Cookies And Cream Stuffed Doughnuts Recipe By Tasty

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 & CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a knife, separate the cream from the cookies, and place them in two separate bowls.
• Crush cookies in a blender or a food processor until fine. Set aside.
• In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup (40 grams) of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
• Add in the eggs one a time, stirring until the dough becomes a paste.
• Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch mounds.
• Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip.
• Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
• Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
• Sprinkle any remaining cookies crumbs on top of each cream puff.
• Enjoy!

COOKIES & CREME COME TRUE STUFFED COOKIES RECIPE BY TASTY

Steps:

• Heat oven to 375°F (350ºF for convection ovens).
• Beat butter, egg, and Cookie Mix with hand mixer until blended. Freeze dough for 15 minutes.
• Meanwhile, break off 6 small rectangles from the White Chocolate Bar, then break each small rectangle in half. Place remaining chocolate in a small bowl and set aside for later.
• Scoop chilled cookie dough into 12 mounds, using 1 tablespoon dough for each mound; flatten each into a 2-inch (5 cm) round. Place 1 rectangle of the White Chocolate in the center of each round and mold dough around Chocolate to completely enclose it.
• Set aside one tablespoon of Chocolate Cookie Crumbs, placing the remaining crumbs into a shallow dish. Roll each of the dough balls in the crumbs until coated and place on a parchment-lined baking sheet.
• Bake for 10 to 12 minutes, or until puffed and lightly browned around the edges.
• Remove cookies from oven and cool for 2 minutes, before transferring to a wire rack.
• Microwave the remaining White Chocolate in the bowl on high for 1 minute, stirring after 30 seconds, until melted and smooth.
• Drizzle chocolate over the cookies and sprinkle with reserved Chocolate Cookie Crumbs.
• Enjoy!
• Note: To make drizzling easy, spoon the melted white chocolate into a small sandwich-size resealable plastic bag. Cut a small corner off the bag, then use to drizzle the melted chocolate over the cookies.
• Find out where you can get your kit by going to https://bzfd.it/StuffedCookies