Thin Mint (L) Oreo (M) PB Sandwich (R)
30 whole cookies + some to chop up
2 lbs cream cheese (at room temp)
1 c sugar
1 tsp vanilla
4 lg eggs, room temp,lighty beaten
1 c sour cream
pinch of salt
Preheat oven to 275º.
Line regular muffin tins with paper liners and place one whole cookie at the bottom of each of them. On medium-high speed, beat cream cheese until smooth. Slowly add sugar and beat until completely mixed. Add vanilla and mix in. Drizzle in beaten eggs, a little at a time, beating until blended, next add your sour cream and salt - scraping down sides as needed. Now gently add chopped up cookies into batter by hand. Divide batter evenly among prepared cups, fill them almost to the top. Bake for a total of 22 minutes, rotating halfway through. Transfer to racks to cool completely. Refrigerate at least 4 hours or overnight. This recipe makes 30 cupcakes but, like I said I only made half of the recipe. They will keep for several days if you can keep yourself from eating them all.