ teaspoon bicarbonate of soda
    • ¼ teaspoon salt
    • 60 g white chocolate chips
    • 3–4 tablespoons rainbow sprinkles

    • 10 Oreo biscuits (or any sandwich biscuit you like)

    Step-by-step method

    1. Prep your tray and oven
      Line a baking tray with baking paper and preheat your oven to 180°C (160°C fan).
    2. Cream the butter and sugars
      In a mixing bowl, beat the softened butter with the light brown sugar and caster sugar until creamy and well combined.
    3. Add the egg and vanilla
      Beat in the egg and vanilla extract until the mixture looks smooth and slightly lighter in colour.
    4. Combine the dry ingredients
      In a separate bowl, whisk together the plain flour, bicarbonate of soda and salt. Add this dry mixture into the wet ingredients and mix just until a dough forms. Don’t overmix.
    5. Fold in the fun
      Stir through the white chocolate chips and rainbow sprinkles until they’re evenly distributed.
    6. Stuff the Oreos
      Take a heaped tablespoon of dough and flatten it in your hand. Place an Oreo in the centre, then take another small piece of dough and wrap it around the top. Gently mould the dough so the Oreo is completely hidden and sealed inside.
    7. Bake the cookies
      Place your stuffed dough balls on the lined tray, leaving space for them to spread. Bake for 11–13 minutes, until the edges are lightly golden but the centres still look soft and slightly underbaked.
    8. Cool… then break for the reveal

    Allow the cookies to cool on the tray for about 5 minutes so they set. While they’re still warm, break one open for that incredible gooey centre – this is your perfect TikTok shot.

    Tips for perfect stuffed cookies
    • Chill for thicker cookies: If you prefer super thick, bakery-style cookies, chill the stuffed dough balls in the fridge for 20–30 minutes before baking.
    • Play with flavours: Swap classic Oreos for golden, mint, or seasonal flavours to match your theme or holidays.

    • Don’t overbake: These are best when slightly soft in the centre. They will firm up a little as they cool.

  • The Ultimate No-Bake Oreo Mocha Cheesecake

    The Ultimate No-Bake Oreo Mocha Cheesecake

    If you are looking for a dessert that effortlessly combines the rich, comforting notes of chocolate with the bold punch of espresso, this No-Bake Mocha Cheesecake is the perfect recipe. It features a crisp Oreo crust, a velvety espresso-infused chocolate filling, and a glossy mocha ganache topping.

    Because it requires absolutely no time in the oven, it is an excellent, stress-free option for entertaining. This version has been fully converted to standard UK ingredients and metric measurements to ensure perfect results.

    Ingredients

    For the Biscuit Crust

    • 22 Oreo Cookies

    • 70g Unsalted Butter, melted

    For the Mocha Cheesecake Filling

    • 360ml Double Cream, cold

    • 680g Full-Fat Cream Cheese (such as Philadelphia), softened at room temperature

    • 35g Unsweetened Cocoa Powder

    • 1 tbsp Instant Espresso Powder (Note: Use a fine espresso powder rather than standard instant coffee granules for a smoother texture and deeper flavor).

    • 120g Icing Sugar

    • 1 tsp Vanilla Extract

    For the Mocha Ganache

    • 60ml Double Cream

    • 2 tsp Instant Espresso Powder

    • 90g Semi-Sweet Chocolate Chips (or high-quality dark chocolate, finely chopped)

    • 1 tbsp Liquid Glucose (This is the ideal UK alternative to corn syrup, ensuring the ganache retains a beautiful, glossy shine).

    Step-by-Step Method

    1. Prepare the Base

    Lightly grease a 9-inch (23cm) springform tin with a small amount of butter or neutral oil and set aside. Place the Oreo cookies into a food processor and pulse until they form fine crumbs. With the motor running on a low speed, slowly pour in the melted butter until the mixture begins to clump together like wet sand. Transfer the crumbs into the prepared tin, pressing them firmly and evenly into the base and slightly up the sides. Place the tin in the freezer for at least 20 minutes to set.

    2. Whip the Filling

    While the base is chilling, pour the cold double cream into a large bowl. Using an electric whisk, beat the cream until it forms stiff peaks, then set it aside. In a separate large mixing bowl, combine the softened cream cheese, cocoa powder, and instant espresso powder. Beat with the electric whisk until the mixture is completely smooth and combined. Sift in the icing sugar, add the vanilla extract, and mix again. Finally, gently fold the whipped cream into the chocolate mixture using a spatula until completely uniform. Spoon the filling over the hardened crust, smooth the surface, cover with cling film, and refrigerate for a minimum of 6 hours (ideally overnight).

    3. Top with Ganache

    When ready to serve, run a thin knife around the inside edge of the tin to loosen the cheesecake, then carefully release the springform ring. Transfer the cake to a serving plate. To make the ganache, combine the double cream and espresso powder in a small, microwave-safe bowl. Heat for roughly 45 to 60 seconds until steaming. Add the chocolate chips and liquid glucose, allowing the mixture to sit undisturbed for 2 minutes. Stir gently until the chocolate is entirely melted and smooth. Pour the ganache over the top of the cheesecake, spreading it evenly. Allow it to set for 10 minutes before slicing and serving.

    Whether you are preparing this for a sophisticated dinner party or simply satisfying a weekend baking craving, this mocha cheesecake delivers the perfect balance of intense cocoa and bold espresso. Its smooth, velvet-like texture paired with the crunch of the biscuit base makes it a truly memorable dessert. Give it a try, let it set overnight for the best results, and enjoy the effortless process of a showstopping, no-bake treat. Happy baking!