Chocolate Cookie Crumbs Buy EXCLUSIVE

These Chocolate Cookie Crumbs make a great addition to cakes, milkshakes, and desserts. These versatile cookie crumbs are mashed with the filling still inside and add a rich chocolaty flavor to your desserts and can be used throughout a wide range of applications. This bulk pack of chocolate cookie crumbs is a great buy for bakeries, cafes, and cake shops.

chocolate cookie crumbs buy

Today we are taking a deep dive into the dark shallows of an Oreo pie crust. This chocolate cookie crust is the base of so many wonderful desserts, like this cookies and cream pie (pictured below), chocolate mousse pie, and these white chocolate raspberry cheesecake bars.

Can I Use Other Flavor Oreos? Oreos come in so many different flavors. For best results, stick with regular Oreos, and I know peanut butter Oreos or mint Oreos work too. I keep testing a Golden Oreo crust, and it always bakes into mush. You need a lot more cookies if making a Golden Oreo crust.

I used my trusty food scale to do some Oreo math for you (which is, without a doubt, the tastiest kind of math). According to the standard Oreo package nutrition label, a serving size of 3 cookies = 34g.

Hi Heather, we share your frustration! This has definitely happened to us before too. Instead of using less butter, we recommend adding some more Oreo crumbs. And keep in mind that the finer the crumbs, the better the crust will hold its shape. You can also try chilling the crust in the refrigerator or freezer for about 10-20 minutes before baking, to see if that helps. Please report back and let us know how you get on!

Chocolate graham cracker crust is easy to make and oh so delicious. This chocolate graham cracker crust recipe is especially versatile because it doesn't use chocolate graham crackers, just regular ones.

Some pies are just better with a graham cracker crust. There's something magical about that mix of butter and sugar and cookie crumbs that's just so right, especially with creamy-type pies. But what if you want a chocolate graham cracker crust and don't have chocolate wafer cookies? This recipe shows you how to make a chocolate graham cracker pie crust without needing chocolate graham crackers.

These peanut butter pies from the Mud Pie Bakery party are just the kind of lucious, creamy pie that goes so well with a graham cracker crust. A chocolate graham cracker crust, to be precise. But the recipe in my trusty Better Homes and Gardens New Cook Book simply calls for replacing the graham cracker crumbs with crushed chocolate wafers. I didn't have any of those, and didn't want to make a special trip to the grocery store. It was time to improvise.

It works perfectly, and the cocoa powder adds a true, rich chocolate flavor. And with no extra ingredients to buy, and no leftover chocolate cookies calling to me from the cupboard. I'll never go back now. And that gingersnap crust? No more! I can't wait to try adapting the basic recipe with ginger and nutmeg and a bit of cinnamon. That would be amazing with a pumpkin pie. I can't wait for Thanksgiving!

How? Just mix your cookie crumble with melted butter, put them in your pie pan and let it set for 10 minutes in the freezer. Now your base is done! You can create your own favorite cheesecake/pudding/mousse recipe on top. So simple and easy.

Inspired by an affogato, Coffee Cookie Crumble, is a coffee lover's dream. We began with cold brew gelato made with fair trade Brazilian and Colombian coffee beans and sprinkled in dark chocolate chunks. From there, we added vanilla gelato, a chocolate coffee sauce and finally traditional Italian Amaretti Cookies for a unique Talenti twist.

Twelve handmade and freshly baked cookies. Each cookie is crafted with the freshest ingredients that even the pickiest mother would approve of them. This collection was assorted by the Head Baker to showcase core flavor profiles that will either evoke past memories or make the present sweet enough to remember. Tailored to share.

All orders placed will be baked fresh the following Monday and shipped on Tuesday for a Friday delivery. Please contact me for special vanilla bean cut out orders and special event orders. Some products are heat sensitive like the English Toffee, Caramel Corn and the Chewy chocolate cookies. I'll have to determine if weather permits shipping. Thanks!

So, what kind of cookies are good for making cookie crusts? There are far more answers to that question that I have space here to write. The short answer is pretty much any crunchy cookie will work. Graham crackers are the most commonly used cookies for cookie crusts, but so many others work wonderfully, too. Try Oreos, vanilla wafers, shortbread, chocolate wafers, pecan sandies, and more!

*For those of us who like to measure ingredients by weight, keep in mind that there will be variations in how much different cookies weigh. You want this amount in volume. If you're using graham cracker crumbs, the weight is 175g.

