Mini Cookies And Cream Stuffed Cakes Food

MINI COOKIES AND CREAM CHEESECAKES

Steps:

• Preheat oven to 350°F. Lightly grease a mini cheesecake pan. Set aside.
• Blend 10 cookies until only fine crumbs remain. Add butter, mix well. Divide among prepared cheesecake cavities, using one small cookie scoop each. Press down to create a flat crust. Bake for 5 minutes.
• Reduce oven temperature to 325°F.
• In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla, cookie pieces and egg. Mix until just combined. Fill each cheesecake pan cavity 3/4 full or roughly 1 and 1/4 medium cookie scoop. Tap pan on counter to release air bubbles. Bake for 15-18 minutes. Cool completely on a wire rack. Transfer to fridge to chill at least 4-6 hours or overnight.
• Mix whipped cream ingredients until stiff peaks form. Carefully remove cheesecakes from pan, removing pan bottoms. Top off with whipped cream and a mini Oreo cookie. Store cheesecakes chilled.

MINI COOKIES AND CREAM STUFFED CAKES

Steps:

• Make cake batter using cake mix, water, oil and eggs as directed on box. Bake 24 cupcakes in greased muffin cups (do not line cups with paper baking cups). Cool completely.
• Meanwhile, in large bowl, beat cream cheese, butter, sugar, 1/2 cup whipping cream and the vanilla with electric mixer on medium speed until smooth and fluffy. Fold in 12 crushed cookies. Refrigerate until ready to assemble cakes.
• Place chocolate in heatproof bowl; set aside. In 2-cup microwavable measuring cup, microwave 1 cup whipping cream on High (or heat in 1-quart saucepan over medium-low heat) until cream is hot but not boiling. Pour hot cream over chocolate; let stand 1 to 2 minutes. When chocolate is softened, mix with spoon until all chocolate is melted and mixture is silky and smooth.
• To assemble cakes, cut each cake in half horizontally. Spoon about 1 teaspoon cream cheese mixture onto bottom halves of cakes; cover with top halves of cakes. Drizzle chocolate mixture over tops of cakes. Sprinkle crushed cookies over tops for garnish. Store in refrigerator until ready to serve.

COOKIES & CREAM-STUFFED COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Take a golf ball-size handful of cookie dough and press it flat.
• Place a sandwich cookie in the center, then fold the cookie dough around the edges, making sure there are no gaps. Press and shape the dough around the cookie, then repeat with remaining dough and cookies.
• Place them on a parchment paper-lined baking sheet, and bake for 14 minutes.
• Enjoy!

COOKIES 'N CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

COOKIES AND CREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
• Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack.
• Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.

COOKIES AND CREAM MINI CHEESECAKES

Steps:

• Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
• Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
• Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
• Divide batter among pans. Bake for about 22 minutes or until filling is set.
• Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

EASY COOKIES 'N CREAM MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
• Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in cookies. Spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.