Recipes..Peanut Butter Oreo Truffle Cookie Cups cake
Ingredients
Oreo Truffles
1 - 16 ounce package Oreo cookies, crushed (reserve a few Tbsp. for the tops)
1 - 8 ounce package cream cheese, softened
8 ounce package melting chocolate
Peanut Butter Cookies
1/2 cup shortening
1/2 cup peanut butter
2 Tablespoon honey
3/4 cup sugar, divided
1/2 cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Instructions
Place the crushed Oreos and softened cream cheese in a mixing bowl. Cream until fully incorporated. Roll into small balls. (about the size of a large whopper candy) Place on a wax paper lined tray. Freeze for about 20 minutes.
Melt the chocolate in a microwave safe bowl, stirring often. Using a toothpick, dip the Oreo truffle completely. Set on the wax paper to dry and sprinkle with the reserved Oreo crumbs.
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray and set aside.
In a large mixing bowl, cream the shortening, peanut butter, honey, 1/2 cup sugar, and brown sugar until creamy.
Beat in the egg, milk, and vanilla. Slowly start adding the flour, baking powder until combined. Roll the dough into 1 inch balls. Roll in the remaining sugar. Place in the muffin pans and bake for 8-9 minutes.
As soon as you pull the cookies from the oven, place a chilled Oreo truffle in the center and press down very gently. Let the cookies cool in the pan for 2 minutes, then gently remove to a wire rack to cool. After they have cooled slightly, transfer to a plate and refrigerate to set completely. Keep refrigerated.
Oreo Truffles
1 - 16 ounce package Oreo cookies, crushed (reserve a few Tbsp. for the tops)
1 - 8 ounce package cream cheese, softened
8 ounce package melting chocolate
Peanut Butter Cookies
1/2 cup shortening
1/2 cup peanut butter
2 Tablespoon honey
3/4 cup sugar, divided
1/2 cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Instructions
Place the crushed Oreos and softened cream cheese in a mixing bowl. Cream until fully incorporated. Roll into small balls. (about the size of a large whopper candy) Place on a wax paper lined tray. Freeze for about 20 minutes.
Melt the chocolate in a microwave safe bowl, stirring often. Using a toothpick, dip the Oreo truffle completely. Set on the wax paper to dry and sprinkle with the reserved Oreo crumbs.
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray and set aside.
In a large mixing bowl, cream the shortening, peanut butter, honey, 1/2 cup sugar, and brown sugar until creamy.
Beat in the egg, milk, and vanilla. Slowly start adding the flour, baking powder until combined. Roll the dough into 1 inch balls. Roll in the remaining sugar. Place in the muffin pans and bake for 8-9 minutes.
As soon as you pull the cookies from the oven, place a chilled Oreo truffle in the center and press down very gently. Let the cookies cool in the pan for 2 minutes, then gently remove to a wire rack to cool. After they have cooled slightly, transfer to a plate and refrigerate to set completely. Keep refrigerated.
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