**I have occasionally found that some cookie crumbs need a little less butter to make a good crust mixture. If you're trying a new cookie for your crust, try adding 4 tablespoons of the butter and then adding more if needed.

I made chocolate wafers for my crust because i couldnt find chocolate wafer cookies and didnt think to grab any at the store and some of them are soft. I cant really heat them to dry them out cause its a short bread it softens quickly with heat. Can i still crumb them up and use them. Is there a way to dry them without making them go soft?

Since a lot of things that use a Cookie Crumb Crust are sweet if you do not have cookies on hand a great substitute is Saltine crackers, the sweet salty combination is great and can offset some of the sweet in overly sweet pies.

Hi, my niece is really getting into baking. She tried a peanutbutter cream pie with oreo crust last night. It has peanutbutter, cream cheese and whip cream. She baked the crust as recipe said, cooled. Added filling and then chilled. The crust was so stuck you could not get it up with the pie. Had to scrape it off and add on the plate. She sprayed pan with Pam, was a metal pan. What can she do next time? It also was good but seemed bland or missing something. What could she add for bit more flavor? Vanilla, layer chocolate pudding, fruit filling layer or caramel? Any suggestions appreciated.

All Oreos, when you break them down to bits, are the same thing with different flavors. They have the same cream in the center and the cookie has the same texture. Therefore, you can use any of the cookies interchangeably in crust.

In a stand mixer, or with a LARGE bowl and hand mixer, cream together the butter and the sugars. Add the eggs and vanilla and mix again until the batter is light and fluffy. Add in the flour, black cocoa, Oreo crumbs, salt, baking powder and baking soda and mix until combined.

Bake for 12-15 minutes. After removing the cookies from the oven allow the cookies to cool on the pan for about 20 minutes. Because the cookies are so large allowing them to cool on the pan will allow them to finish cooking through with out them getting overbaked!

While the cookies are cooling down make the frosting by whipping the butter, cream cheese and vanilla together until smooth. Add the powered sugar 1 cup at a time along with the pinch of salt. Then add the milk/heavy cream one tsp at a time until you reach the desired consistency.

Store your cookies in an airtight container. They can store at room temperature for a few days, the sugar in the frosting will stabilize the cream cheese. But you can store them in the fridge as well- I actually really like them cold.

I toyed with calling it midnight cake, or black magic cake, even eclipse cake was an idea that came up in the facebook group. But ultimately I went with blackout, as the classic Brooklyn Blackout cake features a similar layer of cookie crumbs that seemed like a fitting descriptor.

Just bake the cake in a 13-by-9-inch cake pan (preferably a metal one with nice square corners). Pour on the glaze while the cake is still lukewarm, then dump handfuls of cookie crumbs and sprinkles on top.

You already know my feelings on making graham crackers, Wheat Thins, and Oreos (to name a few) at home so to that end, I knew I would love making chocolate wafers at home too.

Chocolate wafer cookies are thin, light, crispy, and intensely chocolatey cookies. They are often crushed up into cookie crumbs to make crusts for cheesecakes and pies, or layered with fillings to make icebox cakes and ice cream sandwiches.

These cookies are surprisingly easy to make into very thin cookies. Just like the slice and bake cookies you can buy in a tube in the grocery store, you will roll your homemade cookie dough into a log and chill it.

For an icebox cake or icebox cupcake, you layer the chocolate wafers with a filling like whipped cream or pudding. These crispy chocolate cookies soften from the moisture in the filling and turn into thin chocolate cake-like layers.

One of the best things about slice and bake cookies is that you can make the dough and store it in the freezer for months and that goes for this chocolate wafer dough, too. Simply roll the dough into a log and wrap it tightly in plastic wrap.

Homemade chocolate wafer cookies are THE best cookies for chocolate pie and cheesecake crusts, sandwich cookies, and icebox cakes. Ditch the store-bought, hard-to-find version and EASILY make your own!

If you plan to use these cookies in place of store-bought chocolate wafer cookies for a chocolate cheesecake or pie crust, cut out 1 to 2 tablespoons of the suggested amount of melted butter in the crust recipe. These chocolate wafer cookies contain a fair amount of butter and too much added butter in the ground up cookies crumbs will yield an absurdly wet mass of crumbs. Trust me. 041b061a72