This stuff is dangerous. I’m not kidding.
When I made it I’m pretty sure it is all I ate for 3 days. I know, not the healthiest of diets.
This recipe is so simple, you will be making it all the time.
So yeah. All I can say about these is yum.
I mean who doesn’t love a rice krispy treat?
Obviously me. I couldn’t even keep my fingers out of the pan long enough to take a picture.
Oh well. There’s always next time I guess.
Cookies n Cream Rice Krispy Treats
- 6 tablespoons butter
- 60 large marshmallows
- 9 cups rice krispies
- 30 oreos, chopped
- 2 cups mini marshmallows
- Spray a 15x10 baking dish with cooking spray.
- In a large pot melt the butter and marshmallows. Stir in rice krispies. Then add in the chopped oreos and mini marshmallows. Stir well and then dump into prepared pan. Press down into a even layer.
- Let cool slightly, and then cut into squares.
Tip for pressing into a single layer without all the stickiness: wet hands! Get your hands wet before touching the warm rice krispy treats and they won’t stick. Magic.
So this guy had a birthday last week.
(And this was the best picture I could get of him in his Easter best. Two year olds have a mind of their own I tell ya.)
I can not believe my baby is two! I know people say it all the time, but seriously time does fly. I swear I had him just yesterday. Sigh.
Anyways, this little baby, ahem, I mean toddler of mine loves (and I mean LOVES) Oreo cookies.
So what better cake to make for him than a cookies and cream cake, or in this case, cupcake?
He loved them! He must have had at least 4!
Happy birthday Rawson! I love you bud.
Cookies and Cream Cupcakes
- 1 box white cake mix
- 1 cup milk
- 3 eggs
- ⅓ cup oil
- 1 stick butter, softened
- 1 block cream cheese, softened
- 1 pound powdered sugar
- 1 teaspoon vanilla
- 36 Oreos, plus more for decoration
- Preheat oven to 350.
- Line 2 muffin trays with cupcake liners or spray with non stick baking spray. Mix together cake mix, milk, oil, and eggs. Beat well for 2 mins. Chop up 18 Oreo cookies finely. Stir into the batter. Scoop a scant ⅓ cup of batter into each muffin well. You should be 24. I got 22. Bake for 15-20 minutes or until the cake springs back when touched. Remove from pan and cool on wire racks.
- Beat together the butter and cream cheese until fully incorporated. Add the vanilla and the powdered sugar a cup at a time. If the frosting is too sweet, add a little pinch of salt. Chop 18 Oreo cookies really finely. Stir into frosting. Frost the cooled cupcakes and decorate with additional cookies if desired.
I piped the frosting onto the cupcakes using a big 1M tip, but the cookies still got stuck in the tip. Next time I will use an ice scream scoop to scoop it on or make sure to chop my cookies very finely so they don’t get stuck.
I really can not believe that March is almost halfway over! This year has really been flying by!
My kids are already on spring break, and I kid you not I was taken aback when by daughter told me on Friday that they didn’t have school for two weeks. It really snuck up on me!
One thing we can do over the break is make these cookies! They are super easy and so yummy! They can really be customizable for any holiday, just change up the sprinkles. I found these cute shamrocks at my local cake store.
I do have grip about the sprinkles you can find at the local box stores. Why do they go right from Valentine’s Day to Easter? Doesn’t St. Patricks Day deserve some love? I think so.
Anywho, make these cookies. You will be glad you did.
St. Patrick's Day Cake Batter Oreo Cookies
- 1 and ¼ cups all-purpose flour
- 1 and ¼ cups yellow or vanilla boxed cake mix
- ½ teaspoon baking soda
- ¾ cup butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- ⅔ cup semi-sweet chocolate chips
- ½ cup sprinkles
- 10 Oreos, crushed into pieces
- In a bowl, combine the flour, cake mix, and baking soda
- Cream together the butter and sugars until light and fluffy. About 1 minute. Add in the egg and mix well. Add the vanilla and mix again.
- Add the flour mixture to the wet ingredients and mix until just combined. Gently stir in the chocolate chips, Oreos, and sprinkles.
- Cover and chill for at least 2 hours, but up to 3 days.
- When ready to bake, preheat your over to 350 degrees. Scoop about 2 tablespoons of the cookie dough onto the baking sheet and use your hands to form it into a ball. Bake for 10-12 minutes, or until just starting to turn light brown.
- Cool for few minutes on the baking sheet, then place on a cooling rack and continue to cool to room temperature.
Recipe from Sally’s Baking Addiction and can be found here