Tuesday, April 15, 2008
Leftover Girl Scout Cookies??
By this time, you have either eaten all of your Girl Scout cookies or you're wishing they were gone because you're sick of them. Well I have a great little recipe here where you can get rid of some extras. The recipe is flexible in that you can substitute any type of cookie that you have on hand. I chose the peanut butter sandwich cookies, but thin mints, oreos, nutter butters, or anything else would work too. I actually had some other softer peanut butter cookies leftover that I used in the filling and on top, but the Girl Scout ones will work too.
Girl Scout Peanut Butter Cookie Cheesecake Cups
7 Peanut Butter Sandwich Cookies, ground in food processor or blender(if you use a single cookie like Thin Mints, use about 13 cookies)
2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup sugar
2 1/2 Tablespoons buttermilk
3 Peanut Butter Sandwich cookies coarsely crumbled
1/4 Cup chocolate chips
2-3 Tablespoons heavy cream
1-3 Peanut Butter Sandwich cookies, crumbled (for top of cups)
1. Preheat oven to 300 degrees F. Combine ground cookies and butter in a medium bowl. Drop about 2 Tablespoon of cookie mixture into 12 cupcake tins that have been sprayed with cooking spray. (If you have cupcake paper wrappers I'd use them). Press crust into cups with back of a spoon or your fingers.
2. In an electric or stand mixer cream the cream cheese and sugar until well combined. Add egg and buttermilk until well combined as well. Stir in crumbled cookies. Pour cheesecake mixture into cupcake tins filled almost to the very top. Bake for 15-20 minutes or until cooked through. You don't want to overcook them so when the edges are set and the middle is still a little jiggly, they are probably done. Remove and cool for 15 minutes. Melt chocolate chips in microwave until melted and smooth. Stir in heavy cream until smooth and shiny. Spoon about 1 Tablespoon over each cheesecake cup and sprinkle with additional crumbled cookies.
12 cheesecake cups