Cookies N Creme Cups Recipes

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 CUPS

Steps:

• Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
• Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
• Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.

COOKIES 'N' CREME FUDGE

Steps:

• In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
• Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

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 'N' CREAM CAKE

Steps:

• In a small bowl, cream butter and sugar. Add egg; beat well. Beat in sour cream. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with water. Stir in chopped cookies. Pour into a greased and flour 9-in. round baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, beat cream in a small bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over top of cake; sprinkle with additional chopped cookies if desired.

COOKIES 'N CREME CUPS

Steps:

• Chop 20 cookies; place in medium bowl. Gently stir in COOL WHIP until blended.
• Spoon into 10 paper-lined muffin cups.
• Freeze 4 hours or until firm. Cut each of the 2 remaining cookies into 5 pieces; insert 1 cookie piece into top of each dessert just before serving.

COOKIES 'N CREAM PUDDING

Steps:

• Break 1 cookie into 4 pieces; reserve for garnish. Crush remaining cookies.
• Beat pudding mix and milk with whisk 2 min. Stir in crushed cookies and 1/2 cup COOL WHIP.
• Spoon into 4 dessert dishes; top with remaining COOL WHIP and reserved cookie pieces.

COOKIES 'N CREAM FUDGE

Steps:

• Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
• In large heavy duty saucepan, combine sugar, margarine, and milk.
• Bring to a boil over medium heat, stirring constantly.
• Continue boiling 3 minutes over medium heat, stirring constantly.
• Remove from heat.
• Add marshmallow creme, candy coating and vanilla; blend until smooth.
• Pour half of mixture into foil-lined pan.
• Sprinkle cookie pieces over entire surface.
• Top with remaining mixture.
• Cool to room temperature.
• Refrigerate 1 to 2 hours or until set.
• Remove fudge from pan by lifting foil; remove foil from fudge.
• Using large knife, cut into squares.
• Store in refrigerator.

COOKIES 'N' CREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line 2 (12-cup) muffin pans with cupcake liners.
• At low speed, beat cake mix, water, eggs, and sour cream until combined.
• At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
• Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
• Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.