Cookie Dough Oreos

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup Brown sugar, lightly packed
  • 3/4 cup Chocolate chips, miniature
  • 1 package Chocolate pudding mix, instant dry
  • 1 cup Flour, white
  • 1/4 heaping tsp Salt
  • 1/2 cup Shortening
  • 1 package Triple chocolate fudge cake mix, Super Moist
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 4 tbsp Milk

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
• In a very large bowl, combine the cake mix and pudding mix. Add in the eggs and shortening (or butter).
• Beat until just combined. It may seem crumbly at first, but it will come together.
• Using a tablespoon measuring spoon, measure out the dough. Each ball of dough should be exactly 1 tablespoon.
• Place the cookie dough balls 2 inches apart on the cookie sheet and bake for 8-10 minutes. You want to slightly under-bake these cookies to keep them soft and fudgy.
• In a medium-sized bowl, combine the room temperature butter and brown sugar. Beat until light and creamy.
• Add in the salt and vanilla extract. Mix.
• Add in the flour and miniature chocolate chips and mix until just combined.
• Add in the milk, 1 tablespoon at a time, until desired consistency has been reached. If your frosting is too dry add 1 tablespoon extra milk and if its too wet, add in some extra flour.
• Once the cookies are baked, let them sit on the pan for 3-4 minutes and then transfer to a cooling rack to cool completely.
• Once cookies are completely cooled, frost one cookie with the cookie dough frosting and press another cookie on top.