OREO Conchas

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OREO Conchas

I am happily torn between two countries.

Being a Mexican who has lived in the US for more than 18 years and is raising Mexican-American kids, I have gotten a sense of what fuels cravings for both the Mexican and the American palate. Because, like many others, my family and I live and breathe in the midst of the two cultures.

We live in a flavorful world where Spanglish thrives and food conveys so much emotion. It’s a type of borderless space where a distinct humor helps you laugh at things that could make you sad. A place where there are vibrant colors all around, sparkly prose, and the new mainstream Latin tastes.

So I was so excited when Nabisco asked me to come up with a few treats that combine both cultures into flavorful and meaningful meriendas (super delicious and special light meals or treats). The challenge was to find the perfect balance that could really showcase the Mexico in America and just how tasty it is.

And after some testing… I came up with a C-R-A-Z-Y treat!

It combines a craving from each country. Both cravings are responsible for many childhood memories. Both cravings shine even brighter with a side of cold milk for sipping, splashing or dunking. Both are loved by kids, and both make us grown ups feel like kids when we bite into them. Both make the people we love feel cared for and deliciously spoiled.

On the Mexico side, that craving is the concha (what Mexican on the face of this planet doesn’t love a concha?). In the US, it’s the OREO cookie (hands down!). Put them together and it is insane!

So, with much satisfaction, I hereby introduce you to the new OREO Concha. Aside from being irresistible, they are easy to make and will fill your house with an aroma that will take you back to Mexican panaderías.

I am one happy tester.

Please, go on, take a chance on these! To help get you started, here is a video that walks you through each step of the recipe.

ps… Check out the other 3 super tasty Let’s Merienda! dishes I came up with: Chicken Tinga Ritz-Tostadas, Dulce de Leche Natilla with Chips Ahoy Crumbles, and Honey Maid Capirotada.

OREO Conchas
Print Recipe
24 mini conchas
Ingredients
  • 2 packets (7 grams or .25oz each) active dry yeast
  • 2/3 cup whole milk lukewarm
  • 3 cups all-purpose flour divided
  • 1/3 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • Pinch kosher or coarse sea salt
  • 1/2 cup unsalted butter cut into small cubes, softened, plus more to butter the bowl
  • 3/4 cup unsalted butter softened
  • 10 OREO cookies finely crushed
  • 1/2 cup confectioners' sugar
To Prepare
  • In a small bowl, combine the yeast and milk, stir, and let stand until ready to use. Make sure the milk is lukewarm (or room temperature) or the yeast will not react.
  • Butter a large mixing bowl, set aside.
  • Add 2 1/2 cups of the flour and the granulated sugar to the bowl of a stand mixer fitted with the dough hook. Add the whole egg, egg yolk and a pinch of salt, and beat on low speed for 1 minute. Gradually add the milk and yeast mixture and the butter cubes, a few at a time, mixing well after each addition. Beat on medium speed for about 7 to 8 minutes, or until the dough looks shiny and pulls away from the sides of the bowl and is beginning to form a ball around the hook.
  • Transfer the dough to the large buttered bowl and cover with a clean kitchen towel. Place it in the warmest part of your kitchen, away from any drafts. Let rise anywhere from 1 to 1 1/2 hours, or until it has doubled in size.
  • Meanwhile, with a fork, mash the remaining 3/4 cup of butter in a medium bowl until smooth. Add the cookie crumbs, confectioners' sugar, and the remaining flour and mix thoroughly. Form into a ball and wrap in plastic wrap. Let stand at room temperature until ready to use.
  • Once it has risen, roll the dough into 24 balls and place them on 2 parchment-lined baking sheets. Moisten your hands in water and roll the cookie crumb mixture into 24 small balls, then press each one to flatten and place on the tops of the dough balls - pressing gently into the dough to secure. Use the tip of a sharp knife to cut crisscross marks on top of each slightly flattened ball.
  • Let the conchas rise in the warmest part of your kitchen for 40 to 45 minutes or until doubled in size. About 10 to 15 minutes before ready to bake, preheat your oven to 350 degrees fahrenheit.
  • Bake the conchas for 15 minutes or until lightly browned. Transfer to wire racks and let cool until you can't resist biting into them!
Ingredients
  • 2 packets (7 grams or .25oz each) active dry yeast
  • 2/3 cup whole milk lukewarm
  • 3 cups all-purpose flour divided
  • 1/3 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • Pinch kosher or coarse sea salt
  • 1/2 cup unsalted butter cut into small cubes, softened, plus more to butter the bowl
  • 3/4 cup unsalted butter softened
  • 10 OREO cookies finely crushed
  • 1/2 cup confectioners' sugar
To Prepare
  • In a small bowl, combine the yeast and milk, stir, and let stand until ready to use. Make sure the milk is lukewarm (or room temperature) or the yeast will not react.
  • Butter a large mixing bowl, set aside.
  • Add 2 1/2 cups of the flour and the granulated sugar to the bowl of a stand mixer fitted with the dough hook. Add the whole egg, egg yolk and a pinch of salt, and beat on low speed for 1 minute. Gradually add the milk and yeast mixture and the butter cubes, a few at a time, mixing well after each addition. Beat on medium speed for about 7 to 8 minutes, or until the dough looks shiny and pulls away from the sides of the bowl and is beginning to form a ball around the hook.
  • Transfer the dough to the large buttered bowl and cover with a clean kitchen towel. Place it in the warmest part of your kitchen, away from any drafts. Let rise anywhere from 1 to 1 1/2 hours, or until it has doubled in size.
  • Meanwhile, with a fork, mash the remaining 3/4 cup of butter in a medium bowl until smooth. Add the cookie crumbs, confectioners' sugar, and the remaining flour and mix thoroughly. Form into a ball and wrap in plastic wrap. Let stand at room temperature until ready to use.
  • Once it has risen, roll the dough into 24 balls and place them on 2 parchment-lined baking sheets. Moisten your hands in water and roll the cookie crumb mixture into 24 small balls, then press each one to flatten and place on the tops of the dough balls - pressing gently into the dough to secure. Use the tip of a sharp knife to cut crisscross marks on top of each slightly flattened ball.
  • Let the conchas rise in the warmest part of your kitchen for 40 to 45 minutes or until doubled in size. About 10 to 15 minutes before ready to bake, preheat your oven to 350 degrees fahrenheit.
  • Bake the conchas for 15 minutes or until lightly browned. Transfer to wire racks and let cool until you can't resist biting into them!

7 comments on “OREO Conchas

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  1. Pati I have to say: I love the way you cook! I can’t keep the food on the table long enough! all your recipes have really taught me a lot of Spanish cooking that I never knew were even possible. For years I have struggled, more like battled, with the kitchen and was never able to succeed. Thank you for translating the food into a language that someone like me could understand. As to this recipe: definitely will try. My family loves anything Chocolate, Thanks again!

  2. These look delicious! I’m going to try making them this weekend. I’m a novice and have never used active dry yeast. Any tips you can share? Gracias!

    1. Hola Jackie! Nothing to be scared about with active dry yeast! The only thing you have to be careful with is that the liquid that you use to dilute it before using has to be lukewarm. Not hot, not cold, but lukewarm. If it is cold or hot, the yeast will not react. Good luck!