Amandeleine Ingredients 12 Oreos, 9 left whole, and 3 coarsely chopped
250g cream cheese, room temperature
1/4 cup sugar
1/4 tsp vanilla extract
1 large egg, room temperature, lightly beaten
1/4 cup sour cream
Preheat oven to 135 degrees C.
Line muffin tins with paper liners.
Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar, and beat until combined.
Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.
Beat in sour cream.
Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 22 minutes.
Transfer to wire racks to cool completely.
Refrigerate at least 4 hours (or up to overnight).
Remove from tins just before serving.
Will SHE make it again?
Recipe from Amandeleine Ingredients 110g softened butter 3/8 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1/2 tbsp vanilla extract 1 3/4 cups flour 1/2 tsp salt 1/2 tsp baking soda 1 cup semi-sweet chocolate chips 1 package Double Stuff Oreo cookies Method Preheat oven to 180 degrees C. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a tablespoon take one tablespoon of cookie dough and place on top of an Oreo Cookie. Take another tablespoon of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a baking paper lined baking tray and bake cookies 9-15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes 11 enormous cookies. It is like 3 cookies in one afterall!Will SHE make it again? YES