The Pioneer Woman Tasty Kitchen
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Neapolitan Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

20

Description

I saw a package of Neapolitan Oreo cookies at Albertson’s today. And then I thought it would be cool to put that cookie in a cookie. So I grabbed the package and drove home as fast as I could to get these puppies into the oven. Then I put the picture up on Lilyshop and then pinned them to Pinterest as fast as I could before any Neapolitan-lovers got the same idea. I beat you!

Ingredients

  • FOR THE COOKIES:
  • 2  Large Eggs
  • ¼ teaspoons Vanilla Extract
  • 1 stick Unsalted Butter, Room Temperature
  • ¾ cups Confectioners Sugar
  • 4 Tablespoons Granulated Sugar
  • 1 pinch Salt
  • 1-⅔ cup All-purpose Flour
  • 1 package (13.1 Oz Size) Of Triple Double Neapolitan Oreo Cookies
  • FOR THE ICING:
  • 1 cup Powdered Sugar
  • 2 teaspoons Milk
  • 2 teaspoons Light Corn Syrup
  • ¼ teaspoons Vanilla Or Almond Extract
  • Food Coloring

Preparation

1. Heat oven to 350 F. Line two baking sheets with Silpat mats (nonstick baking mats) or parchment paper, and set aside.

2. In a small bowl, whisk together two eggs and vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in a sheet of plastic wrap and chill until firm, 20 to 30 minutes.

4. Remove dough from the refrigerator divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. The dough gets really soft and sticky so it’s easier to leave half in the fridge.

5. On a lightly floured surface divide the first half of dough into 11 balls. Take one piece of dough and wrap it around one Oreo cookie. Make sure you cannot see the cookie through the dough but don’t use too much dough otherwise you’ll end up with an awkward shaped giant cookie. There is exactly enough dough for 20-22 cookies so watch yourself! Transfer balls to prepared baking sheets. Repeat with remaining dough.

6. Bake until barely browned on the bottom, about 10 minutes. The cookies will look un-cooked but they are cooked. They are just very white cookies. Don’t let them overcook because they will become “scone-like” if left in the oven too long. Remove pan from the oven and set on a rack. Cool completely then drizzle with icing (recipe below).

For the icing:

1. In a small bowl stir together the powdered sugar and the milk until smooth.

2. Beat in corn syrup and vanilla until icing is smooth and glossy.

3. If it’s too thick, add more corn syrup. Add pink food coloring gel if you want the pink like mine.

One Comment

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Avatar of adeline

adeline on 3.19.2013

Well I have to say these are as cute as they can be and you really are inventive ! I am going to have to make these !!
Thanks for sharing

One Review

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Avatar of Gina

Gina on 5.10.2013

Let me just say these are the best cookies I’ve ever had, and I’ve never seen them anywhere else! I love the strawberry flavor from the Oreo, and the cookie around it wasn’t too sweet since the oreo is so sweet. It’s a very well balanced cookie lol Not to mention it looks fantastic! Love the pink!

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