Friday, April 12, 2013

Cookies and Cream Fudge Cups

 I love baking in mini muffin pans!
Like, LOVE it!
Not only does everything bake faster, 
but your treats also cool faster; which means you can eat them faster!! 
And Oreo's....OOOOOOOO how I LOVE Oreo's!

Behold the sweetest cookie cup you will ever meet!
Cookies and Cream Fudge Cups
  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mini chocolate chips (or regular size if that is all you have)
  • 12 Oreo Cookies, broken up 
Fudgy Middle 

  • 7 0z (or half a can) of condensed milk
  • 1 cup of chocolate chips
  • 1 tbsp butter
  • 1 tsp vanilla

Preheat oven to 350 F (or 325 F if you are using dark baking pans) and spray 1- 24 count mini muffin pan with cooking spray. (Note: this recipe makes approx. 32 cookie cups so you can bake the additional 8 in another pan. Be sure to add a small amount of water to the empty cups).

Place butter and sugars into a large bowl, mix to combine, at least 2 minutes.
Add egg and vanilla, mixing to combine.
Add flour, baking soda, salt.
Add chocolate chips and broken Oreo cookie pieces, stirring to combine.
Scoop dough with a small cookie scooper and place into the bottom of prepared baking pan and gently press down. 
In a small pot, melt condensed milk, butter and chocolate chips together; mixing constantly...after melted mix in vanilla.

Top each cookie cup with 1 tsp of melted chocolate and then top each cookie cup with additional cookie dough that you crumble on. Do not cover the entire fudge top.
Bake for 10 minutes, until golden brown. Cool completely. You should be able to twist cookie cups out of the pan, if not use a thin flat knife and loosen up the edges. Makes approx 32 cookie cups.

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